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.

  • Director of Learning and Engagement
  • General Manager, Café Sebastienne
  • Special Events Manager
  • Line Cook, Café Sebastienne
  • Server, Café Sebastienne

Director of Learning and Engagement

Department:  Education
Classification:  Exempt
Reports to:  Executive Director
Supervises:  Creative Engagement Manager; Museum Educator for Docents, Schools and Tours; Visitor Services Coordinator
Date:  February 2020

Position Summary 
Reporting to the Executive Director, the Director of Learning and Engagement is responsible for providing creative and strategic leadership to oversee all aspects of the education programs at Kemper Museum of Contemporary Art.

Major Responsibilities 

  • Leads the Learning and Engagement Department in the development, implementation, and evaluation of dynamic museum education programs for diverse audiences which fit within and promote the organization’s mission and vision.
  • Hires, trains, and supervises museum education staff.
  • Oversees program content and ensures its educational and curricular connections to the museum’s collections and exhibitions.
  • Develops and oversees departmental budget and monitors expenses.
  • Serves as a member of the Senior Management Team to achieve institutional goals and objectives.
  • Works closely with exhibition staff on the development of exhibition interactive displays, gallery handouts, exhibition-related educators’ guides, and volunteer training.
  • Works with Volunteer Manager on the training, supervision, and retention of Education volunteers and docents.

Relationship Management and Cultivation

  • Work with Board of Trustees, National Committee members, Museum patrons, members, and volunteers to assure a strong and good quality relationship in all Museum matters.
  • When necessary and advisable, assist on an individual basis to foster long-term relationships beneficial to the longevity of the Museum and its continued growth and development.
  • Represent the Museum to members of the media (in consultation with the Executive Director and the Director of Marketing and Communications) to promote education initiatives.
  • Participate in collaborative efforts with other institutions as needed and represent Kemper Museum in a positive, congenial, and inclusive way.
  • Be a visible community representative for the Museum and demonstrate a presence considerate of the quality and efforts of the local arts community.

Key Competencies

Leadership: Exhibits confidence in self and others, inspires and motivates others to perform well, effectively influences actions and opinions of others, inspires respect and trust, accepts feedback from others, provides vision and inspiration to peers and subordinates, gives appropriate recognition to others, displays passion and optimism, mobilizes others to fulfill the vision

Management: Effective management of Learning and Engagement Department including developing strong and collegial relationships with managers, provides clear delineation of work flow and expectations, demonstrates direction and diplomacy, and cultivates a respectful work environment

Oral/Written Communication: Speaks clearly and persuasively in positive or negative situations, listens and gets clarification, responds well to questions, demonstrates group presentation skills, participates in meetings, writes clearly and informatively, edits work for spelling and grammar, varies writing style to meet needs

Innovation: Displays original thinking and creativity, meets challenges with resourcefulness, generates suggestions for improving work, develops innovative approaches and ideas, presents ideas and information in a manner that gets others' attention

Professionalism: Approaches others in a tactful manner, reacts well under pressure, treats others with respect and consideration, accepts responsibility for own actions, follows through on commitments

Project Management: Develops project plans, coordinates projects, communicates changes and progress, completes projects on time and budget, manages project team activities

Job Specifications

  • Masters degree in Education, Museum Studies, Art History, or related field preferred
  • Minimum five years’ experience managing, designing, and implementing educational programs, preferably in a museum setting
  • Proven experience in supervisory, budget, and project management
  • Knowledge of contemporary educational methods and philosophies, especially for informal learning environments
  • Strong management skills
  • Excellent interpersonal skills
  • Strong planning, organizational, and problem-solving skills
  • Demonstrated ability to see the larger organizational picture

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

General Manager, Café Sebastienne

Department: Café Sebastienne
Classification: Full-time, Salary, Exempt
Reports to: Executive Director
Supervises: Front of House Staff (Servers, Hosts, Food Runners, Bussers)
Date: January 2020

Position Summary
The General Manager, Café Sebastienne provides enlightened hospitality to the guests of Café Sebastienne, one of Kansas City’s premier restaurants. This individual is committed to creating a unique dining experience for all Café guests. This position plays a leadership role in all front of house activities, and supports all daily operations/administrative functions for Café Sebastienne.

