Employment

Kemper Museum of Contemporary Art is an equal opportunity employer. The following positions are currently open and receiving applicant materials. To apply for any position, please follow the directions within the specific posting below.

Executive Director

Background
Founded in 1994, Kemper Museum of Contemporary Art presents a variety of creative exhibitions, installations, and educational programs to promote its Permanent Collectionof modern and contemporary works of art from around the world.The Museum’s mission is to offer innovative and enriching experiencesthrough contemporary art in a free and welcoming environment. The Museum stimulates dialogue to foster understanding and appreciation of modern and contemporary art, and to present significant works of art as educational resources. In shaping its Permanent Collection, the Museum strives to reflect the vitality, complexity, and unfolding patterns within modern and contemporary art. In selecting its exhibitions, the Museum strives to represent a global perspective, cultural diversity, and inclusiveness. In its educational programs (which include lectures, workshops with visiting artists, tours, family days, demonstrations, and performances in a variety of media), the Museum strives to provide opportunities for people of all ages, backgrounds, and abilities.

The Museum is located in the vibrant and expanding arts and educational district of Kansas City that includes the University of Missouri at Kansas City, Kansas City Art Institute, Rockhurst University, The Nelson Atkins Museum of Art, Linda Hall Library, and Stowers Institute of Medical Research. 

The Museum’s audience consists of the general public as well as art specialists and students from the greater Kansas City region and beyond. In all of its efforts, Kemper Museum seeks to achieve the highest standard of scholarship and excellence in keeping with the most current standards of the museum profession. 

Kemper Museum’s operating budget is $5 million, and the Museum welcomes more than 100,000 visitors annually. 

Position Description
The Executive Director leads all activities required to fulfill Kemper Museum’s mission of engaging the Museum’s community locally and beyond. The Executive Director is responsible for maintaining a healthy organization, building strong partnerships to advance programs and support, and fostering a vibrant and inspiring place to visit and learn. In addition to overseeing efforts to ensure that the Museum’s smooth operations and quality programming continue, the Executive Director is the primary leader of fundraising for the organization and works closely with the Board to build an expanding network of supporters. 

Opportunities and Challenges
As Kemper Museum celebrates its 25th anniversary in 2019, the Executive Director must develop a long-term vision and plan to advance the Museum’s future and sustainability. The priorities will be to develop international partnerships, to grow the patron and donor community, and to build the case for expansion of Kemper Museum’s campus.

Major Responsibilities 
Vision and Strategic Leadership

  • Guide the Board, staff, and other stakeholders to ensure the organization’s vision and strategic plan remain current, relevant, and responsive to the changing landscape.
  • Develop, oversee, and refine the implementation of the Museum’s strategic plan.
  • Provide leadership and opportunities for broad engagement of internal and external stakeholders.
  • Embrace and maintain an atmosphere of open discourse and knowledge sharing among the Museum’s diverse constituency of Board members, staff, donors, volunteers, and community partners.
  • Identify and forge partnerships with other community-based organizations whose mission, vision, and values are complementary.
  • Direct the Museum’s physical expansion and community engagement process to ensure its programmatic and financial success.

Museology and Collections

  • Guide the development and stewardship of the Museum’s Permanent Collection and its collection management policy. 
  • Supervise the Museum’s internal systems, policies, and resources to ensure the management, public safety, and security of its collection.
  • Identify and cultivate potential donors to the collection with Board and staff leadership.
  • Work with the Director of Curatorial Affairs to provide leadership and guidance to the exhibition program in tandem with curatorial staff and trustees, and in accordance with the Museum’s mission and vision.
  • Ensure that the Education Department develops and maintains a comprehensive program of initiatives that is responsive to the needs of a changing community.
  • Perform periodic evaluations to ensure the relevance, integration, and impact of the Museum’s programs and educational initiatives.

