Job Description

Job Description

Job Description

Hercules: Private Chef - Culinary Director

Reports To : Chief of Staff

Work Schedule : Full-Time, On-Site

Location : Los Angeles, CA

Start Date: ASAP

Salary Range: $200,000 - $250,000 DOE

Overview

A Los Angeles family seeks an accomplished Private Chef to serve as Culinary Director, overseeing their comprehensive household dining program. This leadership role combines hands-on culinary excellence with strategic management of a multi-chef team and all aspects of the family's culinary operations. The ideal candidate will bring deep expertise in Asian culinary traditions alongside versatility across global cuisines, combined with proven experience building and managing high-performing culinary teams.

The successful candidate will architect and manage the overall dining program, overseeing scheduling and performance of 2 other full-time chefs, a kitchen helper, and contract servers/bartenders. While this chef should expect to cover meal service 1 day per week to maintain hands-on excellence and team standards, they will be ultimately responsible for all chef scheduling and comprehensive administration of the dining program including events, kitchen infrastructure, procurement, procedures, and financial management.

We seek a seasoned culinary professional with specialization in Asian cuisine (Chinese, Japanese, Vietnamese, or Korean) who must also demonstrate fluency in other cuisine types including Italian, Mexican, and New American. This position requires someone with a proven track record of managing other chefs and culinary teams, with the ability to inspire excellence while maintaining operational efficiency.

This opportunity is ideal for a culinary leader ready to create an exceptional private dining experience while building a cohesive team that delivers consistency across multiple properties and occasions.

Expectations

• Specialization in Asian cuisine (Chinese, Japanese, Vietnamese, or Korean) with demonstrated mastery of authentic techniques, flavor profiles, and presentation styles across these culinary traditions.
• Advanced proficiency in Italian, Mexican, New American, and other international cuisines with the ability to execute each with authenticity and excellence.
• Minimum seven years of professional culinary experience with at least three years in management roles overseeing multiple chefs or culinary teams in private households or luxury hospitality environments.
• Proven track record of successfully recruiting, training, mentoring, and managing culinary professionals, with demonstrated ability to build cohesive, high-performing teams.
• Strong administrative and organizational capabilities with experience in budget development, cost control, vendor management, and operational efficiency.
• Excellence in event planning and execution, from intimate family dinners to large-scale entertaining, with ability to coordinate multiple moving parts seamlessly.
• Experience with kitchen design, equipment specification, and build-out projects, understanding both functional requirements and aesthetic considerations.
• Demonstrated ability to develop and implement standard operating procedures that ensure consistency, quality, and efficiency across all service periods.
• Financial acumen with experience managing substantial food and beverage budgets, analyzing costs, negotiating with vendors, and optimizing purchasing without compromising quality.
• Flexibility to adapt to changing family schedules, dietary preferences, and last-minute requests while maintaining composure and consistent quality.
• Willingness and ability to travel occasionally, primarily to the Bay Area, with potential for other destinations as family needs arise.
• Outstanding communication skills with ability to interface professionally with principals, household staff, vendors, and contractors while maintaining appropriate boundaries and discretion.
• Knowledge of current culinary trends, techniques, and innovations with commitment to continuous learning and program enhancement.
• Experience with inventory management systems, ordering platforms, and kitchen management software preferred.
• Valid driver's license and reliable transportation for market shopping and vendor visits.

Responsibilities

• Team Leadership & Development : Oversee and mentor a team comprising 2

full-time chefs, kitchen helper, and contract servers/bartenders. Develop comprehensive scheduling ensuring seamless coverage while providing hands-on meal service 1 day per week to maintain standards and team connection. Conduct regular performance evaluations, identify training needs, and foster professional growth within the team.

• Dining Program Management : Assume complete responsibility for all administrative aspects of the dining program including strategic planning, operational procedures, and continuous improvement initiatives. Develop and maintain relationships with premium suppliers, specialty purveyors, and farmers' markets to ensure access to the finest ingredients.

• Menu Development & Execution : Create innovative, seasonally-driven menus that showcase specialization in Asian cuisine while seamlessly incorporating Italian, Mexican, New American, and other international influences. Design weekly meal plans that provide variety while accommodating family preferences and dietary requirements.

• Event Planning & Production : Conceptualize and execute events ranging from casual family gatherings to formal dinner parties. Coordinate all aspects including menu design, staffing, rentals, service style, and timeline management. Develop event templates and procedures to ensure consistent excellence.

• Kitchen Infrastructure Oversight : Manage kitchen build-outs, renovations, and equipment updates. Specify and procure equipment, coordinate with contractors and designers, and ensure all projects meet timeline and budget requirements. Maintain all kitchen equipment through preventive maintenance programs.

• Financial Management : Develop and manage annual culinary budget, track expenses, analyze food costs, and identify opportunities for efficiency. Negotiate vendor contracts, manage accounts payable processes, and provide regular financial reporting to principals.

• Inventory & Procurement : Implement comprehensive inventory management systems to minimize waste while ensuring consistent availability of ingredients. Oversee all stocking and procurement, establishing par levels and reorder points for efficient operations.

• Standard Operating Procedures : Develop, document, and maintain SOPs for all aspects of kitchen operations including food safety, sanitation, preparation techniques, and service standards. Ensure all team members are trained and compliant with established procedures.

• Quality Assurance : Implement rigorous quality control measures across all meals and events. Conduct regular tastings, maintain consistency standards, and ensure every dish meets established excellence criteria before service.

• Travel Coordination : Provide culinary support during family travel, primarily to the Bay Area property. Coordinate with property staff, arrange for necessary equipment and ingredients, and ensure seamless dining experiences across locations.

• Vendor Relations : Cultivate and maintain relationships with suppliers, ensuring reliable sourcing of premium ingredients. Research and vet new vendors, negotiate pricing, and manage delivery schedules to optimize freshness and availability.

• Health & Safety Compliance : Ensure all kitchen operations meet or exceed health department requirements and food safety standards. Maintain current certifications and ensure team compliance with all regulations.

Benefits

• Healthcare Coverage: Comprehensive dental and vision insurance plans
• Wellness Support: Premium gym membership
• Retirement Planning: 401(k) plan
• Time Off: 15 days of paid vacation annually
• Work Environment: State-of-the-art kitchen facilities with resources to execute at the highest level
• Professional Growth: Opportunities for skill development and advancement within expanding family office structure

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