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Part Time Private Chef Jobs in Tennessee (NOW HIRING)

Invited

Executive Sous Chef

Hendersonville, TN

$60K - $77K/yr

We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city ... for part time team members ) Want to learn more? Visit www.invitedbenefits.com for full details.

8AM Golf

Kitchen Staff - Bounty Club

Nashville, TN

$24 - $26/hr

Bounty Club is a private club being built to set a new standard for golf and hospitality in the U.S ... The Executive Sous Chef is in search of dedicated individuals to fill multiple full and part-time ...

8AM Golf

Kitchen Staff - Bounty Club

Nashville, TN · On-site

$24 - $26/hr

Bounty Club is a private club being built to set a new standard for golf and hospitality in the U.S ... The Executive Sous Chef is in search of dedicated individuals to fill multiple full and part-time ...

8AM Golf

Kitchen Staff - Bounty Club

Nashville, TN

$24 - $26/hr

Bounty Club is a private club being built to set a new standard for golf and hospitality in the U.S ... The Executive Sous Chef is in search of dedicated individuals to fill multiple full and part-time ...

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All JobsPrivate Chef JobsPart Time Private Chef JobsPart Time Private Chef Jobs in Tennessee

Part Time Private Chef information

See Tennessee salary details

$27.7K

$82K

$142.5K

How much do part time private chef jobs pay per year?

As of Aug 14, 2026, the average yearly pay for part time private chef in Tennessee is $82,036.00, according to ZipRecruiter salary data. Most workers in this role earn between $47,600.00 and $108,900.00 per year, depending on experience, location, and employer.

What does a part time private chef do?

A part time private chef prepares meals for individuals, families, or small groups in their homes on a flexible schedule. They plan menus according to the client's preferences and dietary needs, shop for groceries, cook meals, and often handle clean-up. Unlike full-time private chefs, part time chefs may work for multiple clients or only on specific days, such as for special events or weekly meal prep. Their services can be tailored to fit the client's lifestyle and schedule.

How does a part time private chef typically coordinate menu planning and scheduling with clients?

As a part-time private chef, you'll regularly communicate with clients to understand their dietary preferences, special requests, and event needs. Menu planning is often a collaborative process, and flexibility is key—clients may request last-minute changes or have evolving tastes. Scheduling is generally set around the client's calendar, with some chefs working weekly or on a per-event basis. Strong organizational and interpersonal skills help ensure smooth coordination and client satisfaction.

What are the key skills and qualifications needed to thrive as a part time private chef?

To thrive as a Part Time Private Chef, you need strong culinary skills, creativity in menu planning, and experience in various cuisines, often supported by a culinary degree or professional chef training. Familiarity with kitchen equipment, food safety certifications (such as ServSafe), and meal planning tools is typically required. Excellent communication, adaptability, and discretion are standout soft skills for working closely with clients and meeting their specific dietary needs. These skills and qualities are essential to deliver consistently high-quality, personalized dining experiences in clients' homes.

What is the difference between Part Time Private Chef vs Personal Cook?

AspectPart Time Private ChefPersonal Cook
CredentialsCooking certifications, culinary trainingCooking skills, experience, certifications optional
Work EnvironmentPrivate households, events, yachtsPrivate homes, daily meal prep
Employer & IndustryHigh-net-worth individuals, luxury industryFamilies, individuals, hospitality
Search & Comparison IntentJob roles, responsibilities, hoursJob duties, scheduling, experience

While both roles involve preparing meals for private clients, a Part Time Private Chef typically offers gourmet, customized menus and may work on a part-time basis for high-end clients, often with formal culinary training. A Personal Cook usually handles daily meal preparation, focusing on routine cooking in private homes. The main difference lies in the level of culinary expertise, menu complexity, and the scope of responsibilities.

What are the most commonly searched types of Private Chef jobs in Tennessee?

The most popular types of Private Chef jobs in Tennessee are:

What cities in Tennessee are hiring for Part Time Private Chef jobs?

Cities in Tennessee with the most Part Time Private Chef job openings:

Part Time Private Chef jobs near you
Infographic showing various Part Time Private Chef job openings in Tennessee as of August 2026, with employment types broken down into 1% As Needed, 73% Full Time, 19% Part Time, and 7% Contract. Highlights an 93% Physical, 3% Hybrid, and 4% Remote job distribution, with an average salary of $82,036 per year, or $39.4 per hour.

Title Banquet Sous Chef | Part-Time | Vanderbilt University Athletics

Oak View Group

Nashville, TN

$26 - $28/hr

Part-time

Retirement

Posted 3 days ago

New

Oak View Group rating

6.2

Company rating: 6.2 out of 10

Based on 83 frontline employees who took The Breakroom Quiz

23rd of 36 rated event venues

Job description

Banquet Sous Chef | Part-Time | Vanderbilt University Athletics
Location US-TN-Nashville
Job Post Information* : Posted Date 2 days ago(8/10/2026 7:41 PM)
Job ID 2026-33976
Category Culinary / Kitchen Management
Type Regular Part-Time
Location : Location US-TN-Nashville
Job Post Information* : External Company Name Oak View Group
Job Post Information* : External Company URL https://www.oakviewgroup.com/
Location : Postal Code 37240
Location : Address 2601 Jess Neely Drive
Job Post Information* : Post End Date 11/13/2026
Overview

The Banquet Sous Chef is involved with all aspects of the Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff; growing and developing product offerings and menus; and managing profitability of food items.

This role pays an hourly rate of $26.00-$28.00

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until November 13, 2026.

Responsibilities
  • Provide guidance and direction for all day-to-day event operations.
  • Assist in the training, coaching, and development of Banquet Culinary Staff.
  • Plan and manage the procurement, production, preparation, and presentation of food.
  • Ensure that all BOH operations adhere to proper safety and sanitation standards.
  • Understand and operate within cost guidelines and targets.
  • Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards.
  • Work with the front-of-house team to ensure proper execution of events.
  • Organize and help in the service of all activities concerning a la carte, employee meals, and private dining rooms.
  • Ordering, receiving, and proper rotation of food and kitchen goods.
  • Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
  • Consistent preparation and presentation based on overall standards, including portion size. daily specials, salads, entrees, etc., as applicable per work assignment and as designated by the Executive Chef, which are produced within OVG's quality standards guidelines.
  • Complete daily, weekly, and monthly management administrative duties, including operations reports, financial documentation, standard operating procedures, safety and sanitation
    checklists, and ordering and inventory documentation.
  • Assist in menu design and direct food presentation, production, and control, including all food for all events, which may include breakfast, lunch, and dinner events and private events and weddings.
  • Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
  • Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
Qualifications
  • 2-3 years as line cook. Lead or supervisory experience is preferred.
  • High school diploma or GED. Culinary training preferred.
  • Health & Sanitation Card.
    Ability to communicate and follow instructions.
  • Indoor environment, fast pace.
  • Must be able to stand and walk for extended periods.
  • Must be able to lift/carry/push/pull up heavy objects on occasion.
Options
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