Private Chef

Being a Private Chef

Private Chefs are responsible for all culinary operations within a residence, most commonly for lunches and dinners daily, as well as for all special events. The Private Chef must be willing and comfortable working with various dietary restrictions and food sensitivities while offering a wide variety of menus and meals.

Core Responsibilities

  • Preparing daily meals for the principals and their guests with a focus on dietary restrictions, preferences and needs
  • Providing coverage for the entire culinary operation from menu planning, to shopping, prepping, cooking, plating, service, clearing and post-meal kitchen clean up
  • Ensuring the kitchen is properly stocked at all times. Maintaining inventories of supply levels, equipment, expiry dates and on-hand ingredients 

Skillset Required

  • Familiarity with many different cuisines and dietary restrictions
  • Ability to work at different levels of volume and flexibility to quickly adjust timing, quantities, and meal plans based on guests
  • Advance menu planning

Being a Sous Chef

Sous Chefs are responsible for supporting the Lead Chef in all culinary operations within a residence.

Core Responsibilities

  • Prepping and meal planning in conjunction with the Lead Chef
  • Sourcing and procuring groceries, ingredients, and all supplies needed in the kitchen
  • Managing inventories and expiry dates
  • Cooking staff meals; cooking for principals, family, and staff on Lead Chef’s days off

Skillset Required

  • Familiarity with many different cuisines and dietary restrictions
  • Ability to work at different levels of volume and flexibility to quickly adjust timing, quantities, and meal plans based on guests
  • Advance menu planning

Hospitality, professionalism, and integrity are the pillars of Hire Society’s business model.