Jared Greto
Fort Lauderdale,USA
Summary
Experienced Yacht Chef currently serving as Sole Chef on a 144ft charter yacht, with recent experience on vessels up to 210ft. Strong focus on guest satisfaction, bespoke menu planning, worldwide provisioning, dietary requirements, and food budget management. Calm, level-headed, and highly organised, with a proven ability to deliver consistent, high-quality cuisine in fast-paced charter environments.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Sole Chef
M/Y Lady J
Fort Lauderdale, FL
03.2025 - Current
- Full responsibility for all culinary operations for up to 12 guests & 9 crew
- Menu planning with guest input and preference sheets
- Managed full provisioning, inventory, and food budgeting
- Catered to dietary restrictions, allergies, and special requests
- Maintained high charter standards for cleanliness and presentation
Sous Chef (Temp)
M/Y Liberty
Palm Beach, FL
02.2025 - 03.2025
- Assisted Head Chef with guest service and crew meals
- Provisioning support and inventory management
- Supported deck duties including anchor and lookout watch
Crew Chef (Temp)
M/Y Utopia IV
Miami Beach, FL
01.2025 - 01.2025
- Prepared daily meals and snacks for 13 crew
- Assisted with guest service and food budgeting
- Maintained professional galley standards
Chef de Tournant (Seasonal)
Game Creek Club
Vail, CO
01.2021 - 01.2023
- Prepared high-quality dishes in fast-paced environment, ensuring consistency and presentation standards.
- Collaborated with kitchen team to streamline service operations, enhancing efficiency during peak hours.
- Managed inventory levels, minimizing waste through effective stock rotation and ingredient utilization.
- Assisted in menu development, incorporating seasonal ingredients to elevate dining experience for members.
Chef de Tournant (Seasonal)
American Cruise Lines
OR
01.2021 - 01.2021
- High-volume service for 200+ guests; long working hours; vessel safety drills
Education
Culinary Arts
Art Institute of Pittsburgh
Skills
- Sole Chef & charter operations
- Guest preference sheets & bespoke menus
- Worldwide provisioning, inventory & cost control
- Dietary requirements & allergy management
- Fine dining, relaxed service & crew meals
- Galley hygiene, safety & organisation
- Long hours & high-pressure service
Certification
- US Passport
- STCW
- ENG1
- Ship’s Cook
- Food Safety & Hygiene Level 3
ATTRIBUTES
- Calm, level-headed, adaptable
- Highly organised
- Team-focused
- Strong work ethic
Timeline
Sole Chef
M/Y Lady J
03.2025 - Current
Sous Chef (Temp)
M/Y Liberty
02.2025 - 03.2025
Crew Chef (Temp)
M/Y Utopia IV
01.2025 - 01.2025
Chef de Tournant (Seasonal)
Game Creek Club
01.2021 - 01.2023
Chef de Tournant (Seasonal)
American Cruise Lines
01.2021 - 01.2021
Culinary Arts
Art Institute of Pittsburgh