Connecticut – The Coq & Co. hiring Culinary Garden Manager

Stonington, Connecticut

ORGANIC CULINARY GARDEN

THE COQ & CO.

COMPANY DESCRIPTION

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.

JOB DESCRIPTION

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.

COMPENSATION

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

HOW TO APPLY

Email alie@thecoqandco.com

OR In person

Please email Alie Nicholas at alie@thecoqandco.com

Must have references

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Vermont – Vermont Youth Conservation Corps’ Food and Farm Program hiring Nutrition Project Lead

Richmond, Vermont

Join The Vermont Youth Conservation Corps’ Food and Farm Program as the 2018 Nutrition Project Lead!

 The Food & Farm Program provides young people with employment and service opportunities in the Health Care Share, a weekly prescription of fresh fruits and vegetables for families experiencing food insecurity. We work at the junction of youth development and food access, where public health, education and sustainable agriculture intersect. The Nutrition Project Lead is responsible for creating an environment that fosters creativity, learning, experimentation, and confidence among the youth and young adults who grow, cook, eat, and share food the farm. This Project Lead models the connection between our vegetable fields and the kitchen, the food we grow and the nutrition it provides us, and the preventative, lasting health fresh food brings to families.

With help from program staff, this position will deliver VYCC’s Food and Finance curriculum to youth Farm Crews, develop and teach daily cooking and nutrition workshops, enhance nutrition education provided to Health Care Share families and host large community meals at our headquarters in Richmond, Vermont. A successful candidate will provide youth and young adults with a culinary experience that introduces them to the basics of cooking, the importance of healthy eating and lifestyle, and the power food has in uniting people from diverse backgrounds, to create strong and healthy communities.

This is an AmeriCorps position. All Members receive a weekly living allowance, farm fresh food, and earn a Segal Education Award at the completion of service. Limited housing is available; please inquire to learn more.

To apply, please complete an application here: https://my.americorps.gov/mp/listing/viewListing.do?id=77947&fromSearch=true

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.

New York – Raven & Boar Farm hiring Farm Employee

East Chatham, New York
COMPANY DESCRIPTION
Raven & Boar is a family owned farm in Northern Columbia County. We raise free range whey fed heritage breed pigs with care on open pasture and forest. We provide high quality meat to local and ny metro residents and restaurants. Raven and Boar pork and Hudson Valley Charcuterie, can also be found seasonally at the Rhinebeck NY, Chappaqua NY, Hastings NY, Great Barrington, MA.
JOB DESCRIPTION
THE JOB:
Raven & Boar is seeking a highly motivated person interested in farming.
SKILLS & RESPONSIBILITIES:
PRIMARILY: animal husbandry
ADDITIONALLY: silvo pasturing, composting, distribution, farm to table & farmer’s market coordination, construction & vegetable production ( among other things ).
This is a full time paid apprenticeship.
Housing is also available.
All meals provided on the farm.
6-12 month commitment preferred ( it is beneficial to work through a change of seasons )
ABOUT US:
Raven & Boar is a family owned farm in Northern Columbia County. We raise free range whey fed heritage breed pigs with care on open pasture and forest. We provide high quality meat to local and ny metro residents and restaurants. Raven and Boar pork, lamb & chicken, fresh free range eggs and other produce can also be found seasonally at the Rhinebeck NY and Great Barrington, MA.
ADDITIONAL INTERESTS:
Raven & Boar is in the process of building a harvest kitchen on the farm to produce small batch artisanal charcuterie. Culinary background and butchery knowledge / interest a plus!
SOME CLIENTS:
Gramercy Tavern, Bar Boulud, Roberta’s Bklyn, Red Lion Inn, The Crimson Sparrow.
REQUIRED SKILLS:
Ability to lift 50lbs. and able to cope with the many physical demands for prolonged periods of time with a good attitude and outlook all depending on the job required.
Take pride, enjoy and value opportunity, hard work, rising early, working outdoors in all weather conditions.
Able to work efficiently both in a team and independently with limited social contact, communication with peers with interest and respect.
Problem solving under pressure or adverse conditions in a calm and calculated manner to see multiple projects to completion.
Adaptability and flexibility with regards to completing tasks with ever-changing priorities.
Valid drivers’ license and personal transportation required.
MORE:
COMPENSATION   this position is PAID: stipend
CONTACT: Ruby Duke
Please include resume and cover letter

The Sylvia Center hiring Farm to Table Culinary Program Manager

Kinderhook, New York

Farm to Table Culinary Program Manager

The Sylvia Center at Katchkie Farm

The Sylvia Center(TSC) is a non­profit organization based in New York City and Kinderhook, NY. Our mission is to inspire children to eat well through hands­-on learning experiences on the farm and in the kitchen. Through our programs, children learn what fresh food is, how delicious it tastes, and how to prepare it for themselves and their families. In our Children’s Garden, and outdoor kitchen on Katchkie Farm, and in local schools and community centers, we teach skills that inspire children to establish independent healthy eating habits – so that they may lead healthy and productive lives.

