Rotational 2/2 Sous Chef 75m Private M/Y- mid August start

About mymuybueno

mymuybueno is a leading global luxury hospitality group, renowned for connecting exceptional talent with the world’s finest yachts, private households, and UHNW clients. We are proud to represent a 75m private motor yacht seeking a highly capable Rotational Sous Chef to join a professional, close-knit galley and crew team. This is an excellent opportunity for an experienced chef who thrives in a structured, high-end environment and is passionate about both crew and guest cuisine.

Role Overview: Rotational 2/2 Sous Chef – 75m Private M/Y

We are recruiting a Rotational 2:2 Sous Chef to start around 20 August in Germany. In this role, you will primarily manage and elevate the crew food operation, while supporting the Head Chef with refined guest service when required. You’ll be responsible for the day-to-day running of the crew galley, delivering balanced, high-quality dishes, maintaining strong organisation and hygiene standards, and stepping seamlessly into guest food production as needed.

What You’ll Be Working On

You will oversee all aspects of crew catering for a large, busy team, from planning and provisioning to execution and feedback, ensuring consistency, variety, and nutritional balance. Alongside this, you will act as a trusted second to the Head Chef, assisting with prep and service for guest menus to a very high standard. The role is rotational (2 months on / 2 months off) with flights in line with rotation, offering a healthy work–life balance while maintaining a long-term commitment to a well-run, private vessel.

Why Join mymuybueno & This Program?

Through mymuybueno, you’ll join a yacht that values professionalism, teamwork, and culinary excellence. The program offers a stable, private owner with realistic expectations, a collaborative relationship between Head Chef and Sous Chef, and a galley culture that encourages creativity within a well-organised framework. You will benefit from a competitive salary of €5,000–€5,500 per month (depending on experience), a 2:2 rotation with flights included in line with rotation, and a standard insurance package provided. This is an ideal position for a chef who enjoys responsibility for crew food while still keeping a strong hand in high-end guest cuisine.

Who You Are

You are an experienced yacht or high-end hospitality chef with proven time as both a Crew Chef and Sous/Second Chef on vessels of similar size or within comparable luxury operations. You are confident in independently running a busy crew galley, planning varied menus, and catering for different dietary needs, all while working cleanly and efficiently. You understand the dynamic of a private yacht, communicate clearly, and support a positive onboard culture. Above all, you take pride in your food, are adaptable to changing schedules, and can support the Head Chef in delivering elevated, guest-ready cuisine whenever required.

How to Apply

If this Rotational 2/2 Sous Chef role on a 75m private M/Y sounds like the right next step, please apply via mymuybueno with your up-to-date CV, written references, sample menus (crew and guest), and a brief cover note outlining your relevant yacht and culinary experience. Shortlisted candidates will be contacted for interview and further details on the vessel and itinerary will be shared at that stage. All applications are handled with complete discretion by the mymuybueno team.

- Lead day-to-day crew food operation, producing fresh, varied, and nutritionally balanced meals for a large crew
- Plan weekly crew menus that incorporate seasonal ingredients, global flavours, and dietary preferences while maintaining cost control
- Handle crew provisioning and stock management, including ordering, rotation, and minimisation of waste
- Maintain impeccable standards of cleanliness, organisation, and food safety across the galley and storage areas
- Support the Head Chef with preparation and service of high-quality guest meals, including fine dining and informal service
- Step in seamlessly to assist or cover aspects of guest cuisine during busy periods or when requested by the Head Chef
- Collaborate closely with the Head Chef to ensure smooth galley operations, consistent standards, and clear communication
- Build positive relationships with crew, respond to feedback, and adjust menus to keep morale and satisfaction high
- Work efficiently within the yacht’s schedule, adapting to guest movements, owner usage, and operational demands
- Uphold the yacht’s professional image and mymuybueno standards at all times, contributing to a respectful, team-focused culture

- Proven experience as a Sous Chef / Second Chef and Crew Chef on a similar-sized yacht (circa 60m–80m) or in an equivalent high-end hospitality environment
- Strong culinary background with formal training or recognised qualifications (culinary school or equivalent professional experience)
- Demonstrated ability to manage a full crew catering operation: menu planning, cost control, provisioning, and execution
- Confident in supporting refined guest cuisine, including plating, timing, and working to high presentation standards
- Excellent knowledge of food safety, hygiene, and galley organisation (holding current hygiene/food-handling certification preferred)
- Comfortable catering for diverse diets and preferences (healthy, vegetarian/vegan, allergies, cultural requirements)
- Strong communication skills and a collaborative mindset, able to work closely with the Head Chef and wider crew
- Physically fit, resilient, and able to perform in a fast-paced, at-sea environment with changing schedules
- Available to start around 20 August in Germany and commit to a 2:2 rotational schedule
- Valid STCW, ENG1 (or equivalent), and all documents up to date for work on board a private M/Y