Overview

A position on Sea Forever, a 2011 Privilege 615 sailing catamaran, represents an excellent career opportunity for anyone seeking to operate a professional, high quality, well-maintained sailing yacht.  The owners of Sea Forever,  have been chartering large (over 100’) yachts for the past fifteen years and plan to manage Sea Forever (SF) to those same high standards.

SF is flagged in the Marshall Islands and carries a Private Yacht Limited Charter registration.  We are currently based in St. Martin and will cruise the Leeward and Windward Islands, BVI and USVI during the 2014/15 winter season, and most likely move through the Bahamas during the spring of 2015.  Summer of 2015 is still undecided, but might include the east coast of the U.S. and Canada.  Owners and our guests will be on the boat six to ten weeks during the upcoming winter and spring.  It’s anticipated that we will have four to six weeks of charter during that time.

General Requirements

A typical crew on SF will be a couple: Captain and Stewardess/Chef.  Captain must have a minimum 100T USCG license, or equivalent.  Captain must have sailing experience appropriate to a boat this size and type and its operational areas.  Stewardess/Chef must have completed a STCW Basic Safety Training course, or equivalent.  Stewardess must have appropriate sailing experience to assist Captain in safely operating the boat and watch-keeping.   Either Captain or Stewardess must have advanced level First Aid training.

Basic Responsibilities

Captain:

First priority is the safety of all people on board.  This includes management of all safety and security systems and adherence to the boat’s International Safety Management (ISM) System.  Overall safe operation of the boat at all times; sailing, under power, maneuvering, docking, and anchoring.  Record keeping of ship’s and maintenance logs and adherence to all maintenance and operating programs.  Maintenance of all the boat’s mechanical, electrical and operating systems.  While not expected to be able to perform detailed level repairs, basic ongoing maintenance, short-term or emergency repairs, and simple non-routine repairs are required.  Examples include: engine and genset oil and filter changes, cleaning fuel pump filters, replacing pump impellers, replacing pumps, cleaning clogged pumps, changing water maker filters, installing software updates on navigation systems, repairing electrical connectors, replacing running rigging, any emergency repairs such as stopping water from a damaged through hull, etc.  Captain will be responsible for overseeing all work done by non-crew personnel.  Captain is also responsible for exterior cleaning, include periodic cleaning of the hull above and below the waterline.

Captain will serve as host to all guests, including charter guests.  We plan to provide guest services comparable to those on larger yachts.  Service guidelines will be established and agreed upon by Owner and Captain and Stewardess/Chef.

Captain will be responsible for financial management of the boat.  Primary responsibilities include monthly reporting and documentation of all expenses, reconciliation of all expenses at the end of each charter, obtaining competitive quotes for major expenses, cash and credit card management, and management of all expenses associated with work done by non-crew.  Detailed records and accounts will be maintained by Owners.

Stewardess/Chef:

Same as for Captain, Stew is also responsible for the safety of all people on board at all times.  In addition, Stew must be able to assist Captain in the operation of the boat in terms of sail handling, assistance anchoring and docking, watch keeping, and related duties.

Stewardess/Chef is host to all passengers on board.  We plan to provide guest services comparable to those on larger yachts.  Service guidelines will be established and agreed upon by Owner and Captain and Stewardess/Chef.

Stew is responsible for the general maintenance and cleaning of the interior of the boat, and all laundry services.  As Chef, responsible for provisioning and the preparation and serving of all meals, and adherence to all basic food and beverage health and safety requirement.  Either Stew or Captain needs to have basic bartending skills.  While on charter, Chef should assume that all meals will be taken on board.  When Owners are on board, if we are in areas with good restaurants we will eat on shore at least a couple times each week to give the Chef a break.

Compensation and Term

Competitive and commensurate with experience and boats of comparable size and operating guidelines.  Start date is no later than November 1 and contract will continue through the 2014/15 winter and spring seasons, or a determined by mutual agreement.

Contact

Nick Irving

nick@reliance-yachts.com