This is the ideal full time position for a highly creative and organized person who enjoys the challenge of a new venture in collaboration with a team. For the head baker position, we are looking for an individual who draws their inspiration from baking with freshly milled local grains, and has a working knowledge of fermentation. 

The individual in this role will help us to craft and build a fermented bread program for our market & kitchen which will include: rolls & sandwich bread, pizzas & flatbreads, as well as boules & baguettes. This will be a position that requires ongoing product development. 

This kitchen will be the heart of our farm. We are actively building a team that understands and embraces this vision.

QUALITIES
- Minimum of 2 years experience with fermented doughs
- Adaptable
- Highly motivated
- Can take charge but also works well collaborating with the farm staff 
- Ambitious attitude with skill in baking, fermenting, and experimenting; other kitchen skills are a plus such as food prep and cooking
-  Capable of tweaking traditional concepts into seasonal and healthy well thought out recipes
- Familiarity with fresh organic ingredients
- Enthusiastic about working on a farm 
- Enthusiastic about feeding community

IT'S A PLUS IF YOU HAVE
- Experience working with people with different abilities and or willing to teach in open classroom settings for certain workshops or lesson plans with Programming Director 
- Workforce development skills

BENEFITS & COMPENSATION
Pay will be discussed and determined based on experience. 
Health benefits available for full-time positions.