Company description
We are primarily a Livestock Farm. We graze Devon cattle, Chickens, Turkeys, and heritage breed Pigs in the eastern Adirondacks, by Lake Champlain.
We do our own added-value processing, and direct market the meats & eggs that we raise to a local customer base.
Meat cutting and the making of our awesome array of products takes place in our on-farm Butcher Shop. We produce a full gamut of fresh cuts and grinds, fresh sausages, smoked meats, pates, broths, cooking fats, and dry cured meats. You will be proud of the food we produce, and you will take home lots of it!
2021 will be our 9th year in production. Projects this year may include: plantings of Black Locust for forage and fence post production; seeding a couple new, small fields we cleared; shoring up the old Barn; building permanent fence around some more pig forest paddocks; improving sorting corral, etc. Court is starting small with a new Tree Nursery project on the farm this year.
Farm owners are Asa Thomas-Train (age 38) and Courtney Grimes-Sutton (age 37), and we both work full-time on the farm. Asa's pro background is in Farming, Geography, Trail-building, and Stone Masonry. Court's pro background is in Farming, Metal Work, and Butchery. Asa grew up here. Court is from central MA.
Court runs the Butcher Shop and Asa manages infrastructure projects and, historically, the livestock out in the fields.
Job description
We're hiring in our on-farm Butcher Shop here at Mace Chasm Farm. We would consider part or full time schedule, depending on your preference.
In this shop we process animals that were raised right here on the farm!
We typically prepare 4-5 hogs, a couple lambs, and a steer each week for Summer markets. In the Winter season, we dial weekly production down a little, and schedule in some time off. We make a variety of fresh sausages (really good ones, packed w/ fresh herbs from the garden), smoked meats, dry-cured meats, sandwich meats, pates, fresh cuts, ground meats, broths, cooking fats, and so on. Every other Tuesday during Summer months we (a team of 5) spend the day processing and parting out the chickens we raise - a total of 11 harvest days (plus Turkey harvest in November).
There are 3 of us in the shop each day, from Tuesday through Friday. Then one person on a Saturday wrap-up shift, and our beloved charcutier is on Mondays making paté. Tuesdays and Wednesdays are breaking days, and by Thursday we're transitioning over to finish work; packing, grinding, seasoning and stuffing sausage, etc. We wrap most of it up by the end of the day on Friday, as we head into the mountains for market on Saturday and Sunday. We sell most of what we produce within the week. There is a small Farm Store connected to our processing space, which we keep nicely stocked. It's a self-serve store, but we avail ourselves to helping folks find what they're looking for, as needed.
We're always happy to find people who have experience. That said, we're also willing to train.
We work hard, choreographing this production like a culinary dance troupe or a well-oiled machine. But we're not after any trophies for how fast we break, etc. Our priorities are safety, quality, comfort, and getting the work done. The toxic masculinity within this industry, or around meat/culinary stuff is funny to us, but also steadfastly avoided.
There is a great team here, and we find a rhythm in tackling our to-do list. We typically work a 9 hour day, which includes a 45 minute lunch break. We provide a tasty team lunch and, when Covid isn't barring all the fun, we enjoy said team lunch together at the picnic tables.
Happy to answer your questions about this job! Just email us.
Compensation
this position is: hourly, varies DOE, $13.00 - $15.00
Application instructions
This job expired on March 20, 2021
Deadline
no deadline