Private Chef

VA Enterprises; Grand Rapids (MI); On-site; USD 45,000 - 60,000; Full time

Job summary

VA Enterprises is seeking a dedicated culinary professional in Grand Rapids, Michigan for a full-time, salaried position. This role involves preparing and presenting diverse meals while ensuring exceptional kitchen cleanliness and safety standards.

The ideal candidate will possess a culinary degree or relevant experience and demonstrate a strong commitment to customer service and excellent table etiquette. Join us to create memorable dining experiences for our Principals and their guests.

Qualifications

• Culinary experience required, including diverse foods and styles.
• Exceptional knowledge of household table etiquette and service protocols.
• Proven history of providing outstanding customer service.

Responsibilities

• Prepare and present diverse meals, ensuring freshness and variety.
• Maintain a clean and sanitary kitchen, adhering to health standards.
• Coordinate table settings and meal service themes with the Manager.
• Create and research exciting recipes with high-quality ingredients.

Skills

Culinary experience

Customer service

Household etiquette

Education

Culinary degree or educational track

Job description

This full-time, salaried/exempt position is responsible for utilizing a deep passion and inventive approach to ensure a stunning culinary experience for the Principals and their guests.

Reporting relationship:

Manager of Domestic Services

DUTIES & RESPONSIBILITIES:

Culinary:

• Prepare and present meals, including appetizers, soups, entrees, sides, breads, fresh-baked desserts, snacks, and beverages, keeping presentation in mind.
• Ensure promptness, freshness, quality, and variety of dishes.
• Research and prepare diverse menus for Principals’ review, incorporating preferences, dietary restrictions, and seasonal changes; ensure repetition is minimal.
• Maintain a journal of menu choices and preferences to ensure variety and reduce repetition.
• Research and implement new techniques and ingredients.
• Shop for groceries, beverages, and kitchen supplies; proactively maintain adequate inventory.
• Establish and maintain collaborative relationships with local vendors, artisans, and retailers.
• Maintain food and beverage products "in date" and discard expired items.
• Prepare fresh, high-quality, "to go" meals on occasion.

Cleaning and Sanitation:

• Maintain a clean and sanitary chef kitchen and chef pantry, ensuring the highest health, sanitation, safety, and food storage standards, including categorizing and labeling all food with dates.
• Conduct daily cleaning of surfaces, sweep and mop floors as needed, and after meal service.
• Maintain non-work surface stainless steel in a polished condition.
• Conduct daily and deep cleaning of stove, oven, fryer, ice machine, sinks, microwave, refrigerators, freezers, exhaust hood, and chef's dishwashers.
• Empty and clean the interior of trash bins daily as needed.
• Keep pantry, shelves, cold storage, freezers, drawers, kitchen cupboards, and counters clean and organized in family and chef kitchens.

Service:

• Coordinate table settings, service ware, and meal service themes with the Manager.
• Provide meal service, clearing, and clean up with or in the absence of other staff.
• Work with the Manager and staff to coordinate special dinner parties, events, and special occasions.

Other:

• Create exciting flavor combinations with an awareness of the highest quality ingredients.
• Superfood knowledge and health awareness are a plus.
• Understanding of food sourcing in its purest form.
• Deep knowledge of organic products, balancing carbohydrates, proteins, and fats.
• Prepare high-quality and tasty smoothies and smoothie bowls.
• Experience with vegetarian and vegan recipes and options.
• Provide Principals and staff with written and verbal instructions on how to prepare meals when absent.
• Skilled at portion control to minimize waste and control budget.
• Stay abreast of food trends, cooking techniques, and recipe research.
• Efficiently communicate with other staff; attentively listen, accept direction, ask questions, work well with others, and demonstrate a desire to be part of a team.
• Ensure services are performed at the highest level of quality and hospitality.
• Ability to handle constructive criticism in order to grow, learn, and improve.
• Arrive at work on time; fully utilize opportunities during downtimes to conduct research, recipe preparation, menu creation, clean and organize, and perform other administrative responsibilities.
• Assist with seasonal and crucial duties of the Manager and other staff.
• Produce, track, and manage expense reports, paying close attention to and controlling the budget within given restraints.
• Complete other projects and duties as assigned.

REQUIREMENTS:

• Culinary experience required, including preparation and presentation of diverse foods and styles.
• Culinary degree or educational track highly desired.
• Exceptional knowledge of household table etiquette, service, and entertaining protocol.
• Proven history of providing outstanding customer service, with a professional and tactful demeanor.

ADDITIONAL REQUIREMENTS:

• Flexibility in schedule to meet requirements/needs; this includes day shifts, night shifts, weekends, and holiday shifts as needed.
• Must be flexible to accommodate lunch and dinner times that change on occasion.
• Preservation of a peaceful household atmosphere is essential.
• Ability to travel to and work at winter and summer homes; valid driver’s license required.
• Must be responsible, resolute, and dependable; neat and tidy in appearance; organized and dependable.
• Proper storing of opened food to ensure freshness and safety.
• Exemplify a cheerful outlook and demonstrate pride in service.
• Demonstrate an eye for details and aesthetics.
• The highest level of confidentiality and sensitivity to privacy must always be exercised.

ESSENTIAL PHYSICAL DEMANDS:

• Ability to remain standing for lengthy periods of time.
• Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and/or replenish merchandise and/or cooking equipment.
• Ability to use hands to seize, hold, grasp, turn, or otherwise, to chop, whisk, slice, stir, juice, and/or other techniques.
• Ability to work at a physically demanding pace.
• Ability to lift thirty (30) pounds to a maximum height of six (6) feet.