Company description

At Farmstead Catering, we operate as a synergy between farm and kitchen by “insourcing” all the ingredients. Now entering our 11th year, our company consists of farmers, artisans, and chefs who transform ingredients grown at our own 200 acre farm. By volume, over 95% of our ingredients are grown/raised right outside our commercial kitchen. Farm to table food hasn't just become trendy, it has become obsolete. Our mission is to create authentic events centered around food that are grown from the ground up (literally) at our own farm using sustainable and organic methods. Our team works tirelessly to grow ingredients and create dishes that are seasonal, adventurous and beautiful. Our meat, dairy, vegetables, herbs, and flowers blend together to give attendees an experience that stays with all their senses long after the party has died down.

Our farm is powered by solar energy and other renewable energy. We focus on soil health and regenerative methods to develop our own terroir. We specialize in on-farm dinners, weddings, and special events in upstate New York. We take pride in our work and we take pleasure in sharing this bounty with our community.

The business owner is involved in the daily management of the business and derives their livelihood from working on the farm and catering. In other words, this ain’t no hobby.

Job description

Farmstead Catering is looking for a leading chef to cater events on and off the farm, to convert raw food into ingredients and to orchestrate a small team. We use only organic ingredients harvested fresh from our 200 acre farm to prepare one of a kind meals over hardwood coals or at the farm's on-site commercial kitchen. Ideal candidates will have extensive kitchen experience and knife skills; however, more importantly is the right match of personality and drive that is suited to the type of work. Our chefs need great instincts and creativity to adapt and evolve with the seasons and the dynamic staff that connect the farm to the table.

In addition to daily prepping and planning our events, chefs will also pack, transport, cook, and plate food at different events under varying conditions. The right candidate will facilitate the mobilization for each event professionally while having fun. Our chefs work alongside a half-dozen other team members to make sure our pack out and event execution is flawless - whether on the farm or on-site at a nearby Adirondacks venue. Our primary cooking method is an elevated mobile Asado grill replete with planchas, griddles, fire racks, and several asadors for whole animal cooking.

Our chef is the backbone of our team helping maintain a culture of excitement around our food and ensuring that all of the hard work in the fields and pastures to grow the ingredients is optimized in the home stretch! If you enjoy working with ingredients harvested or foraged right outside your kitchen, blowing people’s minds with food, and are humble enough to learn something everyday, this job is for you.

This spring, summer and fall we will cater about a dozen off-site events for about 100 guests, and about 16 on-farm dinners (menu: chef’s choice) for about 100 visitors. Off-season work will be extended to a candidate that demonstrates competency in value-added processing of farm fresh ingredients to take on Preservation: fermenting, dehydrating, pickling, smoking and curing in the “slow season”.

Compensation depends on experience between $22-25 per hour plus cash tips and FOOD! Housing and other perks may be provisioned for the right candidate. Salaried positions and retirement benefits are offered to employees after one year.

Compensation

this position is: hourly, $20/hr +

Application instructions

Deadline

December 15, 2024