Job Description

2025-26 Chef-in-Residence Program
Robert Rauschenberg Foundation
Captiva, FL

ABOUT THE ROBERT RAUSCHENBERG FOUNDATION

The Robert Rauschenberg Foundation (RRF) carries forward the vision of its founder, artist Robert Rauschenberg (1925-2008), to inspire social and cultural transformation through the arts. RRF supports and connects artists, scholars, and changemakers whose work echoes Rauschenberg’s bold approach to interdisciplinary creativity. The foundation focuses on three pillars: expanding public access to Rauschenberg’s work, nurturing emerging artists via its residency program, and driving philanthropy that engages art and social impact areas such as education and environmental justice.

The Rauschenberg Residency on Captiva Island serves multidisciplinary artists from around the world. Here, they engage in collaborative projects, community building, and individual exploration that align with the foundation's belief that art can change the world.

CHEF-IN-RESIDENCE (CIR) PROGRAM OVERVIEW

The Robert Rauschenberg Foundation is seeking a dynamic Chef in Residence (CIR) for a 17 month term at its prestigious multidisciplinary artist residency program in Captiva, Florida. This unique opportunity offers the chance to contribute to an inspiring creative environment that supports over 90 artists and scholars annually through five-week residency sessions. This term aligns with the 2025-2026 Rauschenberg Residency program schedule and includes both active residency periods and additional responsibilities outside of these cohorts.

The CIR will play a pivotal role in the residency experience, preparing meals for the artists-in-residence while championing sustainable practices and reducing food waste. Approximately 80% of the CIR's time will be dedicated to meal preparation, while the remaining time between residencies will be spent engaging with the local community to further promote sustainable food systems and outreach. Key responsibilities outside of day-to-day meal preparation and kitchen management will include building strong relationships with local farmers and community organizations, and sourcing seasonal ingredients that highlight regional cuisine.

Launched in 2016, the CIR program is closely aligned with the Foundation's core values of environmental conservation, stewardship, and social activism—reflecting Robert Rauschenberg's deep commitment to sustainability and passion for local food culture. This role offers an exceptional platform for a chef to make a meaningful impact within a globally recognized residency program.

KEY DUTIES AND RESPONSIBILITIES

Pre-Session Preparation:

• Develop and execute a comprehensive food budget proposal aligned with program goals and resource constraints.
• Create and implement a meticulously planned weekly meal schedule, ensuring variety, nutritional balance, and strict adherence to all allergy and dietary restrictions.
• Manage and lead a kitchen assistant in a collaborative and supportive work environment.
• Strategically source high-quality, sustainable ingredients from local farmers and suppliers, building strong partnerships and contributing to the local economy.
• Start and sustain a kitchen garden of herbs, tomatoes, and other useful items.
• Thoroughly explore the Captiva Island and Fort Myers area to identify the best local resources and culinary opportunities.

In-Residency Meal Preparation and Planning:

• Consistently prepare delicious and nutritious meals (lunch and dinner) for approximately 15-20 people, ensuring the highest standards of taste, presentation, and dietary accommodation.
• Discuss food philosophy of the residency and provide an introduction to the kitchen, house rules, etc., as part of the first-day orientation.
• Educate and inspire residents through brief and engaging explanations of each meal, highlighting ingredients, culinary techniques, and cultural significance.
• Actively source fresh, seasonal produce and locally sourced ingredients by shopping at local farms, markets, and specialty stores.
• Prioritize sustainability by actively participating in Community Supported Agriculture (CSA) programs and minimizing food waste.
• Exemplify culinary excellence by overseeing all aspects of kitchen operations, including safety, sanitation, efficiency, and quality control.
• Mentor and develop the Kitchen Assistant, fostering their culinary skills and knowledge.
• Maintain a well-stocked pantry with a variety of breakfast items for residents to enjoy in their individual kitchens.
• Create and manage detailed shopping lists, menus, and preparation schedules, optimizing efficiency and resource allocation.
• Cultivate and nurture a thriving kitchen garden, producing fresh herbs and vegetables for use in meals.
• Implement and maintain rigorous sustainability practices, striving towards a zero-waste kitchen.
• Share culinary knowledge through optional workshops, inspiring residents to explore their own culinary passions.
• Meticulously track expenses and adhere to budget parameters, ensuring fiscal responsibility.
• Proactively accommodate food allergies, sensitivities, or dietary restrictions, providing tailored alternatives and ensuring resident satisfaction by meeting with each resident to ensure an understanding of their dietary needs.
• Prepare for and execute on-site open house receptions, meetings, and special events, showcasing the culinary program to guests and the community.

