Part-Time Private Chef - The University Club

Position Title: Part-Time Private Chef
Location: The University Club
Schedule: Friday and Saturday Evenings

Position Overview:
The University Club invites applications for an accomplished Part-Time Private Chef to curate and present bespoke dining experiences for our distinguished members every Friday and Saturday evening. This is a rare opportunity to showcase your culinary artistry in an exclusive, fine-dining environment dedicated to exceptional service and refinement. The ideal candidate will demonstrate exemplary culinary skill, a deep appreciation for seasonal and locally sourced ingredients, and the ability to craft sophisticated, memorable menus that embody the Club’s tradition of excellence.

Key Responsibilities:

• Conceptualize, prepare, and execute elegant, multi-course dinners for members and their guests.


• Develop distinctive, seasonal menus reflecting creativity, precision, and the highest culinary standards.


• Collaborate with Club management and service teams to ensure flawless coordination and presentation.


• Uphold impeccable kitchen organization, sanitation, and efficiency.


• Ensure superior quality, consistency, and visual presentation of all dishes.


• Manage food procurement, inventory, and cost controls in alignment with Club policies.


• Engage professionally and discreetly with members to enhance their private dining experience.


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Qualifications:

• Minimum of 5–10 years of experience as a professional chef in fine dining or luxury private settings.


• Proven record of creating elevated, innovative, and seasonal menus.


• Exceptional attention to detail, organization, and time management.


• Strong communication and interpersonal skills, with a service-oriented mindset.


• Culinary degree and ServSafe (or equivalent) certification preferred.


• Availability to work consistently on Friday and Saturday evenings.


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Compensation:
A competitive rate or per-event honorarium commensurate with experience and expertise.

Application:
Qualified candidates are invited to submit a résumé, sample menu, and a brief statement of culinary philosophy.