Family Chef

A private family on the SF Peninsula is hiring a full-time family chef to own everything about how the household eats — sourcing, stocking, and cooking.

The schedule .   You're on duty mid-August through early December and mid-January through early June (~36 weeks), plus ~3 travel weeks with the family each summer (all expenses covered, travel days paid in full). The rest of the year — most of the summer, several weeks around the holidays — you are fully off and still salaried. Weekends off. Dinner is family dinner, 4–5 nights a week, Monday–Friday, done by early evening.

The food. Q uality and taste first, clean local ingredients, healthy food kids and adults actually want to eat. This is roast-chicken-done-perfectly, great salads, real sandwiches — not tweezers and foam. You'll own the shopping: direct relationships with Peninsula farms, farmers markets, ranchers, and fishmongers, on a dedicated household card. You'll keep the fridges stocked — fresh lunches, snacks, protein — so the family eats well all day without asking.

You .  5+ years professional cooking (line/sous/CDC, or an established private chef). Genuine sourcing obsession. Cooks healthy without cooking "diet food." Self-directed, discreet, great in a home with kids. Car + valid license (mileage reimbursed). W-2 household payroll, background check.

Apply with a resume and a few sentences on your cooking philosophy and where you shop.