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Culinary Residency

 Culinary Residency Program

Purpose

The Culinary Residency provides time and space for a culinary minded individual to take a break from their professional obligations, and reconnect with food. This 2-week residency provides time for free thought, experimentation and learning, as well as collaboration and interaction with residents, short-term visitors and the OSGF staff.  The goal is to provide chefs inspiration and time to work in a unique environment, and also to provide OSGF’s full-time on-site Chef and Head of Food Services, Jason Neve, additional assistance.

The Culinary Resident will have access to kitchen space for recipe and professional development.  They are also encouraged to connect with the BCCF team to learn more about sustainable farming practices, and heirloom varieties and seeds.  Given the fast-paced nature of the hospitality industry, this residency offers chefs time to recharge and seek inspiration.

What We Provide

The Culinary Resident will be provided private housing in our nicely appointed accommodations.  They will be reimbursed at $00.50/mile for necessary grocery trips, and should submit the appropriate paperwork.  The selected candidate should plan to bring a vehicle to the program.

The Culinary Resident will be issued a contract for $1,000 for their two-week stay. In general, the chef will be expected to prepare 2 – 3 meals (primarily lunches and dinners) over their 2-week stay. 

Dates

The culinary resident will join our Interdisciplinary Residents and Botanical Artists for the first 2-days of their stay.  They will join the residents for tours of the library, formal gardens, and BCCF.  After these introductory tours, the culinary Residency will work with the chef to delegate and meal plan. Three Culinary Residency periods will be available:

April 21 - May 4 

June 9 - June 22

July 7 - July 20 

Eligibility and Qualifications

  • The successful candidate will have an established track record, and be able to work collaboratively, or as a team.

  • Ability to meet the physical requirements of bending, standing for long periods of time, lifting at least 50 pounds, handling wildlife, stretching, working with sharp objects, and undertake monitoring and surveys outdoors year-round.

  • Comfortable working in a professional kitchen with commercial appliances, understanding of food safety and sanitation requirements and ability to cater meals to a myriad of guest’s dietary preferences.

  • Comfortable working outside, in varied weather conditions (including extreme heat and cold; and exposure to stinging and biting insects and animals) in a rural setting.

  • Must be able to legally work in the United States.

  • Valid driver's license.

Selection Process

Please submit your resume and a brief cover letter to Jason.neve@osgf.org to be considered for the Culinary Residency. Eligible candidates will be contacted for an interview.