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Private Chef Jobs in Alaska (NOW HIRING)

The Boat Company

Marine Chef - Seasonal

Juneau, AK · On-site

The Head Chef is responsible for all functions within the galley and coordinates closely with the stewards to provide a high level of excellence in food service to guests. The Head Chef is ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK

The Head Chef is responsible for all functions within the galley and coordinates closely with the stewards to provide a high level of excellence in food service to guests. The Head Chef is ...

The Boat Company

Marine Chef - Seasonal

Juneau, AK · On-site

The Head Chef is responsible for all functions within the galley and coordinates closely with the stewards to provide a high level of excellence in food service to guests. The Head Chef is ...

Hilton Downtown Anchorage

Be Seen First

Executive Chef

Anchorage, AK · On-site

$74K - $84K/yr

As the Executive Chef, you will be responsible for overseeing all aspects of our kitchen operations, including food preparation, menu planning, and staff management. Your creativity and passion for ...

Positions at Sea - UnCruise Adventures

Chef

Juneau, AK · On-site

The Chef will coordinate and participate in all galley activities regarding food preparation, inventory, ordering, and cleaning under the direction of the Hotel Manager. QUALIFICATIONS * Minimum of 2 ...

Positions at Sea - UnCruise Adventures

Chef

Juneau, AK · On-site

The Chef will coordinate and participate in all galley activities regarding food preparation, inventory, ordering, and cleaning under the direction of the Hotel Manager. QUALIFICATIONS * Minimum of 2 ...

Alyeska Resort

Sous Chef

Girdwood, AK · On-site

$28/hr

Are you a seasoned professional chef looking to run your own kitchen? Do you thrive in mentoring and leading a streamlined and dynamic culinary team? If you're looking to mentor colleagues and ...

Alyeska Resort

Sous Chef

Anchorage, AK · On-site

$28/hr

Are you a seasoned professional chef looking to run your own kitchen? Do you thrive in mentoring and leading a streamlined and dynamic culinary team? If you're looking to mentor colleagues and ...

Alyeska Resort

Sous Chef

Girdwood, AK · On-site

$28/hr

Are you a seasoned professional chef looking to run your own kitchen? Do you thrive in mentoring and leading a streamlined and dynamic culinary team? If you're looking to mentor colleagues and ...

Benihana - Anchorage

Teppan Chef

Anchorage, AK · On-site

At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. * Fun working environment: You will ...

Benihana

Teppan Chef

Anchorage, AK · On-site

At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. * Fun working environment: You will ...

Benihana - Anchorage

Teppan Chef

Anchorage, AK · On-site

At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. * Fun working environment: You will ...

DRG Employer LLC

Broiler Chef - SSH

Anchorage, AK · On-site

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area. Submit your resume or apply directly at www.DividendRestaurantGroupCareers.com . Team Members enjoy the following ...

Compass Group

SOUS CHEF

Fairbanks, AK · On-site

$27/hr

We are hiring immediately for full-time SOUS CHEF positions. * Address : U of AK Fairbanks - 1731 S. Chandalar Dr., P.O. Box 756655, Fairbanks, AK 99775. Note: online applications accepted only.

Hilton Anchorage

Executive Sous Chef

Anchorage, AK · On-site

$75K/yr

The Hilton Anchorage Hotel is looking for an experienced Executive Sous Chef to join our team. This role is essential in ensuring the smooth operation of the food division in the hotel. We are the ...

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All JobsPrivate Chef JobsPrivate Chef Jobs in Alaska

Private Chef information

See Alaska salary details

$32.8K

$97.3K

$169.1K

How much do private chef jobs pay per year?

As of Sep 2, 2026, the average yearly pay for private chef in Alaska is $97,341.00, according to ZipRecruiter salary data. Most workers in this role earn between $56,500.00 and $129,200.00 per year, depending on experience, location, and employer.

What is a private chef?

Private chefs are culinary professionals who are hired to prepare meals exclusively for individuals, families, or organizations, typically in private residences. Unlike restaurant chefs, private chefs often design customized menus to suit their clients’ dietary preferences and needs, and may also handle grocery shopping, meal planning, and kitchen management. Their services can be full-time, part-time, or for special occasions and events, providing a personalized dining experience. Private chefs often bring restaurant-quality cuisine into the home and sometimes travel with their clients or work at multiple locations.

What does a private chef do?

A private chef prepares meals for clients, usually in the client’s home kitchen. In addition to meal prep, a private chef cooks food and may plate the food as well. A private chef typically only works for one client, while a personal chef may take on many clients, according to the American Personal and Private Chef Association (APPCA). The type of food that a private chef cooks depends on the dietary needs and preferences of the client.

What skills and qualifications are needed to thrive as a private chef?

To thrive as a Private Chef, you need advanced culinary skills, menu planning experience, and often formal culinary training or certification. Familiarity with kitchen equipment, food safety standards, and dietary management systems is essential. Exceptional organization, discretion, and adaptability are crucial soft skills for catering to clients' personalized preferences and schedules. These abilities ensure high-quality, customized dining experiences and build long-term client trust.