Institutional Growth and Advancement

  • Serve as chief spokesperson for the Museum and represent its interest to the public.
  • Ensure that comprehensive and effective funding programs exist to promote the Museum’s activities and increase the financial support available for its operations.
  • Provide personal leadership in the Museum’s fundraising efforts, working closely with the Board of Directors and staff.
  • Develop a comprehensive annual fundraising plan and identify, cultivate, and solicit major donors, including foundation grant opportunities.
  • Energize the Board’s participation in the Museum’s fundraising and outreach efforts to increase capital and annual fund donations.
  • Devise and implement an effective strategy with Board leadership to retain members and recruit new members as needed, and in accordance with the Museum’s bylaws.
  • Create outreach programs to constituencies that encourage attendance, membership, and further involvement in the life of the Museum.
  • Work with the Director of Advancement to grow membership and increase revenue from all available earned and contributed sources.
  • Work with the Director of Marketing and Communications to ensure and promote Kemper Museum’s identity.
  • Act as the public face and voice of the Museum in all matters in which the organization has a significant interest.

Administrative, Financial, and Operations Management

  • Identify and initiate change as needed to maintain a vital and efficient organization.
  • Oversee the implementation of annual plans for the Museum, incorporating progress toward strategic and financial goals.
  • With the Director of Finance and Accounting, provide regular reports to the Board of Trustees as to the operations, management, planning, exhibitions and events, acquisitions, budget, and fundraising.
  • Manage the recruitment, employment, and supervision of a variety of human resources, including paid staff, contractors, consultants, and volunteers.
  • Encourage and facilitate on-going professional development of staff.
  • Set and maintain high standards for staff performance, along with a system of metrics to ensure accountability.
  • Establish sound human resource policies and practices, including effective communication channels, mentoring, and retention strategies.
  • Maintain a positive, professional environment that attracts, retains, motivates, and supports a diverse staff of highly qualified, team-oriented personnel.
  • Oversee the negotiation of all contracts and agreements, prepare official correspondence, and execute legal documents in consultation with Board leadership as needed.
  • Ensure that buildings and grounds of the Museum are maintained in a manner that preserves assets, historical value, and a welcoming environment for visitors.
  • Develop the agenda for Board meetings, reporting on organizational progress and challenges.
  • Serve as liaison for effective communication between Board and staff.
  • Ensure sound financial practices, including realistic budgeting, prudent management of financial resources, and employment of the Museum’s assets for the most effective long-term fulfillment of its mission.

Key Qualifications

Leadership: Inspires excellence in colleagues, providing vision to peers and subordinates; giving appropriate recognition and feedback; displaying passion and optimism; and mobilizing others to fulfill goals and objectives.

Management Skills: Includes staff in planning and facilitates input for improvement of process, taking responsibility for all Museum activities; mentoring staff and their professional growth; and soliciting and applying feedback internally and externally.

Professionalism/Ethics: Sets institutional standards, treating colleagues with respect; working with integrity; and holding the highest ethical values.

Judgment: Provides clarity and astute decision-making skills to establish strategy for pursuing institutional goals with colleagues and stakeholders.

Oral/Written Communication: Maintains excellent communications, demonstrating strong presentation skills; overseeing editorial standards for all publications and printed materials; and effectively presenting information and financial data.

Specific Requirements

  • Master’s degree required and equivalent experience in museums or other related fields.
  • Demonstrated curatorial experience and knowledge of art history with a focus in modern and contemporary art.
  • Minimum 7-10 years of senior level experience and well-developed organizational, financial, and project leadership skills.
  • Demonstrated management skills with an aptitude to mentor, motivate, and hold accountable a dedicated staff and Board.
  • Ability to build and nurture relationships with a wide range of individuals from artists to academics to collectors to business and civic leaders.
  • Proven fundraising ability from a variety of sources, including successful experience cultivating and soliciting gifts from individuals.
  • Ability to interpret and articulate financial statements and financial performance.

Procedure for Application
Applicants should submit a resume, a one-page narrative describing interest and experience, and the names of three references. Applications will be reviewed by Management Consultants for the Arts, an executive search firm working with Kemper Museum of Contemporary Art. Candidate recommendations are welcome.

Send resume and accompanying materials to:
Linda Sweet and Bill Appleton
Subject: Kemper Museum
Email: MgtConArts@gmail.com 

Executive Chef, Café Sebastienne

Department:  Café Sebastienne
Classification:  Full-time Salary with Benefits, Exempt
Reports to:  Director of Food & Beverages and Special Events
Supervises:  Sous Chefs, Line Cooks, Utility Staff
Date:  April 2018

Position Summary
Café Sebastienne, located within Kemper Museum of Contemporary Art, is one of Kansas City’s leading New American restaurants, providing seasonal food derived from the highest quality of ingredients from local, regional, and national producers. The Executive Chefwill manage all kitchen personnel and supervise/coordinate all related culinary directives and activities for Café Sebastienne and museum catered/special events. This individual is committed to creating a unique and relevant culinary experience, while providing exemplary service and hospitality for all guests of the restaurant and catered/special events. This position plays a leadership role in all restaurant activities, on and off-premise events, and within the community.

