Private Chef: Weekdays, Private Dining & Workshops

Tiny Spoon Chef, Inc; City of White Plains (NY); On-site; USD 77,146,000 - 85,962,000; Full time

Benefits offered by this job

401k and matching

Health, dental and vision insurance

Short & Long Term Disability

Life insurance

Flexible Spending Account

Dependent Care Account

Paid Time Off

Profit Sharing

Job summary

Tiny Spoon Chef, Inc. is seeking a full-time personal chef to work Monday through Friday, 8am–6pm, with evenings and weekends free.

You will manage 8–9 clients weekly, handling grocery shopping, meal planning, cooking, and kitchen clean-up while showcasing creativity across cuisines and building strong client relationships. This role offers mentorship, growth into private chef and event leadership, and a clear path to raise compensation after one year.

Qualifications

• Minimum of four years of line experience in professional kitchens.
• ServSafe Manager certification required.
• State allergen knowledge required.
• Must have a reliable vehicle.
• Proficient with computer/email/Google Workspace.

Responsibilities

• Handle weekly grocery shopping, meal planning, cooking and kitchen clean-up for 8–9 clients.
• Prepare meals across multiple cuisines and maintain client relationships.
• Host private dining events and lead cooking classes.
• Assist with menu design and event catering projects.
• Maintain high standards of cleanliness and food safety.

Skills

Line cooking experience

Time management

People skills

Attention to detail

ServSafe Manager certification

Allergen knowledge

Reliable vehicle

Tech skills (email/Google Workspace)

Tools

Google Workspace

Email

Job description

Tiny Spoon Chef, Inc. is seeking a full-time personal chef to work Monday through Friday, 8am–6pm, with evenings and weekends free.

You will manage 8–9 clients weekly, handling grocery shopping, meal planning, cooking, and kitchen clean-up while showcasing creativity across cuisines and building strong client relationships. This role offers mentorship, growth into private chef and event leadership, and a clear path to raise compensation after one year.