Job at a glance
Personal Chef, In-Home Weekly Meal Prep Eats by ATX is a small Austin company that sends a personal chef to a client's home once a week to shop, cook a full week of meals, pack and label everything, and leave the kitchen clean. We have more clients than chefs right now and are hiring two. Who This Role Is For This is not an entry-level role. You are the only chef on site, and you own the whole cook: shopping, cooking several dishes at once, packing, labeling, and cleanup, with no team behind you.
We're looking for cooks with several years of paid professional experience who can run a kitchen alone and produce restaurant-quality food consistently. Backgrounds in fine dining, catering, banquets, and meal prep all translate well here. What doesn't work is someone still learning the fundamentals or who has only ever cooked from pre-prepped components. The job in one line You cook alone in a client's home kitchen, daytime only, and you are done by early afternoon.
No nights, no dinner service, no Fridays or Saturdays. What a service looks like Arrive at the client's home in a morning window (8 to 9 am) or an afternoon slot. Shop for the week's groceries on the way, from a list we send you. The menu is planned and approved before you arrive. Cook 2 to 5 dishes at once, from scratch, in a kitchen you may not have seen before. Portion into containers, label, stock the fridge, and clean the kitchen so it looks like you were never there.
Most services run about 5 hours. Most chefs do one or two a day. Pay and schedule $30 to $35 an hour, paid per service. Occasional tips on top. Chefs start with 4 to 5 clients a week and can grow to a full roster of up to 10. Same clients, same days, same times every week, so your schedule is predictable. 1099 contractor role. Referral bonus when you bring us a chef we hire. What we expect from you Minimum of 4 years of paid professional culinary experience.
Fine-dining, chef-driven restaurant, catering, or banquet backgrounds all count. Comfort working from scratch without pre-portioned or pre-prepped components, and running several dishes at once with no team behind you. Fluency in cooking for dietary restrictions without compromising the dish: naturally gluten-free menu construction, dairy-free sauce techniques, low-FODMAP awareness, and similar. Excellent food safety and hygiene practices, and a kitchen left cleaner than you found it.
Professional, reliable, and easy for a client to have in their home. Reliable vehicle, smartphone with a data plan, and an active Texas Food Handler certification. How hiring works Apply with a resume and a link to photos of food you have cooked (Instagram is fine). A 10-minute phone call. A paid shadow cook alongside one of our founders. That is the real interview. Start with your own clients the following week.