What are some common challenges private chefs face when working in clients' homes?

Private Chefs often encounter challenges such as adapting to unfamiliar kitchens, managing limited or specialized equipment, and meeting unique dietary preferences or restrictions of clients. Flexibility is essential, as schedules and menus may change on short notice, and privacy concerns require discretion and professionalism. Building strong client relationships while maintaining high culinary standards is key to success in this role.

What is the difference between Private Chef vs Personal Chef?

AspectPrivate ChefPersonal Chef
CredentialsCulinary degree, certifications often preferredSimilar credentials, often with culinary training
Work EnvironmentPrivate households, estates, yachtsMultiple clients, private homes, events
Employer & IndustryHigh-net-worth individuals, familiesIndividuals, families, small groups
Common Search IntentExclusive, personalized meal serviceCustomized meal planning for clients

Both Private Chefs and Personal Chefs prepare customized meals for clients, often in private settings. The main difference lies in their work environment and scope: Private Chefs typically work exclusively for one client or family, often in their private residence or yacht, providing a highly personalized service. Personal Chefs may serve multiple clients, preparing meals in their homes or delivering prepared meals. While credentials are similar, Private Chefs usually work in more exclusive, high-end environments.

How much can you get paid for being a private chef?

Private chefs typically earn between $50,000 and $150,000 annually, depending on experience, location, and the complexity of the clients' needs. High-end private chefs working for wealthy clients or in luxury settings can earn significantly more, often supplemented with tips and benefits. Compensation may also include per-event fees or hourly rates for specific services.

How much do private chefs get paid?

Private chefs typically earn between $50,000 and $100,000 annually, with salaries varying based on experience, location, and the complexity of the cuisine. Many private chefs also receive additional compensation such as tips, housing, or benefits, especially when working for high-net-worth clients or in luxury settings.

What is the demand for private chefs?

The demand for private chefs is growing, especially among high-net-worth individuals, celebrities, and affluent families seeking personalized dining experiences. Private chefs often find opportunities in luxury residences, yachts, and private events, with success influenced by culinary skills, discretion, and flexibility in scheduling.
More about Private Chef jobs

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

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

What are popular job titles related to Private Chef jobs in Alaska?

For Private Chef jobs in Alaska, the most frequently searched job titles are:

What job categories do people searching Private Chef jobs in Alaska look for?

The top searched job categories for Private Chef jobs in Alaska are:

What cities in Alaska are hiring for Private Chef jobs?

Cities in Alaska with the most Private Chef job openings:

What are popular job titles related to Private Chef jobs in AK?

For Private Chef jobs in AK, the most frequently searched job titles are:

Private Chef jobs near you
Infographic showing various Private Chef job openings in Alaska as of August 2026, with employment types broken down into 92% Full Time, and 8% Part Time. Highlights an 100% In-person job distribution, with an average salary of $97,341 per year, or $46.8 per hour.

Marine Chef - Seasonal

The Boat Company

Juneau, AK • On-site

Temporary

Re-posted 25 days ago

Job description

** This is a SEASONAL POSITION that will begin in April 2026 through September 2026. However, if interested and if necessary, may result in a backfill or "fill-in" for the current operating season.
Southeast Alaska is a wild, rich, and dynamic region of Alaska. Standing on a beach in Frederick Sound, it is possible to see rainforest behind you, high mountain peaks with glaciers in front of you, and Humpback Whales feeding in the rich water surrounding you. No wonder this area is a destination for many tourists each summer. However, many visitors never get a chance to have an intimate experience here as most of their time is spent aboard large cruise ships or in port.
The Boat Company's (TBC) aim is to provide a more intimate experience in this incredible place. The hope is that this intimate experience combined with a knowledgeable crew will foster a sense of stewardship in our passengers. This is extremely important because Southeast Alaska is home to the 17 million-acre Tongass National Forest. This is the largest National Forest in the United States and, as such, each of us has a say in managing this forest. TBC believes that to know Southeast Alaska is to love Southeast Alaska and by educating our passengers about this area and the issues that face it, they will be more likely to take an active role in deciding what the future holds for this national treasure.
The Head Chef is responsible for all functions within the galley and coordinates closely with the stewards to provide a high level of excellence in food service to guests. The Head Chef is responsible for all galley activities regarding food ordering, organizing, storage, inventory, preparation, presentation and quality control. The Head Chef supervises the Assistant Chef, assigning cooking opportunities according to the Assistant's abilities. At the end of the operating season, the Head Chef is responsible for preparing and submitting a complete galley inventory and list of needs.
All chefs must wear chef jackets when working in the galley and during food service. All chefs must keep hair covered or tightly tied back to prevent any possibility of hair coming into contact with food. Hands must be kept sterilized or sterile gloves worn to prevent contamination of food.
GENERAL REQUIREMENTS
Food planning and preparation (70%):
    • Order all necessary galley supplies and provisions and manage their costs to stay within TBC budget.
    • Responsible for all menus and meals (i.e., breakfast, lunch, and dinner - including appetizers, desserts and occasional hot snacks.)
    • Supervise plating of meals and work closely with the Chief Steward to ensure high-quality presentation and service. The Head Chef will not purchase any 'store made' cakes or pies for service to our guests. If we cannot make them fresh on board, we will not serve them.
    • Ensure guest's special dietary needs are met.
    • The Head Chef should make every effort to communicate and coordinate with guides on fishing or shore excursions to keep informed of and accommodate, if possible, sudden developments which may result in the need to delay mealtimes.
    • Once or twice per trip, sack lunches for guests and guides may need to be prepared. Work with stewards to ensure bottled water, coffee thermoses, or other beverages and foods are offered and available for guest use during fishing or shore excursions. Should any guests remain onboard on "sack lunch days", the Head Chef will work with stewards to make sure guests are served and well cared for, even if this requires food preparation in addition to the "sack lunch". Ensure healthy foods are prepared and available for crew during turnaround times in port.

