Travel Private Chef, Full-time (Seasonal), Atlanta (Georgia Coast), GA

New Position. A returning client is seeking an experienced and highly adaptable Private Chef to travel and oversee all culinary operations at their different properties. Your primary location and permanent housing will be located at the South Georgia hunting lodge where they entertain family and guests from September till March. This role is ideal for a chef who is knowledgeable in field-to-table preparation and experienced in handling fresh game including quail, duck, venison, and other seasonal harvests. The chef should understand proper aging, storage, butchery coordination, and preparation timelines, recognizing that certain game must be prepared immediately while others require careful processing and preservation. Position will also require travel to the family’s primary home in Atlanta and their Georgia coastal residence where you will work during the off-season. They’re seeking a chef with a genuine appreciation for outdoor sporting culture and Southern hospitality.

The chef will be responsible for creating elevated yet approachable menus that reflect the relaxed lodge setting while maintaining a high standard of hospitality for family members and their guests. Responsibilities include daily meal service, menu planning, sourcing and purchasing high-quality organic ingredients, and building strong relationships with local farmers and vendors. This role requires coordinating specialty imports and seasonal items when appropriate, managing provisions and food budgets responsibly. Additional responsibilities include maintaining kitchen organization and sanitation, overseeing pantry inventory and storing and labeling food. The ideal candidate is comfortable working in a remote environment, flexible with scheduling during active hunting weekends, and capable of preparing both refined dinners and hearty post-hunt meals. Experience cooking for private estates, sporting lodges, ranches, or yachts is highly preferred.

Interested candidates must be formally culinary trained, along with a strong understanding of proper handling, aging, and preparation of harvested ingredients. Must be fluent in English, both verbal and written, able to pass an extensive background screening and have a clean MVR, recent and verifiable references. Qualified candidates are invited to submit sample menus showcasing seasonal and game-focused cuisine, along with a current resume for consideration.