Young Family In the Presidio Seeks Full Time Private Chef [FILLED] – FILLED

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Aunt Ann’s In-House Staffing’s Client
Location: San Francisco CA
Job Type: Full Time
Category: Estate Staff
Position: Young Family In the Presidio Seeks Full Time Private Chef [FILLED]
Schedule: Schedule: Maintain flexibility around holidays, events and travel, but majority of the year schedule is Monday – Friday.
Salary Amount or Range: Competitive D.O.E. 125,000 to $150,000 annual + Benefits (medical, vacation, sick pay and 401K)
Children: 4 children
Pets:
Bay Area Region: San Francisco

Description

A young family in San Francisco is looking for a Chef that is comfortable cooking family-friendly meals during the week (for 4 children), with the ability to flex to more fine dining for adults as needed. The ideal candidate should have experience working in fine dining, private homes and catering. This position will be responsible for working side by side with the House Manager around maintaining the pantry and kitchen items in the household, in addition to food for meals. This position is also required to travel to Napa and Tahoe residences with advance notice (multiple week period over the summer in Tahoe). The preferred candidate would source from various farmers markets, butchers and vendors to find the best possible ingredients with a focus on organic. Some fluency in Spanish would be preferred.

Experience Requirements

• 3 years’ experience working as a private chef with excellent verifiable references

Educational Requirements

• Culinary degree required
• Fluency in English
• Fluency in Spanish preferred

Qualifications

• Fully COVID-vaccinated
• Valid driver with clean record
• Fine dining and experience working in a private home
• Excellent communication skills
• Ability to adapt to meals for young children
• Ability to manage small dinner parties
• Excels in various cuisines
• Calm, positive demeanor
• Must be excellent written and verbal communicator
• Highly organized

Responsibilities

• General
• Daily preparation of meals for the entire family while using locally sourced fresh and organic ingredients whenever possible.
• California, healthy cuisine is preferred for the parents while the children’s food can vary depending on preferences.
• Working with the House Manager to establish systems and inventory for each kitchen to remain orderly and stocked at all times.
• Arrival at 12pm daily to check refrigerator and pantry items as well as organize the kitchen as needed.

• Meal Preparation
  • Daily grab and go lunches for Mr. and Mrs.
  • These can be do it yourself salads with options for proteins, toppings and dressings.
  • Lunch and breakfast items that can be easily put together in the mornings for the kids.
  • House Manager to Provide a list of items.
  • Daily afterschool snacks for the kids.
  • These should be easy to make snacks for the nannies or parents that should be easy to travel with on days where the kids have to go straight from school to activities.
  • Nightly dinner service at 5:15pm.
  • Children’s meal
  • Mom dines with the kids but should have a healthier option using similar ingredients to the children.
  • Weekend – meals that can be heated up and easily served to the kids.
  • A couple protein options and some sides, but nothing overly complex.
  • Touch base earlier in the week about weekend schedule.
• Weekly food needs:

• Special Events and Holidays
  • Working with the Principals to develop menus, themes, wine pairing for family holidays.
  • Overall execution of the culinary side of special events, collaborating with Principals, Executive or Personal Assistants, Director of Residences, House/Property Managers or outside event planners as required.
  • Coordinate additional staff or supplies as required.

• Inventory and Stocking
  • Prior to leaving each night including Fridays, Slack the House Manager with any needs for the following morning from the “Never Outs” list that may have been consumed after she has left for the day.
  • House Manager will then order for the following morning for delivery.
  • Friday’s order should include enough for the entire weekend.
  • Manage the main pantry daily.
  • Labeling all open foods with expiration dates.
  • Throw out old items.
  • Help manage the refrigerator.
  • Label all foods with expiration dates.
  • Upon arrival, prior to dinner, throw out any of the dishes you have supplied that have expired.
  • Grocery shopping and procure specialty items orders either online or from specialty shops.
  • Stock, organize and clean kitchen equipment and cooking utensils every night before departure.

• Meal Planning
  • Any off menu requests, please ask the parents or nanny.
• Create a weekly rotation for children’s meals, allowing children to assist in the preparation of dinner 1-2 times twice per week as conditions allow.
• Work with the Principal(s) and Executive Personal Assistant to create menus according to the Principals’ needs and dietary restrictions, planning weekly menu options for approval weekly one week in advance.
• Holiday menus to be sent 4 weeks in advance of the holiday for special ingredient ordering and changes to quantities.

• Cleaning
  • All dishes, cooking supplies and utensils. Quick Dyson for the floor.
• Post dinner, clean up the kitchen.
• Develop a regular maintenance and cleaning schedule for the kitchen with the House Manager to include deep cleaning when the family is not in residence.

• Travel and Administrative
  • Check in with Exec Personal Assistant around needs for this.
• Travel as agreed upon needed with the Family between their various California properties.
• Prepare food for family travel.
• Coordinate wine purchases with the Principal(s) and wine vendor as needed.

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