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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 with private housing in our well-appointed accommodations, including a private bedroom and bathroom, as well as access to a shared kitchen and living space.

Upon arrival, Chef Jason will work closely with the Culinary Resident to create a mutually agreeable schedule that balances time assisting with meal preparation and time for personal exploration.

Culinary Residents are welcome to drive to Oak Spring. Alternatively, we can arrange ground transportation to and from Dulles International Airport (IAD) or Union Station in Washington, D.C. Please note that we are unable to provide transportation to or from Ronald Reagan Washington National Airport (DCA).

Culinary Residents will receive a $2,500 contract for their two-week stay, with payment issued at the conclusion of the residency.

Residency dates will be coordinated between the resident and Chef Jason, based on both programmatic needs and the resident’s availability to be away from their regular responsibilities.

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. Please include your preferred session. Eligible candidates will be contacted for an interview.