California – Beltane Ranch hiring Inn & Event Chef and Organic Garden Manager

Glen Ellen, California

Inn & Event Chef and Organic Garden Manager

Prepare and serve dynamic full breakfasts for 4-16 guests 5 days a week, multi-course dinners, food & wine pairings and tasting events for 12 – 150 guests 25+ evenings a year, pack seasonal picnics and prepare meals for special projects. Chef works in an open kitchen and holds multiple additional responsibilities.  As Organic Garden Manager, Chef works directly with Garden & Produce Foreman to grow produce and herbs for all meals served.

Candidate should demonstrate an interest in and appreciation for creative wine country cuisine, wine-pairing, agritourism, sustainability and the ability to converse comfortably with guests and clients.  Ideal candidate enjoys preparing inspired food with fresh ingredients and creatively using seasonal harvests on the fly.  Knowledge of and interest in seasonal agriculture is important, as well as the desire to be hands-on in the garden. Working with a close team at a small business in a historic building, candidate should be a quick-thinking team player and creative problem-solver, who works calmly and effectively with multiple distractions.

Responsibilities include: Designing custom menus, planning, cooking, baking, plating, serving, clearing, washing dishes, kitchen clean-up; Hiring and managing additional kitchen help for larger events; Working with Produce Foreman to grow as many ingredients as possible, sourcing and ordering others and being accountable for maximizing this opportunity while minimizing waste; Reporting food cost and event expenses; Communicating directly with special event clients; Preserving seasonal foods in useful and creative ways for future use (canning, dehydrating, pickling, curing, freezing); Taking and modifying reservations and processing sales on occasion.

Skills and Charateristics Desired:

 

  • Cooking & baking
  • Food Preservation
  • Ability to accommodate dietary restrictions when necessary
  • Excellent intrapersonal communication skills
  • Computer-proficiency

 

  • Creativity, Flexibility, Ability to take and give direction well.

Breakfast 5 days a week 7am-11am plus additional hours planning & executing day and evening events and projects. Event Season requires long hours and many weekends. While breakfast is served year round, the slower season offers more flexibility and fewer hours overall with time focused on garden & menu planning.

Compensation: Salary, Commensurate with experience. Benefits available after trial period include employer-paid health insurance and paid vacation. On site housing is available for the right candidate and can be included.

International applicants and those looking for a short term Chef-in-Residence program are encouraged to apply.

Six generation family-owned and operated Beltane Ranch prides itself in offering a fun and supportive work environment. Our culinary offerings have grown extensively in the last few years and we would like to find the right candidate to grow with us.

Our team is dedicated, talented and friendly, and many have been with us for over 20 years.

Cover letter and resume should be sent to

Beltane Ranch Attn: Lauren Krause, lauren@beltaneranch.com (mailing address is P.O. Box 415, Glen Ellen, CA 95442)

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New York – Hawthorne Valley Organic Bakery hiring Multiple Positions

Ghent, New York

Each staff member is asked to help create an environment which encourages respect, honesty and trust amongst all co-workers and also offers the highest degree of quality products to our customers.  Each staff member is asked to help maintain the bakery as an ethical and positive place to work.  In addition the Hawthorne Valley Bakery is committed to being an educational resource to the community on ecological, environmental and food related issues.

FULL TIME BAKER POSITON

PURPOSE:     To assist the bakery manager and co-workers in the production of products to meet sales, margin and labor goals.

STATUS:      Reports to Bakery Manager

RESPONSIBILITIES:

  • Bread production including mixing, caring for pre-ferments, scaling, kneading and shaping, proofing and baking of dough’s as well as milling of grains.
  • Producer of laminated products
  • Proficiency at pastry cart set up
  • A capability to produce all bakery formulas
  • Participate in lot tracking and stocking of inventory including flours and grains
  • Participate in packing and invoicing orders
  • Participate in cleaning, maintaining and sanitation of equipment and work spaces
  • Participate in educational endeavors that support Hawthorne Valley Farm missions

GENERAL

  • Attend department meetings
  • Perform other tasks assigned by Bakery Manager or designated staff trainer

QUALIFICATIONS

  • Well-organized, pays attention to detail
  • Demonstrated ability to follow through on commitments
  • Demonstrated ability to handle multiple demands
  • Ability to do manual work in a production environment, be able to lift 50lbs., move pallets with a pallet jack, stand for an 8 hour shift
  • Good communication skills
  • Regular, predictable attendance
  • Willingness and ability to learn and grow to meet the changing requirements of the job
  • Minimum of five years of professional baking experience, or a culinary degree in Baking and Pastry Arts

COMPENSATION

  • Salary commensurate with experience
  • Full Hawthorne Valley Association benefits package

