Author: Luis Rafael Hurtado

Mediterranean Yacht Chef Salaries: A Mystery Worthy of a True Crime Documentary by Luis Rafael Hurtado. #25/0077.

February 23, 2025 · 3 min read

Mediterranean Yacht Chef Salaries: A Mystery Worthy of a True Crime Documentary

Ah, the Mediterranean—a breathtaking paradise where the sun kisses the waves, the wine flows endlessly, and yacht chefs apparently work for Monopoly money.

So, let’s talk about this €3,000-a-month job offer for a chef on a 40-meter charter yacht. At first glance, it almost sounds like a decent gig—until you remember the back-breaking workload, soul-crushing responsibility, and endless hours required to run a galley at sea.

The Job: A Quick Reality Check

For those who aren’t familiar, being a yacht chef isn’t just about whipping up a few Michelin-star meals while casually sipping a Negroni on the aft deck. No, no, no. It’s a full-contact sport where you:

• Cook three high-end meals a day for 28 people (crew + guests).

• Handle provisioning in remote ports, where you have a 20% chance of actually finding what you need and a 100% chance of having a meltdown when they hand you unripe avocados and tell you, “Tomorrow, maybe fresh fish.”

• Maintain inventory like a Wall Street broker tracking stocks—except instead of losing money, you’re losing your mind.

• Clean. Yes, you also clean. Because clearly, a chef is also a dishwasher, janitor, and part-time therapist for the stressed-out stew.

Now, let’s get to the real kicker: €3,000 a month.

Who Can Afford to Work for That? Is always in my mind!

I’m genuinely curious—who is the intended audience for this salary? A chef on vacation? A highly skilled culinary wizard who just happens to love financial suffering? A desperate soul who lost a bet and has to work for free room and board?

Because, let’s be real, if you offered this salary on a 40m charter yacht in the U.S., you’d be laughed off the dock. Here in the States, a chef on a similar vessel would be making a MINIMUM of $8,000-$10,000 a month, and that’s before tips. Some are pulling in $13,000+ with gratuities, which—surprise—yacht chefs actually earn because they work insane hours feeding entitled guests who still think “gluten-free” means “extra bread.”

So why is the Mediterranean market stuck in 2002 wages? What’s the logic? Does the proximity to Italian cuisine magically reduce labor costs? Are we factoring in “romantic sunsets” as part of the compensation package?

The Great Mediterranean Salary Scam

It’s like a reverse magic trick—the more luxurious the boat, the lower the salary. You’d think that with the astronomical charter rates these yachts pull in, they could pay their chefs more than what a junior barista makes at a high-end coffee shop.

And let’s not even talk about the stress level of provisioning in peak summer in the Med. Picture this: you’re battling aggressive tourists in a tiny, overpriced grocery store in St. Tropez, trying to source wagyu beef, truffle oil, and non-existent fresh berries while the guests onboard are making last-minute demands for a 12-course tasting menu with an Asian-Mediterranean fusion twist.

But sure, €3,000 sounds about right for that kind of stress-induced trauma.

Dear Natalia…

Natalia, I don’t know if you wrote this job post as a joke, but if not, let me break it down for you:

• €3,000 for a 40m charter yacht chef is an insult.

• If you find someone willing to take this deal, please let us know who they are because they clearly have a financial death wish or a secret trust fund.

• If you truly believe this salary is “slightly negotiable,” I’d love to hear what you consider a fair raise—an extra €200 and a free t-shirt?

Until the Mediterranean wakes up and stops treating yacht chefs like underpaid interns, I’ll be over here making real chef wages a month, feeding 28 people, and laughing at these job postings.

And to all my fellow yacht chefs—stay strong, know your worth, and for the love of good pay, stay out of the Med unless they start offering real salaries.

Please read below the original post

Vacancy: CHEF

Salary: EUR 3000 (slightly negotiable)

Contract: April – November 2025

Min 2 years of experience as Chef with all standard training / qualifications / valid certifications

40m motor yacht / charter

location: The Mediterranean

Onboarding: Greece, also possible in Turkey, Marmaris

8 crew, max 12 guests

xxx

Prívate Chef Position – A Reality Check by Chef Luis Rafael Hurtado. #25/0075.

February 20, 2025 · 2 min read

Prívate Chef Position – A Reality Check

Dear Captain/Hiring Manager/Chief Stew, 

I came across your Private Chef listings, and I must say, they are truly inspiring. The sheer ambition, the seamless blend of Michelin-starred precision, farm-to-table execution, personal dietary customization, high-pressure adaptability, and effortless kitchen management—all flawlessly executed by a single individual—is nothing short of magical thinking.

