We are looking for a confident, down-to-earth Chef to join a beautifully maintained 34m classic converted tug from 1949, based in Palma de Mallorca. This is a seasonal role from 1 April to end of September. The yacht is used privately by a family and close friends; relaxed, familiar, and welcoming. Preferred background and experience: Candidates with prior experience in ingredient-focused, produce-led kitchens similar to Brat (London), Gold Notting Hill (London), LUCA (London), Manteca (London), Sushi Sumi (London), Benzina (Barcelona), Torrisi Bar & Restaurant (NYC) or Marea Restaurant (NYC) will be at a distinct advantage. You have worked in a produce-led, ingredient-focused kitchen that values simplicity, seasonality, and respect for natural flavour. You have experience in kitchens where cooking is elevated through ingredient quality, not heavy sauces or overly complicated techniques. You are comfortable working in environments that demand discipline, consistency, and high standards, whether in relaxed-casual or elevated-casual dining formats. You value ingredient provenance, seasonal availability, and local sourcing and know how to adapt menus around what’s fresh. You can handle pressure and variability: shifting menus, different covers (from small to medium), and last-minute changes while keeping quality and composure. You understand and respect ingredient sensitivities and allergies, and are used to adjusting dishes accordingly. If you appreciate honest, clean cooking, market-fresh ingredients, and a calm, well-organized galley, this position could be an excellent match. Salary €5500-€7000 DOE. Five day working week without owners; seven day working week with owners. Open to Schengen visa holders. One month trial period. MCA contract.
About NauticCrew NauticCrew is a global yacht crew recruitment and maritime staffing platform dedicated to connecting professional crew members with luxury yachts and maritime companies worldwide. Our mission is to simplify and modernize the yacht... Read More
