⛵ Sole Chef Wanted: 36m Private Motor Yacht Cruising Australia's East Coast

🍽 Opportunity A privately owned 36-metre motor yacht is after a sole chef to run its galley through an Australian summer — no charter turnovers, no back-to-back guest changeovers, just a six-person crew and an owner who's described as relaxed and only intermittently aboard. The three-month window, 13 October 2026 to 13 January 2027, tracks the East Coast Australia cruising season and makes a clean bridge posting for a chef who wants a Southern Hemisphere summer before the Mediterranean charter season opens up next year. 👨‍🍳 Role - Serve as sole galley chef for the owner, family and guests, plus provisioning for a six-person crew - Plan and execute menus that flex day-to-day with shifting guest numbers - Handle independent provisioning across ports along the East Coast Australia route - Bring personal culinary style and creativity to a relaxed, non-charter private environment - Run the galley solo — full ownership of the kitchen, no second chef or sous to lean on 🌎 ChefJobs Abroad Analysis A private, non-charter yacht is a different world from the charter circuit — smaller guest counts, an owner who's easygoing rather than exacting, and none of the rapid-fire provisioning charter chefs live with. Running a solo galley through a season that's bookended by nothing more demanding than family meals is a genuine trade-up for a chef coming off a brutal charter run, and the October–January window means Christmas and New Year's on the water in Australia rather than crammed into a Mediterranean marina. It's also a practical option for Australian or New Zealand chefs chasing yacht experience without an international relocation to get it, and a useful stepping stone before the northern hemisphere season opens. ⭐ ChefJobs Rating: 7.8/10 ✅ Best Fit - Australian or New Zealand chefs with prior yacht galley experience who already hold local working rights - Chefs who've done a charter season and want a calmer private posting as a change of pace - Self-starters comfortable running a galley solo, with no second chef to fall back on - Cooks who like adapting menus on the fly rather than working from a fixed covers count - Anyone wanting a spring/summer Southern Hemisphere season before chasing next year's Mediterranean circuit - Chefs who work best under a relaxed, informal owner rather than a demanding charter guest list