Head Chef
Description
The Opportunity
MacDowell seeks a Head Chef to reimagine our culinary program, nourishing artists-in-residence through food that represents and reflects our mission. For the right candidate, this is a once-in-a-lifetime opportunity to pursue a culinary vision, absent the erratic volume and midnight hours typical in commercial restaurants. Once a working farm, MacDowell is situated on the ancestral home of the Abenaki people; respect for the land and its history anchor our culinary program. While most of the 450-acre campus is mature woodland and meadow, the kitchen benefits from cultivated herbs and produce, including asparagus, berries, and stone fruit. A flock of free-range chickens provide fresh eggs while also entertaining the artists. The incoming Head Chef will be passionate about this farm-to-table ethos and arrive eager to define the future of MacDowell’s food story.
About You
The ideal Head Chef is a culinary artist and visionary who will express MacDowell’s values of inclusivity, kindness, and belonging through food and hospitality standards. You believe in the importance of artists and are excited to partner with the Executive Director and Resident Director to redefine dining at MacDowell. Like our artists, you’re committed to a rigorous culinary practice that combines creativity and exploration with technical expertise, meticulous attention to detail, and a well-defined aesthetic sensibility. Your fresh, modern menus will nourish and inspire the artists who travel to MacDowell from across the country and the globe, helping unite all artists-in-residence into a joyful and harmonious resident community.
Position Overview
The Head Chef (HC) oversees MacDowell’s culinary program, including menu creation, provisioning, and maintaining a warm and welcoming dining room and kitchen. The HC reports to the Resident Director (RD), working together to establish the annual kitchen budget and implement that budget throughout the year.
The HC supervises, trains, hires and evaluates ~10 full-and part-time kitchen staff, and is responsible for temporary staffing related to on-site special events.
MacDowell and its kitchen operate 365 days/year, serving a typical resident population of 20-30 artists. Historically, short-order breakfasts have been served 7:30-8:30 am. and a buffet made available for late-risers. Dinner has been served family style at 6:30 pm, generally allowing kitchen staff to depart before 8:30 pm. Lunches packed into picnic baskets are delivered to the studios at midday. Menu planning is aided by a database providing head count and individual dietary restrictions. Staff lunch (10-20) is offered as a buffet on weekdays. The HC collaborates with the RD and Development staff in delivering special events, including three large events, and a handful of small events annually.
The physical kitchen and the kitchen staff play an essential role in maintaining an atmosphere conducive to creativity at MacDowell. As the kitchen's leader, outstanding communications and leadership skills are fundamental requirements. Because the kitchen team works hand-in-hand with several departments (Maintenance, Garden, Development, Special Events, Housekeeping, and Finance), cooperation, flexibility, and collaborative problem solving are required.
Responsibilities
MENU
- Create menus that are beautiful, delicious, healthy, and in tune with seasonal ingredients, highlighting MacDowell-grown and other locally sourced produce
- Lead the menu-planning process and oversee execution by kitchen staff
- Develop special event menus for on-site catering: three events >100 people, plus smaller cultivation events distributed across the year
- Accommodate dietary restrictions with satisfying alternate menus
- Collaborate with the Lead Gardener on the spring planting schedule, incorporating the yield into menus when flavors are peaking
- Sustain an attitude of culinary innovation through on-going professional development; drive menu evolution and maintain a recipe database
- Work with senior staff to craft and share MacDowell’s food story with external stakeholders
HOSPITALITY
- Design and deliver inspiring and memorable dining experiences for artists and guests
- Deliver thoughtful and kind customer service, setting standards of excellence for the entire kitchen team
- Engage MacDowell artists directly to understand and creatively accommodate dietary needs
- Work with the RD and leaders of operational departments to set and execute hospitality standards in accord with MacDowell’s values of inclusivity and belonging
ADMINISTRATION
- Establish and execute sanitation schedules and equipment maintenance; including Food Safety certification for all kitchen employees, assuring highest ratings for the kitchen’s annual Health Inspection
- Organize the kitchen, pantry and coolers for food safety, efficiency, and aesthetics
Manage the kitchen budget with resourcefulness and creativity, minimizing food waste and supporting the Lead Gardener’s composting process - Manage all aspects of weekly/bi-weekly orders, maintaining strong relationships with food purveyors and service contractors
- Develop and sustain partnerships with local CSAs and other purveyors to source quality ingredients and products
- Sustain an on-going awareness of ways to improve kitchen organization and staff practices for quality and efficiency
- Maintain all kitchen equipment in good working order and par stock all dining room supplies
- Hire, train, schedule, and manage local kitchen staff; engage temporary staffing as needed for special events
- Create and manage the annual departmental budget
