Job Description

One of Hawaii’s greatest philanthropists and community volunteer is seeking a Personal Chef at their 3-home estate at Hawaii Loa Ridge. Everyday views are the channels and pockets in the nearshore reef structures. To one side is Koko Crater and to the other is Diamond Head. Across the channel, Molokai is visible.

This personal chef's responsibilities include meal planning, shopping for ingredients, cooking, and cleaning up after the meals are made. On special occasions, this personal chef may manage a team of cooks or food prep staff. The personal chef and hired assistants may prepare foods that will be served to guests at a dinner party. This could be for a formal sit down dinner, or for a buffet style event.

Personal Chef will work closely with the client taking into consideration the clients' preferences when customizing a meal plan. It is important to follow these preferences carefully in order to ensure client satisfaction. Personal Chef must also have nutritional knowledge, as oftentimes a client needs to follow strict dietary guidelines or has food allergies. There are also some chefs that specialize in certain types of cooking, such as paleo, vegetarian, or raw food diets.

Responsibilities of the Personal Chef:

• Creating a customized meal plan.
• Shopping for groceries (at markets, grocery stores, etc.).
• Shopping for specialty items (organic, gluten-free, nut-free, etc.)
• Putting food away and storing properly.
• Stocking the pantry with the client's favorite items.
• Being diligent with food handling skills.
• Providing easy-to- read preparation instructions for clients.
• Cleaning up and sanitizing.
• Keeping up with nutritional information.
• Listening and understanding client needs.
• Improving culinary techniques.

Requirements of the Personal Chef:

• A Certified Personal Chef is a chef with an established US Personal Chef Association is preferred but not mandatory.
• Minimum of two (2) full years' experience as a Personal Chef who is engaged in the purchasing, preparing, cooking and serving foods on a “cook-for- hire” basis.
• Responsible for menu planning and development, marketing, financial management, and operational decisions of a private business.
• Provides services to a variety of guests.
• Possesses a thorough knowledge of food safety, sanitation, and nutrition.
• Ability to demonstrate measurable knowledge in defined areas of work experience, education, business and culinary group activities and participation along with personal awards and media exposure.

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