16,196 Private jobs in the United States

MUST BE A CNA AND WILLING TO WORK WEEKENDS

• Family of five: Two adults and three young children.
• Culinary Preferences: We enjoy a variety of cuisines, with an emphasis on farm-to-table fresh ingredients and a creative healthy fusion of flavors and techniques.

• Dietary Focus: Low-carb Mediterranean diet, prioritizing protein, vegetables, and healthy fats, with reduced processed carbs and sugars.
• Organic: Especially for produce and poultry/meat.
• Healthy Fats: Coconut oil, olive oil, avocado oil, cold-pressed oils, avocado, nuts & seeds, grass-fed butter/ghee, unsweetened nut/seed butters, pasture-raised/organic eggs, and good-quality animal protein.
• Grains and Carbs: Avoid processed carbs (like white breads, rice, pasta, tortillas). Use whole grains sparingly or substitute with cauliflower rice, spaghetti squash, zucchini noodles, etc.
• Lean meats: chicken or beef, no lamb 
• No Seafood or use of any fish based sauce.

• Meal Preparation: The meal should include 1-2 proteins. 2 vegetable or salad side dishes.1 pasta dish, but only if a single protein is used. No seafood or mushrooms.
• Chef must have everything hot and ready for Shabbat by 6:30pm. Served Family Style.
• Chef will provide their own transportation and purchase their own groceries
• Grocery Shopping: Source the freshest and best ingredients, including shopping at local farmer's markets and stores like Whole Foods and Citarella .
• Menu Creation: Develop creative and nutritious meals each week that cater to our preferences and dietary goals. Research and experiment with recipes to keep our meals exciting and varied.
• Kitchen Maintenance: Ensure the kitchen is clean and organized at 6:30pm.

• Proven experience as a personal or professional chef.
• Strong culinary skills and creativity in menu planning.
• Ability to accommodate dietary preferences and dislikes.
• Reliable, punctual, and able to work independently.

Please send the following to ( ). 

Include your resume, availability on Fridays and a menu proposal. (The meal should include 1-2 proteins. 2 vegetable or salad side dishes.1 pasta dish, but only if a single protein is used. No seafood or mushrooms.)  We look forward to meeting our next culinary artist!

We are seeking a skilled and passionate Personal Private Chef to join our household. This role

will be the second chef to join our lead chef and will be on a rotation based schedule with

occasional overlap of the two chefs on game days. The ideal candidate will have a deep

understanding of nutrition, a passion for cooking fresh and healthy meals, and the ability to

prepare meals that cater to diverse dietary needs and preferences. This role involves creating

tailored menus that reflect each client’s preferences, dietary needs, strong understanding of  macronutrients and balanced nutrition to support wellness goals.

Key Responsibilities:

1. Meal Planning

Work closely with our lead chef and nutritionists to plan meals and create tailored menus that

reflect each client’s preferences and current dietary needs. Communicate clearly with clients on

menus, scheduling, and requests.

2. Meal Preparation

Prepare fresh meals for breakfast, lunch and dinner, with occasional late-night meal preparation

after game nights. Meals can range from daily family dishes to elegant, multi-course

experiences.

3. Manage Kitchen Operations

Manage inventory, cleanliness, and food safety. Take responsibility for grocery shopping;

sourcing premium ingredients from trusted local markets and specialty purveyors.

4. Maintain discretion and professionalism in every setting.

Approximate Schedule for Meals

• Breakfast - typically between 7am-9am

• Lunches - typically between 12pm-2pm

• Dinners - typically around 7pm

*There will be late night dinners on game nights - approximately 11pm or 12am on Game nights

Qualifications:

We are looking for a chef who is highly committed to their craft, has a profound respect for food,

and is passionate about healthy, clean, and organic cooking.

- Proven experience as a private chef or relevant role in a professional culinary setting

- Deliver seamless service from planning and prep to clean-up, with optional table service.

- Knowledge of dietary planning and preparation, and an understanding of macronutrients and

balanced nutrition to support wellness goals is highly preferred

- Ability to handle food-related tasks such as shopping and pantry organization

- Excellent communication and time management skills

- Deep understanding of cooking methods, ingredients, equipment, and procedures

- Adapt with ease to changing needs, last-minute changes, and diverse client lifestyles.

-Reliable, trustworthy, and detail-oriented professional

Ideal Candidate:

• Private chef or fine-dining experience.
• Strong culinary skills across cuisines and dietary styles.
• Organized, detail-oriented, and self-sufficient.
• Excellent communicator with a client-first mindset.
• Professional, discreet, and flexible.
• Deep knowledge of food safety and sanitation.

