Connecticut – The Coq & Co. hiring Culinary Garden Manager

Stonington, Connecticut




The Coq & Co. is a unique store that brings together the Kitchen, Market and Garden.  The KITCHEN will produce a daily menu of prepared food that is both beautiful and healthy.  The MARKET will sell everything from olive oils, dried pastas, rice, spices, cheese, honey, crackers, granola jams, mustards, cookies, tartes and breads…  The GARDEN is a culinary garden, which will grow menu specific herbs and greens  for the kitchen in large raised garden beds.   The garden will also  provide self service communal seating for guests, and host private seasonal culinary events.


We are looking for someone to manage and and expand our formal culinary gardens for THE COQ &CO;.  Everything we grow will be used in our commercial kitchen.

This is a perfect job for someone who would like to work in a planned formal vegetable garden. The right candidate  must have:

-a strong understanding and interest in organic farming or gardening.

-experience in crop planning

-experience and knowledge in green house and cold frame techniques

-irrigation techniques and development.

-understand the different ways to harvest greens

-understand how to wash, pack and store greens

-is passionate about growing

-is a organized and clean worker

-loves chickens, and has experience taking care of them

This can be a full-time seasonal job or a year round full-time job.

Serious applicants should contact me asap.


this position is paid hourly, $15/hr or more



OR In person

Please email Alie Nicholas at

Must have references


New York – The Abode hiring Food Service Positions

New Lebanon, New York

The Abode
5 Abode Rd, New Lebanon NY 1212

The Abode of the Message is a Sufi Interfaith community and retreat center with focuses on Spirituallity, Philosophy, Cultural/Religious Diversity, Ecology and and Environmental Activism.

The Abode has positions open in its food services operations, beginning in May 2018.  If you are interested in helping nourish our visitors, guests and community, or know someone who might be, please let us know!

Abode Program Kitchen

The Abode Kitchen is a community-focused, predominantly organic and locally-sourced operation.  During events, the Kitchen serves between 25-150 guests at breakfast, lunch, and dinner.  Weekend availability is mandatory. Paid or Volunteer/Work Exchange positions available.

Head Cook

The Programs Kitchen Head Cook manages food preparation and service for event programs in two kitchens: one on our Main Campus and one as part of our Mountain Retreat Center. The Head Cook works closely with the Kitchen Manager planning schedules, menus and projects for volunteers, while acting as our primary Head cook for programs.

  • Ability to cater large events for up to 175 people
  • Ability to create and implement healthy, vegetarian menu plans utilizing local, seasonal produce.
  • Ability to manage kitchen staff in conjunction with kitchen manager.
  • Ability to communicate in a friendly and professional manner with Abode community, staff and program guests.
  • Paid or work-exchange positions for room and board are available

Abode Café

The Village Café’ located at the Abode of the Message is looking for a few good men/women!  We are a spiritual community nestled in the mountains on New Lebanon NY and recently opened an exciting new coffee house and café.

Café Manager

The café’ manager is responsible for leading a team in an efficient and profitable operation at The Village Café’ for the Abode. He/she is responsible for managing the day-to-day store operations, maintaining sanitary standards and conditions, and fostering a positive environment, which provides friendly service and a welcoming experience for both our residents and guests.

  • Maintains a clean well-merchandised café’ following visual presentation plans and food quality standards.
  • Must be able to work weekends, evenings and special events if needed.
  • Well-organized, detail-oriented and able to multi-task.
  • Must have effective problem solving/decision making abilities
  • Friendly, positive and a can-do attitude a MUST!
  • Accountable for growing sales and controlling costs of goods, inventory levels, labor, supplies and expenses.
  • Ensures proper team coverage by scheduling according to the needs of business especially during peak season and major events.
  • Trains and on-boards all new associates with daily functions of the POS system, café’ house policy and procedures. Ensures each team member can provide a welcoming environment and customer service.

Barista’ and Café’ Associate Continue reading

Colorado – Eco Lodge hiring Seasonal Cook

Grand Lake, Colorado

Eco Lodge seeks Seasonal Cook for Compassionate Kitchen!

Shadowcliff Mountain Lodge is a nonprofit educational lodge and retreat center located at 8,400 feet of elevation in the heart of the Rocky Mountains in Grand Lake, Colorado. We are looking for a passionate cook interested in spending a summer in the mountains, meeting a diverse group of guests, volunteers and staff, connecting with local growers, and being a part of a dynamic Shadowcliff team.

