Live In International Private Chef Jobs (NOW HIRING)

Job Description Culinary Director / Private Chef Full-TimeSF Bay Area Peninsula-BasedTravel with Italy Focus Please note: THE PRE-SCREENER ASSESSEMENT THAT ACCOMPANIES THE APPLICATION MUST BE FILLED OUT FOR YOUR CANDIDACY CAN NOT BE CONSIDERED. UPDATED TO NOTE: The client is particularly interested in those candidates who have RECENT Sous Chef and above Michelin-level experience; particularly those chefs who have had careers in that world and are activelylooking to transition to the Private Chef world. Heart of the Role This role represents the foundational hire in what is envisioned as a long-term, evolving private culinary program. In the near term, you will be highly hands-on-cooking, planning, and executing at a very high level-while over time the role is expected to grow into something broader, including shaping systems, refining standards, and helping to build and lead additional culinary staff as the household's needs and properties expand. This is an opportunity for someone who enjoys not only cooking beautifully, but building something thoughtfully and correctly from the ground up. The right person will take pride in laying the foundation for a program that will, over several years, rival the sophistication and consistency of a top-tier restaurant-within the privacy of a home. Food should feel indulgent, abundant, and memorable. Compensation & Benefits Salary: TO $250,000++ annually, commensurate with experience, plus benefits (spousal insurance coverage provided) Travel expenses fully covered when traveling for the role Overview The Culinary Director / Private Chef will be responsible for all aspects of the household's food world, including daily meals beginning with a drop-off model, entertaining, travel food logistics, sourcing and preservation, agricultural projects, and kitchen build-out projects. This is a full-time, permanent role. While the scope is significant today, it is also forward-looking, and the person in this role will help define how the culinary program grows, including determining when and how additional staff are brought on. Ideal Candidate Profile Background in private chef work (required) , fine dining, or boutique hospitality Michelin restaurant background required Interested in building a program, not just executing meals Comfortable operating hands-on now, with leadership responsibility later Exceptionally organized, self-directed, and reliable Calm, emotionally intelligent, and steady under pressure Discreet, respectful, and professional Strong judgment and common sense Open to travel and an evolving scope Location & Travel Primary Residence: Bay Area (Peninsula) Travel includes periodic travel within the U.S. and limited but meaningful travel to Italy. Currently this involves multiple planning and exploratory trips per year, with longer stays of several weeks annually over time. The Italy property is in development; near-term involvement will focus on planning kitchens, sourcing, and agricultural projects, alongside possible daily cooking. About the Household Private, low-key couple with no children Deeply appreciative of food, with exceptionally high standards Extremely detail-oriented and discerning Collaborative, thoughtful, and kind-within clear expectations Values privacy, professionalism, and long-term relationships Culinary Philosophy Mediterranean / Italian coastal approach Seasonal, local, nutritionally dense ingredients Olive oil as the primary fat; butter used rarely No processed foods, seed oils, or "pseudo-healthy" substitutes No fake meats or trend-driven food Sugar reserved for rare desserts Food should feel indulgent, abundant, and memorable Real meals matter; snacks are secondary Aperitivo is a category of its own and is valued Dietary Considerations One principal is pescatarian (no poultry; meat rarely) Other principal is vegetarian-plus (select invertebrates; no octopus) Current Operating Model (Near Term) Three days per week of thoughtfully prepared meals, produced from an off-site kitchen and dropped off; two days of planning and admin Meals are designed for quality and suitability for reheating Part of this summer in Italy Breakfast is left for the mornings One to three elevated dinner parties per month, hosted at the home for up to approximately 12 guests These dinners are intended to impress and reflect the household's high-level culinary standards Additional staff will be provided to assist with execution as needed for larger dinner parties As the role develops and infrastructure evolves, including kitchen build-out, the cadence, frequency, and level of live cooking are expected to increase. Responsibilities Daily & Weekly Cooking Advance preparation of breakfasts, left ready the day prior Lunch and dinner preparation aligned with the current cadence Occasional weekend meals Preparing food for animals (e.g., chickens) Fridge stocking and prepared meals ready upon return from travel Entertaining One or two elevated dinner parties per month, hosted at the home for up to approximately 10-12 guests Collaborative menu planning, plating, and table aesthetic Oversight of supporting staff during events Travel & Food Logistics Preparing food for flights with clear reheating and sequencing instructions Coordinating food sourcing when departing from other cities Reviewing hotel menus and liaising with chefs for special requests Identifying strong food options in challenging locations Occasional travel with the principals to cook or prep Food oversight for private dinners hosted while traveling Sourcing, Preservation & Long-Term Projects Building relationships with farmers and specialty purveyors Importing and directing production of estate-grown and preserved goods Fermenting, pickling, preserving, and recipe development Producing curated annual food gifts Elimination of plastic use in the kitchen Kitchen equipment planning and stocking Wine curation and pairings Input on kitchen design and renovations in the U.S. and Italy Participating in long-term planning for future culinary hires Culinary Reference Points Cotogna Quince Chez Panisse (Restaurant & Café) Mister Jiu's The Progress Zuni Café Kin Khao Pizzetta 211 Nopa Sushi Ran Benefits Health Insurance:100% Employer paid insurance for EMPLOYEE+SPOUSE 401(k) plan with employer match Paid Time Off: Three weeks annual PTO policy, with flexibility and mutual respect Bonus Opportunity Employment Type: Full-time W-2