Job #93284: Private Chef for Household in Hawaii with a Paleo & Anti-Inflammatory Focus (Oahu, HI)
Job Overview: The Chef performs all duties necessary concerning food preparation for principals from breakfast to late-night snacks and parties.
The Chef should ensure they fully understand the elements of creating a Paleo anti-inflammatory-based diet, and have a love and passion for working with food, using proteins that are free of added chemicals/preservatives, free of antibiotics, as well as plastics. The meats should be wild-caught and/or grass-fed, and vegetables sourced organically. The ingredients used should create and accentuate the natural flavors of the dishes being prepared.
The Chef should bring creativity to every dish, using fresh, healthy, and flavorful ingredients. They should cook with heart, present meals with joy, and maintain an impeccably clean and thoughtful kitchen environment
Key Responsibilities:
• Plan weekly meal menus two weeks in advance for review/approval, ensuring menus meet principals' ingredient and calorie requirements
• Purchase within established budgets
• Receive and process food shipments; reconcile shipments with orders; prepare foods for storage, including meats and perishables
• Prepare and cook all food from scratch
• Present and serve food
• Check expiration dates on all products
• Assist with gardening for on-site vegetables/fruits
• Assist with the care of livestock and ducks
• Maintain a meticulously clean, orderly kitchen throughout the day, meeting all sanitary and upscale commercial kitchen standards
• Request necessary appliance maintenance/repairs from EDFM
• Track all in-stock and used items
• Clean out the refrigerator weekly; dispose of old products
• Check and clean out the pantry regularly per storage time limits and requirements
• Clean pantry storage containers when empty
• Clean out freezer quarterly; dispose of old products
• Maintain inventories of fine tableware (china), glassware, and silver
• Plan, coordinate, and execute menus for special events (especially Nov–mid-Jan: Thanksgiving, Christmas Eve, New Year's)
• Lead the kitchen with a friendly, teamwork-centered approach; direct support staff as needed
• Travel with principals when required
• Perform additional tasks as requested by EDFM
• Use FIFO and proper food-rotation procedures
• Prepare meals on time; coordinate with principals, EDFM, and/or EPA to adjust meal times as needed
• Wrap all meat in pure butcher paper (plastic wrap only around the butcher paper if necessary; no direct plastic contact)
• Serve freshly-made meals in the dining room or other principal-requested locations
• Adjust serving times based on principals' needs
• Prepare weekend meals and store in refrigerator/freezer for reheating
• Legibly label all items in the refrigerator, freezer, and pantry
• Store all pantry items in airtight glass jars
Requirements:
• Minimum of 10 years of experience as a head or executive chef in the culinary arts
• Minimum of 3 years of experience in the private sector
• Valid Driver's License
• Degree in culinary arts (or equivalent)
• General computer literacy. Word and Excel preferred
• The ability to maintain confidentiality is required concerning all matters. Specifics are outlined in the employment confidentiality
agreement
• Exhibits the highest level of professional conduct, and the use of professional attire consistent with the Chef's job responsibilities is
expected on a daily basis
• A positive attitude is expected at all times. Maintain a positive and peaceful workplace by avoiding any negative body language,
negative conversation, and/or other types of negative actions
Physical Requirements:
• The Chef will be required to be consistently (if not constantly) moving, bending, twisting, kneeling, stretching, and otherwise
performing movements consistent with cooking, food preparation, receiving and storing food materials, as well as thorough and
comprehensive organization activities
• Regularly, the Chef will be expected to climb residential ladders and step stools in order to perform required tasks
• The Chef will need to have good vision and hearing, the ability to easily understand and communicate in English, and the ability to
reliably and safely drive an automobile
• The Chef may be required to travel with the clients on occasion and must be capable of long-distance and, in some cases, short
turnaround or lead time travel
• The Chef must possess the ability to effectively and repeatedly push and pull materials and objects weighing up to 40 to 50 pounds,
and to lift, twist with, and carry objects of around 50 pounds
Start Date: ASAP- Flexible for the right fit
Expected Job Duration: Very Long-term
Schedule: To be discussed with the principals/household staffing team, flexibility will be needed.
Compensation: Negotiable for the right fit
If you're interested, please apply at and make sure to upload your professional resume to your profile.
For any questions or additional support, feel free to contact Kate at kate@perfectfitnanny.com
1.2.FDA/EMA3.CAPA4.5.QC6.7. FDA/EMA/WHO/ICH/NMPA...
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