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 & ExperienceCandidates with prior experience in kitchens that share the following qualitie similar to those at restaurants such as 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 and you have experience from kitchens with the approach described  this position could be an excellent match.

Salary €5500-€7000 DOE

5 day working week without owners

7 day working week with owners

Open to Schengen visa holders

1 month trial period

MCA contract