Oregon – Skyline Farm hiring Farm Crew Member

Portland, Oregon

Meriwether’s Skyline Farm seeks Farm Crew Member

Farm Description: Skyline Farm has 1.5+ acres in production growing a wide variety of vegetables exclusively for Meriwether’s Restaurant using organic practices. The farm is located NW of Portland, OR, on NW Skyline Blvd near the intersection of Cornelius Pass Rd. We are a farm crew of four during the heat of the season and strive to be energetic, entertaining, and hard working folks.

Dates: May-September 2018

Schedule: Part time position with Monday-Thursday as the required work days. The work day starts between 7-8am and ends between 5-6pm depending on the time of year. June-September we generally work 10 hour days.

Duties/Activities:

  • Harvesting a wide variety of vegetables, herbs, and flowers
  • Fieldwork including transplanting, weeding, trapping, etc.
  • Animal care (llamas and goats) including mucking stalls
  • Other duties as assigned

Desired Skills/Experience:

  • Previous production vegetable farm experience strongly preferred
  • Demonstrated efficiency, responsibility, and reliability
  • Ability to work in all weather conditions
  • Ability to receive constructive criticism with a positive attitude
  • Reliable transportation
  • Ability to stand, kneel, and squat repetitively throughout the day and lift 50 lbs
  • Work well alone and with others
  • Must be available for in-person inverview

Compensation: $11.25/hr

To Apply: Email brief cover letter, two professional references, and resume to Leana Phillips, Farm Manager    leana.phillips@live.com

Open until filled

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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 kate@spaceonryderfarm.org 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.

GROUNDSKEEPING RESPONSIBILITIES:

  • 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

 

FARMSTEAD GARDEN RESPONSIBILITIES

  • 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

REQUIREMENTS

  • 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

Compensation

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

Email: info@smithforkranch.com

 

Vermont – Phio Ridge Farm hiring Director of Farm and Food

Charlotte, Vermont

Job Opening: Director of Farm and Food
Job Title: Director of Farm and Food
Type: full-time, exempt, salaried
Location: Philo Ridge Farm, Charlotte, Vermont

Our Culture

Philo Ridge Farm is an organic 400-acre farm located in Vermont’s Champlain Valley. For many years our land was owned and managed by a local dairy family. We’re now working to diversify the farm by growing produce and raising meat with practices that increase the health of our soil, produce a variety of nutrient rich crops, reduce the use of fossil fuels, and support our local and vibrant agricultural community. We are carefully measuring and monitoring these practices so that we can share our story and our success with other farmers and community members who are interested in understanding and supporting regenerative agriculture models.

Our current farm activities include: mixed vegetable production, flowers, orchards, sheep, chickens, cattle, pigs and hay. We believe in treating our employees, animals, and land with the respect and care. All of our employees embody the spirit of sharing, growing together and supporting ongoing education. We are in our third year of production and are soon expanding our operation to include a specialty market of products grown and processed at our farm. Our facility will also include areas for commercial food processing and butchering of our farm-raised animals. This facility is an important part of our business model as it will help us take our raw farm products and create value added goods that we can sell to customers throughout the entire year.

Position Overview

Philo Ridge Farm is looking for a Farm and Food Director to be a creative, hands on, entrepreneurial driver of our diverse and innovative farm. The Food and Farm Director will lead the farm’s operations and business planning, and be in charge of developing a truly sustainable farm and food model – one that is environmentally, cultural, and economically successful. The Farm and Food Director will provide inspirational leadership and oversight of our farm and food service teams while acting as a key ambassador of our core values and sharing the Philo Ridge Farm story. Multitasking will be critical in this position, a typical day might include checking the previous day’s till, sending out invoices to vendors, reviewing the daily market menu with the Chef, leading a farm tour, checking in with the Farm Manager and the Market Garden Manager to make sure that food production is on track, and interviewing a new dishwasher.

