Private Chef for Household – Part-Time, Daily Lunch & Dinner

Seeking a part-time, in-home chef based in Miami Beach, Florida. This role focuses on from-scratch, whole-food cooking with an emphasis on anti-inflammatory, fully organic meals, clean ingredients, and good flavor.

The position is structured around daily lunch and dinner service or alternatively, dinner service with a meal-prepped lunch for the following day. Meals are primarily for two people, with occasional service for up to eight guests.

The in-home chef will be responsible for ingredient sourcing, grocery shopping, weekly menu planning, inventory management, and maintaining a spotless, clean kitchen. The ideal candidate works independently, brings good energy into the home, and genuinely cares about food, nourishment, and consistency.

If the above describes you, please answer the following questions:

Full Name:
Email:
City/State:
Total Years of Professional Cooking Experience:
Cooking Background (in-home, catering, restaurant, meal prep):

1. Are you comfortable traveling as part of your role if needed (including short-notice trips)?
2. Have you previously worked as an in-home or private chef?
3. Are you currently cooking for other private clients on a regular basis? If yes, how many?
4. If agreed upon, are you available for full-time, ongoing work with a single household as your primary commitment?
5. What is your expected daily rate for full-time in-home chef work? $________ per day
6. Tell us about the largest group you’ve cooked for on your own. What changed in your planning, prep, and execution compared to cooking for a small household?
7. Tell us about a meal you cook often for people you care about. Why that meal?
8. How do you decide where to source ingredients, and how do you know when something isn’t good enough to buy?
9. Describe a time when you had to cook within very specific dietary or ingredient boundaries. How did you keep the food exciting?
10. How do you personally keep track of what’s in a kitchen and what needs replenishing?
11. When cooking becomes repetitive or routine, what keeps you engaged?
12. What does a “clean kitchen” mean to you at the end of the day?
13. What does success look like for you after three months in a role like this?