K-Challenge, the French challenger competing in the 38th America's Cup under the Louis Vuitton banner, is seeking a full-time chef to feed its team throughout the campaign period in Naples, Italy. The role runs from the start of summer 2026 through to the end of summer 2027, covering the lead-up to and duration of the event scheduled for Naples in Spring/Summer 2027.
The successful candidate will work alongside the K-Challenge Operations Team to deliver daily meals for up to 100 team members. Menu planning will be carried out in collaboration with the team's physical trainer, with an emphasis on creative, nutritious food that minimises waste and includes solid vegetarian options. Managing allergen information, sourcing ingredients, overseeing stock levels, and reporting on the catering budget all fall within the chef's remit.
Day to day, the role centres on two main meal services. Lunch follows a set menu comprising a salad, a main course, and either fruit or cake. For dinner, pre-prepared dishes such as pasta and salad that team members can reheat themselves are acceptable. Keeping the coffee station, stocked with coffee, tea, juices, and fresh fruit, clean and fully supplied at all times is also part of the job, along with maintaining a tidy, functional crew catering area and ensuring the kitchen and dishes are kept clean.
Applicants will need to be fluent in either French or English, with Italian considered a useful bonus. Prior experience catering for large groups is essential, and a background in the sports or events industry will strengthen an application. The team is looking for someone who brings genuine creativity to their cooking, holds a commitment to sustainable practices, has a basic understanding of nutrition, and can adapt readily to the fast-moving demands of a racing campaign. A strong team spirit is a must.
The position is full-time and based in Naples, with a start date in summer 2026, though exact dates are yet to be confirmed. Salary is negotiable depending on experience.
Applications are reviewed on a rolling basis as they arrive, with interviews arranged accordingly. Interested candidates should submit a CV and all relevant information, including availability, by email.
