Full-time Personal Chef - Stamford, CT

Tiny Spoon Chef; Stamford (CT); On-site; USD 33,062 - 38,572; Full time

Benefits offered by this job

Health, Dental and Vision insurance

401k and 401k Matching

Profit Sharing

Paid Time Off

Job summary

Tiny Spoon Chef, located in Stamford, Connecticut, is seeking a Personal Chef to provide culinary services to clients Monday through Friday, from 8am to 6pm. This role offers the chance to work closely with clients, allowing for creative freedom in menu planning and execution.

Successful candidates will have at least four years of cooking experience and a ServSafe Manager certification. The position offers competitive pay between $24 and $28 per hour and a range of benefits including health insurance and a retirement plan.

Qualifications

• Minimum four years of cooking experience.
• Ability to build relationships with clients.
• Experience with meal planning and grocery shopping.

Responsibilities

• Handle weekly grocery shopping and meal planning.
• Cook for 8–9 clients each week and manage kitchen clean-up.
• Host private dining events and teach cooking classes.

Skills

Culinary experience

Attention to detail

People skills

ServSafe Manager certification

Allergen certification

Job description

Are you a culinary professional looking for more work‑life balance and career growth than a typical sous chef or line cook position can offer? This full‑time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends free.

In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean‑up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise.

Beyond Weekly Meal Prep, Our Chefs Also

• Host intimate private dining events and dinner parties
• Teach cooking classes as a culinary instructor
• Lead corporate team‑building cooking workshops
• Support special projects such as menu design and event catering

What Makes This Role Different from Restaurant Kitchen Jobs?

Unlike traditional restaurant sous chef or line cook jobs, this position offers:

• Consistent, predictable Monday–Friday hours (no regular late nights or weekends)
• Direct client interaction and creative menu freedom
• Opportunities to grow beyond the kitchen into events, education, and leadership

Why Work With Us?

We invest in our chefs through hands‑on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential.

At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader.

Pay: $24–28 per hour

Benefits

• Retirement Plan, 401k and 401k Matching
• Health, Dental and Vision insurance (after 90 days of employment)
• Short & Long Term Disability
• Life Insurance
• Accident & Critical Illness Insurance
• Flexible Spending Account (FSA)
• Dependent Care Account (DCA)
• Paid Time Off
• Profit Sharing

Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification, state‑specific Allergen certification, and a reliable vehicle.

Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check.

Please note that we use E‑Verify to electronically confirm Form I‑9 information to verify employee’s identity and employment eligibility.

Travel may be required during training (TSC compensates for travel).

A cover letter is highly encouraged.

Interview Process

15‑min fit call – Video interview – Bench Test, cook a meal (reimbursement) – Full Day Stage (paid)

Supplemental Pay Types

• Bonus pay
• Unlimited referral bonuses
• Paid training

Schedule

• 8‑hour shift
• 10‑hour shift
• Day shift
• Monday to Friday

Requirements

• Culinary Experience: 1 year (Required)
• Cooking Experience: 4 years (Required)