- Home Chef
Chef
Organization:
Headlands Center for the ArtsLocation:
San Francisco, CASubmission Deadline:
12/15/2008 Schedule: FTE .75; 40 hours/wk for 9 months/yr
Rate: $27, 500 - $30,000 depending on experience
Start Date: February 2009
Resume and cover letter deadline: Dec 15, 2008
Mission
Headlands Center for the Arts provides an unparalleled environment for the creative process and the development of new work and ideas. Through artists' residencies and public programs, we offer opportunities for reflection, dialogue and exchange that build understanding and appreciation for the role of art in society.
Duties:
Chef Position
Headlands seeks a highly motivated, experienced chef to prepare artists dinners and meals for public programs
and oversee the care and safety of Headlands' artist-designed kitchen and Mess Hall. The right candidate will
thrive within Headlands unique programmatic model, will foster the communal nature of the kitchen and exhibits
creativity in menu writing and a committment to local and organic cuisine.
The scope of duties of the position include:
Artist Dinners
• The Chef will prepare evening meals for an average of fifteen (15) Artists in Residence and others five (5)
nights per week, Sunday through Thursday during the residency season (March-November). Meals will be
nutritious (utilizing local, organic and sustainable produce and meats) imaginative, and take into account any
special dietary needs of the Artists in Residence. Meals are served buffet/family style.
• In addition and with adequate advance notice, the Chef will prepare enough food to include staff, Affiliate
Artists and any guests of Headlands or its artists, at these meals.
Other Meals, Food Preparation and Service
• The Chef will prepare occasional larger meals each month, including, but not limited to:
- Dinners accompanying public programs and talks (average 3/month)
- Board of Directors and other pre-meeting dinners
• The Chef will oversee planning and execution of the tri-annual Open House Café for artists and visitors
• From time to time, Headlands will schedule additional meals or dishes for the Chef to prepare. These include
occasional lunch-time panels, donor events, and other special events
Kitchen / Mess Hall Management
• The Chef will be responsible for menu planning, food purchasing, budgeting, preparing and serving the
dinners and overseeing the pre- and post-dinner service clean up
• The Chef will oversee the efficient management of Headlands kitchen including equipment maintenance and
cleaning, daily custodial duties, ordering and stocking of basic food items and beverages, managing purveyor
accounts and work with other contractors who use the kitchen
• The Chef will be responsible for management of kitchen budget, reconciling nightly dinner and comp tallies,
and monitoring the AIR food and beverage expenses
• The Chef will ensure that the kitchen and pantry are kept in a professional manner and up to the standards
demanded by Headlands and National Park Service health inspectors
Cost Control, Purchasing, Cash Handling and Accounting
• The Chef is responsible for keeping expenditures under control within pre-established budgets. The
budget for the typical daily artists' dinner is set at eight dollars fifty cents ($8.50) per person for providing a
full meal consisting of at least a main course, side vegetable/salad and dessert. Larger dinners typically include alternative offerings of wine/alcoholic beverages (for a $3 donation) and special dishes. Menus
and budgets should be cleared with the Executive Director in advance.
• The Chef is responsible for the security of the Dinner cash box and its $50.00 cash bank, for the dinner
receipts, daily reconciliation of dinners ordered and cash received, and the
Headlands seeks a highly motivated, experienced chef to prepare artists dinners and meals for public programs
and oversee the care and safety of Headlands' artist-designed kitchen and Mess Hall. The right candidate will
thrive within Headlands unique programmatic model, will foster the communal nature of the kitchen and exhibits
creativity in menu writing and a committment to local and organic cuisine.
The scope of duties of the position include:
Artist Dinners
• The Chef will prepare evening meals for an average of fifteen (15) Artists in Residence and others five (5)
nights per week, Sunday through Thursday during the residency season (March-November). Meals will be
nutritious (utilizing local, organic and sustainable produce and meats) imaginative, and take into account any
special dietary needs of the Artists in Residence. Meals are served buffet/family style.
• In addition and with adequate advance notice, the Chef will prepare enough food to include staff, Affiliate
Artists and any guests of Headlands or its artists, at these meals.
