Private Chef

The Opportunity at a Glance

We are seeking a Private Chef for a refined private household in Dorado, Puerto Rico.

The principal is health- and wellness-focused, values clean cooking, and is open to a chef who brings their own ideas to the table while collaborating on a household menu rooted in longevity and beauty.

Role Snapshot

Position

Private Chef

Location

Dorado, PR)

Schedule (part-time)

5 days per week, flexible shift (morning, evening, or mixed)

Future schedule (full-time)

5 days per week × 8 hours/day

Compensation

Competitive, commensurate with experience; revisited at conversion

Tax structure

1099 contractor

Start date

Immediate, following paid trial and pre-placement screening

Household size

Three people (two adults + one infant)

Cuisine & Cooking Style

The principal is looking for a chef whose work expresses a clear point of view rooted in clean, health-focused cooking. The descriptive phrase is "beauty and longevity" — meals should look beautiful, feel nourishing, and support long-term wellness. The chef will be both an expert and a partner: the principal wants to share her own ideas and expects the chef to do the same.

Cuisines welcomed

• Clean / health-focused (lean proteins, vegetables, whole grains, nourishing bowls)
• Italian (refined, not heavy)
• French (especially light, technique-driven preparations)
• Japanese (sashimi-grade fish, donburi, kaiseki-style presentation)
• Romanian — a personal favorite of the principal. Familiarity preferred; willingness to learn is required.

Cuisines and styles NOT served

• Puerto Rican / Spanish (not a preferred style)
• Korean, Chinese (not preferred)
• Dessert (not part of the regular service)

Dietary requirements

• Gluten-free across the household
• Organic, pasture-raised, grass-fed protein and ingredient sourcing
• Non-toxic cookware and utensils only (ceramic, cast iron, stainless steel; no Teflon or chemically coated surfaces)
• The infant may sample small portions from family meals when ingredients are age-appropriate

Meals & Service Pattern

Private household, clean / health-focused cuisine for a three-person family. The chef's primary focus is lunch and dinner. Breakfast is occasional and offered through advance overnight preparation (chia pudding, frittata, similar make-ahead options). The principal does not expect daily live breakfast service.

Daily focus

• Lunch — fresh, plated, nutritionally balanced
• Dinner — soups, salads, protein (meat or fish), thoughtful sides
• Occasional overnight-prep breakfast (chia pudding, frittata, similar)
• Meal prep components left in labeled containers for off-hours / weekend

Household scope

• Cooking for three people (two adults and one infant)
• Infant tasting portions when meals contain age-appropriate ingredients
• Occasional family or guest meals — typical rather than frequent

Kitchen Operations Grocery shopping and inventory

• Chef plans menus, manages pantry/fridge/freezer inventory, and shops directly
• Preferred markets: Freshmart, Hacienda, Costco, Supermax
• Payment via household credit card provided by the principal
• Emphasis on organic, pasture-raised, and grass-fed sourcing

Kitchen standards

• Kitchen is left in the same clean condition as found — every shift
• All meal prep stored in labeled containers, organized for next service
• Non-toxic utensils only; cookware and tools provided by the household
• The chef may bring their own knives (common preference among professional chefs)
• House manager may assist with cleanup if time permits — chef ownership of the kitchen remains primary

Location & Travel

The household is currently based in Dorado, Puerto Rico, and is transitioning to a new home in Manatí once construction is completed. The chef will prepare meals in Dorado during the part-time period and shift to a hybrid Dorado/Manatí pattern as the new home becomes operational.

• Primary base today: Dorado, PR
• Future primary base: Manatí, PR (post-construction)
• No travel cooking required — the family has separate chef arrangements at other locations
• Must have a clean driving record
• Local PR-based chef strongly preferred but open to relocation for the right candidate

Who We Are Looking For

The Right Chef Profile

We are looking for a chef who is technically skilled, collaborative, and genuinely interested in cooking for wellness. The principal wants a partner in the kitchen — someone who has opinions and brings them forward respectfully, but who also listens carefully to her ideas and is open to learning new cuisines (especially Romanian). This is a household where the chef's voice matters and where mutual respect drives the kitchen.

Required

• Demonstrated experience as a private chef, hotel chef, or fine-dining cook
• Strong gluten-free cooking expertise — not a workaround but a fluent practice
• Familiarity with at least three of the preferred cuisines (clean/healthy, Italian, French, Japanese, Romanian)
• Comfortable with organic, pasture-raised, and grass-fed ingredient sourcing
• Clean, organized, professional kitchen habits — kitchen is left as it was found
• Open to receiving direction and ideas from the principal
• Discreet, respectful presence — comfortable working in a household with a young child

Strongly preferred

• Romanian cuisine experience or genuine willingness to learn it
• Knowledge of non-toxic cookware and ingredient practices
• Experience with wellness-oriented or longevity-focused menu planning
• Bilingual English / Spanish

Not the right fit if you specialize in

• Puerto Rican, Spanish, Korean, or Chinese cuisine as your primary style
• Heavy desserts or pastry-forward menus
• Working without principal input — this household is collaborative, not chef-driven

Compensation & Engagement Terms

This role is structured to grow with you. The starting compensation reflects the part-time scope, and the September conversion to full-time includes a compensation revisit. The principal values long-term relationships and is open to expanding the package as the engagement deepens.

• Hourly rate: Competitive part-time hourly rate, paid biweekly
• Estimated weekly hours: 25–30 (part-time phase)
• Conversion to full-time: Approximately 40 hours/week as of September 2026, contingent on mutual fit
• Tax structure: 1099 contractor
• Ingredients and supplies: Fully covered by the household via principal-provided credit card

Hiring ProcessApplication & screening interview

Send résumé, brief bio or chef statement, and three to five photos of representative dishes you have prepared. Initial phone or video interview to confirm fit and discuss the role in detail

How to Apply

Submit resume and chef statement, and at least five photos of representative dishes you have prepared.

Pay: $22.62 - $27.25 per hour

Work Location: In person