Major Responsibilities
Menu Planning

  • Plan and cost dining room and special event menus; revises seasonally, monthly, weekly, or as necessary.
  • Controls established food cost.
  • Apportions food surpluses effectively.
  • Coordinates menu changes with Director of Food & Beverages.
  • Collaborates with vendors/producers and Director of Food & Beverages to develop culinary programs and events.

Purchasing and Inventory                                                      

  • Sets appropriate purchasing specifications for Sous Chefs.
  • Oversees the purchase of all food and supplies, ensures items are available on a timely basis.
  • Maintains positive relationship with vendors.
  • Obtains fair pricing by evaluating quality vs. value pricing model.
  • Researches ingredient availability according to seasons and regional production.
  • Completes all purchasing and inventory records within guidelines.
  • Maintains inventory controls and costs.

Food Production and Presentation

  • Accurately forecasts food production needs.
  • Completes all food production records within guidelines.
  • Coordinates activities of cooks and other kitchen personnel engaged in preparing and cooking foods.
  • Develops and standardizes production recipes to ensure consistent quality.
  • Maintains highest quality standards for food, service, and presentation.
  • Checks food quality, presentation, and portion control before all services and makes adjustments as necessary.
  • Prepares food as needed.
  • Ensures cooking equipment is operational and proper maintenance schedules are adhered to.
  • Forecasts equipment needs with Director of Food & Beverages.

Financial

  • Manages/controls food and kitchen labor costs for restaurant and special events.
  • Follows department budgets in consultation with Director of Food & Beverages.
  • Assists Director of Food & Beverages to identify additional revenue streams and culinary programs.

Leadership

  • Serves as a role model for employees through teamwork support, attention to detail, quality control, and interactions with vendors, guests, and team members.
  • Provides vision and inspiration to peers and subordinates, gives appropriate recognition to others, displays passion and optimism, mobilizes others to fulfill the vision.
  • Exhibits confidence in self and others, inspires respect and trust, accepts feedback from others.
  • Ensures that employees receive fair and consistent treatment and opportunity to advance within the organization.
  • Ensures highest level of guest satisfaction for restaurant and special events.
  • Develops a leadership role in the community.

Supervision/Human Resources

  • Supervises, motivates and inspires culinary staff to perform well.
  • Interviews and hires kitchen personnel.
  • Oversees/manages scheduling to assure successful services according to anticipated number of guests.
  • Trains cooking staff.
  • Evaluates employee performance.

Sanitation

  • Maintains a sanitary and safe kitchen/storage environment for all employees.
  • Observes KCMO Health Department guidelines and standard operating procedures.

Key Competencies

Customer Service: Responds promptly to customer needs, solicits customer feedback to improve service and hospitality, responds to requests for service and assistance

Communication: Speaks clearly and persuasively in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings

Team Work: Balances team and individual responsibilities, exhibits objectivity and openness to others' views, gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, able to build morale and group commitments to goals and objectives, supports everyone's efforts to succeed, recognizes accomplishments of other team members

Planning/Organizing: Prioritizes and plans work activities, uses time efficiently, plans for additional resources, develops realistic action plans

Attendance/Punctuality: Is consistently at work and on time, ensures work responsibilities are covered when absent, and is dressed for a hi-end dining restaurant

Dependability: Follows instructions, responds to management direction, takes responsibility for own actions, keeps commitments, commits to long hours of work when necessary to reach goals

Safety and Security: Observes safety and security procedures, uses equipment and materials properly