Let’s be real for a moment. In the world behind every Michelin-starred chef, there is a team of at least fifty highly trained professionals orchestrating each detail. The expectation that a single Private Chef will source, plan, prep, cook, plate, serve, clean, inventory, organize, shop, anticipate dietary needs, and flawlessly execute world-class cuisine daily, while maintaining a Zen-like disposition and flexibility to accommodate last-minute changes, is truly admirable—if not entirely unrealistic.

A job of this magnitude is not a one-person operation. If the goal is truly Michelin-star quality with a dynamic, ever-evolving menu incorporating dietary restrictions, severe allergies, seasonal ingredients, and global cuisines while maintaining an immaculately clean kitchen, this should be at least a two-person role, if not a small team. Expecting one chef to shoulder all of this, while also ensuring perfection in every bite, every day, is setting up both the employer and the employee for inevitable disappointment.

Of course, we chefs thrive on high expectations. We’re used to pressure, to pulling off the impossible. But impossible, in this case, is the key word—not because the work can’t be done, but because it can’t be sustained by a single person at the level you’re envisioning. Burnout is real. Turnover is real. And frankly, if I could execute all of this flawlessly on my own, I’d be running my own three-Michelin-star restaurant instead of applying for a private chef role.

I’d be happy to discuss this opportunity further if the position could be restructured to realistically accommodate the workload. A great chef isn’t just about cooking—it’s about creating an environment where excellence can actually be delivered consistently. That requires the right team, support, and structure, not just ambition on paper.

Looking forward to hearing your thoughts.

Best,

Chef Raffie

An epic and outrageous celebration, brimming with dark humour and politically incorrect excesses by Chef Luis Rafael Hurtado. #25/0025.

January 15, 2025 · 2 min read

My Birthday Party

An epic and outrageous celebration, brimming with dark humor and politically incorrect excesses.

At the heart of the party, a pair of dwarves dressed as royal waiters serve trays of empanadas with chimichurri, meticulously crafted by textbook-perfect gauchos. These mustachioed masters of the grill, with knives dangling from their belts, toss poetic compliments into the air:

“May love be like this roast—intense and dripping with savory fat!”

The bar, a true den of sin, is run by a pair of ladies of the night turned rogue mixologists, concocting cocktails so potent they could revive even the most despairing divorcé. In the background, a tarot reader with the dramatic flair of a Venezuelan soap opera actress declares:

“You, sir, have another marriage in your future. Spoiler: it’ll be worse than the first.”

Divorced friends embrace each other between tears and laughter, clinking glasses in bittersweet solidarity.

Meanwhile, a group of heavily intoxicated mariachis—jackets stained with tequila—belt out narcoballads and alternate with a fiery salsa brava band. Single women, captivated by the Go-Go dancers, abandon all inhibitions and shout:

“I’m not going home before 5 a.m. tonight!”

The shy and unassuming guests find solace in a dimly lit tent glowing with red lights, where Russian masseuses whisper in their ears:

“Relax, comrade, this is your moment.”

If you’re lucky, you might even walk out speaking a bit of Russian.

Outside in the courtyard, donkeys with barrels proudly roam, dispensing tequila, rum, and vodka like diplomatic emissaries of celebration. Beer lovers rejoice at the sight of a German cart with chilled beer dispensers, ensuring the golden brew flows faster than the empty promises of corrupt politicians.

Speaking of them, the grand bonfire blazes with effigies of despised leaders. Guests take turns tossing their least favorite political figures into the flames, shouting:

“This is for all the taxes that never accomplished anything!”

For dessert, a piñata shaped like a chef bursts open, spilling erotic toys and condoms onto the floor, sending guests scrambling for prizes like children at a birthday party.

Finally, Chinese jugglers—defying all laws of physics and common sense—put on a show so daring that someone preemptively calls emergency services “just in case.”

The night draws to a spectacular close with strippers dancing on tables, blowing kisses to the crowd. The last drunken souls embrace each other, singing Cielito Lindo with tequila in hand.

And as I, the birthday star and king of the party, gaze over the scene with satisfaction, I think to myself:

“Dreaming didn’t cost a thing, but damn, it was worth every second.”

Will I see you there? Are you excited?

Long live creativity, imagination, and madness!

Hostage in Dubai: A Tale of Karaoke, Chaos, and Captain Clueless by Luis Rafael Hurtado. #25/0010.