To apply, visit: http://hawthornevalley.org/about/employment/#store

BAKERY ASSISTANT POSITON

PURPOSE:     To assist all bakery staff in the production and operation of the bakery

STATUS:      Reports to Bakery Manager

RESPONSIBILITIES:

  • Bread production including mixing, caring for pre-ferments, scaling, kneading and shaping, proofing and baking of dough’s as well as milling of grains.
  • Producer of laminated products
  • Proficiency at pastry cart set up
  • A desire to learn all bakery formulas
  • Participate in lot tracking and stocking of inventory including flours and grains
  • Participate in packing and invoicing orders
  • Participate in cleaning, maintaining and sanitation of equipment and work spaces

GENERAL

  • Attend department meetings
  • Perform other tasks assigned by Bakery Manager or designated staff trainer

QUALIFICATIONS

  • Well-organized, pays attention to detail
  • Demonstrated ability to follow through on commitments
  • Demonstrated ability to handle multiple demands
  • Ability to do manual work in a production environment, be able to lift 50lbs., move pallets with a pallet jack, stand for an 8 hour shift
  • Good communication skills
  • Regular, predictable attendance
  • Willingness and ability to learn and grow to meet the changing requirements of the job

COMPENSATION

  • Competitive hourly wage

To apply, visit: http://hawthornevalley.org/about/employment/#store

Hawai’i – Hawai’i Institute of Pacific Agriculture hiring Natural Chef

Kapaau, Hawai’i

Natural Chef

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!

Details:

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 opportunities@hipagriculture.org 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!

Website: http://www.hipagriculture.org/jobs

New York – Deer’s Head Inn hiring General Manager

Elizabethtown, New York

SEEKING GENERAL MANAGER FOR THE DEER’S HEAD INN

The newly renovated and re-conceptualized Deer’s Head Inn in Elizabethtown, New York is seeking a General Manager to help oversee operations, mission fulfillment and business growth.  Originally opened in 1808 The Deer’s Head is the longest continuously operating tavern in the Adirondacks and is now a restaurant/bar, retail market/coffee shop, and inn dedicated to creating a communal space and sourcing from the many local farms in the area.  The General Manager is responsible for all front-of-house operations including scheduling, collaboration with the chef, ordering for the market, payroll, managing social media promotions, guest interaction, and working with local farms and farmers to do cross-promotions.  The manager will report directly to owners.

The right candidate will be passionate about local foods, creating a space that feels like home for locals and travelers alike, is collaborative and positive, and is interested in expanding The Deer’s Head’s collaboration with various factions of the community.  We are looking for someone who is a leader and is excited about instilling pride and passion for our mission in the front of house staff and conveying that to customers.

Duties

  • Recruiting, hiring, training and maintaining a team of staff in collaboration with the head chef
  • Scheduling and payroll management
  • Ordering for the market including stock for shelves, local produce and dairy for retail
  • Collaborating with Chef and owners on seasonal menus that utilize local ingredients
  • Collaborating with bar manager on seasonal cocktail creation
  • Tracking invoices and managing food/market costs to adhere to business financial objectives
  • Overseeing social media and marketing efforts
  • Handling reservations and special event management—liason between restaurant and event point person
  • Oversees adherence to all health codes
  • Oversees conforming to regulations of the New York State Liquor Authority
  • Coordinates with facilities manager to ensure everything is in working order including
  • Overseeing bar management including inventory tracking and ordering, tracking costs, and cocktail creation
  • Managing maintenance of Inn rooms when necessary
  • Creating ambiance and atmosphere during meal service ensuring lighting, candles, music, clean linens, utensils, monitoring food presentation and service

Personal Qualities

  • Motivated, outgoing, excited to interact with guests
  • Committed to local foods, making decisions that fulfill and support mission
  • A leader able to empower and teach staff about menus, customer interaction, and mission statement
  • Able to give and receive feedback, resolve conflict, and communicate clearly and directly
  • Restaurant management experience required
  • Experience with collaborating and engaging with local foods growers and producers
  • Passionate about the community and The Deer’s Head involvement in it
  • Comfortable maintaining relationships with and sourcing from many different providers

Please contact info@thedeershead.com with a resume and cover letter detailing your restaurant experience. We look forward to hearing from you and will be in touch to schedule an interview!

Panama – Kalu Yala Institute hiring Kitchen Manager and Head Chef

Kitchen Manager and Head Chef
Kalu Yala Institute

Panama
Start date May 1st, 2017 
Contact: Melissa Mazurkewicz, melissa.mazurkewicz@kaluyala.com

You have a passion for nutritious food and organization. You enjoy finding local producers that can provide a regular supply of fresh, healthy food in order to feed up to 200 people a day. You are an organizer and can plan 30 days in advance. You enjoy collaborating with chefs as well as spending time creating and updating spreadsheets. You promote creative expression of yourself and others via culinary arts in a mentorship role. You love working in an outdoor kitchen. You can delegate and empower others on your team. You know how to manage a budget and keep track of finances.

