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Aunt Ann’s In-House Staffing’s Client
Location: Berkeley CA
Job Type: Part Time
Category: Estate Staff
Position: Berkeley Tech Executive Seeks Weekend Chef
Schedule: Saturday and Sunday 8am – 6pm
Salary Amount or Range: $85-$100/hr DOE W2 with PTO, paid sick days and health stipend
Children: N/A
Pets:
Bay Area Region: East Bay
Description
Schedule: Weekends (Saturday & Sunday) – Menu planning, grocery shopping, meal preparation, cooking, and clean-up. The client has a weekday chef. Will offer a weekend off with advanced notice for special event requests.
Our client is seeking an exceptionally creative, detail-oriented, private chef to manage his weekend culinary operations at his home.
This role is not for a standard meal-prep cook. Because of highly specific immune and digestive sensitivities, the dietary framework is incredibly restrictive. If you are someone who views constraints not as a limitation, but as a challenge to innovate. If you can take a highly limited list of ingredients and transform them into elevated and flavorful dishes, this role is for you.
Critical Dietary Restrictions
The executive follows a modified Paleo Autoimmune Protocol (AIP). Absolute strict adherence to these boundaries is mandatory to prevent severe adverse reactions.
Strictly Prohibited Ingredients
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Gluten & Grains: no rice, or quinoa (the major allergies).
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Nightshades: No tomatoes, sweet or hot peppers (including bell peppers, chili peppers, and chili-based spices), eggplant, tomatillos, pepinos, pimentos, paprika, cayenne pepper, goji berries, ashwagandha, cape gooseberries, naranjillas, tamarillos, or standard curry blends.
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Seed & Vegetable Oils: No seed oils
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Dairy & Eggs: 100% dairy-free (no butter, ghee, milk, or cheese) and egg-free.
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Specific Inflammatories: No ginger and no vinegar of any kind.
Allowed & Welcomed Ingredients
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Healthy Fats: Avocado oil and Olive oil ONLY for cooking and dressings.
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Proteins: High-quality, clean animal proteins (grass-fed meats, wild-caught seafood, poultry).
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Carbohydrates/Starches: Nuts and white potatoes are OK
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Produce: All non-nightshade, non-ginger vegetables and fruits.
Experience Requirements
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Minimum 3–5 years as a Private Chef for high-net-worth individuals, executives, or athletes with strict medical/nutritional programming.
Educational Requirements
Culinary degree
Qualifications
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Proven experience executing high-end culinary concepts within severe allergen or AIP constraints. You must know how to build depth of flavor using alternative acids, herbs, and textures without relying on nightshades, ginger, or vinegar.
Hyper-vigilant regarding ingredients. You read every label and understand hidden additives.
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High autonomy, discrete, punctual, and highly organized
Responsibilities
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Design a rotating, dynamic weekend menu that complies perfectly with all restrictions while preventing palate fatigue.
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Select and procure the highest-quality, freshest organic ingredients, ensuring no cross-contamination in pre-packaged items.
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Prepare fresh, high-performance lunches, dinners, and snacks on-site
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Maintain the highest standards of cleanliness, kitchen safety, and strict cross-contamination protocols.