We are looking for a Director who is enthusiastic about building a culture of excellent farm to table food. We seek a leader who is excited to develop a production strategy for our whole farm by creating delicious ways to cook, preserve, can, butcher, and serve all of the farm’s produce and meat. Our ideal candidate is passionate about using holistic land management practices to create sustainable food systems and healthy communities, and has demonstrated success managing hospitality teams and operations.

Bio-Logical Capital is a Colorado-based land management company that currently oversees the planning and management of Philo Ridge Farm including but not limited to human resources, financial management, and land planning. Their approach to agriculture relies heavily on integrated rotational management of animals and crops using principals from agroecology and other practices. Their farm management goals are long-term diversity, health, and productivity. This approach results in a transformative impact on how people grow food and understand their relationship with the land. Bio-Logical Capital will work alongside the Food and Farm Director to continue to set up Philo Ridge farm as a successful agriculture business and model.

Primary Responsibilities

 Team Leadership and Staff Management

  • Promote a team-oriented work culture, rooted in effective communication and collaboration
  • Recruit staff members, create employee development plans, and conduct annual reviews
  • Lead the alignment of farm operations and food service operations – with an overall strategic plan and vision for tight integration between the two – and ensure that team and project priorities are working toward established budget and schedule
    • Coordinate annual and long-range strategic planning for each business unit, and coach business unit managers to think and execute entrepreneurially
    • Lead weekly meeting of business unit managers to encourage communication and collaboration, monitor progress toward goals, and help identify problems and develop solutions
    • Oversee preparation of quarterly reports on business unit operations, progress toward goals, and budget variances
    • Balance office time with daily visits to farm and field work sites and hospitality programs to monitor progress and connect with and inspire staff

Farm and Food Operations

  • Oversee the entrepreneurial process and drive the growth and diversification of the farm, livestock, and land operations, and lead the strategic planning and implementation of new business opportunities
  • Drive communication and coordination with farm operations, such as:
    • Work closely with the Farm Manager for livestock planning, including meat inventory and purchasing
    • Work closely with the Market Garden Manager to determine produce planting schedule, inventory and purchasing
  • Set food service team goals, and follow up with managers on results, and course corrections when needed
  • Work closely with the Chef and Owners to produce an exciting, delicious, and community engaged food service program that is consistent in its high product quality and is curated with a focus on attention to every detail, celebrates food culture and history, and has a beautiful aesthetic quality
  • Work closely with the Chef and Managers to create value-added products made from Philo Ridge Farm grown produce and meat
  • Oversee all aspects of guest experience at the farm, ensures that all guests have a consistently high-quality experience and always receive great service, and develops an internal culture of turning guests into regular visitors and friends of the farm
  • Oversee facilities and equipment; work with the staff to ensure good working order, exceptional cleanliness, and safety for crewmembers and guests
  • Ensure compliance with operational standards and all applicable laws, regulations, and local ordinances

Administration, Reporting, and Communication

  • Maintain regular communication with land owners regarding operations and performance; prepare periodic written reports detailing performance and plans
  • Lead development of marketing and communication plans
  • Ensure maintenance of employee records, including evaluations, disciplinary actions, hours worked, etc.
  • Review schedules, approve and submit payroll, and monitor labor to optimize service and profitability
  • Coordinate with accounting to ensure that administrative processes are followed timely and accurately
  • Oversee financial management of Philo Ridge Farm entities
    • Provide senior leadership for annual budgeting process in a rapidly evolving and entrepreneurial environment
    • Interface with off-site accounting team, review financial statements, and prepare forecasts
    • Prepare reports, including financial summaries for Bio-Logical Capital
    • Review and approve expenses, and ensure accurate coding for accounting and financial reporting
  • Create a positive, inspired workplace culture by actively demonstrating, teaching, and monitoring exceptional professionalism, guest service, and overall hospitality
  • Celebrate and share the Philo Ridge Farm story; speak with passion and knowledge about our food and products, and train team members to do the same
  • Act as a public figure in the community for the farm and as a confident and engaging public speaker
  • Other responsibilities as necessary to support Philo Ridge Farm’s enterprise and operational goals