- Attend staff meetings (Department Heads, NH Staff, Care-Planning, Safety Committee, and All-Staff)
Qualifications
Must Haves
- Proven culinary experience, knowledge, and skills: 5+ years leading a professional kitchen or equivalent; 10+ years of increasing professional cooking and management responsibilities
- Self-motivated, energetic team leader with the integrity to lead a small team in the fulfillment of a culinary vision while sustaining outstanding customer service
- Organizational and planning aptitudes, with emphasis on kitchen efficiency and cross-departmental collaboration
- Desire and ability to work harmoniously with a team of professionals dedicated to sustaining ideal working conditions for creative artists
- Interpersonal skills: ability to communicate clearly and respectfully with other kitchen staff, staff colleagues, artists, and guests
- Hospitality skills: responsive, friendly, and helpful attitude toward artists-in-residence and special guests
- Ability to mentor and manage entry-level employees
- Flexibility to cover co-worker kitchen shifts as needed
- Creative problem-solving skills
- Thorough knowledge of best practices in Food Safety
- Computer skills: thorough competence and experience with MS Office, with a willingness and ability to learn new systems and platforms
- Flexibility to creatively accommodate a wide range dietary restriction
- Desire to work with local producers and purveyors
- Interest in and ability to support Communications staff as an ambassador for MacDowell’s food story
- Understanding of and alignment with MacDowell’s mission and values
- Ability to express MacDowell’s commitment to diversity, equity, access, and inclusion through hospitality and cuisine
Physical Requirements
- Ability to perform standing tasks for ~30 hours/week
- Ability to perform kitchen tasks that require walking, bending, reaching, and regularly lifting up to 25 pounds
- Ability to regularly commute to Peterborough, NH
- Some evening and weekend work required
Nice to Haves
- Familiarity with and passion for the artistic disciplines represented at MacDowell
- Familiarity with New England’s growing season and culinary traditions
- Experience with and knowledge of national food media outlets
- Experience with kitchen management or hospitality software
Compensation
$70,000-90,000 annual salary, depending on experience; full-time (40 hours/week), exempt; benefits include employer paid health and dental insurance; life and short-term disability insurance; medical and dependent care flexible spending accounts; health reimbursement arrangement; employer contributions to 403(b) retirement; paid family leave; and generous paid time off. Relocation assistance possible.
MacDowell’s Culture
Our staff is our greatest asset and we strive towards a kind, equitable, and respectful work culture that values a diversity of perspectives and lived experiences.
Location
Peterborough, NH
Applications
Please email your cover letter and CV to Jenni Wu, Chief of Staff, at employment@macdowell.org, and tell us why MacDowell would be a good fit for you. We will accept applications through August 23, 2024 and hope to fill the position for a November 2024 start date. Selected candidates will participate in 3-4 virtual and in-person interviews.
Cook
Description
MacDowell, the nation’s oldest multidisciplinary artist residency program, seeks a full-time Cook to join a small, well-organized kitchen team that prepares and serves nourishing meals for 24-32 artists-in-residence and occasional guests. This position is based in Peterborough, NH and reports to the Head Chef.
Responsibilities
- Prepare and cook breakfast and lunch, or dinner for four 8-hour shifts weekly
- Breakfast/Lunch shifts are from 5a-1p; Dinner shifts are from 12-8p
- Ensure that meals are prepared in a timely manner and meet quality standards.
- Collaborate with the Head Chef and kitchen team to plan menus.
- Maintain a clean, safe, and organized work area, following all food safety and sanitation guidelines.
- Operate kitchen equipment such as ovens, stoves, grills, and fryers.
- Contribute to a warm and welcoming dining environment for artists and guests.
- Adhere to dietary restrictions when preparing meals.
- Assist with special events as needed.
Qualifications
- 3+ years of previous experience working in a restaurant or kitchen setting
- Prior experience accommodating dietary restrictions
- Knowledge of food preparation techniques, including knife skills and cooking methods
- Knowledge of food safety regulations and proper handling procedures
- Familiarity with menu planning
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously
- Strong attention to detail and ability to follow instructions accurately
- Excellent communication skills, warm customer service orientation, and ability to work well within a team
- Flexibility to cover co-worker kitchen shifts as needed
- Ability to stand for 32-40 hours/week
- Ability to routinely transport materials weighing 20 lbs and occasionally 50 lbs
- Ability to regularly commute to Peterborough, NH
Pluses:
- Baking experience is strongly preferred
- Appreciation for the arts and the value of culture in improving human lives
Compensation
$21-23/hour ($31.50-$34.50 for overtime and observed holidays). Non-exempt, base schedule of 32 hrs/week, some evening, weekend, and holidays may be required. Benefits include health and dental, life and short-term disability insurance, medical and dependent care flexible spending accounts, employer contributions to 403(b) retirement, paid family leave, and generous paid time off.
Location
Peterborough, NH
Applications
Email cover letter and resume or work history to employment@macdowell.org.