The Oak Spring Garden Foundation (OSGF) is a 501(c)3 private operating foundation based on a 700-acre estate in Upperville, Virginia with a mission to perpetuate and share Rachel Lambert Mellon’s home, garden, estate and Library to serve the public interest. The Foundation is dedicated to inspiring and facilitating scholarship and public dialogue on the history and future of plants, including the culture of gardens and landscapes and the importance of plants for human well-being. For additional information, please visit www.osgf.org.

POSITION DESCRIPTION

OSGF is now accepting applications for one (1) full-time Culinary Apprentice. This position will begin in January of 2026 and end December of 2026. Interested applicants are encouraged to apply early as we are seeking to fill this position quickly.
The selected individual will work with the OSGF Hospitality Team to assist with the production and service of meals for visiting guests including family-style meals, formal multi-course dinners, catered events, cooking demos and more. Typical group sizes for meals ranges from 12 – 30 guests on average, with larger events up to 80. Menus are seasonally driven and based around weekly produce harvests supplied by OSGF’s Biocultural Conservation Farm. This position is ideally suited to individuals with previous professional cooking experience, or culinary school training looking to further their experience and understanding of seasonal cooking. Ideal candidates should possess a passion for cooking, a good work ethic and are looking to gain hands-on experience with farm-to-table cooking, sustainable agriculture, and a wide range of culinary skills. A basic understanding of culinary fundamentals, food safety and sanitation, and ability to create new menu items on a daily basis are a must.
Schedule: Full-time (40 hours/week); January 2026 – December 2026
Pay Rate: $20/hour, paid holidays and up to 10 days of sick/PTO are also provided.
Location: Upperville, VA; The Oak Spring estate is located in rural northern Virginia, 15 minutes from the nearest town and approximately 1 hour west of DC. Having access to reliable transportation is highly recommended.
Please note – preference will be given to local candidates who do not require onsite accommodation. However, if housing is available at the time of hire, it may be an option for non-local candidates.
To Apply: The application deadline for this position is Friday, September 26, 2025.
To apply, please email a resume and cover letter to hr@osgf.org with the subject line “OSGF 2026 Culinary Apprenticeship”. In your cover letter, please describe your experience with cooking/hospitality, what this apprenticeship would mean to you and your future goals, and when you could start.

PREFERRED QUALIFICATIONS

• Demonstrated interest and passion for food, hospitality and farming. Experience working in a professional kitchen (1yr), or having completed an accredited culinary training program preferred.
• Ability to meet physical requirements of working outside, in varied weather conditions (including extreme temperatures ranging from hot to cold, rain, snow and humidity) and working in a confined commercial kitchen setting.
• Ability to do repetitive tasks and multitask in a busy kitchen environment.
• Ability to work quickly, efficiently and thoroughly in every task assigned.
• Ability to work independently and also as part of a team.
• Ability to work cleanly and have a clean-as-you-go mentality.
• Excellent time-management, communication and organizational skills.
• Dependable, collaborative and supportive team player.
• Ability and willingness to operate kitchen appliances and small wares.
• Must be able to participate in kitchen and outdoor activities that may require remaining in a stationary position more than 50% of the time.
• Ability to exhibit safe and responsible conduct in outdoor environments.
• Must understand basic food safety principles. Serve Safe or other food safety training preferred.
• Must be able to move items weighing up to 50 pounds, and are comfortable both ascending and descending stairs.
• Must have a driver’s license and a reliable method of transportation to and from work. Position may require operation of an OSGF vehicle or farm machinery.

Work closely with the Hospitality Team and Chef in all food-related responsibilities to include:

• Proper handling, cooking, and serving of all meals on and off the property.
• Assist with menu planning, event planning, set up and breakdown of meals and events.
• When needed and in the Chef’s absence, assume responsibility and work independently to prepare and serve meals. This will include three-(3)weeks in July of 2026.
• Assist with all kitchen activities including food prep, canning, butchering, baking, preserving, etc.; based on seasonal availability of produce and proteins.
• Maintain a clean and safe workplace within shared indoor spaces. Maintenance to include: dishwashing, sweeping, mopping, cleaning and sanitizing of tabletop surfaces, kitchen equipment and tools, sinks, reach-in coolers, walk-in coolers, ice machine, etc.
• Assist in procuring, receiving and storage of all food products including dry goods, farm fresh produce, and from time to time making weekly shopping runs.
• Work weekend events as needed, always scheduled well in advance.
• Willingness to assist in any OSGF and/or farm-related ticketed events as needed. These will include at least two (2) farm-to-table dinners, four (4) public open days, and a fall farm festival day. However, other events may be required. Events will be communicated well in advance.
• Engaging with the Artist in Residence and other program participants while they are attending meals. Assisting in answering their questions related to prepared food and cooking techniques.
• Assist in sharing photography with the OSGF Communications Team.
• Other projects as assigned by the Chef.