Candidate/ Position Qualifications

  • Bachelor’s degree from an accredited four-year college; degree in hotel/restaurant management or culinary arts is preferred
  • Minimum 5 years of experience managing a growing hospitality or restaurant business
  • Knowledge of, and experience working in, sustainable agriculture
  • Ability to effectively lead in a fast-paced environment, adapt to changing priorities, and remain focused and calm under pressure
  • Proficient computer skills, including Microsoft Office products and QuickBooks
  • Excellent verbal and written communication skills, and ability to demonstrate strong skills in managing interpersonal relationships
  • Extensive experience with financial management, cost controls, cash handling, and POS administration
  • Willingness to work nights and weekends, when needed
  • Working knowledge of Vermont liquor laws, Vermont labor laws, and OSHA health and safety standards
  • Physical and environmental requirements: continuous standing and occasional carrying of heavy loads; occasional environmental exposure to cold, hot, and wet environments
  • Reliable transportation to drive to and from different locations in and around the farm
  • Valid drivers license and clean driving record
  • Minimum of three professional references

Compensation

Compensation will be commensurate with experience.

Application Process

Candidates should send a cover letter illustrating experience, resume, available start date, contact information, and reference contact information to jobs@biologicalcapital.com. Qualified candidates will be contacted directly. No phone calls please.

For more company information, visit www.philoridgefarm.com and www.biologicalcapital.com

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 www.spaceonryderfarm.org 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 allyson@spaceonryderfarm.org

SPACE on Ryder Farm is an Equal Employment Opportunity Employer 

Connecticut – Jones Family Farm hiring Apprentices

Shelton, Connecticut

Jones Family Farms is a respected destination farm located in Shelton, Connecticut, just 80 miles east of Manhattan and 15 miles west of New Haven, CT. The Jones family has been farming in Shelton since the late 1850s. Currently, about 100,000 guests visit the farm each year, and there are 12 professional farm managers on staff. Presently the farm maintains 400 acres of land, including 15 acres in strawberries, 15 acres in blueberries, 25 acres in pumpkins, squash, and gourds, and 200 acres in Christmas trees, all harvested by pick-your-own guests. The farm also manages 50 acres of hay land, 50 acres of woodlots, and over 5 acres of grapes which are in production for the farm’s winery.  Now in its ninth year, the Harvest Kitchen cooking studio hosts hands-on classes featuring seasonal, farm fresh produce and other local foods. The Kitchen also maintains an educational vegetable garden that provides produce for our classes.

The primary learning objective of our apprenticeship is to offer hands-on experiences in modern sustainable agriculture, direct marketing, and following food from field to plate in our farm kitchen.  Apprentices participate on a team that includes farm managers and a variety of seasonal staff. Our goal is to provide hands-on harvest, farm guest interactions, and farm kitchen experience useful to an aspiring market farmer, community dietitian, chef embracing farm cuisine, and/or farm and food educator.

Harvest Your Own, strawberry, blueberry, pumpkin and Christmas tree seasons: major responsibilities include harvest-your-own supervision, direct marketing operations (farm educator, sales), and farm maintenance tasks necessary for inviting guests onto our farm (cleaning, painting etc). Apprentices will gain an understanding of our diversified farming operations through hands-on field experiences (planting, weeding, harvesting).

In the Kitchen: gain an understanding of production kitchen management and record keeping as key members of our diversified farm kitchen team. Projects include preserving and cooking with our seasonal fruits and vegetables as well as baking goods for our Winery and Harvest-Your-Own guests; while also learning about commercial food sanitation practices. Apprentices also have the opportunity to share their experiences and learn alongside our guests while assisting with our cooking classes.

Desired Traits and Skills:

  • We are looking for individuals with a sincere and strong interest in food and where it comes from. A college degree is preferred.
  • Preference will be given to applicants with experience working in the field of agriculture, outdoor education, food preparation, nutrition or dietetics; however, applicants who have some background in food systems or experiential education are also encouraged to apply.
  • Applicants should be self-motivated, reliable, responsible, flexible, and communicative – both verbal and written.
  • Apprentices must be in good physical health, able to lift 50 pounds, be willing to do a variety of different tasks, and able to work in all weather conditions including cold, rain and extreme heat.
  • Being a team player and having a positive attitude and sense of humor is critical. We are looking for someone who works well independently as well as with teams, and able to learn quickly while supporting Jones farming methods. We are committed to teaching and learning through doing and we want our apprentices to be equally on board.