Job Specifications

  • 5+ years combined experience as an Executive Chef and/or Sous Chef required.
  • Skilled in seasonal menu development within budgeted food costs.
  • Knowledge of current plating and presentation techniques; awareness of local, regional, and national culinary influences/trends, ingredients, and cooking techniques.
  • Experience in menu planning, preparation, and execution of special events for 30-500 people.
  • Experience in supervising, training, and inspiring staff.
  • Strong oral and written communication skills required.
  • Experience with public engagement; in the dining room, at special events, and in the community.
  • Experience with positive interactions with media professionals; digital, print, radio, and television.
  • KCMO Food handler’s certification required.
  • Available to work days, nights, and weekends.
  • Knowledge of Word, Excel, Open Table, Aloha POS, and social media platforms – Facebook, Instagram, Twitter, Yelp, and other relevant industry platforms.
  • Physical requirements: The employee must occasionally lift and/or move up to 25 pounds. While performing the duties of this job, the employee is regularly required to stand; walk and talk or hear. The employee is frequently required to use hands to finger, handle, or feel. The employee is occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl, taste and smell.

Cover letter and Resumes can be emailed to employment@kemperart.org or you may mail hard copies to:

Kemper Museum of Contemporary Art
Diane Lambert
Human Resources Manager
4420 Warwick Blvd.
Kansas City, MO  64111

Sous Chef, Café Sebastienne

Department:  Café Sebastienne
Classification:  Full-time (40 hours weekly) 
Reports to:  Executive Chef

Position Summary 
Located within Kemper Museum of Contemporary Art is Café Sebastienne, one of Kansas City’s leading New American restaurants, providing seasonal food derived from the highest quality of ingredients from local, regional, and national producers. Reporting to the Executive Chef, the Sous Chef is an experienced professional focused on the planning, preparation, production, and execution of seasonal American food. This individual performs other kitchen managerial duties in the areas of staffing, food planning and preparation. The individual in this position accurately cooks meats, fish, vegetables, soups and other hot and cold food products. Additionally, this individual performs other duties in the areas of supervision, food and final plate presentation, including plating of all cold and cooked items for both the café and catering operations.

Major Responsibilities 
Managerial

  • Supervises and coordinates activities concerning all back-of-the house operations and personnel, including food preparation, kitchen, and storeroom activities.
  • Second in command in the kitchen.  
  • Assists Executive Chef with hiring, training, scheduling, and evaluation of back-of-the house personnel. 
  • Assists Executive Chef with purchases or requisitions food items and supplies. Maintains positive relationships with vendors.
  • Actively participates in menu planning with Executive Chef for all food services and food production for café and catering operations; apportions meat, seafood, vegetables, and desserts, and manages food surpluses to control costs.  
  • Supervises food preparation personnel to ensure all food production workers are performing their duties.
  • Effectively communicates with Executive Chef.
  • Assumes a leadership role in the kitchen to maintain professional work environment.  
  • Conducts inventory of dry goods, dairy, meats, seafood, and produce when needed.

Food Preparation

  • Apportions meat, seafood, vegetables, and desserts, 
  • Identifies food surpluses to control costs. Tracks and reports any food waste.
  • Ensures food adheres to current standards of quality established by the Executive Chef and assumes 100% responsibility for quality of products served.
  • Identifies and assigns responsibilities of prep and service requirements to other cooks to assure a successful service.
  • Identifies and assigns responsibilities of prep, service, and execution of catered/special events.
  • Prepares a variety of meats, seafood, poultry, vegetables, and other items with and without recipes. Cooks with grills, ovens, fryers, and other kitchen equipment.
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Knows and complies consistently with our standard portion sizes, cooking methods and style, quality standards and kitchen rules, policies and procedures.
  • Stocks and maintains sufficient levels of food products at all line stations to assure a smooth service period for all café and special event operations.
  • Completes required task when assigned in a timely prompt manner.

Kitchen & Health Safety 

  • Maintains a clean and sanitary workstation including tables, shelves, grills, fryers, and sauté burners. Convection ovens and refrigeration equipment.
  • Handles, stores and rotates all products properly.
  • Maintains cleanliness of kitchen and equipment.
  • Opens and closes the kitchen properly and follows the closing duties as well as help others in closing of kitchen.
  • Performs related duties such as helping wash dishes as needed, preparing recycling, cleaning, and help with any other projects assigned Executive Chef.
  • Attends all scheduled meetings and works with cooks to assure 100% guest satisfaction.
  • Adheres and complies to the guidelines set forth by KCMO Health Department.