January 13, 2025 · 2 min read

Hostage in Dubai: A Tale of Karaoke, Chaos, and Captain Clueless

Ah, Dubai. The glittering playground of luxury yachts, where dreams of smooth sailing often sink beneath the waves of drunk Chief Stews and karaoke meltdowns. And here I am, locked in my cabin, living out what feels like the worst episode of Below Deck ever filmed.

Let me set the stage: it all started with karaoke night. I joined my Chief Stew and some random guy she fished out of Dubai’s nightlife, like he was the catch of the day. (Spoiler alert: he wasn’t.) I dared to sing along—a crime so heinous it apparently shattered her trust in me forever. Fast forward a few hours, and she’s drunk, jealous, and shoving me around in front of the Captain like a diva auditioning for a bad telenovela.

Now, you’d think the Captain would step in, defuse the situation, and suggest the Chief Stew sleep off her tequila tantrum. Not Captain Clueless. His grand solution? Kick me off the yacht. Yes, you heard that right. His idea of conflict resolution was to wake me up at 4 a.m. (and again at 9 a.m.) with an ultimatum: “Move to a hotel, or I’ll call the police.”

The police. In Dubai. For what, exactly? Singing off-key at karaoke? He knows there’s no crime, no broken rules, and no evidence of anything other than the Chief Stew’s poor life choices. But hey, why let logic ruin the fun?

Here’s the kicker: I don’t have money for a hotel. I suggested staying in an empty cabin instead. After two rounds of negotiations (yes, two, because apparently, I’ve added “hostage negotiator” to my résumé), he reluctantly agreed. It’s painfully clear the Captain’s not neutral—he’s bending over backward to appease the Drunken Diva, facts be damned.

So now, I’m stuck here, locked in my cabin, like a castaway on a luxury yacht. All because I dared to sing. And let’s not forget: under international maritime law, the vessel is obligated to repatriate me to my home country, no matter how fragile the Chief Stew’s karaoke ego may be. That’s right—they have to get me home. Unless they’re planning to rebrand this yacht as the SS Hostage Crisis, they’d better start booking my flight.

As for the Chief Stew? I’m hoping she wakes up sober—and maybe with a shred of dignity left. But given her current track record, I won’t hold my breath. Until then, I’ll be here, humming “I Will Survive” under my breath and plotting my dramatic escape from this floating madhouse.

The Golden Carrot Illusion in the Yachting Industry by Chef Luis Rafael Hurtado. #25/0004.

December 27, 2024 · 2 min read

Ah, the age-old tradition of dangling the golden carrot in the yachting industry—where dreams of rotation, busy itineraries, and sparkling crew perks are promised like treasure at the end of a rainbow. Spoiler alert: the carrot is often plastic, and the rainbow leads nowhere but to disappointment.

Why does this happen, you ask? It seems some captains and owners believe they’re auditioning for a role in “Yacht Recruiter: The Fantasy Chronicles.” They sell you the dream, hoping you’ll be so dazzled by the thought of paradise that you won’t notice the reality: scrubbing stainless steel on a stationary yacht parked in the middle of nowhere. They assume that once you’re onboard, you’ll stick it out for a year because, let’s be honest, no one wants the dreaded “Job Hopper” label tarnishing their otherwise spotless CV.

Dishonesty in the industry? Let’s call it “creative marketing.” Promises of rotation often mean you’ll be rotating between the galley, the engine room, and the bilge. As for the yacht’s exciting itinerary? Turns out “we go everywhere” translates to “we go to the dock, then we stay there.”

The truth is, some folks in the industry believe that bait-and-switch tactics are perfectly fine strategies. Once you’re onboard, trapped in the golden cage, they figure you’ll be too busy enjoying crew meal leftovers and polishing teak to notice the lack of charters or the nonexistent perks.

So, why is the industry full of these anti-promises? Perhaps because yachting is a world of glittering exteriors where appearances are everything, and honesty sometimes gets left at the marina. Or maybe, just maybe, it’s because desperate times call for desperate measures, and getting crew onboard is just another chess move in the game of “who can keep the boat running.”

Moral of the Story:

Always read between the lines, ask questions that demand specific answers, and keep your expectations somewhere between “rotation dream” and “permanent dock ornament.”

The Watchkeeper Chronicles: Then vs. Now by Chef Luis Rafael Hurtado. #24/0230.

