Position runs from August 10th – October 10th, 2017
(*opportunity to stay on longer if desired)
We are seeking a Natural Chef to support our upcoming Fall Internship. Candidates should be passionate about working with local ingredients, and have a keen interest in tropical permaculture and farming. We currently source over 50% of our food from our farm including a variety of vegetables, fruit, starch crops, nuts, dairy, and meat. Our diet is mostly plant based, but we also have a small home dairy and raise small scale livestock so we enjoy raw milk, eggs and meat on an occasional basis.
During our Living Farm Internship, students live and learn on the farm with us for 6 weeks. While here, they study sustainable food systems and learn how to grow their own food and medicine. As lead Chef and Kitchen Facilitator, your job will be to prepare delicious, nutritious meals for our team, and provide guidance to students as they learn to harvest and prepare their own meals. You will work closely with our Culinary Director, Erika Kuhr, to plan meals, source ingredients and plan out food activities for students.
We are looking for someone who is passionate about food, clean, organized, creative, responsible, comfortable in dynamic environments, and enjoys working with other people as well as independently.
Primary responsibilities include:
- Preparing community lunch for approx. 20 people 5x week (Mon-Fri)
- Various food prep and processing activities (supplying student kitchen with extra cooked starches, sauces or condiments to aid in their independent cooking efforts, or helping to process value-added products for Farmers Market)
- Kitchen Facilitation, monitoring weekly kitchen flow and responsibilities (students have weekly assigned chore/responsibilities to keep kitchen running smoothly, the Kitchen Facilitator is just there to provide a supportive role)
- Participation in community activities like weekly talking circle, field trips, etc.
**Bonus points if you are interested in food photography and social media. We post regularly about food and cooking from the land, and would love to have support in these efforts!
This position is 35 hours a week (approx. 6 hours a day M-F, with occasional Saturday shifts during special events or field trips).
In exchange we provide:
- Housing accommodations in a private hale
- Access to 1000 sq. ft. shared kitchen and study space
- Shared hot/cold showers, composting toilets and washing machine on site
- Community food supplies (vegetables and fruit harvested from land, bulk grains and legumes)
- Walking distance to nearby swimming and surfing spots
- Access to HIP Ag libraries, educational events, etc.
- Weekly stipend of $200 (7 weeks total)
If you are interested in working with us, please send a note to email@example.com and tell us a little about yourself, your experience in the areas above, and why you’d like to work with HIP Ag. Please include a photo, it helps to put a face with the name. Mahalo!