Other Meals, Food Preparation and Service
• The Chef will prepare occasional larger meals each month, including, but not limited to:
- Dinners accompanying public programs and talks (average 3/month)
- Board of Directors and other pre-meeting dinners
• The Chef will oversee planning and execution of the tri-annual Open House Café for artists and visitors
• From time to time, Headlands will schedule additional meals or dishes for the Chef to prepare. These include
occasional lunch-time panels, donor events, and other special events
Kitchen / Mess Hall Management
• The Chef will be responsible for menu planning, food purchasing, budgeting, preparing and serving the
dinners and overseeing the pre- and post-dinner service clean up
• The Chef will oversee the efficient management of Headlands kitchen including equipment maintenance and
cleaning, daily custodial duties, ordering and stocking of basic food items and beverages, managing purveyor
accounts and work with other contractors who use the kitchen
• The Chef will be responsible for management of kitchen budget, reconciling nightly dinner and comp tallies,
and monitoring the AIR food and beverage expenses
• The Chef will ensure that the kitchen and pantry are kept in a professional manner and up to the standards
demanded by Headlands and National Park Service health inspectors
Cost Control, Purchasing, Cash Handling and Accounting
• The Chef is responsible for keeping expenditures under control within pre-established budgets. The
budget for the typical daily artists' dinner is set at eight dollars fifty cents ($8.50) per person for providing a
full meal consisting of at least a main course, side vegetable/salad and dessert. Larger dinners typically include alternative offerings of wine/alcoholic beverages (for a $3 donation) and special dishes. Menus
and budgets should be cleared with the Executive Director in advance.
• The Chef is responsible for the security of the Dinner cash box and its $50.00 cash bank, for the dinner
receipts, daily reconciliation of dinners ordered and cash received, and the
Requirements:
Staff Management and Supervision
• The Chef will assist in the recruitment and scheduling of a person or persons to fill the half-time live-in
Kitchen Intern position.
• The Chef will recruit and schedule dinner help from among Headlands interns, volunteers and Affiliate
Artists to provide support for meal preparation; cash collection and kitchen clean up as needed. Meals
may be offered in exchange for work (one meal per hour of work.)
Other Duties
• The Chef works collaboratively with Headlands Staff to accomplish the overall goals of Headlands
programs and operations. Duties associated with this area of responsibility include: serving as a "face" for
the organization with artists, guests and vendors; the delivery and/or pickup of all goods required;
attending staff meetings; regular consultation with the Residency Manager and Program Coordinator to
assure resident artist satisfaction; regular consultation with the Program Coordinator to assure that public
forum dinners are meeting expectations; and regular consultation with the Businness Manager and
Executive Director to assure that administrative and budgetary goals are met.
• The Chef will assist in the recruitment and scheduling of a person or persons to fill the half-time live-in
Kitchen Intern position.
• The Chef will recruit and schedule dinner help from among Headlands interns, volunteers and Affiliate
Artists to provide support for meal preparation; cash collection and kitchen clean up as needed. Meals
may be offered in exchange for work (one meal per hour of work.)
Other Duties
• The Chef works collaboratively with Headlands Staff to accomplish the overall goals of Headlands
programs and operations. Duties associated with this area of responsibility include: serving as a "face" for
the organization with artists, guests and vendors; the delivery and/or pickup of all goods required;
attending staff meetings; regular consultation with the Residency Manager and Program Coordinator to
assure resident artist satisfaction; regular consultation with the Program Coordinator to assure that public
forum dinners are meeting expectations; and regular consultation with the Businness Manager and
Executive Director to assure that administrative and budgetary goals are met.
How to Apply:
TO APPLY: Send an email with your cover letter and resume to info [at] headlands [dot] org by 12/15/08.
Because of the large pool of responses, only the most qualified applicants will be contacted.
Because of the large pool of responses, only the most qualified applicants will be contacted.
Recent blog posts
Resources
5th Edition "Inside/Out Guide"(2006)
The 5th edition of the AEFC publication Inside/Out: A Guide to Arts and Arts Education Resources for Children and Teens in San Francisco is still available. This is considered the most comprehensive resource directory in San Francisco for building strong arts education programs in schools and community settings.
Read more