Founded in 2006 and located in Three Oaks, Michigan, Granor Farm is a certified organic farm that cultivates a wide range of vegetables, berries, herbs, flowers and grains on over four hundred acres. Our Farm Store features all that we grow along with house made and regional foodstuffs. What we grow often become the ingredients for what we make. For example, our wood oven baked breads often use flour milled from our wheat and other grains. Our farming is complimented by an expanding educational programing, spirits distilled from our grains and in the future wines aromatized with our herbs, botanicals, and berries. Weekly farm dinners in our greenhouse showcase our crops and those of our farming community.

We are located in the heart of Southwest Michigan's Harbor Country, close to Lake Michigan beaches and vibrant small towns, just 90 miles from Chicago. This region is home to a wide variety of outdoor recreation opportunities available year-round and boasts a lively food scene, world-class wineries, craft breweries and distilleries.

We are seeking an experienced baker to lead our baking program. Broadly, the position includes involvement in all aspects of production from participating in grain harvest, small batch milling, bread and pastry preparation, using and maintaining our wood oven, maintaining our sourdough starter, and packaging bread and pastry both for our on farm market and meals. Ideally this candidate will have experience (and excitement) around natural fermentation, using heritage, regional grains, and an interest in leading a season-long preservation program. In addition to bread and pastry production, menu planning, preparation, and execution, bakers can be a part of ingredient cultivation, spirit production, preserving, product sourcing, financial training, and lean practices education.

This is a unique opportunity to develop and grow a baking program in one of the most beautiful places (and kitchens) on earth. We are not a restaurant; we are a farm that cooks. We are also growing rapidly and looking for curious individuals who want to grow with us. If you are seeking a role in food that is physically connected to the land where its grown and want to continue to advance as leader, Granor Farm could be the place for you.
 

Customary Workdays: Wednesday through Sunday

Customary Work Hours: 7-3pm (subject to change)

Compensation: Starting wage of $40,000

Health Insurance: 100% Employer paid, after 90 days

Dental: 100% Employer paid, after 90 days

Vision: 100% Employer paid, after 90 days

401k Plan: Available after 12 months
 

Duties and Responsibilities

Food Preparation — each week the lead baker will mix, shape, and bake bread for the on-farm Farm Stand as well as for the Greenhouse meals. In addition, this role includes feeding and maintaining starter, milling specialty grains, and firing the wood oven in advance of the bakes. In addition to bread and pastry, the lead baker will also help execute preservation (canning, freezing, and fermenting) projects to preserve overage from the farm.

Meal Service — the lead baker will occasionally help with meal service depending on availability and need.

Cleaning — our open kitchen requires regular, daily cleaning associated with most kitchens as well as less frequent larger projects.

Menu Planning — each week we, as a team, will look at the ingredients coming from the farm and organize our rotating menus and portioning needs. Specialty bakes and pastry will be coordinated with the meal team during menu planning.

Position Requirements

Education and/or Experience — Applicant must have 2 years of baking experience with special emphasis on naturally leavened and wood fired ovens. Culinary school is preferred but not required.

Qualifications — To succeed in this position, an individual must be able to perform each essential duty satisfactorily. The requirements noted below are representative of the knowledge, skill and ability required.

• Maintain Michigan sanitation certificate (training provided)
• Maintain Michigan alcohol sellers certificate (training provided)
• Reside within 50 miles of the farm and have access to reliable transportation 

Language Skills

Ability read, write and speak English proficiently with some knowledge of Spanish preferred, but not required.

Applicant must be comfortable engaging with guests in an open kitchen environment.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function of the position.  

• Occasionally lift and move up to 50 pounds.
• At times, more than 40 hours per week may be required to perform the essential duties of the position.
• Ability to “be on your feet” for 8 consecutive hours.
• Ability to periodically support field staff with planting, harvesting and cleaning crops.