Ox-Bow School of Art and Artists’ Residency

Reports To: Culinary Director
Position Classification: Seasonal, Full Time, Exempt, Salaried
Compensation Range: $40,000 - $52,000/a prorated to 75% schedule, commensurate with experience; benefits package available depending on contract offered

Position Summary:

Hospitality is the genuine desire to take care of your guests and anticipate their needs. The kitchen at Ox-Bow not only serves food to our campus, we serve care to our community.

Providing a holistic and all encompassing atmosphere of care, the Hospitality Managers are responsible for setting the tone for all things hospitality related: positively leading the Hospitality Team Members in preparing three meals a day, overseeing cleanliness and professionalism in the kitchen and surrounding service spaces, ensuring safe food handling practices, fostering a positive team environment; managing ensuring deadlines so that the kitchen operates in a timely manner, delivering meals on time.

The Hospitality Managers work closely in collaboration with each other and the Culinary Director as the Hospitality Management Team. The Hospitality Management Team works together in constructing high-quality food offerings, ingredient sourcing, garden and facility maintenance, guest outreach, on-line marketing initiatives, positive team building, budgeting management, menu development and costing, professional job training, special event planning, loss mitigation, inter and intra departmental communication, systems and process innovation, and creative external collaboration.

This position is ideal for candidates within a 40 mile commuting radius. Limited on-site housing is available for candidates beyond that range.

Essential Duties and Responsibilities:

Kitchen and Hospitality Management

• Provide lead-from-the-front, positive management and collaborative guidance of the Hospitality Team for all programs and events including, but not limited to, the Paper Book Intensive Session; Summer Session; Fall Residency Program; Friday Night Open Studios; Winter Session; Facility Rentals and Retreats; and, Fundraising Events. Ox-Bow’s core seasonal needs are April thru November with a view to expand the kitchen’s operation throughout the year.
• Positive, mindful, and active leadership day-to-day
• Regular inter and intra departmental meetings and on-line communications
• Collaborative management of the kitchen food and operations budget, predictive forecasting
• Maintaining a professional, progressive, safe work environment in compliance with Allegan County Health Department and ServSafe National Standards
• Upkeep and maintenance of all Hospitality Team related facilities and equipment including, but not limited to kitchen, surrounding service areas and bathrooms, dining areas, cold and dry storage, gardens and outdoor preparation areas
• Working with guests to understand their dietary needs and allergy concerns
• Fostering positive, anticipatory service and guest interaction

Food Preparation and Ordering

• Maintaining a positive, active presence in the kitchen, leading by example, cooking and collaborating with the Hospitality Team to support day-to-day needs
• Creating opportunities for training, special events, skill-sharing and fostering an active learning community
• Provide collaborative leadership, professional feedback and guidance in meal planning and critical review with Hospitality Team
• In conjunction with Hospitality Management Team, Facilities and Maintenance Team, Housekeeping Team, source, order, handle, and inventory food, beverage, equipment, cleaning supplies and chemicals in accordance with budget
• Develop/maintain relationships with local vendors. Actively source new relationships.
• Pick-up of ingredients at local purveyors, farmers market or other vendors
• Making really great food

Essential Qualifications:

• 5+ years experience as chef or managerial kitchen position
• Food Safety Manager Certification
• ServSafe Allergen training by National Restaurant Association

Preferred Qualifications:

• Burgeoning knowledge of the culinary landscape, including any new up and coming food trends
• Knowledgeable and dexterous using all manner of complex kitchen equipment
• Effective and clear communicator
• Skilled and experienced in planning, designing, and preparing meal plans
• Proficiency using Microsoft and Google Suite to monitor and track inventory and maintain recipe records
• Excellent time management and organizational skills
• Proven leadership and creative abilities inside the kitchen
• Expert problem solver who thrives under pressure
• Top of the line customer services skills
• Must be able to travel to and from Ox-Bow Saugatuck campus and/or various vendor locations in the West Michigan region.

Physical Requirements and Working Conditions:

• Must be able to lift and carry or otherwise move 50lbs regularly
• Must be able to stand for extended periods of time
• Ability to traverse uneven terrain
• Ability to work indoors and outdoors in high heat and humidity
• Ability to work around potentially hazardous materials and loud noise
• Ability to wear personal protective equipment correctly for most of the day
• Ability to work nights and weekends
• Occasional travel required for this position

To Learn More About Working at Ox-Bow, Visit Our Website

Equal Opportunity Employment

Ox-Bow is committed to providing an inclusive and welcoming environment for its students, visitors, faculty, and staff, and to ensuring that educational and employment decisions are based on an individual’s abilities and qualifications. Ox-Bow does not tolerate unlawful discrimination based on race, color, sex, religion, national origin, disability, age, sexual orientation, gender identity, military or former military status, or any other status protected by federal, state or local law, in its programs and activities, public accommodations or employment practices.