The Trade-Off
Same Skills. More Control Over How You Use Them.
You already know how to cook under pressure.
ChefCations gives you a different way to use those skills — one booking at a time, with more control over the menu, the guest, the price and when you work.
Restaurant Service
The ChefCations Way
A ChefCations Booking
Fixed shifts
Choose the dates you want to work
Someone else’s menu
Build the menu you want to serve
Constant tickets
Focus on one group at a time
Someone else sets the price
Set your own price
You cook for whoever walks in
Accept the guests and bookings that suit you
One kitchen. One group. One dinner you chose to take on.
You Cook. We Do The Rest Of The Work.
Finding guests, taking the deposit and keeping the paperwork straight is the part of private cheffing nobody trained for. That part is ours.
Guests Sent To You
Vacationers find your listing and request your date directly.
Vetted Once, Not Per Job
ID and food-safety certificate, checked once and shown on your profile.
Messaging Built In
Guests reach you through the site, and you answer in writing before anyone commits.
Your Listings, Your Menus
Write the courses, set the party size and name your price.
You Accept Or Decline
Requests aren’t bookings. Nothing is charged until you say yes.
Your Area, Your Notice
Choose where you cook and how many days’ notice you need. The calendar won’t offer dates inside it.
Four Steps, Then You’re Listed.
Vetting is a document check, not an audition. You publish the menus you already cook.
01
Apply
Create your chef account and tell us what you cook and where you work.
02
Get Vetted
ID and food-safety certificate verified before you go live.
03
Build Listings
Your menus, priced your way, with the party sizes you’ll take.
04
Get Booked
Accept the requests that fit your calendar and decline the rest.
Founding Chef • First 20 Chefs
Join Early. Keep The Whole Fee.
Guests still pay the service fee on their side. What they pay for your menu is yours.
Free
No Listing Fee
Publish as many menus as you cook. Listing costs nothing.
0%
Commission
No commission on any booking you take during beta.
For Life
Founding Chef Badge
The badge stays on your profile after beta ends.
Questions Chefs Ask First
What does it cost to join?
Nothing up front. There is no signup fee and no listing fee. Founding Chefs, the first twenty on the site, pay no commission on bookings during beta. After that, the standard commission is 12% of the menu price, charged only when you are booked.
How do I get paid?
When you accept a request, the guest pays a 25% deposit through the site to confirm the date. The site takes its fees from that deposit, and the rest is credited to your chef account, where you request a payout. The remaining balance is settled directly between you and the guest on the day of the event.
What do I need to get verified?
Two things: proof of identity and a food-safety certificate such as a ServSafe food handler or food manager certificate. Each one shows on your profile once it is checked.
Do I have to accept every request?
No. A request is not a booking and nothing is charged when it arrives. Accept the ones that fit your calendar and decline the rest. A request you don’t answer within 2 days expires.
Can I set my own prices and party sizes?
Yes. Each listing has its own price, charged per person or as a flat rate, its own minimum and maximum guest count, and optional add-ons such as a wine pairing, priced per person or per order.
How much notice do I get before a dinner?
You choose. Set the number of days’ notice you need and how far ahead guests can book, and the calendar won’t offer dates outside it. Chefs on the site today ask for between 5 and 14 days. You can also block dates or import your existing calendar.
Will I know about allergies before I shop?
Yes. Every request includes the guests’ dietary needs, the serving time, the rental address and what the kitchen has, so you plan the menu and shop from the details before the night.
Now Recruiting Private Chefs in Panama City Beach
You Cook. Families Book. We Handle Everything In Between.
Private chef work for vacationing families, cooked in their own rentals. You set your menu, your price and your calendar. We bring the guests.
Seasonal • Part-time • On-demand • Catering & BBQ • Brunch
