While everyone agrees a happy chef makes for happy guests (and crew!), the intense pressure and working conditions faced in superyacht galleys often don’t get the attention they deserve in industry conversations.
There is a welcome increase in wider industry discussions around crew mental health and wellbeing, but it begs the question: is the galley being left behind in this crucial conversation?
In our previous article which asked if it was time for a fresh look at chef rotation, The Crew Hunter decided to dig deeper with a survey to really understand what life’s like for galley teams. As a team of ex-yachties ourselves, including Galley Talent Specialist Anton bringing over 20 years of Head Chef graft to the table, we wanted to shine a light on where the galley might (as one responder put it) be being “left out of the conversation” when it comes to things like rotation, hours and downtime.
Rotation Realities & Working Hours
Our survey pulled in responses from all corners of the galley. We heard from a real mix of roles, and from teams of all sizes – Sole Chefs to those in bigger culinary brigades, working on yachts from 50 to over 120 metres.
There was a varied range of experiences when it came to rotation. While some were enjoying generous 2:2 offerings, others were on much less favourable schedules, right down to a gruelling 5:1 or no rotation at all. As expected, the majority (60%) of Head Chefs were on some form of rotation. However, when we looked at Sole Chefs or those in more junior galley roles, the situation was very different, with no real consistency in rotation practices.
Across the board, though, the numbers then painted a clear picture of the long slog many chefs face. The average working day during a typical charter or when the owners are on board was around 14 hours, with some chefs grafting for up to 18 hours each day. It’s probably no surprise then that only 35% of people said they were happy with their current rotation.
A huge 85% agreed that junior chefs should get access to more generous rotation. On the other hand, one person offered a more traditional perspective, saying: “Being a chef has always been demanding. And sometimes being too comfortable can dull a person’s special edge.”
The Knock-On Effect
When we asked about the biggest challenges caused by current chef rotation (or lack thereof), burnout and feeling knackered amongst junior chefs came out on top. Other big worries included high staff turnover, struggling to keep morale up, and losing talented chefs.
A massive 90% agreed that more rotation across all chef roles would mean people stick around for longer. While others brought up the question of salary increases.
One Sole Chef, who decided to leave yachting due to the intense pressure and lack of rotation, said: “It’s completely unfair that chef salaries are so low and that rotational positions are primarily reserved for heads of department … the salaries I am seeing out there are what I got paid 8 years ago!”
Pressure in the Galley
One chef pointed out that they’re often seen as “the one that makes or breaks” the guest experience, and the level of skill involved is often underestimated or undervalued by the rest of the crew when it comes to pay.
Another respondent highlighted a possible disconnect between departments: “I think in most cases it feels like the management and people in higher roles forget that everyone else also has a life outside of yachting and it’s important to others to be able to see their friends and family. Work is not our whole life.”
The issue of rest hours and fair treatment cropped up too: “it should be standard but instead it is often the one department on the boat that is overlooked. Proper hours of rest logs aren’t accepted whilst other crew the system of 10 hours rest is adhered to … Rotation for galley and illegal working hours are often quietly disregarded and accepted by the captain and everyone on the boat to just be part of the job.”
Mental Wellbeing Taking a Hit:
The survey results painted a worrying picture of chefs’ mental health. A significant 68% had experienced mental health issues like stress, anxiety, depression, and burnout, which they felt were directly linked to their job. What’s more, 78% didn’t think the yachting industry does enough to address the mental health challenges chefs face.
Personal stories really brought this home. One Head Chef shared: “Constant stress, be it underlying on some days it still affects me.” The sheer exhaustion of back-to-back charters was also highlighted: “when your body begins to fail after 3 months of daily non-stop charters, yes, your mind is challenged and fatigued. You are stressed, burnt out and depressed.”
The need for peer support also came up:
“We all suffer from anxiety and sometimes low times. It’s how we reach out for support that matters. I’m lucky I have an incredible wife. I constantly help my chefs and my previous chefs with their mental health. Luckily they see me as someone they can fall back on for advice to help push through the hard times. Sometimes it’s just telling them that it’s normal and they aren’t the only ones struggling.”
The impact of demanding guests and the importance of support from above was also noted: “It’s hard to find a perfect boat, yet I do believe that captains have a great responsibility to step in and guide owners towards a more mindful approach to their demands … Too many captains fail to take ownership. Every guest can have an amazing experience with well-communicated expectations and a more structured meal schedule. It’s not about saying no to the Boss, but about being reasonable and working with what’s available, with mindfulness and good management being key.”
Rethinking Training & Policies
The survey also threw up some good suggestions for improving things for yacht chefs, moving beyond just rotation.
One area highlighted was better training opportunities. One respondent stated: “I think that having a good training program for chefs on yachts is lacking quite a lot… without staying connected to the restaurant industry you can lose creativity and miss new skills.”
Another key area for improvement lies in rethinking wake-up policies and staffing levels. As one respondent pointed out: “The galley department rarely has the sufficient staff members to stay open and operate 24 hours, yet are asked to on every occasion … If galley shifts are constantly breaking hours of rest, they should be excluded from the muster list and those duties should be undertaken by other departments.”
But among the suggestions, the need for finding a fair balance was raised. One chef offered this perspective: “At the end of the day it’s an incredible job to be a yacht chef and I do think we need to strike a balance between being strict and being supportive … If they are on a 3:1 rotation then they are still getting a lot more time off a year than a land based chef. Plus they get paid well, hopefully huge tips and some days off at the weekend.”
Time for a Proper Conversation?
The results of this survey really highlight the ongoing struggles faced by yacht chefs, especially when it comes to working hours, rotation, and how it all impacts their mental and physical health.
With food standards sky-high and dietary requests on the rise, the pressure on chefs is immense, and it’s crucial that their workload and the stresses they face are properly acknowledged. As one respondent put it so well: “The standards of food now to 10 years ago are worlds apart and the pressure on chefs to deliver the best is even greater. So a true understanding of what is required to achieve that is absolutely key.”
It’s time for a meaningful dialogue across the industry that genuinely includes the galley, looking at not just rotation but also fair pay, enough hands on deck, and a better understanding of the unique demands these vital crew members face.
The Crew Hunter is committed to making the yachting industry a more professional, inclusive, and supportive environment to work.
To discuss how we can help your team grow sustainably or support you in your career, please do not hesitate to contact Anton directly at anton@yachtcrew.uk.