Major Responsibilities
Customer Service

  • Provides enlightened hospitality to guests of Café Sebastienne and ensures highest level of service to restaurant guests.
  • Standardization of daily operations: delegate duties to FOH staff, ensure all duties are executed to established standards of quality.
  • Daily supervision of operations, staff and scheduling: hire, schedule, train, and evaluate all FOH staff according to museum and café guidelines.
  • Mentor and inspire new hires and inform of Café Sebastienne guidelines and policies.
  • Maintain high levels of quality and consistency of service details (steps of service and protocols), updating data base/menu in Aloha POS, Resy reservations, strong food and beverage knowledge and scheduling of FOH staff according to business demands.
  • Mentor, guide, and educate FOH staff.
  • Manage inventory and ordering of alcohol and beverages for Café and Special Events.
  • Monitor cleanliness of service areas, FOH equipment, and dining rooms.
  • Communicate and assist BOH to maintain smooth transition to Café guests during service.
  • Resolve any customer complaints about food and service.
  • Serves as a role model for staff through positive leadership and teamwork support.
  • Assist in monitoring major social media platforms, included but not limited to: Instagram, Facebook, Twitter, Trip Advisor, and Yelp.
  • Other duties as assigned by the Executive Director.

Café Administration

  • Code and enter invoices and credit memos.
  • Complete daily reconciliation report and compile appropriate documentation.
  • Complete annual City and State liquor license renewals.
  • Forward daily sales reports, cash reconciliation, and other requested reports with appropriate documentation to the Finance Manager.
  • Ensure all food/beverage sales, gift certificate sales and donations, house account reports, and petty cash purchases are properly recorded in Aloha POS.
  • Ensure all inventories are updated and completed in a timely manner.
  • Review payroll and correct errors in Inspire HCM timekeeping system.
  • Inspect FOH equipment and beverage deliveries.
  • Monitor office and restaurant supplies, order when needed.
  • Update service manuals, employee contact lists, and side-work assignments.
  • Record and report any accident/staff infractions to Human Resources, Protection Services and Operations Manager, and Executive Director.

Key Competencies

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

Oral 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

  • Must work well in a fast-paced, high-energy environment.
  • High School diploma or equivalent is required.
  • Minimum 3 years experience managing in the food service industry.
  • Maintain a current Manager Food Handler and Liquor Handler license with the City of Kansas City.
  • Knowledge of Microsoft Office Suite, Resy and Aloha POS preferred.
  • Available to work days, nights, and weekends.
  • Physical Requirements include: 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.

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

Special Events Manager

Department: Special Events
Classification: Full-time, Exempt
Reports to: Director of Finance and Operations
Supervises: Special Events Assistant Manager
Date: March 2020

Position Summary
The Special Events Manager is responsible for planning, scheduling, and coordinating all special events at the Museum. This person works with clients through all phases of the planning process from initial contact to final execution. The Special Events Manager works directly with staff from the following departments: Advancement, Facilities Management, Marketing and Communications, Security, and Café Sebastienne. This position manages the Assistant Manager of Special Events and reports to the Director of Finance and Operations.

Major Responsibilities
Primary Contact for Special Events

  • Responds to special event inquiries the same day or within the first 24 hours.
  • Meets with potential clients for a site visit and to share all the advantages of having a special event at Kemper Museum. 

Plans Events

  • Meets with client from inception to completion as many times as necessary to plan the layout, menu, bar, schedule, and all other details of the event for the client to have an exceptional experience and a successful event. 
  • Shares vendor contacts and suggestions with clients including musicians, florists, photographers, wedding cake chefs, wedding planners, special rentals, etc.
  • Plans tasting for clients to ensure they have the ultimate experience for their event.
  • Communicates with client’s vendors to plan the event, including personal meetings, emailing layouts, and planning over the phone.
  • Orders linen samples and any other samples necessary to help the client make decisions including setting up mock examples in the museum or any other special request desired.
  • Coordinate with Café Sebastienne, Curatorial, and Learning & Enagement departments regarding event dates as to not have any conflicts.
  • Completes the master calendar for special events.
  • Orders all rental items needed for each event.
  • Secures membership payments, deposits, and final payments from clients.
  • Informs Museum security and operations of all aspects of scheduled special events.
  • Serves as one of the main contacts for the annual gala planning committee regarding layout, schedule, vendor contact, volunteer contact, day of organizer and coordinator, and service staff assignments among other details.
  • All other duties as assigned.

Coordinates Food and Beverage with Café Sebastienne

  • Work with the Executive Chef and Sous Chefs to secure menu and pricing to submit to clients.
  • Work with the Café General Manager to order the requested alcohol for special events. 
  • Does off-site visit and coordinates food, beverage, and rentals for Collectors Forum events for Advancement. 

