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.

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.

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

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: $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