What are the responsibilities and job description for the Chef de Cuisine - Private Dinners (Luxury Events) position at The Sustain Network?
This job is an opportunity to work for Villa Kitchen | Dinner Club Concierge | Luxury Conscious Travel ABOUT THE ROLE Join a chef-led collective producing intimate, high-end dinners and private events in villas, estates, and design-forward spaces. We pair culinary excellence with provenance—working with BIPOC and Indigenous growers, fisherfolk, and makers—to tell cultural food stories through refined, modern menus. If you’re a disciplined, ambitious chef who loves ownership, hospitality, and beautiful details, this is your stage. WHAT YOU'LL DO Design seasonal, multi-course menus that spotlight origin and craft (with vegetarian/vegan/gluten-free variants when needed). Source responsibly: build relationships with small farms and specialty purveyors; write short “provenance cards” for dishes. Lead end-to-end execution: tastings, prep, packing, on-site production, plating, and impeccable service flow. Curate tabletop details (handcrafted ceramics/linens) and finishing touches that read as editorial luxury. Manage a small event team (assistants/servers) when required; set kitchen standards and timelines. Maintain rigorous food safety, costing, and post-event wrap (inventory, cleaning, feedback notes). Represent the brand with warmth and professionalism in client communications.
Requirements/Responsibilities
YOU ARE –
A systems-minded chef who thrives under pressure and cares about mise en place, timing, and plate consistency.
A storyteller: you can translate heritage, technique, and sourcing into a compelling guest experience.
Calm, coachable, and hungry for growth; you take feedback and raise the bar every event.
A gracious host—equally comfortable behind the pass or in front of guests.
QUALIFICATIONS -
3–5 years in fine dining, high-end catering, private chefing, or chef de partie/sous roles.
Portfolio with plated dishes (link or PDF); sample menus welcome.
ServSafe (or equivalent) required; valid driver’s license and reliable transport.
Ability to lift 40 lbs and work evenings/weekends as events demand.
Bonus: experience with tasting menus, wine pairings, fermentation/preservation, or open-fire cookery.
Salary : $500 - $1,000