Based at Taliesin in Spring Green, Wisconsin, the Chef in Residence plays a fundamental role in the daily activities of Taliesin. The Chef in Residence prepares lunch and dinner five days a week, and one Saturday dinner a month, for onsite staff, residents, students, and summer guests. The Chef also supervises and mentors a seasonal Culinary Apprentice and students assigned to assist in the kitchen. The Chef collaborates with farming, gardening, and residence life staff. The Chef maintains an orderly and clean kitchen, supports nutritional/dietary needs, and works within budgetary constraints to develop menu items and eliminate waste.Essential Functions:• Estimates food consumption and requisitions or purchases food and other kitchen supplies for weekly meals, weekend community meals and special events in collaboration with Household Coordinator and the weekend chef.• Plans weekly lunch and dinner menus in collaboration with Household Coordinator, utilizing food surplus and leftovers while taking into account probable number of guests, popularity of various dishes, dietary restrictions (vegetarian and gluten-free), and budgetary factors.• Prepares lunch including soup daily to be served at 12:30 p.m. and dinner including dessert daily to be served at 6:30 p.m. ensuring that sufficient quantities are available.• Prepares meals meeting existing standards for quality and taste.• Supervises and mentors Culinary Apprentice and students engaged in assisting in the preparation, cooking, serving, and storing of meals. Provides an orientation and training for all new users of the kitchen throughout the season and ensures kitchen users are following kitchen usage policies and procedures• Collaborates and communicates professionally with farming and gardening staff in order to make the best use of produce harvested from the Taliesin Vegetable Garden.• Receives and examines deliveries of food and supplies to ensure quality and quantity meet established standards and specifications.
• Associate's degree (A.A.) or equivalent from an accredited two-year college and two years' cooking experience; OR four years' experience; OR equivalent combination of education and experience resulting in comparable knowledge, skills, and abilities.• Ability to effectively communicate using various methods as appropriate for the needs of the audience and talk to others to convey information effectively.• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.• Proven flexibility and efficient time management and ability to prioritize work while meeting productivity standards.• Consistently reports to work on time prepared to perform duties of position.• Proven ability to perform successfully in a highly visible position.• Ability to work well with diverse audiences including managers, employees, residents, students and guests.• Valid driver's license.Preferred Qualifications:• Experience in self-serve, community kitchen.• Familiarity with and appreciation of the work and ideas of Frank Lloyd Wright and the missions of the Frank Lloyd Wright Foundation, the School of Architecture, and Taliesin Preservation, Inc.Physical Demands and Work Environment: The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of this job.• Physical Demands: While performing the essential functions of this job, the employee is occasionally required to stand; walk; sit; use hands to handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; and consistently talk or hear and taste or smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.• Work environment: While performing the duties of this job, the employee is exposed to weather conditions prevalent at the time. The noise level in the work environment is usually moderate.
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