December 26, 2024 · 3 min read

The Watchkeeper Chronicles: Then vs. Now

It was a crisp December morning, and the boat rocked gently at anchor. Christmas decorations swayed with the rhythm of the sea, and while most of the crew were deep into their much-anticipated day off, one poor soul remained “on watch.” As I strolled past the bridge, I couldn’t help but reflect on the days when being on watch actually meant being on watch—when you used that time to tackle everything you couldn’t do while the boss was onboard or the yacht was on charter.

The Good Old Days

Back in my time (not that long ago, mind you), being on watch meant you earned every bead of sweat. If you were a chef like me, it was a golden opportunity to scrub fridges until they sparkled brighter than the North Star, reorganize the galley’s spice rack alphabetically (twice, just to be sure), and get ahead on mise en place for the next three days. Oh, and inventory—let’s not forget counting each and every potato in the pantry like they were rare gems.

Engineers? They didn’t have it any easier. Their version of a day on watch often involved crawling into the engine room to dismantle a piece of machinery that was probably working just fine—all in the name of “preventative maintenance,” a near-religious practice. Then there were the deckhands, who used their watch shifts to scrub the decks so thoroughly you could shave in their reflection.

It was tough, thankless work, but by the end of your shift, you could look around and say, “I earned my next beer.” And that beer? It tasted like liquid gold.

Enter Katie: The Modern Watchkeeper

These days? Oh, my friends, how times have changed. Take Katie, the current watchkeeper. She’s in her mid-20s, fresh-faced (if you ignore the perpetual cigarette in her hand), and she has a very progressive approach to the art of watchkeeping.

Katie’s interpretation of “watch” involves strategically positioning the yacht’s CCTV feed on her laptop while binge-watching a 12-episode Netflix series titled Love on the High Seas. Or perhaps catching up on the latest episodes of Below Deck. To keep her energy up, she powers through a 12-pack of Heineken, and by hour three, she’s sending WhatsApp voice notes to her boyfriend back home.

“Yeah, babe, it’s super stressful. The waves? Massive. I’m a hero for keeping the boat safe,” she says, puffing on her seventh cigarette of the shift. By the time she’s done, the ashtray is fuller than the fridge she’s supposed to be monitoring.

The $200 Engineer

Then there’s the engineer, a true innovator. Why spend a perfectly good day turning wrenches when you can Venmo a junior deckhand $200 to cover your watch? While his “stand-in” fiddles with dials they barely understand, the engineer is off hitting the golf course, swapping his boiler suit for plaid pants and a visor.

“It’s about efficiency,” he’ll argue, leaning on the idea that delegation is a skill.

The Mate’s Romantic Shopping Spree

And let’s not forget the mate. A man with his priorities in order, he has turned his bridge watch into the perfect opportunity to research engagement rings. Hours are spent scrolling through diamond options while he rehearses his proposal speech in the chart table mirror.

“Does this one scream, ‘I love you,’ or ‘I don’t really know what I’m doing?’” he mutters to himself, as an alarm on the radar pings—likely another vessel approaching. He’ll check on it after narrowing down the ring settings.

Sarcasm vs. Reality

Back in the galley, my chef instincts kick in. The fridges are a mess, a rogue carrot is slowly drying on the counter, and Katie has apparently mistaken a spatula for an ashtray. My soul screams, “Why isn’t anyone scrubbing?!” But then I shrug. These are different times. Maybe the new generation is redefining what “watchkeeping” really means. Perhaps it’s more of a spiritual practice now—one that involves self-care, browsing Amazon for things you don’t need, books you’ll never read, screen time, and Heineken.

With a deep sigh, I grab a mop and start detailing the galley myself. Some traditions, after all, are worth keeping alive.

Feliz Navidad! 🎄

A Culinary Ode to the Mediterranean: The Art of Paella by Chef Luis Rafael Hurtado. #24/0225.

December 22, 2024 · 1 min read

Behold the symphony of colors and aromas in this vibrant paella—an edible masterpiece crafted with passion and precision. Each grain of saffron-infused rice glows like molten gold, carrying the essence of both sea and land. Tender shreds of chicken intertwine with succulent seafood, their flavors melding into a tantalizing dance that evokes sunlit shores and gentle ocean breezes.

Emerald-green peas punctuate the dish, offering bursts of sweetness that contrast beautifully with the smoky undertones of paprika and the richness of perfectly cooked lobster. Every bite tells a story, from the first crackle of the pan to the gentle embrace of the broth that binds it all together.