Clean up and sanitation (20%):
    • Supervise and assist in galley clean up. Help rinse and clean dishes, pots, pans and utensils. Store in cupboards, drawers and bins.
    • Help maintain all cooking items and service items in orderly and sanitary condition according to good health-keeping practices, government regulations and TBC standards.
    • Regularly clean and sanitize galley walls, range hood, overheads, cabinet faces, reefer and freezer interiors, and cabinet interiors. At least once per day clean and sanitize galley work surfaces, reach-in cooler doors, range surfaces and galley floor. Launder dish-drying cloths and aprons.
    • Ensure cleaning materials are stocked.
    • Remove food refuse, glass and other kitchen waste to dumpster on deck.
    • ENSURE THAT ALL GALLEY AND FOOD STORAGE AREAS MEET OR EXCEED FDA and DCP STANDARDS.

Other duties (10%):
    • Upon direction from leadership, undertake other duties such as cleaning/storing sport caught fish, handling lines or fenders upon entering or leaving port, assisting with greeting or sending-off guests, helping with luggage, etc.
    • Produce complete end-of-season galley and stores inventory, plus needs list for following season.

QUALIFICATIONS
  • Minimum of three years restaurant/hotel or banquet cooking experience in positions of increasing responsibility, including prep cook, line cook, Chef du Partie or Sous Chef. Formal culinary training may substitute for a portion of required experience. Gourmet skills and experience in baking or preparing specialty foods essential.
  • Previous experience in the maritime industry, especially passenger vessel service, is beneficial.
  • Requires ability to listen and communicate well with others, follow directions and respond quickly and effectively both during the normal performance of duties and during scheduled emergency drills.
  • Requires the ability to write shopping lists and read menus or detailed listings of product contents on package labels.
  • Interpersonal skills require the ability to regularly deal with a variety of different people. Patience, thoughtfulness, and absolute courtesy with guests are essential. Must be capable of living and working in close-quarters for long periods of time with interior crew and other personnel.

GENERAL WORKING CONDITIONS
Crew sign on to a vessel for a tour of duty that encompasses the entire four to five month operating season, and must be physically capable of maintaining rigorous work schedules consisting of 12-14 hour days over much of this time. Most of TBC's cruises are of seven-day duration, and at the end of each cruise there is a short twenty-four hour turnaround period in port during which time all crewmembers assist with various shipboard duties such as luggage handling, refueling and loading stores. For the purpose of maintaining safety and security on board, the Captain may direct any crewmember to stand a security watch during turnaround periods in port.
  • Physical demands generally include frequent bending, reaching, twisting, kneeling, pulling/pushing, grasping, and the passing or receiving of one to several different sized objects totaling up to 50 pounds in weight while loading ships stores. When heavy or awkward items are being moved, crew should use lifting devices such as cranes or chain falls, or seek assistance from other personnel. When an object is too heavy or too awkward for one person to move safely, it is the responsibility of the individual to obtain assistance as necessary.
  • Must be capable of boarding and exiting a vessel without physical assistance by climbing up or down dock ladder or vessel boarding steps.
  • Must be capable of climbing into or out of a skiff from dock or boarding area without assistance in all weather conditions.
  • Must be able to climb or descend one or more sets of steep stairs or vertical ladders both inside and outside the vessel in all weather conditions.
  • Must have the ability to climb an eight-foot vertical ladder and fit through a 28-inch wide hatch.
  • Must have hearing, vision, and vocal abilities that allow performance of duties safely when aboard vessel.
  • Must be capable of hearing alarms and signals from the vessel.
  • Must be capable of performing the actions listed in the vessel Station Bill (copy provided upon request).
  • Must be able to don a life vest or jacket and/or survival suit without assistance, and, having done so, must further be able to walk without assistance to any assigned life vessel station or life craft for boarding.
  • Must be capable of working and living on board a vessel for the tour of duty duration and without having access to hospital services, prescription medications or medical treatment except for first aid assistance and/or treatment at local area clinics, if available.
  • Must be willing and capable of assisting other crewmembers such as Engineer, deckhands and stewards in the performance of their work duties at any time during tour of duty duration.
  • May be required to use hand tools, power tools, painting equipment, and personal protective gear. Power tools may be heavy or awkward and may generate dust or loud noise.

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