The Symbiotic Chef LLC. is seeking experienced and passionate chefs to join our team as independent contractors, providing in-home meal prep services for private clients. This role offers the freedom to develop creative menus, foster meaningful client relationships, and enjoy flexible scheduling—all while promoting health, sustainability, and culinary excellence.

Ideal candidates have prior experience as a personal chef, executive chef, or sous chef and are seeking consistent, daytime hours, Monday through Friday. All services are performed in clients’ homes during standard daytime hours (7 AM - 5 PM)—no nights, weekends, or holidays required.

Since the position is for a part-time contractor, you will be required to complete a 1099 tax form and will not have tax withheld from your earnings. You will be responsible for reporting these earnings during tax season. 

New chefs typically begin with 1–2 clients (5-10 hours per week) following the completion of onboarding, with the opportunity to gradually build to 5–8 recurring clients (25-35 hours) over a 3–6 month period. The pace of client assignment depends on your availability, client retention, and overall performance.

• Plan customized menus based on client preferences, health goals, and dietary needs

• Shop for groceries (using client-preferred stores and standards when applicable)

• Prepare, portion, and package meals in the client’s home

• Clean dishes, wipe counters, sweep floors

• Provide printed menus and reheating instructions

• Communicate professionally with clients and adapt to their evolving preferences

• Track ingredients and shop efficiently

• Read nutrition labels and understand ingredient sourcing

• Maintain your own cooking equipment, digital documents, and scheduling

• 2+ years of experience as a chef, sous chef, or equivalent in restaurants, catering, or private service, or previous experience as a personal or private chef

• Strong foundation in culinary techniques, recipe development, and global flavors

• Familiarity with seasonal whole food ingredients

• Passion for health and sustainability ingredients

• Comfortable cooking for different dietary needs and designing meals that reheat well

• Excellent time management, cleanliness, and professionalism in client homes

• Client-facing demeanor: well-groomed appearance, personable, adaptable, and discreet

• Must own or be willing to purchase basic cooking tools and a cooler (approx. $500–$1,000 investment if not already owned)

• Must own or have consistent access to a reliable vehicle (preferably SUV or similar) to transport equipment and groceries

• Must have a home office setup for scheduling, printing, and managing digital documents

• Must be comfortable using Google Docs and Gmail for daily professional communication and document management. 

• Must have an active ServSafe or equivalent food safety certification

• Most meal prep sessions occur between 9 AM and 5 PM, Monday–Friday, with grocery shopping taking place beforehand (between 7 and 8:30 AM). Contractors should have availability during these hours to be considered for consistent client placement.

• No evening or weekend shifts required.

• Service schedule builds gradually as clients are assigned.

• Typical client sessions last 3-4 hours to complete, with chefs seeing 1– 2 clients per day, depending on availability and proximity.

• Flexibility and reliability are essential as client needs and weekly schedules may vary slightly.

• Commission-based pay: Contractor chefs receive a percentage of the client’s payment based on their meal prep package

• Onboarding pay: $1,000 stipend for completing the onboarding

• Typical per-client compensation: $200–$300

• Weekly earnings increase as your client base grows, with the goal of ramping up to 5-8 clients per week once fully trained