Senior Private Chef

THE OPPORTUNITY

Chef Kaylee is a performance-focused private chef company serving professional athletes, executives, and ultra-high-net-worth families. We are hiring an experienced, formally trained chef to take ownership of client households in Cleveland — weekly meal preparation, in-home dinners, and, once eligible, paid travel with our pro athlete clients. We want someone with real technique and real drive. Five to eight years in, yet still hungry for more work.

At Chef Kaylee, late nights are rare and the lifestyle is unforgettable.  This is an opportunity to build a career as a private chef inside a growing, performance-driven culinary company at the forefront of a new industry. 

What this role asks in return is a high standard for yourself and your work. Once you are eligible, expect to travel 50 to 80 percent of the time, cooking for our clients wherever they are. If that reads as the best part of the job rather than the price of it, we want to hear from you.

WHAT YOU’LL DO

• After introductory period, you will own weekly meal preparation for our client members, from menu development through delivery
• Cook in-home dinners for clients, their families, and their guests
• Build menus that hit performance-nutrition targets
• Manage sourcing, purveyors, ordering, and kitchen inventory
• Hold the standard for cleanliness, organization, and presentation in every kitchen you enter
• Work alongside the wider team supporting our clients — dietitians, trainers, and chiropractors

WHO WE’RE LOOKING FOR

• A culinary degree or equivalent formal culinary education
• Five to eight years of professional cooking experience
• Extensive, demonstrable technique — this role is proven in a paid trial, not on a resume alone
• Real appetite to keep learning, especially athlete and performance nutrition
• Energy, initiative, and the drive to grow with a company that is still being built
• Meticulous organization and attention to detail without supervision
• Discretion and composure around high-profile clients and their households
• Command of dining etiquette and professional hospitality standards
• Food safety and sanitation knowledge; certification current
• Valid driver’s license, reliable transportation, and a presentable vehicle
• Genuinely available to travel 50 – 80% of the time, domestically and internationally, once eligible to travel
• Able to pass a clean background and reference check

TRAVEL & DAY RATE

• Travel eligibility opens between six and nine months after your date of hire, based on your performance in client households.
• Once eligible, expect to travel 50 – 80% of the time, following our clients’ schedules.
• When working locally in Cleveland, you are paid hourly $30 - $35 per hour depending on experience. When traveling, you are paid a day rate between $175 and $250 per day (based on performance and evaluation)
• Airfare, lodging, and ground transportation, on assignment are covered by the company.
• Travel is booked personally and reimbursed after the trip.
• Destinations follow our clients — private residences, training locations, and seasonal homes, domestic and international.

COMPENSATION & DETAILS

Base pay: $30 – $35 per hour, depending on experience and formal training.

Travel day rate: $175 – $250 per day, set by performance and evaluation, in addition to hourly wages.

• Full-time, W-2 employment
• Paid one- to two-week trial period before hire is confirmed
• Relocation allowance negotiable
• Company-provided uniforms and marketing materials
• Hands-on training in athlete and performance nutrition
• Employment is contingent on, and continued employment is subject to, random drug testing — trust is the foundation of the homes we work in, and this protects that trust for our clients and for you

If you thrive as part of a collaborative team, are passionate about health and nutrition, and love to travel — we want to hear from you! We're looking for a chef who values partnership over ego and finds energy in a supportive, dynamic group.

WHAT WE ASK YOU TO SUBMIT

• Resume. Including your culinary education and the kitchens you have worked in.
• Three professional references. Name, title, relationship to you, and current contact information. At least two should have directly supervised your work in a kitchen. We contact all three.
• A short essay. In 500 words or fewer, tell us why this position interests you — not why you want a job, but why this one.

INTERVIEW PROCESS

1.  Application review — resume, references, and essay

2.  Phone interview with Chef Maren and Chef Anthony, Equity Partners

3.  Phone interview with Chef Kaylee, Founder, CEO

4.  Background and reference check

5.  Paid trial period (one to two weeks)

TO APPLY

Send your resume, three references, and essay to Chef Maren at chefmaren@chefkaylee.com.

Chef Kaylee is an equal opportunity employer.