Position: CHEF - ESTATE
Job ID: 507102
Location: CT/NY area - Prefers chefs located in CT/NY area with own transportation and accommodations.
Start date: SOON - Through the end of the year - Could go full time if all works out well for both parties.
Licence Required: Culinary degree. Food safety/hygiene certificate.
Requirements: Current medical certificate. US passport, green card or legal to work in the US.
Other Requirements: A seasoned chef able to provide clean healthy meals along with lovely plated meals, buffets, etc. for entertaining. Flexible with schedule. Cooking breakfast, lunch and dinner as well as cocktail and dinner parties, etc.
Attributes most important- The individual must be self-motivated, trustworthy and flexible within an ambiguous environment, work well with others, be a good listener and be responsive to constructive feedback.
Responsibilities: Cooking at Estate, provisioning, food safe handling, clean kitchen practices. Friendly, professional appearance and positive personality.
Typical work day:
Day to Day schedule: We work a week ahead in planning. Every Thursday we provide the chef an overall schedule for all meal needs both in the residences and at the office for the following week. This is a snapshot of all of the family’s catering needs. The chef then is free to plan his/her workload and time management to meet those needs along with the responsibilities of an overall kitchen manager for the two residences and the office. A menu plan is submitted each Friday for review.
9:30am-10am: Typical chef arrival to residence/lunch prep
Lunch Service: 11:45am-Delivery complete to nearby office if required. Typically will be between lunch for 6-10 people. Larger group if external meetings happening, up to about 15 people. 12:30pm-Lunch at residence. Daily between 7-9 people. Lunches are typically served family style at the residence and buffet style at the office, should be diverse in their offerings to by and large accommodate all attendees, chef should be conscious however of excessive production leading to potential waste.
If no dinner service is required: On down times, chef is asked to review new recipe suggestions provided by the employer or employers executive assistant. Prepare breakfast items to leave for the following morning pending the family’s schedules. Periodically the chef will be asked to leave food for to warm up and then may head home for the evening.
3-5pm: If dinner service is required, Chef is free to take a break during this time.
5pm: Typical arrival back for dinner prep if dinner is required
Dinner Service: 7:30-8pm: Dinner service time. Typically for just 2 people, at time a few guests may attend also.
9:30-10pm: Typical end to day.
Other: You will be compensated well in USD (taxes withheld). Must provide your own transportation and accommodations.
MUST BE ABLE TO PASS AN EXTENSIVE BACKGROUND CHECK.
Package: To be finalized during interview process.
Preferences: No visible tattoos, non smokers, healthy living lifestyle, light drinkers.
Dietary restrictions: Some but not many. Lactose intolerant, no spicy foods, prefers no wheat gluten, dairy substitutes ok. Minimal red meat, sugar and dairy for others. Adventurous eaters and very knowledgeable of food and culinary arts.