Private Chef Needed in Boston

<div class="jd-appended-job-description"> <div class="jd-section-employer"> <div class="jd-description-text"> <div class="jd-appended-job-description"> <div class="jd-section-employer"> <div class="jd-description-text"> <p class="font-claude-response-body break-words whitespace-normal leading-[1.7]"><strong>Date: 5th June 2026</strong></p> <p class="font-claude-response-body break-words whitespace-normal leading-[1.7]">We're hiring a full-time private chef.</p> <p class="font-claude-response-body break-words whitespace-normal leading-[1.7]">You'll plan nutrition-led menus, shop for quality ingredients, cook, batch where it makes sense, and leave the kitchen tidy. You'll coordinate with our nutrition team when needed, and you'll have direct feedback from the client so you can dial things in fast.</p> <p class="font-claude-response-body break-words whitespace-normal leading-[1.7]"><strong>About Biospan.</strong> We place chefs into private households to deliver real, whole-food cooking with clear nutrition intent. Our clients include busy families, founders, and performance-minded professionals. We focus on simple, organic ingredients, smart prep systems, and consistent execution. When a client has a health goal or dietary protocol, we translate it into practical menus without fuss.</p> <p class="font-claude-response-body break-words whitespace-normal leading-[1.7]"><strong>How we work.</strong> We keep menus seasonal and straightforward, and balance flavour with function. We're big on mise en place, safe batch prep, and efficient use of time. Chefs log dishes, portions, and any notes (preferences, allergies, wins, misses) so the next cook day is faster and better. When useful, you'll get light input from our nutritionists - macros, swaps, or protocol tweaks - but you still own the cooking.</p> <p class="font-claude-response-body break-words whitespace-normal leading-[1.7]"><strong>What you'll do.</strong> You'll plan and cook meals tailored to the household, manage shopping and inventory, portion and label for the week, and keep the kitchen clean and organised. You'll adapt to preferences, accommodate allergies or intolerances, and update a simple log so we can measure what works. You'll communicate clearly with the client (and us) so expectations stay aligned.</p> <p class="font-claude-response-body break-words whitespace-normal leading-[1.7]"><strong>Schedule and location.</strong> You'll work 2 days per week. Each day is a full day. You will work at the client's home. The client is based in Las Vegas, NV.</p> <p class="font-claude-response-body break-words whitespace-normal leading-[1.7]"><strong>Pay:</strong> Competitive day rate (depending on experience).</p> <p class="font-claude-response-body break-words whitespace-normal leading-[1.7]"><strong>What you'll need.</strong> You have at least three years of professional kitchen experience; private-chef experience is preferred. You're organised, discreet, punctual, and you leave a spotless kitchen. A driving licence, active chef insurance, and a clear background check are required. An interest in nutrition and a calm, systematic approach to meal prep will help you succeed.</p> <p class="font-claude-response-body break-words whitespace-normal leading-[1.7]"><strong>How to apply.</strong> Please complete our short form (1-2 minutes) with your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.</p> </div> </div> </div> </div> </div> </div>