Key Competencies

Dependability: Follows instructions, responds to management direction, takes responsibility for own actions, keeps commitments, commits to long hours of work when necessary to reach goals, completes tasks on time

Planning/Organizing: Prioritizes and plans work activities, uses time efficiently, plans for additional resources, develops realistic action plans

Adaptability: Adapts to changes in the work environment, manages competing demands, changes approach or method to best fit the situation, able to deal with frequent change, delays, or unexpected events

Communication: Speaks clearly and persuasively in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings

Team Work: Balances team and individual responsibilities, exhibits objectivity and openness to others' views, gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, able to build morale and group commitments to goals and objectives, supports everyone's efforts to succeed, recognizes accomplishments of other team members

Job Specifications

  • A minimum of 2 years experience in seasonal American food in a quality dining restaurant.
  • Must be able to communicate clearly with managers, kitchen, and dining room personnel. 
  • Must work well in a fast-paced, high-energy environment.
  • Be able to work in a standing position for long periods of time up to nine hours.
  • Maintain a current Food Handler license with the City of Kansas City.
  • Physical requirements: The employee must occasionally lift and/or move up to 50 pounds. While performing the duties of this job, the employee is regularly required to stand; walk and talk or hear. The employee is frequently required to use hands to finger, handle, or feel. The employee is occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell.

Resumes can be emailed to employment@kemperart.org or you may mail hard copies to:

Kemper Museum of Contemporary Art
Diane Lambert
Human Resources Manager
4420 Warwick Blvd.
Kansas City, MO  64111

 

Line Cook, Café Sebastienne

Department:  Café Sebastienne
Classification:  Hourly (Part-time, averages 36 hours weekly)
Reports to:  Executive Chef/Sous Chef

Position Summary

Located within Kemper Museum of Contemporary Art is Café Sebastienne, one of Kansas City’s leading New American restaurants, providing seasonal food derived from the highest quality of ingredients from local, regional, and national producers. Reporting to the Executive Chef, the Line Cook is an experienced professional focused on the preparation of seasonal American food. The individual in this position accurately cooks meats, fish, vegetables, soups, and other hot and cold food products. Additionally, this individual performs other duties in the areas of food and final plate presentation, including plating and garnishing of all cold and cooked items for both the café and catering operations.

Major Responsibilities
Food Preparation

  • Prepares a variety of meats, seafood, poultry, vegetables and other items with and without recipes. Cooks with grills, ovens, fryers and other kitchen equipment.
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Assumes 100% responsibility for quality of products served.
  • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Stocks and maintain sufficient levels of food products at line stations to assure a smooth service period.
  • Completes required task when assigned in a timely prompt manner.

Kitchen Safety and Management

  • Maintains a clean and sanitary workstation including tables, shelves, grills, fryers, and sauté burners. Convection ovens and refrigeration equipment.
  • Handles, stores, and rotates all products properly.
  • Tracks and reports any food waste.
  • Opens and closes the kitchen properly and follows the closing duties as well as help others in closing of kitchen.
  • Performs related duties such as helping wash dishes as needed, preparing recycling, cleaning, and help with any other projects assigned by the Kitchen Manager or Executive Chef.
  • Attends all scheduled meetings and works with chefs and dining room managers to assure 100% guest satisfaction.

Key Competencies

Dependability: Follows instructions, responds to management direction, takes responsibility for own actions, keeps commitments, commits to long hours of work when necessary to reach goals, completes tasks on time

Planning/Organizing: Prioritizes and plans work activities, uses time efficiently, plans for additional resources, develops realistic action plans

Adaptability: Adapts to changes in the work environment, manages competing demands, changes approach or method to best fit the situation, able to deal with frequent change, delays, or unexpected events

Communication: Speaks clearly and persuasively in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings

Team Work: Balances team and individual responsibilities, exhibits objectivity and openness to others' views, gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, able to build morale and group commitments to goals and objectives, supports everyone's efforts to succeed, recognizes accomplishments of other team members

Job Specifications

  • A minimum of 2 years experience in fresh, seasonal American food in a full service restaurant.
  • Must be available to work a combination of days, nights, and weekends.
  • Must be able to communicate clearly with managers, kitchen, and dining room personnel.
  • Must work well in a fast-paced, high-energy environment.
  • Be able to work in a standing position for long periods of time up to nine hours.
  • Maintain a current Food Handler license with the City of Kansas City.
  • Physical requirements: The employee must occasionally lift and/or move up to 50 pounds. While performing the duties of this job, the employee is regularly required to stand; walk and talk or hear. The employee is frequently required to use hands to finger, handle, or feel. The employee is occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell.

