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COCONUT GROVE, FL - PART TIME PRIVATE CHEF (LONG TERM)
Coconut Grove, Florida, United States
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High-End Part-Time Weekend Placement (long term contract)

We are seeking a Michelin-caliber, part-time Private Chef to work in a high-end private household. This is a long-term contract designed to provide seamless culinary service over the weekends. The ideal candidate will work in tandem with the family’s longtime lead chef to maintain exceptionally high standards across multiple properties.

The family possesses an incredibly discerning, global palate and regularly dines at the world's finest restaurants. The ideal candidate will blend world-class technical skill with a team-first attitude, exceptional organization, and the ability to seamlessly blend into the background of a bustling household.


COMPENSATION

  • Rate: $100,000 - $115,000 a year
  • Benefits: This is a contract agreement, not employment agreement , no benefits. No relocation provided. 


SCHEDULE: * Duration: Long Term Contract (3 days per week).

  • Days: Friday, Saturday, and Sunday.
  • Hours & Flow: * Friday (Crossover Day): Working at the main residence alongside the lead chef to transition service for the weekend. Responsibilities include weekend prep, inventory rotation, assisting with meal service if needed, and potentially checking other local residences.
  • Saturday: Independent service (potential breakfast and lunch).
  • Sunday: Independent service (combination of all meal services).
  • Meal Times: Breakfast (8:00 AM–9:30 AM start), Brunch (9:30 AM–11:00 AM start), Lunch (11:15 AM–1:00 PM start), and Dinner (6:00 PM–7:30 PM start).
  • Note: Not all meals are required each working day; it could be just one meal or a combination of all. Saturdays are typically breakfast/lunch, and Sundays could be a combination of all services. The candidate must be ready to assist the primary chef on Saturdays if a larger event is happening.


HOUSEHOLD PROFILE

  • Principals: Principal, up to 3 kids, nanny, and sometimes guests.
  • Collaborative Environment: The chef will work closely with the longtime lead chef, housekeepers (who also provide service), and nannies. A respectful, team-player attitude is mandatory.
  • Dynamic: While the home atmosphere is not formal, expectations and standards are very high. The household is dynamic, and the candidate must be ready for last-minute changes.


MEAL & SERVICE EXPECTATIONS

  • Meals: Breakfast, Lunch, Dinner, and Snacks.
  • Service Style: Somewhat formal but elegant. Family-style and plated are both welcome.
  • Culinary Philosophy: The clients typically eat in high-end restaurants all around the world, so standards are high. However, simple, approachable food is still welcome. Examples include pancakes for breakfast, handmade pizza and seasonal salad for lunch, and high-end omakase for dinner.


CUISINE PREFERENCES

  • Primary Favorites: American, BBQ, California Coastal, French, Greek, Italian, Salads, Mexican, Mediterranean, Japanese (including sushi), and Steakhouse.
  • Restaurant Preferences: Carbone, Cipriani, Le Bernardin, Frontera Grill, Nobu, Milos, The Grill NYC, ZZ’s, and Bar Masa.
  • Dietary Restrictions: Food allergies include Dairy and Avocado.
  • Entertaining: Regular hosting/entertaining happens sometimes.


CORE RESPONSIBILITIES

  • Seamless Transition: Collaborating with the lead chef on Fridays to handle weekend prep, inventory rotation, and assist with meal service.
  • Multi-Property Oversight: Checking other local residences as required.
  • Full-Cycle Service: Menu planning, shopping, preparation, service, and meticulous clean-up.
  • Kitchen Management: Mastery of high-end culinary equipment across the households, including Wolf stoves, Kalamazoo grills, and Forno Bravo pizza ovens.

IDEAL CHEF PROFILE

  • Background: A mix of high-end restaurant experience, formal culinary education, and high-end private chef service. Ideally, the candidate has Michelin-star or similar high-level dining experience before entering private service.
  • Personality & Discretion: Highly organized, thoughtful, and flexible for any scenario. The candidate must be able to pivot, embrace a dynamic atmosphere, and handle feedback well while maintaining creativity. Absolute discretion is key; the chef must know when to interact with the client and when to be in the background.




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