$120K-$130K DOE
- Schedule
This is a salaried position of $120-$130K depending on experience.
Chef is scheduled to work five days per week.
Lunch and dinner service.
Travel to Boston and is required from June to October, live-in accommodation is provided.
- Responsibilities
- Preparation of Client’s Meals
Breakfast
Before the end of his/her daily shift, Chef will prepare ingredients for client’s regular breakfasts for Nurses to heat, prepare and serve the following morning.
Before any weekend or other planned absence, Chef will ensure that sufficient materials are available for nurses to prepare breakfast on any day he/she is not present.
Lunch
On any day he/she is working, Chef will prepare lunch for the client that will include at least:
- Soup or consommé (hot or cold, depending on weather and/or preference)
- Main course (hot or cold, depending on weather and/or preference and available time). This can consist of a salad with chicken or meat topping, or chicken or egg salad.
- Dessert. This can be elaborate or simple. Pre-purchased fine chocolates or cookies are acceptable if time is limited because of other responsibilities.
Before any weekend or other planned absence, Chef will ensure that sufficient materials are available for other staff to prepare lunch (particularly soup, dessert and egg or chicken salad) for any day he/she is not present.
Dinner
On any day he/she is working, Chef will prepare dinner for the client that will include at least:
- Soup or consommé (hot or cold, depending on weather) that is different from soup served for lunch
- Main course (hot)
- Dessert. This can be elaborate or simple, depending on time available.
Before any weekend or other planned absence, Chef will prepare a meal to be served by other staff or ensure that sufficient materials are available for other staff to prepare a “lunch-type” meal for dinner on any day he/she is not present.
At the end of each day, Chef will ensure the kitchen area is clean and tidy.
- Preparation and Storage of Staff Meals
On any day he/she is working, the Chef will prepare a single “Staff Meal” based on the ingredients/dishes he is using to prepare the lunch and/or dinner for the client on that day.
This meal does not need to be plated or served by the Chef.
It should consist of extra food prepared from client’s menu or something that requires simple preparation.
- (Boston) The lunch meal will be sufficient to feed the full-time staff. The dinner meal will be prepared for the rotating nurse and assistant while in residence.
- If there is extra food, other house staff may also share these meals.
- House manager will communicate dietary restrictions of the Residential Staff and the Chef will attempt to accommodate those restrictions.
- In all events, the Staff Meal will include:
- Soup or consommé
- A protein dish
- Vegetables
- A starch
- (Boston) Chef will place the Staff Meal in glass or plastic containers, mark the date the items were prepared, and place them in the 4th floor kitchen where Staff members can heat, serve and store them.
- At the start of every week, Chef will prepare a preliminary list of Staff Meals for the week and share with the House Manager.
- Parties and Guests
It is understood that the client will generally not entertain guests or serve them food but will occasionally have guests join her for lunch or dinner.
House manager will promptly notify the Chef of any day when guests are expected, for what meal or other food service and provide any additional information needed (dietary restrictions, allergies, etc.)
Chef will inform the House Manager of anything that may impact his/her daily schedule. If necessary, the House Manager will seek to provide additional assistance if needed (shopping, serving, cleaning)
- Additional Responsibilities
- Feeding the client’s small dog in the evening time and/or the weekends
- Answering the house phone in the evening when other staff members are not available
- Kitchen management and maintaining cleanliness and organization of the kitchen
- Inventory management
- Chef Expectations
- Respectful, tactful, professional and kind.
- Clean and organized
- Able to design client’s menus based on preferences, dietary needs, and with respect to dietary restrictions.
- Effective communicator with the client, her family and household staff is essential.
- Flexible and adaptable.
- Team player and able to collaborate with other household staff members in a supportive and caring manner, is essential.
- Benefits
Health Benefits, Paid Time Off and some paid National Holidays.