As Kalu Yala Kitchen Manager and Executive Chef you will manage our public house style on-site kitchen while attempting to be Zero Waste and source ingredients as local and seasonal as possible. You will carry out the vision and mission of our previous Executive Chef by operating a arts style kitchen, utilizing the creativity and skills of each kitchen team member.  At our off-the-grid location, you will make sure everyone is well fed, food is delivered on time and in the right quantity, and that the kitchen is kept meticulously clean and organized.

You will work Monday through Friday and coordinate that food is set up for the weekends. You will work with your supervisor to set goals and track them throughout the semester.

PREFERRED SKILLS

  • Spanish speaker

  • Wilderness First Responder or other medical training

  • CPR certified

  • Manual vehicle/4×4 experience

  • Flexible and resilient

  • Experience living in community

REQUIREMENTS

  1. 3-5 years working in a commercial kitchen with kitchen management experience or degree related to culinary arts with relevant experience

  2. Strong planner who enjoys organization

  3. Group leadership and managerial skills

  4. Experience cooking for large groups

  5. Conversational Spanish

  6. Excited to connect to members of the local community

  7. Desire to help fulfill the vision of Kalu Yala, expressed here: www.kaluyala.com

  8. Looking forward to living in a comfortable camp in the Panamanian jungle

BENEFITS

  • $2,000 per month in salary, which is actually quite significant in Panama’s jungles

  • Bonus based on performance review

  • Room + Board in our tropical wilderness camp

  • 6 weeks paid vacation, accrued semesterly

Colorado – La Veta Farm to Table hiring Interns

La Veta, Colorado

La Veta Farm to Table is a business dedicated to the local good food movement in the beautiful, mountain town of La Veta in rural South Central Colorado.  Our biodynamic farm, Cucharas River Farm, uses “deep organic”, no-till, permaculture methods to grow vibrant, super nutritious produce, free-range chicken, ducks, geese, eggs and pastured pork.   Our farm to table restaurant “Cowgirl Cantina” serves up creative, delicious food from our farm and other local food producers and is a lively hangout for our community and visitors alike.  Our internship program is run by our non-profit Wahatoya Community Initiatives, and encompasses the whole food lifecycle from farm to table.  Interns learn all aspects of farming from farm and garden design, soiling building, seeding, sheet mulching, green house management, low tunnel hoops, to harvest, vegetable prep for market and our restaurant, seed saving and food preservation.  Interns also make value added farm products such as jam, pickles, sauerkraut, bread, cookies, teas; etc. for sale at our restaurant and the farmer’s market.  Interns also set-up and sell at our local farmer’s market. We call our project “love in action” as we work together to restore the earth through biodynamic agricultural practice, tapping into the universal wisdom that feeds the human body and spirit, increasing the health and well-being of the land, plants, animals and ourselves.  If you would like to make a difference in the world by participating in a new way of farming, living and serving the community that honors all life, we encourage you to join us for the 2017 season.

Intern candidates are self-motivated, community-oriented and would like to make sustainable farming or schooling and/or professional culinary arts experience.

We are looking for individuals who can make a contribution to this educational program by sharing skills and knowledge.  Hands-on farming and active participation in such areas as setting up and selling at the farmer’s market, teaching gardening and farming workshops, and preparing and serving Farm to Table meals is required. There are five internship positions available:

 Farm Manager Intern.  This candidate has lots of experience working on farms and would like to learn to run a market farm. The goal for this internship position is to ready the candidate to get a farm managers job or to run a farm of their own. This position has a monthly stipend.

 2 Farm Internship Positions      Experience a well-rounded education with an emphasis on the agricultural side of the farm to table movement.  By participating in the internship, the candidate will develop a deep understanding of the seasonal growing process and how that relates to the retail and table side of the farm to table movement.  This position does not include a stipend but interns receive tips from farm to table dinners and wedding events. There are opportunities to earn money by working at the restaurant

2 Culinary Internship Positions     Want to use your culinary skills to experience an authentic farm to table business?  Spend 3 days a week learning all about sustainable market farming and spend 2 days a week working in the restaurant and creating beautiful food for our farm to table events.  This position does not include a stipend but interns receive tips from farm to table events and working at the restaurant.  Interns can work extra hours at the restaurant to earn extra money.

Please see the full details for these internship positions on our web-site.

The internship begins April 10th ends October 31st, 2017.

Full room and board is provided.   Interns share a spacious four bedroom house on the farm and cook organic meals together or eat at the restaurant.  For more info or to apply, please go to www.wahatoya.com and click on “Our Farm”.  We will take applications until all positions are filled.