Shadowcliff’s Compassionate Kitchen is not a restaurant, but a commercial kitchen where nutritious and delicious breakfasts, lunches and dinners are provided for workshop groups and staff members. Because we are not a restaurant, we create an environment which encourages ample time to explore Rocky Mountain National Park and its surrounding areas.

The Cook will plan menus to make the best use of seasonal and local foods, work with vendors and suppliers in food purchasing, train and direct rotating kitchen assistants, educate staff and guests about the Compassionate Kitchen philosophy, and keep the kitchen in top shape and in accordance with best food practices.

Prior experience in these areas is essential. The Cook should also be experienced in a variety of styles of food preparation, including experience with vegetarian, vegan and other specialized diets. Compensation includes a salary ranging from $6,000 to $7,500 (DOE). a private room and food, sharing in staff gratuities, and a discretionary end-of-season bonus.

Applicants must make a 5-month commitment beginning in early/mid-May through the end of the season (typically around October 1st), Applicants must demonstrate basic leadership skills, and experience in planning, preparing, and serving buffet style food to 15-60 people in a team environment. If you have passion, knowledge, and an understanding of local, organic, seasonal food and how to prepare enticing menus with it, submit a letter of interest, resume, and three professional references to

Shadowcliff is a rustic facility built by 650 volunteers from 42 different countries. Learn more about us and our compassionate kitchen here. For more information, contact

New York – SPACE hiring Resident Chefs

Brewster, New York
SPACE on Ryder Farm seeking resident chefs
SPACE on Ryder Farm, a residency program housed on a working 130-acre organic farm in Brewster, New York (90 minutes north of NYC), is seeking to engage experienced chefs for a minimum of two consecutive work weeks over the course of  SPACE’s 2018 season, which runs June through October.
About SPACE:
SPACE’s philosophy is simple: artists and social activists need the time and space to do what they do best–create. Residencies at SPACE are self-determined to meet the needs of each individual resident or group. The only requirements at SPACE are that residents attend three communal meals daily prepared by the chef-in-residence, share what they’ve developed over their time at the farm at the culmination of their residency and give back two hours to Ryder Farm. The relationships that are forged at SPACE offer radiating benefits to the artistic and activist communities. The collaborations that are sparked, relationships that are built, ideas that are challenged and curiosities that are piqued last for years to come.
Overview of Chef Responsibilities:
  • Prepare and serve three meals daily for residents, interns, staff and guests. Meals serves 12-24 people. The average weekly food budget is approximately $900.
  • Craft menus inspired by the seasonal organic produce from Ryder Farm and other local vendors that meet the specifications of any dietary restrictions, exhibit the Chef’s own personal style and incorporate SPACE’s farm-fresh brand.
  • Prepare product orders and pick up orders from local suppliers, do weekly grocery shopping, and utilize the Ryder Farm CSA and farming operation for fresh ingredients for all meals prepared.
  • Mentor and train the intern corps (who assist in the kitchen and function as sous chefs).
  • Maintain a clean and sanitary kitchen, pantry and fridge.
Minimum Qualifications:
  • Comfortable with and inspired by seasonal farm-to-table style of cooking.
  • An enthusiasm and passion for cooking and sharing food with large groups of people (Chefs will eat and live alongside SPACE residents, in a creative atmosphere).
  • Ability and interest in educating and mentoring the SPACE intern corps on meal planning and cooking.
  • Comfortable and excited to cook for a variety of dietary restrictions including, but not limited to: vegetarian, gluten-free and vegan.
  • Ideal candidates will have at minimum 1 year restaurant experience (FOH or BOH).
More about the Position:
Compensation is $675.00 a week, payable according to all federal/state payroll practices.
To apply please email a résumé along with the following materials by March 14th, 2018:
Please answer the following questions:
(maximum 250 words per question)

  • What is your food philosophy?
  • Describe how you would host a dinner party in your home.
  • What does being a Food Citizen mean to you?
  • How do you respond to living and working in communal environments?

Please submit a two day sample menu (breakfast, lunch and dinner each day) which includes at least one meal with a gluten free option and one meal with a vegan option.
SPACE is deeply committed to the belief that inclusion, equity, support and radical hospitality are not only important to creating art, but are vital in creating dialogue that leads to lasting change. SPACE on Ryder Farm is an Equal Employment Opportunity Employer.

