Overview

Position Code: FOJBAL_CHF
Schedule: Full Time (mostly Monday – Friday)
Compensation:  DOE
Benefits: Paid Vacation Days

Wonderful couple in the University Park area of Dallas is looking for an experienced and innovative Private Chef.  You will primarily be cooking for two, with occasional extended family members and guests joining.  From time to time, the family will host special occasions such as garden parties or lunch with friends.

The family moves to a beach location in the Northeast for the summer months; accompanying travel would be ideal but is not required.  However, you should have a passion for what you do, creating delicious meals.  Your core responsibility will be the complete operation of the Kitchen, including cleaning, organizing, and stocking.  The ideal candidate is someone who is mature in their thinking, capable of maintaining a flexible schedule and well-versed in a variety of cuisines.  The clients have a broad palette and would like someone who can create menus that balance favorites and unique items that reflect the Principal’s preferences for a healthy lifestyle with high protein and vegetarian options.

Requirements

• 5-10 years related experience.
• Culinary degree preferred.
• Highly organized & excellent eye for detail.
• Non-Smoker.
• Valid driver’s license with clean record.
• Capable of passing extensive background check and BAI interview.
• Strong communicator, both written and verbal.
• High level of discretion, loyalty, integrity, and honesty.
• Highly organized & excellent eye for detail.
• Self-sufficient & Self-driven. Doesn’t need handholding.
• A passion for cooking and an excitement for exploring new flavors.
• Must maintain a flexible schedule and be away from home for extended periods.
• Knowledge of a variety of dietary lifestyles and restrictions, with emphasis on healthy diet plans, including high protein and vegetarian options.
• Ability to cook a wide assortment of different types of cuisines.

Duties & Key Success Factors

• Prepare fresh plated and served dinners four times a week and ready-made grab-and-go meals for breakfasts, lunches, and snacks.
• Develop weekly meal plans that accommodate client preferences and expectations of “elevated food.”
• Research menus and source local suppliers.
• Order ingredients and any other materials needed for meal preparation.
• Examine food and ingredient orders for accuracy and freshness.
• Cook delicious meals according to client’s schedule, including dinners approximately 4x week.
• Plate and serve the meals for clients and guests.
• Inventory kitchen equipment and make recommendations for new/updated tools and supplies.
• Organize & label pantry.
• Keep the refrigerator/pantry/kitchen area well-stocked at all times.
• Keep the kitchen cooking area clean and always store utensils and cooking equipment in an organized fashion.

Other Considerations

Mr. is a life-long foodie and wine collector.  He wants food that will accompany his wine selection.

The family is looking for someone grounded and flexible.  A “Chef Ego” will not work well in this environment.

The first interviews will be with the Executive Assistant.  Principal interviews and trials will be scheduled for the last week of September.

Physical Requirements

• Ability to lift 50 pounds.
• Frequent bending, stooping, and stretching.
• Ability to use a ladder up to 6’.