Job Description Pete's Greens is a very progressive organic farm located in Vermont.  The farm operates a year-round 350-500 member CSA and sells to over 120 wholesale accounts.  We are looking for a passionate individual to manage our commercial kitchen, preserving the annual harvest by means of freezing, canning, incorporation into lacto-fermented products, and developing value added products for our CSA members and retail.

The position requires an individual who is creative, focused and organized; is able to work efficiently; can work well both independently and in a team environment; and can instruct and supervise kitchen staff.  Knowledge of food, food preservation techniques, food safety is critical with proven ability to create and standardize large volume recipes a plus.  Much bulk processing is involved in harvest season as we freeze various crops from the field.

Duties:

• Produce value added products relevant to our Good Eats CSA, market and farm stand needs, using our farm produce, meat and local producers' products. Standardize recipes that are unique and creative to our farm. Quality, consistency & superior taste are essential.
• Manage and maintain kitchen inventory including procurement, receiving, tracking and controls for all finished and unfinished products in both the kitchen and on-site freezer.
• Manage food, labor and packaging costs so as to get the greatest value from our food and its production. This includes knowledge of and ability to use basic computer programs like Excel.
• Coordinate with the CSA Manager and Harvest/Washhouse Manager to procure farm food and produce, and plan and schedule it for our CSA, market and stand year round.
• Label all prepared food products consistently accurately and in accordance to all State and Federal laws.
• Keep all equipment, fixtures and the overall kitchen organized, clean (in accordance to State and Federal health codes) and ready for daily operations including adequate stocking of supplies and ingredients.

Required Skills/Traits: These skills are a base foundation for this position. We expect our Kitchen Manager to bring his or her skill set and experience to help this position grow and evolve.

• High energy, and ability to tackle a food project with great organization and efficiency
• Thorough knowledge and skill in cooking with a wide variety of vegetables and alternative ingredients, including a solid background in food preservation such as freezing, canning, lacto-fermentation and pickling
• Proven skill in a commercial kitchen environment that includes ability to work with and maintain commercial equipment
• Solid food safety understanding
• Great written and verbal communication skills Proficiency with excel and other basic software sufficient for recording recipes and kitchen processes

Applicants should embrace farm life.  We are a farm with a commercial kitchen.  This is not a typical chef/kitchen manager position.

Hours:
Full Time/Part Time  - longer hours in growing months/harvest season, fewer hours in the winter months.  Opportunity for right individual to create a full time position year round.   



Pay: The salary for this position will be dependent on experience



Benefits: Partial health insurance and produce. Compensation this position is How to apply Deadlineno deadline