Farm Environmental Facts:

  • Physical work is strenuous and of long duration.
  • May spend long periods of time standing, walking, bending or crouching.
  • Prolonged outdoor exposure – possibly in hot, freezing or inclement weather.
  • Awareness that visiting guests and their farm expectations shape our work environment and require a constant attention to politeness and cleanliness.
  • Living on the farm is essential and the work hours vary based on the conditions of Mother Nature and the harvest realities.

Educational Opportunities:

  • On-farm education will happen through structured lessons as well as through project-oriented instruction.
  • Our on-farm education will be complemented by the apprentice’s participation in the Western Connecticut Collaborative Regional Alliance for Farmer Training (CRAFT) program, which requires traveling to other farms in the region.
  • Field trips to other farms and educational events will be encouraged, based on apprentices’ interest area.
  • Apprentices will have access to the farm library with opportunities for discussion with farm managers, and will be encouraged to research and learn on their own.

Dates: Could start as early as April, although a flexible start date can be accommodated for the right candidate (no later than May 15, 2017). Full-time commitment to the farm will be expected through December 21st, with 2 extended weekends off between our busy HYO seasons (typically in early September & early November). This apprenticeship opportunity has the potential to continue to a second, more focused year of farm experiences or possibly year-round farm employment.

Compensation: The work schedule varies depending on the season, with apprentices working 40 to 50 hours per week, including many weekend and holiday hours. Compensation includes a room in an on-farm house with modern amenities, a biweekly stipend, and produce when available. Jones Family Farms provides health insurance through Worker’s Compensation for on farm incidents, but personal health insurance must be provided by the applicant. Apprentices must provide their own transportation.

To Apply: Please submit a letter of intent addressing why you want to work on a farm, what you hope to learn through a harvest to table apprenticeship, and how your past experiences have prepared you for working with our farm and kitchen. Please also include a resume that summarizes your relevant experiences, 3 professional references, and an unofficial college transcript. An on-farm visit is required as part of the interview process. Applications will be accepted on a rolling basis; however interviews will begin in February.

Jones Family Farms
Attn: Emily Freund
606 Walnut Tree Hill Rd
Shelton, CT 06484

Questions and applications can also be sent to: apprenticeship@ jonesfamilyfarms.com

http://www.jonesfamilyfarms. com/farm/about-farm/harvest- table-apprenticeship

Harvest Grill at James Ranch hiring Two Full-Time Cooks

Durango, Colorado

Harvest Grill at James Ranch
www.jamesranch.net

We are looking to hire two full-time cooks that are passionate about the slow food movement, that have grilling experience and that want to grow with our restaurant.  We are seasonal, opening Mid May and closing Mid October and do a lot of volume during that time frame.

Our restaurant only uses organic ingredients and 75% are produced from our farm and ranch.  A family business for over 50 years, we raise grass-fed only beef, grass-fed only dairy cows, pastured pigs as well as chickens.  Our grasses have been untouched from chemicals and we use rotational grazing practices to keep our grasses healthy.  The farm is also using holistic, sustainable practices to produce nutrient dense, delicious vegetables and fruits.

Ingredients that are not produced by James Ranch are sourced from local organic farmers that have similar practices to our own.  Our baked goods are baked by a local artisan bakery that uses all NonGMO ingredients and a lot of organic flours.

We have a limited menu and have operated out of a food wagon for the past 6 years right on the ranch itself.  We will be expanding into a bricks and mortar kitchen this Fall.

We are located in Durango, CO about 10 miles north of the town itself.  Affordable housing is available on site for the right person.

Please email harvestgrill@jamesranch.net with your resume.  You will be contacted once your resume has been reviewed.