Guest Chef Program, Stand 44 at The Henry Ford

The Henry Ford is a nonprofit organization, an internationally recognized cultural destination, and a one-of-a-kind workplace. The Henry Ford provides unique educational experiences based on authentic objects, stories, and lives from America's traditions of ingenuity, resourcefulness and innovation. Our purpose is to inspire people to learn from these traditions to help shape a better future. Our team is inspired daily by one another as well as the authentic stories of innovation that we share across our four venues. We want you to be part of this legacy and take it forward and that aligns with our core values of being Curious, Authentic, and Passionate.

The Henry Ford is looking for four talented chefs to be a part of our Stand 44 Guest Chef Program during summer 2026.

Since Stand 44 opened in Greenfield Village in 2024, its mission has been to prepare delicious, made-from-scratch dishes by chefs that showcase the best of local, seasonal ingredients in a setting that minimizes waste and uses resources responsibly.

Returning for its second year, this unique residency is an opportunity for local chefs to bring innovative dishes to life in a vibrant, mission-driven institution. If you are inspired by fresh, seasonal produce and passionate about sustainable foodways, this is your platform to showcase your creativity to tens of thousands of Greenfield Village visitors each month.

For one month during summer 2026, each selected chef will take over the Chef's Table station in Stand 44, creating two seasonally inspired menu items for purchase.

Program & Participation Requirements:

• Selected chefs must collaborate with The Henry Ford's culinary team to create two dishes to be added to the menu at Stand 44 for one month — one vegetarian/vegan dish and one non-vegetarian/vegan dish.
• Selected chefs must be available to meet virtually or in person with The Henry Ford's culinary team prior to their selected month for planning and logistical purposes.
  
• Selected chefs must be available to lead 1-2 on-site demonstrations during their selected month.
• Selected chefs must provide their headshot and biography for promotional purposes and authorize their likeness to be used in The Henry Ford's marketing efforts. Participation in the creation of promotional content with The Henry Ford's marketing team may be required.
• Selected chefs must approve future use of their recipes by The Henry Ford.

Stipend:

• Selected chefs will receive a $1,500 stipend to be paid at the end of their contract. This amount covers a participation honorarium, as well as any required travel or lodging expenses if needed.
• All required recipe and chef demonstration ingredients will be covered by The Henry Ford for the duration of the partnership, as well as staffing.

Qualifications:

• 18+ years of age
• Must be authorized to work in the U.S.
• Reliable transportation to/from The Henry Ford
• Valid ServSafe Food Handler Certification

Application Materials:

• Applicants must submit a resume/CV, personal statement of their food vision, and a menu-style description of two dishes — one vegetarian/vegan and one non-vegetarian/vegan that they would add to the menu at Stand 44 as a part of their participation.
• Qualified candidates will be asked to participate in a virtual interview prior to final selection.
• Applications close Friday, February 27.

Respect, inclusion, and opportunity for people of all backgrounds will attract the best ideas to THF and help us shape a more vibrant future. By honoring and celebrating people's diversity, THF can bring new creativity, effectiveness, and leadership to our work and community. Achieving diversity, equity, inclusion, and accessibility is a continuous process, which, we believe, will contribute to a sustainable and inclusive world. Therefore, we strongly encourage applications from individuals who identify with or belong to marginalized communities.

It is the policy of The Henry Ford to prohibit discrimination in any employment, donor or volunteering opportunity including but not limited to based on race, color, sex, sexual orientation, gender, gender identity/expression, genetic information, pregnancy, religious creed, national origin, ancestry, age, physical/mental disability or any other such characteristic protected by federal, state or local law. This Policy applies to all of our employees, donors and volunteers to ensure that they are treated without discrimination.