Maine – Maine Coast Waldorf School hiring Kitchen Manager/Chef

Freeport, Maine

Seeking a Kitchen Manager/Chef

Maine Coast Waldorf School seeks a Kitchen Manager/Chef. This position will independently manage and operate MCWS’s new commercial kitchen at 57 Desert Road, Freeport. The Kitchen Manager/Chef will provide food services for the MCWS community, including but not exclusive to lunch and snacks, before and during school days. In exchange, they may use the licensed, commercial kitchen space any time it isn’t reserved for a class culinary activity or scheduled event. They are free to develop take-home or other food service options for our school community and, if desired, create food products for their business’s off-site sales. A modest monthly fee will be charged to cover a portion of the overhead directly related to the Kitchen.

  • The Kitchen Manager/Chef will provide delicious, healthy, reasonably priced food options, using fresh, local, organic ingredients whenever possible, for an estimated 40-60 students and faculty.
  • The Kitchen Manager/Chef will foster an environment that is welcoming, inspiring, and fully integrated into the life of the school.

Requirements for this Position:

  • ServSafe Manager certified
  • Proof of liability insurance
  • Adequate culinary and food handling training, acquired on the job or through a certified culinary school
  • Experience managing the finances of a food business

Founded in 1984, Maine Coast Waldorf School serves over 260 children from parent/toddler through high school.  We are an accredited Waldorf program with more than 35 full-time faculty members, 6 classroom buildings, and permaculture-designed gardens on a 75-acre campus. The new 284 sq. ft. commercial kitchen and adjacent 751 sq. ft. sunny café were recently completed to accommodate the school’s vision for incorporating more food programming and services.  The kitchen is equipped with new stainless appliances, including secure storage areas.

To Apply:  Please send a letter of introduction, your resume, a brief biography, and three letters of recommendation to


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.

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)

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!


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 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!


Colorado – Shadowcliff Mountain Lodge hiring Seasonal Chef

Grand Lake, Colorado

Eco Lodge Seeks Seasonal Chef

Shadowcliff Mountain Lodge is a nonprofit educational lodge and retreat center located at 8,400 feet of elevation in heart of the Rocky Mountains in Grand Lake, Colorado. We believe that connection and renewal are essential to the health of the human spirit, and we bring that to the world through our mission of operating an eco-mountain sanctuary where together we are creating a climate for a restorative world.

Shadowcliff’s Compassionate Kitchen is not a restaurant, but a commercial kitchen where we provide nutritious and delicious breakfasts, lunches and dinners to our workshop groups of 15-40 persons and our staff.

Our Chef 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 our staff and guests on our Compassionate Kitchen philosophy. Prior experience in these areas is essential. Our Chef will be experienced in a variety of styles of food preparation, including experience with vegetarian, vegan and other specialized diets.

Our Chef will be knowledgeable about Colorado food service and kitchen operation laws and regulations, and will be responsible for assuring compliance with applicable kitchen health and safety regulations.

Shadowcliff is a seasonal operation, commencing in mid-May and running through the end of our season which is anticipated to be around October 1, 2017. Please visit our employment page to learn more about the job, our Compassionate Kitchen page to learn more about our thoughts on food, and Our Story to learn more about who we are. Thanks so much!

New York – SPACE on Ryder Farm hiring Chefs

Brewster, New York

SPACE on Ryder Farm is seeking Chefs for our 2017 Season

SPACE on Ryder Farm, an artist residency program housed on a working 130-acre organic farm in Brewster, New York, is seeking to engage experienced chefs for a minimum of two consecutive workweeks during the course of the 2017 season, which runs June through December. 

Visit our website at to learn more! 

Overview of Chef Responsibilities:

  • Prepare and serve three meals a day to residents, interns, staff and guests (average meal serves 10-24 people. Weekly average budget of $900).
  •  Craft your own menu that meets the specifications of the dietary restrictions of residents, exhibits your own personal flair and incorporates SPACE’s farm-fresh brand (it is critical that ingredients from the farm are incorporated in all meals)
  • Prepare orders from purveyors, do grocery shopping, and visit farming operation for fresh ingredients for all meals prepared
  • Mentor the intern corps (who will assist you and function as sous chefs)
  • Maintain a clean and sanitary kitchen, pantry and fridge

