Kitchen Manager Thirty Acre Farm +1 more
- Date Posted March 23, 2020
- Location Bremen, ME
- Category Agriculture / Culinary
- Job type Full-Time
Thirty Acre Farm is a MOFGA certified organic mixed vegetable farm specializing in fermented foods. We have been farming and fermenting our delicious krauts and hot sauces since 2004 and are committed to making our products almost entirely from the vegetables grown on our farm. Currently we grow seven acres of annual crops on beautiful riverside fields in Midcoast Maine.
In 2019 we purchased a picturesque new home farm on Broad Cove in Bremen, Maine. Construction has begun on our new kitchen facility and we look forward to processing our first batches of Sauerkraut there in the Summer of 2020.
Our products are sold in natural food stores and large grocery chains in Maine and across Southern New England. We also attend the Portland Farmers' Market on Saturdays in May through November and have been members since 2006.
Thirty Acre Farm-MOFGA Certified Organic Vegetables and Fermented Foods
Thirty Acre Farm is seeking a hard working, cleanly, organized, self motivated, experienced kitchen manager for the 2020 fermenting season and beyond. The main responsibilities for this position will be production, packaging, and shipping of our fermented products. Manager will also be in charge of all aspects of daily kitchen operations including overseeing other kitchen employees. Currently our kitchen is located in Whitefield, Maine but a new facility is under construction on our home farm in Bremen. We look forward to fermenting our first batches of sauerkraut and kimchi there in July of 2020.
Responsibilities and Duties
-Management of sauerkraut and hot sauce production
-Manage packaging, shipping, and invoicing all orders of fermented foods
-Maintain stock of packaging materials
-Maintain Production, jarring, and shipping logs
-Occasional farm work during spring planting and fall harvest season
-Assist with direct marketing and sampling
-Hours: July-December 40-50 hours per week/January-June 30-40 hours per week
-Hard working, clean, organized, self motivated, and able to take direction
-Management experience in commercial kitchens and/or restaurants
-Serv Safe certification
-Ability to drive manual transmission automobile
-Valid drivers license
-Skills in carpentry, plumbing, electrical, mechanics a plus
-Formal culinary education a plus
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