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

New York – Deer’s Head Inn hiring General Manager

Elizabethtown, New York


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.


  • 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 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!

Hotel and B&B hiring Manager/Cook

Nahcotta, Washington

We have a 9 room Hotel /B&B with a restaurant and liqueur license that is a turn key operation.We are located on Willapa bay Nahcotta Wa. Currently we are doing annual maintenance on grounds and building. We are in need of someone that knows gardening and can cook or run their own restaurant. Also be able to run the inn. Sweat equity is required.Living space is provided. The ability to eat is provided and a small stipend. As the inn and restaurant enter into the season After bills are paid profit can be split. We are environmentalists and in total support of farm to table and anyone inquiring weather chef or inn keeper must have this out look. This is an excellent opportunity for the right person or persons. must be physically able to lift 50 lbs . Be computer literate.All interested parties must be able to at least be trained to cook breakfast and do the housekeeping. If you are an established chef wanting to venture into your own restaurant we will consider other ideas.
If interested contact Keith at  Leave a phone number and a brief resume.
I will get back to you within 24 hours.

The Restaurant Opportunities Center of Michigan hiring COLORS Co-Op Academy Coordinator

COLORS Co-Op Academy Coordinator
Location: Detroit, Michigan
Type of Job: Full-Time, Permanent

The Restaurant Opportunities Center of Michigan (ROC-Michigan) seeks a dynamic and entrepreneurial individual with deep ties to the food justice and worker cooperative movements who can play a leadership role in founding a COLORS Co-Op Academy for emerging, worker-owned good food businesses in Detroit. The COLORS Co-Op Academy is an intensive learning experience designed to cultivate new worker-owned good food businesses rooted in principles of democracy, sustainability, and justice. The COLORS Co-Op Academy will serve as a model to inform the launch of similar COLORS cooperative incubators around the country. We envision a community-based economy in which all people are contributing with dignity, respect, and ownership. We work towards this vision by developing worker cooperatives grounded in the leadership, resources, and needs of communities most affected by social and economic injustice. By linking our actions with movements for worker, food, and racial justice, we collectively re-imagine and transform our workplaces, communities, and local economies.

Organizational Background:
Founded in 2008 and based in Detroit, MI, the Restaurant Opportunities Center of Michigan (ROC-Michigan) is a non-profit, membership-based organization of over 1,000 restaurant workers. We are an affiliate of Restaurant Opportunities Centers United (ROC-United), a national restaurant workers’ organization founded in New York City by restaurant workers displaced by the 9/11 World Trade Center tragedy. We are dedicated to improving working conditions and increasing opportunities for advancement in restaurants nationwide for the collective benefit of workers, employers, and consumers. We take a three-pronged approach to achieving change in the restaurant industry that includes: (1) campaigning for workplace justice; (2) conducting community-based research and policy work, and (3) promoting the ‘high-road’ to profitability through innovative employer partnerships, workforce development programs, and our family of COLORS Restaurant social enterprises. In ten years, ROC has become the nation’s leading restaurant worker organization. More information can be found and Continue reading