Colorado – Smith Fork Ranch hiring Farmstead Gardener and Groundskeeper

 Crawford, Colorado

Position: Farmstead Gardener and Groundskeeper

Smith Fork Ranch provides luxurious guest accommodations in the rustic tradition, breathtaking views in every direction, highly acclaimed cuisine using our own organically grown vegetables, fruits, poultry and regional game, an award-winning wine cellar, outstanding fly fishing on miles of private waters, a stable of well-trained riding horses, expert guides for fishing, riding, hiking, sporting clays, mountain biking and other outdoor activities including a very active children’s program. Our passion and mission is to preserve and nurture the authentic western lifestyle and experience, and to share it with guests at Smith Fork Ranch here in our magnificent corner of the Colorado Rocky Mountains.

The groundskeeper/gardener at Smith Fork Ranch will report directly to the General Manager and work closely with both the Ranch Foreman and Executive Chef. This position consists of two different but related aspects of the Smith Fork Ranch experience. The cultivated grounds within the ranch compound and the farmstead garden are of equal importance to the guest experience. This position will be responsible for assigning tasks (such as mowing, weed removal, etc.) to the outdoor guides during the guest season. The management of our 1/3 acre farmstead garden and greenhouse before and during season to ensure our kitchen team is supplied with a proper harvest of fruits and vegetables is of the utmost importance.


  • Plans and executes landscaping operations, maintains grounds and landscape of the Smith Fork Ranch property, including Hill House grounds and landscaping
  • Prepares terrain, applies fertilizers, seeding lawns, transplanting shrubs and plants as necessary, uses manual and power operated equipment
  • Locates and plants shrubs, trees, and flowers selected by property owner or those recommended for the particular landscape effect
  • Mows and trims lawns, using push mower or riding mower
  • Manages outdoor guides during the season to assist in mowing, weeding, and any other tasks that need attention on Smith Fork Ranch property
  • Maintain grounds using rakes, brooms, or hoses
  • Apply nutrients to trees, shrubs, or lawns as needed
  • Maintain sprinkler system to ensure accurate coverage with assistance of Ranch Foreman
  • Schedule maintenance of sprinkler system upon opening and closing of the season with assistance of the ranch foreman



  • Collaborate with Executive Chef in ordering seeds for the season
  • Place orders for all gardening supplies/seeds in a timely manner after approved by GM
  • Start seeds in a timely manner for maximum production
  • Prepare the soil for planting
  • Maintain irrigation in the farmstead area
  • Control greenhouse temperature and production throughout the year
  • Keep the farmstead area clean, organized, and aesthetically pleasing to guests during the season
  • Be available for farmstead tours when needed throughout the season
  • Communicate with the Executive Chef regarding items for harvest
  • Properly wash and prepare items for kitchen
  • Ensure quality items are being harvested
  • Plant flowers in the garden or around the property for the use of the housekeeping and dining staff
  • Ensure the housekeeping and dining staff are aware of the flowers that are their responsibility and that they are properly watered throughout the season


  • Basic knowledge of water systems
  • Extensive knowledge and experience running a LARGE garden plot
  • Knowledge of harvest times and plant needs
  • At least 3 years gardening experience
  • Ability to grow and maintain an abundant garden at 7,200 feet
  • Physical strength
  • Ability to lift 50lbs. consecutively
  • Ability to get along with people and guests who often want a tour of the farmstead
  • Ability to work with the executive chef in planning meals around produce
  • Self starting/self managing qualifications
  • Available from March 1 through November 15


Competitive salary based on ability and experience. Housing available, meals and share of employee tip pool.

Mail or Email application, cover letter, resume and photo to:

Smith Fork Ranch

Attn: General Manager

45362 Needle Rock Road

Crawford, CO 81415

Phone: 970-921-3454



New York – Olmstead Restaurant hiring Farmer

Brooklyn, New York
Olmsted restaurant in Brooklyn, NY seeks a farmer with at least 5 years experience to manage & maintain our backyard garden and live wall.

This is a full time position.

Required Experience:
Rural Farming
Urban Farming
Micro-Greens Production

this position is PAID: hourly, varies DOE, $14.00 – $20.00
Olmsted is a neighborhood restaurant in the heart of Prospect Heights from chef-owner Greg Baxtrom. We offer a seasonal, ingredient-driven menu, some of which comes straight from our backyard garden (yes, you’re welcome to sit there for a drink and a bite). We built the entire 50-seat restaurant with a living wall and lush garden ourselves, and named it after Frederick Law Olmsted, the famed architect behind nearby Prospect Park.
Candidates can email a resume & cover letter to

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, (mailing address is P.O. Box 415, Glen Ellen, CA 95442)