Occupation · SOC 35-2013
Cooks, Private Household
Prepare meals in private homes. Includes personal chefs.
Median wage
$44,530
$38,240–$92,480
Projected growth
—
—
Annual openings
—
per year
Employed (US)
900
Job Zone 3
Typical preparation
Medium preparation
Stackable credential programs
344 mapped
Core skills
Critical ThinkingService OrientationSocial PerceptivenessComplex Problem SolvingJudgment and Decision MakingTime ManagementActive ListeningSpeaking
Knowledge areas
Customer and Personal ServiceFood ProductionSales and MarketingAdministration and ManagementProduction and Processing
Technology & tools
Data base user interface and query softwareAccounting softwareElectronic mail softwareInventory management softwareInternet browser software
Representative tasks
Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.Cool, package, label, and freeze foods for later consumption and provide instructions for reheating.Plan menus according to employers' needs and diet restrictions.Shop for or order food and kitchen supplies and equipment.Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the family and possibly for other household staff.Keep records pertaining to menus, finances, and other business-related issues.Stock, organize, and clean kitchens and cooking utensils.Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.Specialize in preparing fancy dishes or food for special diets.Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.Create and explore new cuisines.Serve meals and snacks to employing families and their guests.Travel with employers to vacation homes to provide meal preparation at those locations.
Competency framework
Skill expectations by proficiency level.
emerging
Vegetable and meat preparation — peel, wash, trim, and portion raw ingredients under direct supervision in a private household kitchen.Basic cooking techniques — follow employer-provided recipes to prepare simple meals with guidance from a supervising household manager.Bread and pastry basics — assist with baking tasks such as measuring, mixing, and monitoring oven temperature under close direction.Food storage procedures — cool, package, and label prepared foods for freezer storage according to household protocols with supervisor oversight.Kitchen sanitation — stock, organize, and clean cooking utensils and work surfaces following established hygiene standards in a residential kitchen.Menu awareness — review employer-provided menus and identify ingredients needed for daily meal preparation under direction.Grocery list support — compile basic shopping lists from approved recipes and replenish staple pantry items when instructed by the employer.Dietary restriction recognition — identify common dietary restrictions such as allergies or preferences and flag concerns to the employer before cooking.Record-keeping basics — record daily meal costs and ingredient usage in a provided template or logbook with supervisor review.Employer communication — listen attentively to and confirm household food preferences and meal timing instructions before beginning preparation.
developing
Full-meal execution — prepare complete family meals across breakfast, lunch, and dinner with minimal oversight, adapting to daily household schedules.Vegetable and protein cookery — peel, trim, cook, and plate vegetables and meats consistently to employer taste standards in a private residence.Baked goods production — bake breads and pastries independently, adjusting recipes based on seasonal ingredients or employer feedback.Freeze-ahead meal preparation — cool, package, label, and freeze batch-cooked meals and provide written reheating instructions for household staff use.Menu planning — plan weekly menus that reflect employer preferences, dietary restrictions, and nutritional balance with limited consultation required.Procurement coordination — shop for or place orders for food, kitchen supplies, and equipment, comparing prices to stay within a household budget.Kitchen organization — maintain organized pantry, refrigerator, and equipment storage systems, restocking supplies on a routine schedule.Financial record management — maintain accurate records of food expenditures and receipts using a spreadsheet or accounting software for employer review.Meal service direction — coordinate timing and presentation of dishes so that meals are served at appropriate temperatures and in correct sequence.Household staff liaison — communicate meal schedules and food handling instructions clearly to other household staff involved in serving or cleanup.
proficient
Customized meal programming — design and execute rotating weekly menus that address complex dietary restrictions, health goals, and culinary preferences autonomously.Advanced cooking techniques — apply professional-level preparation methods for vegetables, meats, breads, and pastries across diverse cuisines without supervision.Comprehensive food preservation — manage a systematic freeze-ahead cooking program, including labeling, rotation, and detailed reheating instructions calibrated to each dish.Strategic procurement — source specialty ingredients, evaluate vendor quality, and negotiate pricing to maintain household food standards within budget constraints.Inventory management — operate inventory management software to track pantry levels, generate purchase orders, and prevent waste in a private household setting.Nutritional and dietary expertise — independently research and incorporate medical or lifestyle dietary requirements, consulting authoritative sources to ensure compliance and variety.Financial oversight — maintain detailed financial records of kitchen expenditures using accounting software, producing monthly summaries for employer review.Kitchen operations management — direct all food-related activities including preparation workflows, presentation standards, and serving logistics for routine and special occasions.Problem-solving under pressure — identify and resolve non-routine challenges such as ingredient unavailability or sudden guest additions without disrupting meal quality or timing.Employer relationship management — exercise social perceptiveness to anticipate evolving household preferences and proactively adjust menus, purchasing, and service approach accordingly.
advanced
Culinary program leadership — establish the full culinary vision for a private household, setting quality standards, signature menus, and long-term meal planning frameworks.Staff development and training — train, mentor, and evaluate junior cooks or kitchen assistants, building their technical skills and professional judgment over time.Complex event execution — plan, budget, and execute multi-course formal dinners or large private events, directing all food preparation, presentation, and service operations.Vendor and supply chain strategy — cultivate relationships with premium suppliers, farms, and specialty purveyors to ensure consistent quality and sustainable sourcing for the household.Technology integration — introduce and configure scheduling, inventory, and communication software platforms that streamline kitchen operations and reporting across a large private estate.Financial governance — develop and oversee comprehensive kitchen budgets, identify cost-saving opportunities, and present financial analyses to employers or estate managers.Health and wellness consulting — collaborate with physicians, dietitians, or personal trainers to translate complex medical or performance nutrition protocols into practical household menus.Operational policy development — author kitchen operating procedures, food safety protocols, and household culinary standards that guide all staff and ensure regulatory compliance.Cross-functional household coordination — align culinary operations with housekeeping, events, and travel schedules across a principal's multiple residences or properties.Culinary innovation and research — independently research emerging food trends, preservation techniques, and ingredient innovations to continuously elevate the household's dining experience.
Also known as
43 alternate job titles map to this occupation.
Services Craftsman (Air Force 3F171)Services Apprentice (Air Force 3F131)Private ChefServices Journeyman (Air Force 3F151)Nutrition Care Specialist (Army 68M)Culinary Specialist (Coast Guard CS)Food Service Specialist (Marine Corps 3381)Leading Culinary Specialist (Navy 001007)Submarine Culinary Specialist (Navy 002769)Culinary SpecialistDiet Therapy (Air Force 4D0X1)Services Superintendent (Air Force 3F191)Diet Therapy Superintendent (Air Force 4D091)Services Helper (Air Force 3F111)Diet Therapy Apprentice (Air Force 4D031)Culinary Specialist (Navy 002609)Culinary ChefPersonal Private ChefDiet Therapy Journeyman (Air Force 4D051)Culinary WorkerCulinary Specialist (Submarine) (Navy CSS)Cooking ChefMarine Aide (Marine Corps 3372)Dinner CookHousehold CookCookSubmarine Leading Culinary Specialist (Navy 002768)Personal Certified Chef (PCC)Personal ChefDiet Therapy Manager (Air Force 4D000)CS-Culinary Specialist (Navy CS)Services Manager (Air Force 3F100)Private Executive ChefLeading Culinary Specialist (Navy R01A)Diet Therapy Helper (Air Force 4D011)Culinary ArtistFood Service Specialist (Army 92G)Enlisted Aide (Air Force 8A200)Certified Personal Chef (CPC)Services (Air Force 3F1X1)