PRIVATE CHEF JOB DESCRIPTION: JUNIOR CHEF / SOUS CHEF -  MARIN COUNTY, CA

Full-Time, Long-Term Placement 

We are seeking a professional, adaptable, and collaborative Junior Chef/Sous Chef for a high-end estate in (Marin County). This is a unique role designed for a skilled culinary professional who thrives in a team environment. You will work three days a week in a supportive role alongside the Head Chef and two days a week as the primary chef in charge of the kitchen operations.

The household values a "farm-to-table" ethos, prioritizing local produce, proteins from regional farmers, and ingredients harvested directly from the estate’s own kitchen garden.

LOCATION & LOGISTICS

• Location: Kentfield, CA. (Candidate must be local; no relocation or heavy commute stipends provided).
• Schedule: 5 Days/Week, will include weekends
• Hours: Primarily Lunch and Dinner and weekend brunch 
• Contract: Long-term (6–12 months minimum).

HOUSEHOLD 

• The Household: Two primary adults. Lunch and dinner should generally be planned for 2 - 6 people while remaining flexible for hosting needs, gatherings and special occasions where guest counts may range from 2 - 12 or more.
• The Team: You will be part of a fully staffed estate, collaborating with a Head Chef, Housekeepers, Estate Manager, Property Manager, and Household Manager.
• Service Style: Primarily Buffet style, with the ability to execute high-end plated service.

CUISINE & DIETARY PROFILE

• Culinary Focus: Healthy, "California Coastal" cuisine, Mediterranean inspirations, and vibrant, seasonal salads.

CORE RESPONSIBILITIES

• Collaborative Prep (3 Days/Week): Work under the Head Chef to assist with meal prep, refined service, and meticulous kitchen clean-up.
• Solo Lead (2 Days/Week): Take full ownership of the kitchen during the Head Chef’s days off, managing all meal execution, shopping, and stocking.
• Garden Integration: Responsible for harvesting from the on-site kitchen garden to incorporate ultra-local ingredients into daily menus.
• Provisioning: Sourcing premium ingredients from local Marin County growers and farmers' markets.
• Menu Planning: Contribute creative ideas to the menu planning process alongside the Head Chef.
• Kitchen Management: Maintain a "top of the line" kitchen featuring a 5-burner Wolf range, double Gaggenau ovens, and griddles.

IDEAL CANDIDATE PROFILE

• Experience: Previous Sous Chef or Chef experience in a high-end restaurant or private estate.
• Character: You are "sensitive to the home environment" this means being mindful of noise levels and respecting the family's privacy. You are flexible, easy-going, and a true team player.
• Reliability: You are comfortable working holidays if the family is in town and can coordinate your time off to align with the family’s travel schedule.

COMPENSATION & BENEFITS

• Salary: $120,000 - $130,000 DOE plus a full benefits package. 
• Paid Time Off: Paid vacation (to be scheduled during family travel periods).

Benefits: Health insurance for employee + immediate family (401k employer contribution)