Company description We're a pasture-based, Animal Welfare Approved farmstead goat dairy, making a variety of aged goat and cow milk cheeses, located about 25 minutes north of downtown Durham. We are milking 85 does this year. We raise goats for milk and meat, and do a lot of agrotourism on our farm, as well.  We sell our cheeses at a couple of area farmers' markets; through a local wholesale delivery route; through fedex/air cargo wholesale; and through a regional distributor.  Our farm has three groups with largely separate duties: creamery, "farm side" and, on a temporary basis in the spring, kid care. We look for people joining us to share a passion for the animals and the land, even when they will not be working directly with that part of the farm. We encourage you to check out our Facebook and Instagram to learn more about us (Prodigal Farm). We serve on national and local boards, and value community involvement.  Job description We are looking for a cheesemaker who:

• Ideally, has some commercial artisan cheesemaking experience, including an ability to follow and troubleshoot established recipes. We are open to someone else with a solid culinary/food processing background.
• Will follow, document, and continue to improve our HAACP program, and interface with regulatory personnel.
• Can use (or learn to use) a pH meter and other technical equipment.
• Can handle cheese math (basic algebra).
• Has a methodical disposition in everyday tasks.
• Has good problem-solving skills.  A creamery is a very custom environment and so many elements of equipment, process, seasonality and climate interact to vary the finished product.
• Has some flexibility with her or his schedule. Cheese is alive; while we can manipulate certain aspects to get things done in a specific time table, there are exceptions. We schedule a start time and say that the day is done when the tasks are done.
• Has a collaborative spirit and positive attitude.
• Demonstrates meticulous attention to details.
• Has good focus, communication skills, and information retention.
• Can hustle with us!
• Helps ensure that work flow is properly prioritized and timely completed, ingredient and equipment service needs are anticipated, and staff time is properly planned and utilized;
• Has a passion and dedication for cheese and continual improvement as part of a team!

With this position you can expect to:

• Work 40-50 hour work weeks in late spring/summer, much less in winter. 
• Work 5 days on, 2 days off. We make a strong effort to give employees two consecutive days off a week but there are sometimes events that we need all hands on deck for, such as our goat festival days, when we can expect upwards of 1000 people to attend.
• Start hourly (including overtime pay) and become salaried.
• Do lots of cleaning! We’re a small operation and everyone is involved in sanitation and washing dishes.
• Lift often!  Many of the tasks we perform require lifting and manipulating equipment and products that are in excess of 50 lbs. On top of that, we are often cleaning inside large tanks or working on ladders in our aging spaces. 
• Work in refrigerated environments part of the time, doing affinage.
• Start early in the morning. Several mornings each week, someone must start setting up the pasteurizer by 5:30 am; we rotate between team members for the task. This is crucial so that the bulk tank is empty and clean before morning milking starts at 7:00 am. The rest of the week, we start at 7 a.m.
• Receive continuing formal cheese education off the farm.

Prodigal Farm creamery employees are required to:

• Have a reliable automobile
• Have a working cell phone
• Not smoke
• Live within a 30 minute driving radius of the farm; much closer seems to work better (given the early hours). Housing is not included but we work to help employees find housing in the area, and we can provide interim housing with us until you find a place.

Compensation this position is : hourly, varies DOE, $12.00 - $16.00 Application instructions Deadlineno deadline