This paella is not just a dish—it’s a love letter to Mediterranean tradition, a celebration of life shared over good food and even better company. It’s an invitation to indulge, to savor, and to fall head over heels for both the flavors and the hands that bring it to life.

Let this paella take you on a journey you’ll never want to end.

The Luxury Prison: A Live-Aboard Odyssey by Chef Luis Rafael Hurtado. #24/0221.

December 17, 2024 · 2 min read

The Luxury Prison: A Live-Aboard Odyssey

Gather ’round, dear yachties and landlubbers alike, for the tragicomic tale of The Sole Stew Who Never Stepped Ashore—a gripping saga of high seas, endless shifts, and promises as hollow as the owner’s empathy tank.

It all began on a sunny day in Somewhere Expensive, when our protagonist—a bright-eyed, freshly hired sole stew—embarked on her grand adventure. The job description had promised glamour: impeccable sunsets, champagne-sipping guests, and up to 10 days off between busy periods. In yachtie terms, that clearly translated to: “10 minutes to cry in the laundry room while clutching a bottle of window cleaner.”

Now, picture her surprise when those magical 10 days off vanished into thin air—much like the fresh towels she mysteriously conjures from unknown dimensions.

“Oh, you wanted time off?” the owners must’ve scoffed. “Silly stew! Who needs rest when there are guests to entertain and placemats to realign?!”

And let’s not forget the hours:

7:30 AM to 11 PM. Every. Single. Day.

Even vampires are clocking fewer hours at this point.

Our stew—name withheld to protect her dignity (and her potential revenge plot)—finally dared to voice her concerns, gently mentioning the small, human need for rest.

“Rest? What is this… rest you speak of?” the owner likely whispered, squinting as though deciphering ancient hieroglyphics. “No. No rest for you.”

With a flick of their Rolex-clad wrist, the “meeting” was adjourned.

Thus began life in this peculiar floating purgatory—anchored permanently, like a teak-decked Alcatraz where white-glove service reigns supreme.

Think I’m being dramatic? Allow me to paint the scene:

• No stepping ashore.

• No walking beyond the boat’s boundaries.

• No mental reprieve from the madness.

She is Sisyphus, forever pushing her vacuum cleaner up the same carpeted hill, while guests demand more drinks, fluffier pillows, and perhaps a sprinkling of her sanity—just for garnish.

But wait! It’s not all doom and gloom. There are perks:

1. She’ll leave with the core strength of an Olympic gymnast from hauling trays 18 hours a day.

2. Her ability to smile while dying inside will rival that of a seasoned beauty queen.

3. She now possesses enough material for a Netflix dark comedy series: “Anchored in Agony.”

The real tragedy? She can’t leave. The cruel, capricious visa gods have ensured she stays bound, and a paycheck—no matter how small or soaked in tears—is still a paycheck.

So, dear yachtie comrades, what’s the moral of this salty saga?

Perhaps it’s this: Always clarify if “live aboard” means “never leave aboard.” And when someone promises, “Oh, you’ll definitely get days off,” just know that’s yacht-owner slang for: “We’ll pat you on the head and smile while you descend into madness.”

To our hero, still adrift in this gilded cage, we say: Stay strong. Find small joys in smudgeless cutlery and perfectly folded linens. Whisper your frustrations into the crisp pleat of a napkin. And if all else fails, remember this—you are now the undisputed master of survival on the high seas.

Anchors aweigh, sanity optional.

The Saga of Carl: Gourmet Engineer and Living Nightmare by Chef Luis Rafael Hurtado. #24/0206.

December 2, 2024 · 3 min read

The Saga of Carl: Gourmet Engineer and Living Nightmare

Life on board a yacht is supposed to be glamorous—crystal-clear waters, sunsets worthy of postcards, and a crew that’s sharp, polished, and professional. And then there’s Carl, our onboard engineer. The only reason Carl still has this gig is that the owners don’t want to shell out more money for someone who knows which end of a wrench to use and how to fold a shirt.

Carl is a walking contradiction. He keeps the engines humming but can’t seem to maintain even basic hygiene in his room. The place hasn’t been cleaned since the yacht’s maiden voyage. Step inside, and you’ll find a biohazard zone disguised as a cabin. Old socks, mystery stains, and the faint odor of desperation blend into a symphony of horror. It’s as if Carl is conducting an experiment to see how much filth a human can survive. Spoiler: He’s winning.