Job Title and Summary

The Sylvia Center at Katchkie Farm is seeking a full­time Farm to Table Culinary Program Manager. This person is passionate about cooking straight out of the garden and is an unwaveringly and enthusiastic teacher of all ages. Working with the Education Director, the Culinary Manager develops, manages, and conducts the culinary component of our farm to table educational programs which teach basic culinary skills, food seasonality, and the joy of cooking and eating fresh fruits and vegetables.

Primary duties include managing and teaching culinary programs on the farm and in Columbia County schools and community centers. In partnership with the Education Director, the Culinary Manager creates meaningful learning experiences for all
participants and serves as a spokesperson for the culinary programs in Columbia County. The Culinary Manager will be supported  by the Culinary Assistant and work closely with the Education Director to ensure the best learning experiences for students.

Job Schedule

This position requires an extremely flexible schedule, as the workweek will vary over the course of each season including some early mornings, evenings, and occasional weekends for special events.

Essential Functions and Responsibilities

  • Envisions, manages, plans, and leads educational culinary programs that support our five key learning competencies for students: Willingness to try new things, ability to identify components of a healthy meal, knowledge of where food comes from
    and how it grows, understanding of seasonality, and increase of self efficacy in food preparation
  • Teaches groups of 10­60 participants (divided into smaller groups) in an outdoor setting and in after school programs, how to create seasonally inspired vegetarian meals from scratch using farm produce · Manages and leads offsite culinary programs
  • Reviews program plans and recipes with staff prior to programs with support from the part­time Culinary Assistant · Directs the part­time Culinary Assistant to complete tasks that will support the program
  • Serves as community liaison for all culinary­related activities and represents the Center as appropriate
  • Performs outreach and support development of relationships with schools, community centers, and youth programs
  • Manages grants related to culinary program including implementation, maintaining budgets, and reporting
  • Assists with farm and garden work as needed and maintains high level of cleanliness and organization in the prep and field house kitchens
  • Assists Education Director with administration, operations, site management, special events, and other duties as assigned

Required Qualifications

  • Culinary Degree or equivalent professional experience and a minimum of 2 years experience teaching children culinary skills
  • Management experience preferably in a teaching environment
  • Experience managing grant funded projects
  • Experience working in low­income communities
  • Enthusiastic, energetic, and able to work quickly and efficiently in a fast paced environment
  • Detail­oriented, responsible, and focused
  • Able to work independently on projects, anticipate what needs to be done, and take action
  • Exceptional and cooperative work ethic, and the ability to rise to the occasion with a positive attitude when unexpected tasks need to be completed
  • Able to lift up to 50 lbs., and perform physical, outdoor jobs in inclement weather
  • Flexible schedule and ability to accommodate irregular work weeks and occasional weekends
  • Current CPR, First­Aid Certification, Valid Driver’s License, and a reliable vehicle

Compensation: Salaried position with benefits and healthy portions of farm produce and eggs.

To Apply: Please email your resume, cover letter, and three references, at least two professional, (include name, relationship, phone number, and email address) to Julie Cerny, Education Director and Garden Manager, julie.cerny@sylviacenter.org. Please visit our website for additional information.

http://sylviacenter.org/category/employment/

La Veta Farm hiring Two Interns

La Veta, Colorado

La Veta Farm to Table Looking for Two More Interns for our 2015 Team! 

Love to cook and want to learn how to farm?  Have farm experience but want to pair it with culinary skills by preparing great creative organic food that you have raised and grown?  This unique program puts it all together so that you have the skills and experience to work in the new Farm to Table movement.  La Veta Farm to Table is dedicated to the local Good Food crusade in the beautiful, mountain town of La Veta in rural South Central Colorado.

Tierra Sagrada Farm is our new biodynamic farm that uses “deep organic”, no-till, permaculture methods to grow vibrant, super nutritious produce, free-range chicken, eggs and pastured pork.

Our farm to table bakery and café 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, formerly run by our non-profit Wahatoya Community Initiatives, encompasses the whole food life cycle 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 the farmer’s market and the café, seed saving and food preservation.

