Overview
A private family in Manhattan, NY, is seeking an experienced and highly professional full-time chef to manage all culinary operations within the household. The chef will work independently in a large, modern, fully equipped open-plan kitchen and will be responsible for daily meal preparation for both adults and children, with a strong emphasis on child-focused menu development and nutrition. The schedule will be 5 days on/2 days off one week and 6 days on/1 day off the following week, though the family is open-minded and flexible for the right long-term fit.
A paid trial of 2–3 working days will be required prior to a final offer.
Responsibilities
CORE RESPONSIBILITIES
Custom menu development
Design weekly menus tailored to the family’s health goals, preferences, and seasonal availability.
Prepare daily breakfast, lunch, dinner, and nutritious snacks for adults and children.
Ensure variety, balance, and consistency in daily meal planning.
Child-Focused Menu Development & Nutrition
Develop and maintain dedicated, rotating menus for two children aged 2.5 and 9 years old, ensuring meals are nutritious, age-appropriate, and appealing.
Create healthy, elevated versions of classic child-friendly dishes to encourage positive eating habits.
Adapt textures, portion sizes, and ingredients to suit both a toddler and a school-aged child.
Ensure meals align with pediatric nutrition guidelines and family preferences.
Collaborate closely with nannies and household staff to coordinate meals with daily schedules and routines.
Monitor and adjust menus based on evolving dietary needs, sensitivities, or preferences.
Full kitchen management
Independently manage all kitchen operations, ensuring an efficient and organized workflow.
Establish and maintain clear zones for food preparation, storage, and sanitation.
Maintain the highest standards of cleanliness, hygiene, and food safety at all times.
Monitor kitchen equipment and coordinate maintenance or servicing as required.
Premium sourcing & procurement
Source high-quality ingredients from premium grocery stores and local organic suppliers.
Ensure the pantry and refrigeration are consistently stocked with fresh, seasonal produce, proteins, and seafood.
Manage inventory, proper food rotation, cost awareness, and waste minimization.
Service & events
Ensure consistent, high-quality food presentation and table setup.
Plan and execute small private dinners, family celebrations, and holiday meals upon request.
Qualifications
Preferred Professional Education
(Strongly preferred but not mandatory)
Culinary Education:
Le Cordon Bleu
Culinary Institute of America (CIA)
ALMA – The School of Italian Culinary Arts
Basque Culinary Center
Ritz Escoffier
Professional Certifications:
ACF Certified Personal Chef (CPC)
ServSafe Food Protection Manager
HACCP Certification
WSET (Wine & Spirit Education Trust)
Plant-Based Nutrition Certification
Functional Nutrition or Diet Specialist Certification
HND in Culinary Arts or equivalent
Requirements
Professional Experience
Minimum 3+ years of experience as a Private Chef or Head Chef in a private household or high-end restaurant environment.
Strong versatility across multiple cuisines (e.g., Mediterranean, Italian, Asian, plant-forward).
Demonstrated experience cooking for children in a private household setting is highly preferred.
Professional Standards
Exceptional discretion, reliability, and professionalism at all times.
Willingness to sign a Non-Disclosure Agreement (NDA).
Comfortable working in a household with children and collaborating with household staff.
Health & Safety
Strong commitment to food safety, hygiene, and personal health standards.
Willingness to undergo regular medical check-ups every 3–6 months.
Absolute abstinence from alcohol, drugs, or addictive behaviors.
Logistics
Valid U.S. Driver’s License with a clean driving record (required for provisioning).
Willingness to complete a full background check.
Ability to provide references from long-term previous employers.
Salary and Benefits
Salary: $160,000-$180,000 annually (DOE)
Health insurance
Holiday Pay: Public holidays compensated at 150% of daily rate
Paid Time Off: 5 business days every 6 months (scheduled in advance)
Support for ongoing professional development and training
Meals provided during working hours
Access to a modern, fully equipped kitchen