Resumes can be emailed to employment@kemperart.org or you may mail hard copies to:

Kemper Museum of Contemporary Art
Diane Lambert
Human Resources Manager
4420 Warwick Blvd.
Kansas City, MO  64111

Museum Shop Sales Associate

Department:  Museum Shop
Classification:  Part-time, Hourly Non-Exempt
Reports to:  Retail Operations Manager
Date:  May 2018

Position Summary 
Working closely with the Retail Operations Manager, the Museum Shop Sales Associate’s role is to provide assistance and excellent customer service to the visitors of Kemper Museum’s retail shop, online shop, and other retail initiatives.This individual will display confidence in generating sales, merchandising, and safeguarding the shop’s assets.

Major Responsibilities 
Customer Service

  • Greet and assist customers with purchases, handling sales transactions, general museum questions.
  • Establish and maintain relationships with customers and Museum Shop artists thru follow up, etc.
  • Use observation, insight and creativity to enhance the customer shopping experience.
  • Act as security for the Museum Shop.
  • Attend curator-led new exhibition walk-through.
  • Back up receptionist as needed.

Inventory Maintenance

  • In tandem with Retail Operations Manager, assist in the research and ordering process of product.
  • Participate in marketing/design projects for the Museum Shop. 
  • Maintenance of inventory data thru quarterly inventory counts, etc.
  • Maintaining the shop appearance by restocking, dusting, tidying, and organizing.
  • Receive/process, and display new inventory.
  • Visual merchandising/display of existing inventory.
  • Signage creation.

Department Administration

  • Manage opening/closing procedures including submitting Shop Daily Sales. Report and cash/check deposits.
  • Take/archive phone messages.
  • Meet email and membership sign-up quotas.
  • Assist in maintenance of electronic and paper files.
  • Assist with meeting monthly sales goals.
  • Attend Museum Shop Staff Meeting.
  • Other duties as may be assigned.

Key Competencies

Customer Service: Manages difficult or emotional customer situations, responds promptly to customer needs, solicits customer feedback to improve service, responds to requests for service and assistance, meets commitments

Oral Communication: Speaks clearly, and persuasively in positive or negative situations, listens and gets clarification, responds well to questions, demonstrates presentation skills, participates in meetings

Design: Generates creative solutions, translates concepts and information into images, uses feedback to modify designs, applies design principles, demonstrates attention to detail

Quality: Demonstrates accuracy and thoroughness, looks for ways to improve and promote quality, applies feedback to improve performance, monitors own work to ensure quality

Attendance/Punctuality: Is consistently at work and on time, ensures work responsibilities are covered when absent, arrives at meetings and appointments on time

Motivation: Sets and achieves challenging goals, demonstrates persistence and overcomes obstacles, measures self against standard of excellence, takes calculated risks to accomplish goals

Job Specifications

  • Education: HS Diploma required/1 year college education (art/design background preferred)
  • Experience: Minimum of 1+ years retail sales
  • Knowledge of MAC OS X, Adobe Creative Cloud, MS Office, and QuickBooks
  • Excellent communication and organization skills
  • Ability to manage details with consistency and clarity
  • Ability to meet deadlines in a fast paced environment
  • Ability to work collaboratively with a diverse staff, artists, and customers
  • Ability to work accurately with multiple interruptions
  • Physical Requirements:
    • Vision: The ability to see clearly at 20 inches or less and at 20 feet or more. The ability to identify and distinguish colors. Three dimensional vision, the ability to judge spatial relationships, and distances to see objects where and as they actually are. The ability to adjust the eye to bring an object into sharp focus.
    • Lifts Weight and Exerts Force: lifts weight or exerts force on objects up to 50 lbs by lifting, lowering, pulling, carrying or pushing. 
    • Handle: The ability to seize, hold, grasp, turn or otherwise work with hand or hands and arm or arms.
    • Hear: The ability to perceive the nature of sounds by ear.

Cover letter and Resumes can be emailed to employment@kemperart.org or you may mail hard copies to:

Kemper Museum of Contemporary Art
Diane Lambert
Human Resources Manager
4420 Warwick Blvd.
Kansas City, MO  64111