Minimum Qualifications

  • Comfortable cooking for a variety of dietary restrictions including, but not limited to: vegetarian, gluten-free, vegan, and carnivores alike
  • Minimum 1-year restaurant experience (FOH or BOH).
  • Comfortable with  farm-to-table style of cooking
  • An enthusiasm and passion for cooking and sharing food with large groups of people
  • Ability and interest in educating and mentoring the SPACE intern corps on meal planning and cooking

More about the position:

Compensation is $650.00 a week, payable according to all federal/state payroll practices. To Apply please email a letter of interest, résumé, two references and a three-day sample menu to

SPACE on Ryder Farm is an Equal Employment Opportunity Employer 

Colorado – Elkstone Farm hiring Farm Chef

Steamboat Springs, Colorado


About Us

Elkstone Farm is a permaculture-inspired produce farm, employing sustainable practices to raise our crops.  We’re dedicated to responsible stewardship of the land, contributing to our vibrant local community by providing top-quality produce and products from our farm, and sharing our knowledge and resources to inspire healthy living.  Located in northwest Colorado’s Rocky Mountains, near Steamboat Springs, we’re surrounded by national forests, world class skiing, and miles and miles of trails. Visit us at

Overall Responsibility

Primary responsibility is to incorporate farm produce into value-added products and baked goods for sale to retail and wholesale customers.  Additional responsibilities include development of recipes that utilize produce and value-added products and preparation of dishes for participants of farm tours. As farm explores possible development of agritourism opportunities, Chef’s input will be essential.

Key Areas of Responsibility

Food Production

  • Produce value-added items (e.g., fruit preserves, pickles, herb blends, crackers) following established recipes and formulas
  • Develop new recipes and formulas to utilize new or excess produce from the farm
  • Create and test farm-centered recipes for website, newsletters, and farm stand
  • Prepare food for summer farm tours
  • Assist Herbalist in creating and producing skin care products
  • Prepare staff lunches, as requested
  • Ensure safe food production by strictly adhering to food safety regulations and best practices

Kitchen Management

  • Maintain kitchen equipment and appliances on a regular basis
  • Communicate any equipment and building issues to Owner and Farm Manager
  • Manage the cleanliness of the kitchen, walk-in, storage area, and restroom
  • Order equipment and tools, as needed, for kitchen and Herbalist’s use

Inventory Management

  • Order and maintain par levels for ingredients
  • Maintain par levels and inventory records of value-added products

Record Keeping

  • Track cost of goods and food costs of items produced
  • Record weights of produce used in value-added products


  • Collaborate with Market Cultivator to source appropriate packaging and labels
  • Assist Market Cultivator with ordering packaging items
  • Package, label, and store the items produced


  • Forecast amounts/weights of produce needed for upcoming value-added products in order to provide input to Principal Grower on varieties of plants and volumes of production needed in kitchen
  • Work with Herbalist to set harvest needs to maintain the kitchen’s supply of herbs
  • Create the value-added portion of the annual budget for the upcoming year and track actual vs budgeted expenditures monthly
  • Work with Market Cultivator to evaluate existing product mix and develop new products


  • Work with Owner and Market Cultivator to develop an agritourism plan, e.g., culinary contribution to farm tours, cooking classes, and farm-to-table dinners

Secondary Responsibilities

  • Aid Principal Grower with bed preparation, planting, weeding, and harvesting, as needed and as time permits

Consults and Works Closely With

  • Owner
  • Market Cultivator
  • Principal Grower
  • Herbalist


  • Culinary Arts and/or Baking and Pastry Arts degree(s) preferred
  • Advanced experience in the following:
    • Food preservation, e.g. fruit preserves, pickles, salsa, and herb blends
    • Producing baked goods, especially breakfast pastries and naturally leavened breads
    • Producing body care products such as soap, scrubs, and lip balms
    • Recipe development and testing
  • Applied knowledge of culinary accounting
  • Better Process Control School (for low acid and acidified foods) certificate of completion before or shortly after hire
  • ServSafe Food Handler’s Certification or willingness to get certified
  • Basic computer skills: competency with Word and Excel

Personal Traits

  • Strong work ethic
  • Committed to high standard of quality
  • Strong organizational skills
  • Creative
  • Detail-oriented
  • High standards for kitchen maintenance
  • Comfortable working alone as well as working collaboratively with team
  • Good communicator
  • Upbeat and positive attitude

Term of Employment

  • Employment at will
  • Full-time, year-round, though hours may be lighter during several months of the winter


  • Hourly, amount depends on level of expertise and experience

Start Date

  • March 1-15, 2017

To Apply: Email your resume and cover letter to