Job Summary
As the Private Chef de Cuisine, you will report to and assist the Executive Chef in managing the daily operations of a private household kitchen. In the Executive Chef’s absence, you will assume full responsibility for meal preparation and kitchen operations, ensuring seamless service to the principals.
This role involves preparing high-quality meals, managing kitchen staff (Sous Chefs, Cooks, and Kitchen Assistants), and ensuring that food safety and hygiene standards are upheld at all times. You will work closely with the Executive Chef to maintain the highest culinary standards, contributing to menu development and overseeing daily kitchen functions.
In the absence of the Executive Chef, you will act as the Chef de Cuisine, leading a high-end private culinary operation with professionalism and excellence.
Key Responsibilities
Food Preparation
- Assist the Executive Chef in preparing meals according to established recipes, dietary restrictions, and personal preferences.
- Maintain a detailed record of meal history, ensuring variety by following a minimum three-day rotation to avoid repeating dishes, proteins, or snacks in succession.
- Execute complex cooking techniques with precision, ensuring accuracy and consistency.
- Handle all food products with care and attention throughout the entire process, including shopping, packing, transporting, storing, prepping, cooking, and serving.
- Prioritize organic and wild foods whenever possible, sourcing ingredients from reputable suppliers, traceable farmers, and premium grocery stores.
- Ensure meals are prepared and plated in a timely and organized manner, maintaining consistent quality and presentation.
Kitchen Management
- Present daily menus each morning for approval by the Executive Chef or principals.
- Plan menus in advance and coordinate necessary ingredient orders.
- Assess daily kitchen operations, ensuring all required provisions and supplies are stocked for upcoming meals.
- Maintain high standards of cleanliness, hygiene, and efficiency, minimizing waste and managing costs effectively.
- Train and oversee kitchen staff, ensuring compliance with established procedures, policies, and service standards.
- Delegate tasks based on team members’ abilities, providing guidance and ongoing training.
- Organize kitchen storage efficiently, ensuring proper food handling, labeling, and rotation using the FIFO method (First In, First Out).
- Maintain an organized and sanitized kitchen environment, ensuring compliance with food safety laws and regulations.
- Monitor food inventory levels, maintaining an up-to-date shopping list and restocking as needed.
Menu Planning & Development
- Develop seasonal menus that align with the principals’ preferences, dietary needs, and seasonal availability of ingredients.
- Suggest creative new dishes and variations to enhance the menu, conducting pre-service tastings for approval.
- Balance future meal planning with daily service execution, ensuring smooth and efficient operations.
Interaction & Communication
- Engage in daily briefings with the Executive Chef to review culinary needs and expectations.
- Maintain a professional and respectful demeanor with the principals, engaging with them only when directly requested.
- Participate in food tastings and menu development discussions as needed.
Administrative Responsibilities
- Report any incidents, issues, or kitchen needs via email to the Executive Chef.
- Enter menus into the household’s meal planning system (Smartsheet) in a timely manner (at least one day in advance).
- Upload expense reports using Expensify for credit card tracking and Workday for scheduling and payroll compliance.
- Complete daily health and COVID testing logs as required in Smartsheet.
Qualifications & Skills
Culinary Expertise
- Proven experience as a Sous Chef or Private Chef in a high-end culinary setting (luxury hospitality, Michelin-starred restaurant, or private household).
- Expertise in various global cuisines, with strong cooking and plating skills.
Leadership Abilities
- Ability to lead, motivate, and manage a small kitchen team effectively.
- Maintain a positive and professional attitude, even in high-pressure situations.
Flexibility & Adaptability
- Ability to follow direction, adapt to last-minute changes, and handle urgent requests with professionalism.
- Open to feedback, with a willingness to adjust menus and accommodate evolving dietary preferences.
Attention to Detail
- Commitment to excellence in food preparation and presentation.
- Understands that the difference between ordinary and extraordinary lies in the details.
Communication Skills
- Strong verbal and written communication skills, fostering team collaboration and efficient kitchen operations.
- Ability to maintain healthy and professional relationships within the household staff.
Food Safety & Sanitation
- Thorough understanding of food safety regulations, hygiene best practices, and kitchen sanitation standards.
- Valid and up-to-date SERVSAFE certification required.
- This job description may be adjusted based on the household’s needs and evolving work environment.
- Candidates must maintain strict confidentiality and professionalism at all times.
- Must be willing to travel to AZ + 2 weeks a quarter to NY.