Markets Special Events

  • Completes special mailings, phone calls, and emails to our members.
  • Attends wedding industry networking events.
  • Works with Marketing and Communications department regarding marketing materials, Kemper Museum website, Instagram, and advertisements.
  • Contacts photographers of past events to receive photos for our website, Instagram, advertisements, and future client presentation slideshow. 

Monitors Financial Goals

  • Creates and updates special event excel document which keeps track of memberships and events booked.
  • Meets with Director of Finance and Operations and Accounting Manager to create annual budget and discuss department goals.  
  • Calculates the staff cost, rental cost, and all other related expenses for an event. 

Serves as Leader

  • 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, encourages others to fulfill the vision.
  • Exhibits confidence in self and others, inspires respect and trust, accepts feedback from others.
  • Ensures employees receive fair and consistent treatment and opportunity to advance within the organization.
  • Strives for the highest level of guest satisfaction during special events.
  • Develops a leadership role in the community.

Key Competencies

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

Oral 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

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

  • 3+ years experience as an event planner for weddings and corporate events required.
  • Ability to manage multiple projects from a variety of clients.
  • Excellent written/oral communication and interpersonal skills.
  • Exemplary customer service skills and high expectations for quality.
  • Experience in menu planning and execution of special events for 10-500 people.
  • Experience in supervising, training and inspiring staff.
  • Experience with public engagement; at special events and in the community.
  • Available to work days, nights, and weekends.
  • Demonstrate ability to work independently with minimal supervision.
  • Knowledge of Word and Excel is necessary; knowledge of Microsoft Office, Resy, Aloha POS and social media platforms such as Facebook, Instagram, Twitter, Yelp and other relevant industry platforms is preferred.
  • Bachelor’s degree preferred.
  • Non-profit experience preferred.
  • Marketing/Public Relations and/or sales experience a plus.
  • Physical Requirements include: 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.

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

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

Server, Café Sebastienne

Department: Café Sebastienne
Classification: Part-time, Hourly, Non-Exempt
Reports to: General Manager

Position Summary
The server provides exemplary customer service to the guests of Café Sebastienne, one of Kansas City’s premier restaurants. This individual is committed to creating a fine dining experience for all Café patrons, and plays a leadership role in front of house activities.

Major Responsibilities
Food/Customer Service

  • Provides exemplary customer service to guests of Café Sebastienne and Kemper Museum special events.
  • Keeps up-to-date on daily specials and menu changes.
  • Presents menu and daily specials, answers questions, and makes suggestions regarding food and service.
  • Writes order on check or memorizes it.
  • Rings up order information in the POS system.
  • Relays order to back of house and serves courses from kitchen and service bars.
  • Garnishes and decorates dishes preparatory to serving.
  • Ladles soup, brews coffee, and performs other services as determined by establishment's size and practices.
  • Observes diners to respond to any additional requests and to determine when meal has been completed.
  • Totals bill and accepts payment.
  • Clears and resets counters or tables at conclusion of each course.

Key Competencies

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

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

Team Work: Balances team and individual responsibilities, contributes to building a positive team spirit

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

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

  • Must work well in a fast-paced, high-energy environment.
  • High School diploma or equivalent is required.
  • 3–5 years professional experience in the food service industry.
  • Maintain a current Food Handler and Liquor Handler license with the City of Kansas City.
  • Physical Requirements include:
    • Stand/Walk: The ability to remain on one's feet in an upright position at a work station without moving about. The ability to move about on foot.
    • Talk: The ability to express or exchange ideas accurately, loudly, or quickly by means of the spoken word, imparting information or detailed instructions to clients, to the public, or to other workers.
    • Handle/Feel: The ability to seize, hold, grasp, turn, or otherwise work with hand or hands. The ability to perceive attributes of objects and materials such as size, shape, temperature, or texture, by touching with skin, particularly fingertips.
    • Stoop: The ability to bend the body downward and forward by bending spine at the waist; requires full use of the lower extremities and back muscles.
    • Reach with hands and arms: The ability to extend the hands and arms in any direction.
    • Lifts Weight and Exerts Force: Lifts weight up to 40 lbs or exerts force by lifting, lowering, pulling, carrying, pushing, slapping, striking, kicking, pulling, or jerking.
    • Vision: The ability to see clearly at 20 inches or less and 20 feet or more. The ability to observe an area that can be seen up and down or to the left and right while eyes remain fixed on a given point. Three-dimensional vision, the ability to judge distances and spatial relationships to see objects where and as they actually are. The ability to adjust the eye to bring an object into sharp focus. This is required when doing close work at varying distances from the eye.

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