Amber Waves Farm is entering its 12th season as a mixed vegetable, grain and flower farm in Amagansett, NY with an on-site commercial kitchen, cafe, bakery and market.

Our on-farm commercial kitchen inside our market functions as the hub for a cafe and bakery service for breakfast and lunch using almost exclusively what is grown on the farm. We have a hyper-local and ever changing menu based on what our farmers harvested the day before and this year we are looking to scale up our team to meet the demand of our rapidly growing customer base while preserving the ethos of a true farm-to-table and seasonal eatery. We focus heavily on a predominantly plant-based and minimal food waste kitchen, while working towards becoming truly sustainable and having the lowest impact on our environment. We are known in the community for the reintroduction of local wheat in Eastern Long Island agriculture system. We want to highlight this in our bakery and strive to develop products uniquely created using Amber Waves wheat and other grains.

Our on-farm commercial kitchen is a vibrant and exciting hub that prepares food for our bakery, cafe, on-farm events, and delicious take-away food from our market.  The head pastry chef will work directly with our executive chef, and head farmer in creating menu items that utilizes the crops grown on our farm or our neighboring farms, including our own locally grown and milled wheat. This is a unique position to learn about the growing, harvesting, and utilization of food. This position is ideal for someone who is passionate about promoting organic, sustainable, and seasonal food. This candidate is excited about utilizing our fresh produce and wheat in high quality pastries with room for creativity and exploration. The head pastry chef will lead the morning bake-off and work with the assistant pastry chef to execute dialy preparation and production of muffins, scones, cookies, loaf cakes, bars and other items. This position also allows for evenings off, but starts early in the morning.
 

Job Responsibilities:

• Work creatively and closely with head chef and head farmer, spending time out in the field learning about produce grown on our farm and how to seasonally incorporate it into our menu

• Menu and recipe development and scaling

• Responsible for ordering/ receiving

• Oversee daily baking operations and execute daily production numers to meet production goals

• Experience working with medim to large large scale production

• Some management of the kitchen staff including scheduling and ensuring all personel and saftey policies are followed

• Cleaning and maintaining an organized, fast-paced kitchen

• Development of bread, savoury pastry and pasta program in 2020

  
   

• Kitchen Experience (3-4 years minimum)(culinary education is not required)

• Experience working in a large production bakery

• Knowledge of kitchen equipment and machinery

• Efficient knifework

• Passionate about organic, farm-to-table, seasonal food and incorporating it into baked goods

• An understanding and respect for sustainability and food-waste reduction

• A desire to be constantly learning new things and adapt to shortages and surplus of seasonal crops being harvested

• Creativity and excitement in a menu that is created from local and seasonal foods

Compensation and Benefits:

• Competitive pay based on experience

• Housing potentially available 

• Full-time position (seasonal) guaranteed work from 4/1-12/1

• Free farm produce and discounted market products 

• Education that extends beyond the kitchen into the fields a unique chance to create with wheat grown right outside the kitchen in our fields