A Family of seven, 7-8 adults seeking an assistant/sous, private chef for their Long Island home.
SCHEDULE: Monday through Friday, with some flex for the occasional weekend day (rare). Daily sous chef schedule varies since position is shared with exec chef and can range from 8am -830pm. Actual schedule is advised with as much notice as possible. The incoming chef must be flexible. Both chefs are off on the weekend, and meals are prepared and left for self service for the chef’s days off.
MEALS: Breakfast varied, Lunch 1130-1230, Dinner 5-730pm. Family members all dine at different times so service timing is varied and individual at times.
CUISINE: mixture of cuisine styles includes, Japanese, Korean, Chinese, Spanish, Mexican, Mediterranean etc. No allergies only dietary preferences
The ideal chef for this role has a restaurant background and is accustomed to a quick paced environment with several covers. A junior chef with commercial experience or a seasoned chef that is seeking to scale back and have a routine, potential long term job and schedule with some benefits. The executive chef develops menus daily and makes any adjustments as needed, orders and shops for ingredients, cooks and works independently or with sous chef as required for daily schedule.
The sous chef position requires the incoming chef to assist and execute menus and sometimes works alongside Exec. chef as well as independently. This chef will prep the menu, help cook, set table. serves family and guests, clears table and washes dishes.
ENTERTAINING: 2-4 guests per week for various meals. Some large scale parties from 20-60 people, 2-3 times per year.
COMPENSATION: Salary, 85k range (some flex for the right candidate), approximate annual review, yearly discretionary bonus, 401k after one year, 3 weeks vacation/PTO.
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