Company description

The Yale Norfolk School of Art, established in 1948, is an intensive six-week undergraduate summer residency program for rising seniors in Norfolk, Connecticut.

Yale Norfolk is a once-in-a-lifetime experience for young artists. Many alumni have gone on to make significant contributions to the field, crediting Yale Norfolk with a profound impact on their lives and practice.

Our community gathers around the table as much as it does in the studio. We are looking for a chef who shares our values; someone who brings creativity and intention to the kitchen and who is committed to sourcing ingredients from local farmers and regional distributors whenever possible.

Job description

The Yale Norfolk School of Art is a historic six-week summer residency located on the Ellen Battell Stoeckel Estate in Norfolk, Connecticut. The estate sits adjacent to the Great Mountain Forest, with miles of hiking trails and a nearby pristine lake for swimming; a truly inspiring setting for creative work and community life.

Now in its 78th summer, the program brings together 26 of the nation's most talented art students alongside faculty and staff for an immersive creative experience rooted in experimentation and collaboration. Meals are an integral part of daily life here; a time for the community to gather, connect, and recharge. The art session runs from mid-May through July 3rd, after which we are joined by musicians and composers for the Chamber Music Program, which continues through mid-August.

The Opportunity

We are looking for a passionate and skilled Head Chef and Kitchen Manager to lead our kitchen for the six-week art session, with the possibility of extending through the Chamber Music Program. This is a wonderful opportunity for someone who loves cooking for a community and thrives in a creative, collegial environment.

The position includes on-site housing with a kitchen, living space, laundry, and bathroom. WiFi and electricity are included, and pets are welcome.

Responsibilities

The Head Chef will plan and prepare meals for 36–50 people on the following schedule:

Weekdays: continental breakfast, hot or cold lunch, and dinner. Weekends: brunch and dinner. All meals are served buffet style.

The Head Chef will also hire and oversee a small staff of part-time kitchen workers and manage food costing, inventory, and kitchen operations.

Desired Qualifications

We're looking for someone who brings joy and creativity to the kitchen alongside strong professional experience. Ideal candidates will have experience as a head or executive chef with kitchen management responsibilities, excellent organizational and time-management skills, knowledge of food costing and inventory management.

Needed Qualification

Food Safety Certification (or the ability to obtain one).

Compensation

$21,000 for the six-week session. Compensation for any extension into the Chamber Music Program is negotiable.

Compensation

this position is: hourly, $20/hr +

Application instructions

If you are not registered, you'll be prompted to do so. Don't worry, it's free!

Deadline

March 15, 2026