Morning

Carl starts his day by stumbling into the galley like a sleep-deprived bear emerging from hibernation. He brews a cup of instant coffee so strong it could double as engine degreaser. Breakfast? A bizarre concoction of canned sausage, powdered eggs, and toast that somehow ends up both burnt and soggy. Carl calls it “rustic yacht fare.” We call it “hard to watch.”

Afternoon

When he’s not elbow-deep in engine grease, Carl likes to pretend he’s a gourmet chef. This involves raiding the galley for whatever isn’t bolted down and turning it into a dish only he dares to eat. One time, he made a “fusion pasta” with ketchup and instant ramen. Another time, he tried to sous vide a steak in the engine room. The results? Let’s just say the crew now has a strict No Carl in the Kitchen policy.

Let’s also talk about his room. The man lives like he’s actively auditioning for a reality show about hoarders. Dirty laundry is piled so high it’s practically a new bunkmate. Empty chip bags and soda cans litter the floor, creating a crunchy carpet of shame. He insists he’ll clean it “tomorrow,” but tomorrow—like Carl’s fitness goals—never comes.

Evening

By night, Carl swaps his overalls for what he calls “casual attire,” which is really just an unbuttoned Hawaiian shirt that looks like it was purchased during a blackout sale. He lounges on the aft deck, puffing on a cigar he clearly can’t afford and swirling a glass of wine like he’s auditioning for Below Deck: The Budget Edition.

When the owners are aboard, Carl cranks up the charm—or what he thinks passes for charm. He leans into conversations with guests, regaling them with tales of his “chef skills” and “refined palate.” Meanwhile, the crew tries not to gag, knowing full well he eats cold spaghetti straight from the can when no one’s looking.

Why He’s Still Here

Let’s be honest—the only reason Carl still has a job is that he’s just competent enough to keep the engines running, and the owners don’t want to pay for someone better. So here we are, stuck with a man who can fix a diesel generator blindfolded but can’t figure out how to empty his trash bin.

Living with Carl is like sharing quarters with a tornado—it’s messy, chaotic, and leaves you questioning every life choice. But hey, at least the yacht’s engines work. For now.

The Swiss Knife Manager by Luis Rafael Hurtado. #24/0198.

November 22, 2024 · 2 min read

Captain / Estate property Manager position

Unique opportunity:   Needing to fulfill with a qualified Captain that has at least a 200GT Lisc and long term experience.  At least 10yrs working with high end clients and owners (Professionalism is a must) This position requires managing daily overwatch of 34’ Viking, a World Cat 24’ and the 2nd estate property in the Bahamas.  Candidate must be well organized, punctual, mechanically inclined both in marine repairs and some house hold repairs, be interactive with owner and guests, physically fit for water activities and willing to travel if needed.  Diver, waterman kitesurfing activities all a plus.  This position will offer housing in the Bahamas and flights to and from the US if needed. Compensation is well above average.  Candidate must be legal to work in the US and Bahamas under specific terms.  

If you feel you qualify with these credentials and are interested, send CV to Waterwrkpr@Gmail.com   With “Captain/Estate  CV” as header.  

1st interviews will be over telephone along with 2nd interviews face to face upon completion of background checks and review of references.

Reply to the Ad:

Ah, what a refreshing job listing! It’s not every day you see an ad seeking a Captain/Estate Manager who’s essentially expected to be a human Swiss Army knife. I mean, who wouldn’t want to sign up for a gig where you’re a Captain one minute, a mechanic the next, and then, whoops—now you’re a handyman fixing the estate in the Bahamas (while possibly juggling some flaming swords in between)?

Let’s not forget that you’re also expected to be an interactive social butterfly with guests, a physical specimen fit for kitesurfing, diving, and all the water sports you can imagine—because hey, who needs sleep when you’ve got the ocean to frolic in, right?

But wait, it gets better! I see you’ve left out a key skill that’s obviously implied: Michelin-star culinary expertise. I mean, surely you want your Captain/Estate Manager to seamlessly slide into the kitchen when the owner has a few dozen guests over. Because why wouldn’t your versatile Captain be able to whip up a 7-course tasting menu after a long day of managing boats, property repairs, and entertaining guests? Who needs a sous-chef when you’ve got Captain Jack-of-All-Trades?

Oh, and the cherry on top—this marvel of a candidate must, of course, be legal to work in both the US and Bahamas. Because if they can juggle boats, estates, and soufflés, surely navigating immigration laws is a breeze.

Best of luck finding this mythical unicorn of a candidate. Personally, I’d suggest adding fire-breathing and aerial acrobatics to the job description just to really filter out the riffraff.

Cheers! 🍹