I have interviewed for a quite a few of these jobs, landed them only to find due to the caprice of the employer that I was asked not to continue. Note that all of these positions came about through an agency. The average hourly rate is $30.00 plus benefits (1-2 weeks vacation, health insurance with VERY high deductibles). Yearly salary rates for full-time work (45-50 hours/week) ranged from $50,000-$85,000 per year. Day rates usually run $100-$200/day.
I recommend working through an agency, because you will have some marginal employment protection and if the nut-case trophy wife decides to let you go, you'll have ample opportunity to land another job fairly quickly.
Be prepared, though, to be treated like scum. Expect to submit menus for approval, have them decided on, shop and prep all day and 20 minutes from service be informed that the Mrs. is not in the mood for salmon and wants pork tenderloin instead, or they've decided to go out for dinner-"Will you please call Craft and get a reservation for us at 8:15 tonight?" (all this at 7:50 pm).
The Al Martino agency specializes in private chefs and treats you, the chef, with consideration and respect. Avoid the Celebrity Agency at all costs! They make you sign a gag order, treat you like a common felon and act like it's some sort of privilege to work for someone with a famous name. Usually, the famous name is never around and you are at the mercy of the spoiled kids, depressed wife or girlfriend and various sycophants and hangers-on.
Thankfully, my freelance business has picked up again eliminating the necessity of pursuing these types of jobs, hopefully for a long while. I know I paint a largely negative picture here. Elsewhere (anywhere but NYC) I have worked as a private chef for some absolutely lovely and generous people.
Good Luck, but watch your back!
I recommend working through an agency, because you will have some marginal employment protection and if the nut-case trophy wife decides to let you go, you'll have ample opportunity to land another job fairly quickly.
Be prepared, though, to be treated like scum. Expect to submit menus for approval, have them decided on, shop and prep all day and 20 minutes from service be informed that the Mrs. is not in the mood for salmon and wants pork tenderloin instead, or they've decided to go out for dinner-"Will you please call Craft and get a reservation for us at 8:15 tonight?" (all this at 7:50 pm).
The Al Martino agency specializes in private chefs and treats you, the chef, with consideration and respect. Avoid the Celebrity Agency at all costs! They make you sign a gag order, treat you like a common felon and act like it's some sort of privilege to work for someone with a famous name. Usually, the famous name is never around and you are at the mercy of the spoiled kids, depressed wife or girlfriend and various sycophants and hangers-on.
Thankfully, my freelance business has picked up again eliminating the necessity of pursuing these types of jobs, hopefully for a long while. I know I paint a largely negative picture here. Elsewhere (anywhere but NYC) I have worked as a private chef for some absolutely lovely and generous people.
Good Luck, but watch your back!