Position:  Nutrition & Asian Specialized Private Chef

Location: Manhattan, New York, USA

Contract: Full time, 5 days per week

Salary: $250k to 280k per year DOE

Accommodation: Not provided (live-out)

Start Date: December 25

Guests: Up to 4 guests (private family)

Transport Requirement: Driving licence preferred

Language Requirement: English

Job description:

We are seeking a highly professional and talented Private Chef to provide exceptional culinary services for a private family in Manhattan, New York.

The role requires a chef with strong specialization in both nutrition-focused cuisine and authentic Southeast Asian cooking.

General knowledge is not sufficient; candidates must be fully specialized and have lived experience or cultural roots in this cuisine. Simply completing a short course will not meet the client’s requirements. Only chefs who fully match the outlined profile will be considered.

Key responsibilities include designing and executing creative, health-conscious menus tailored to the family’s strick dietary needs. The chef must prepare a mix of plated meals for immediate service and boxed meals for later consumption, while ensuring consistent quality and presentation.

The chef will manage all kitchen operations, including provisioning, grocery shopping, and maintaining a well-stocked pantry with the highest-quality ingredients. Professionalism, discretion, and an impeccably clean kitchen are essential.

The ideal candidate will have at least 5 years of proven experience as a Private Chef for high-net-worth individuals. They must demonstrate practical expertise in Southeast Asian cuisines (e.g., Korean, Taiwanese, Thai, Japanese) alongside strong skills in nutrition and wellness cooking . Excellent organization, reliability, discretion, and adaptability are essential qualities. Candidates must also be legally authorized to work in the USA.

This role is designed for an exceptional chef who thrives in a private home environment, combining culinary artistry, nutritional knowledge, and cultural authenticity.

Disclaimer : Montclair Chef is an introduction service only and does not employ staff. All hiring decisions, employment terms, and remuneration are the client’s sole responsibility. We are not liable for any agreements, actions, or behaviours of clients or candidates. Job postings are for informational purposes only and do not guarantee employment. Employment terms must comply with U.S. federal and state labor laws, including the Fair Labor Standards Act (FLSA). In at-will employment states, jobs may be terminated by either party at any time.

Private Chef & Event Cook (Part-Time / Freelance)
LPM Kitchen – Chicago, IL

LPM Kitchen is a boutique private chef company specializing in from-scratch meal delivery, in-home cooking, and intimate private events. We’re expanding our team and looking for skilled, reliable cooks to help us grow.

This position would be working directly with Chef Jacob Lewis.

About Chef Jacob Lewis

I’ve been working in restaurants since I was fourteen, following in the footsteps of my late grandfather, Lewis Paul Matyok, whose name inspired LPM Kitchen. After high school, I attended the Culinary Institute of America before beginning my professional journey in Cleveland, Ohio. There, I worked under Jonathon Sawyer at his flagship Greenhouse Tavern and his Italian tasting menu live fire restaurant, Trentina. Before leaving Cleveland, I was part of the opening team for The Marble Room, where I climbed my way to Banquet Chef. Following that, I moved to Nashville to work at The Catbird Seat for Chef Ryan Poli. During my time in Nashville, I also worked at Nicky’s Coal Fired with my close friends Tony and Caroline Galzin, furthering my butchery and charcuterie skills.

My culinary journey then took me to Chicago, where I worked under Chef Sarah Grueneberg at Monteverde for almost five years. After Monteverde, I became the Sous Chef at Michelin-starred Sepia, where I stayed for over two years. Since leaving Sepia, I have been dedicated to creating memorable culinary experiences in our clients’ homes.

About the Role
You’ll start in our Chicago commissary kitchen, prepping weekly menus and supporting event production. As you get comfortable with our systems and standards, you may be offered opportunities for in-home private chef work or event cooking, depending on your experience and interest.

This is an ideal position for cooks seeking flexible, fulfilling work with a growing food business that values creativity, quality, and professionalism.

We’re building a team, and as we grow, there will be opportunities for advancement and management roles across all areas of the business—including our weekly family meal packages, performance-focused individually packaged meals, private events, and in-home cooking services.

Work Includes:

• Weekly meal prep and portioning at our commissary

• Cooking for private clients in their homes (by invitation based on experience)

• On-site cooking for intimate events and special occasions

• Support with occasional delivery, setup, and cleanup

Pay Structure:

• Commissary kitchen work starts at $35/hr

• In-home private chef work starts at $0/hr, increasing to 45/hr after 90 days

• Event work and tips vary by gig

Employment Status:

• Commissary staff may transition to W-2 employment as hours and consistency grow

• In-home and event chefs remain 1099 contractors, due to the flexible and client-facing nature of the work

Requirements:

• 2+ years of kitchen experience (restaurant, catering, or private chef preferred)

• Strong knife skills and ability to follow prep systems

• Polished, professional demeanor for client-facing roles

• Availability for some weekends and evenings

Start Date: ASAP
Location: Old Town / Chicago area

To apply, send your resume and a quick note about your background and availability. We’re excited to meet you!