Community Outreach and Programming:

• Collaborate with local and regional organizations to support food justice and equity initiatives, contributing to a more sustainable and inclusive food system.
• Find opportunities to participate in engaging workshop-based programs on food-related topics, fostering connections and raising awareness about sustainable food practices for residency participants.

Resident Experience, Engagement & On-Call Support:

• Deliver excellent customer service, creating a positive, memorable experience for residents.
• Work closely with residency staff to enhance the residency experience and implement resident feedback.
• Develop and propose culinary workshops or programs that foster community among residents.
• Provide on-call support while in-residence, ensuring availability for program needs, emergency situations, or any special events that may arise. 

REQUIRED SKILLS, EXPERIENCE & QUALIFICATIONS

Culinary Expertise:

• Minimum of 4 years of experience in a commercial kitchen or preparing food for large groups.
• Proven track record of culinary excellence.
• Advanced culinary skills demonstrated through formal training and experience.

Sustainability and Ethical Practices:

• Deep understanding of organic produce, sustainable farming practices, and the "farm-to-table" concept.
• Passionate commitment to sustainable culinary practices and a strong drive towards zero-waste initiatives.
• Expertise in accommodating food allergies and dietary restrictions, tailoring menus to meet individual needs.

Operational Efficiency:

• Proven experience in food cost management, inventory control, and ordering.
• Ability to cultivate, maintain, and demonstrate a deep connection to local food production within the greater residency program experience.
• Exceptional multitasking ability to manage multiple tasks and prioritize responsibilities effectively.

Interpersonal Skills:

• Excellent communication and interpersonal skills to effectively engage with a diverse group of residents, guests, and community members.
• Exceptional customer-service orientation in finding ways to enhance the residency experience.
• Strong interpersonal skills with the ability to effectively communicate, collaborate, and build relationships.

P rofessionalism and Commitment:

• Strong commitment to supporting an inclusive and equitable community, fostering a welcoming and respectful atmosphere.
• Deep appreciation for the arts and a genuine interest in nonprofit work, aligning with the Foundation's mission.
• Exemplary work ethic and a strong commitment to delivering exceptional results in a busy and demanding environment.
• Passion and pride for creating delightful and memorable culinary experiences, exceeding expectations.
• Proactive approach to problem-solving and the ability to develop contingency plans to address challenges.
• Ability to pass an extensive background check.
• Team-oriented mindset and willingness to provide rotational overnight on-call support when needed.
• The role requires flexibility, with the Chef maintaining close engagement with the program and community during their term.

L egal & Food Handling Credentials:

• Must hold a valid ServSafe certification or equivalent food safety certification.
• Knowledge and adherence to all local, state, and federal food safety regulations, including handling, storage, and preparation procedures.
• Familiarity with food allergen labeling laws and safe handling procedures for allergens.
• Ability to manage food sanitation, including regular cleaning and sanitizing of kitchen surfaces and equipment in compliance with food safety guidelines.
• Demonstrated ability to ensure proper food handling techniques, including temperature control, hygiene practices, and waste management.

Housing
On-site housing is provided during the residency program months to support the Chef in Residence's full engagement with the program and community. The housing is fully furnished and equipped to provide a comfortable living space, allowing the Chef to focus on their role and the needs of the residency program. The accommodation is located on campus within close proximity to all facilities, fostering easy access to both the program's activities and the surrounding environment. Additional details about the housing arrangements, including duration and expectations, will be provided upon hire.

COMPENSATION AND BENEFITS

The compensation range for this position is $60,000 - $70,000 annually, commensurate with experience. The Robert Rauschenberg Foundation offers a competitive benefits package, including health insurance, retirement plans, and on-site housing. There is also the use of the staff vehicle for work-related shopping, farm visits, and community engagements.

EQUAL OPPORTUNITY

The Robert Rauschenberg Foundation is committed to creating a diverse and inclusive environment. We encourage applications from candidates of all backgrounds and experiences. We believe that a diverse team strengthens our ability to achieve our mission and fosters an innovative and collaborative workplace.

APPLICATION INSTRUCTIONS AND DEADLINE

To apply, please fill out the application and include all attachments where prompted.

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