Culinary skills are honed at our bakery café as we prepare creative dishes using our fresh biodynamic food, following the season.  Baking artisan bread with local flour, whipping up breakfast skillets with our farm eggs, creating salads with all the colors of the rainbow drizzled with home-made fruit shrubs, grilling heirloom local lamb on the spit seasoned with garlic, mint, thyme and oregano that we have grown, Farm to Table wedding feasts, foraging in our mountains for porcini and chanterelle mushrooms, catching wild trout, smoking it then paring it with freshly dug horseradish, our interns embark on an exciting culinary adventure.

We call our project “love in action” as we work together to restore the earth through biodynamic agricultural practices, 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 2015 season.

We are looking for 8 motivated, community-oriented self-starters who would like to make sustainable farming or some aspect of local food their livelihood. Strong candidates have sustainable agriculture experience or schooling and/or professional culinary arts experience. All interns work together on the farm and at our cafe, but can concentrate on the farm or the table side of our program depending on your life goals.

The internship starts in April and ends late October.  Full room and board is provided.   Interns share a spacious four bedroom house on the farm and cook organic meals together or eat at our café.  Monthly stipend and an end of season completion bonus of $1000 are also provided.

For more info or to apply, please go to www.LaVetaFarmtoTable.com and click on “Our Farm”.  We will take applications until all positions are filled.

The Sylvia Center hiring Farm to Table Culinary Program Assistant

Kinderhook, New York

Farm to Table Culinary Program Assistant
The Sylvia Center at Katchkie Farm

The Sylvia Center (TSC) is a non-profit organization whose mission is to inspire children to eat well through hands-on learning experiences on the farm and in the kitchen. Through our programs, children learn what fresh food is, how delicious it tastes, and how to prepare it for themselves and their families.  In our Children’s Garden, outdoor kitchen on Katchkie Farm, and in local schools and community centers, we teach skills that inspire children to establish independent healthy eating habits – so that they may lead healthy and productive lives.

Job Title and Summary

The Sylvia Center at Katchkie Farm is seeking a part-time, seasonal Culinary Program Assistant for the 2015 growing season (April – November).  The Assistant will work with the Culinary Instructor to prepare for and conduct the culinary component of our farm to table educational programs which teach basic culinary skills, food seasonality, and the joy of cooking and eating fresh fruits and vegetables grown right on the farm. Primary duties will include the daily prepping of foods in advance of programs and helping to teach children basic culinary skills. The Culinary Program Assistant will work closely with the Culinary Instructor and will report to the Education Director.

Job Schedule

The Assistant position runs from April 1, 2015 through approximately November 20, 2015. This position requires an extremely flexible schedule, as the work week will vary over the course of the growing and programming seasons, ranging from 4-5 days per week at approximately 6.5-8 hours per day. A work schedule will be provided at least one week in advance.

Essential Functions and Responsibilities

  • Prepare foods for and help conduct and teach educational culinary programs that create vegetarian meals from scratch using seasonal farm produce to participants of all ages.
  • Assist with meal creation for groups of 30-55 participants. This includes cutting vegetables, cooking on a propane cook top or grill, operating a wood-fired oven (training provided), and other culinary tasks.
  • Assist the Culinary Instructor with organizing and setting up all necessary equipment and supplies to execute these programs in a rustic, outdoor kitchen. Assist with the breaking down, packing up, and of cleaning dishes and equipment following each program.
  • Communicate with the Culinary Instructor to review culinary lesson plans prior to the programs.
  • Regular weekly cleaning of our prep kitchen and outdoor field kitchen.
  • Assist with other programs, special events, and farm related tasks as necessary.

Required Qualifications

  • Passionate about food, cooking, and working on a farm.
  • Experience with basic culinary technique (knife skills, baking, roasting, etc.), ideally in a work setting.
  • Interest in cooking seasonal, simple and delicious food with freshly harvested organic vegetables. Experience a plus.
  • Interest in teaching children and adults about the importance of cooking and eating well and a willingness to support all aspects of our farm to table programs. Experience a plus.
  • Enthusiastic, able to work quickly in a fast paced environment, detail-oriented, responsible, focused, and excited to work with children.
  • Able to work independently on projects, anticipate what needs to be done, and take action without being asked.
  • Able to take initiative, follow instructions, and learn quickly with a positive attitude and sense of humor.
  • Must have an exceptional and cooperative work ethic, excellent communication skills, and the ability to rise to the occasion with a positive attitude when unexpected tasks need to be completed.
  • Able to lift up to 50 lbs, and perform physical, outdoor jobs in inclement weather.
  • Flexible schedule and ability to accommodate an irregular work week.
  • Current CPR and First-Aid Certification.
  • Valid Driver’s License and a reliable vehicle that can be used for weekly supply runs (reimbursement for your mileage will be provided).
  • Adventurous eater with gardening skills is a big plus.

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