2025-2026 Chef in Residence Program

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

Reports to: Director, Rauschenberg Residency

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 sche