Company description

Farmstead Catering operates on-site at Echo Farm, which is helpful since all the food comes from outside our doors: from Echo Farm.

The ingredients don’t “arrive”. They sprout, grow, graze and occasionally escape their enclosures. They come from the fields you can see. The animals graze within yelling distance.
It’s shockingly direct. Some might even call it “how food used to work.”

We cater for weddings and events for people who value the community local food creates. We primarily cook over open fire, crafting dishes that taste like this place—alive, local, and unconventional. And ultimately we run a business and livelihoods from our operation, so we don’t have time to make our food pretentious. Just simple, flavorful, beautiful, organic… and sure “rustic”. All that to say, if you don’t hold a culinary degree or don’t keep a tweezers on you at all times-that’s not a dealbreaker.

Job description

If you’ve reached the point in your career where opening another plastic-wrapped “fresh” product makes you question your life choices, Farmstead Catering at Echo Farm may be a better fit.

We work with ingredients that haven’t been bastardized by the industrial food system. We don’t support the dark underbelly of fake “farm fresh” food which is actually the homogenization of flavor and ironically undercuts the world most people want to live in. It's pretty radical… we know.

Who You Are
You’re a culinary artist who:

• Believes cooking is a form of art, not an assembly-line
• Has grown weary of the industrial food system and its parade of sanitized, flavor-neutral items
• Prefers ingredients that arrive with character, blemishes, and a story—rather than a barcode
• Understands that cooking over fire isn’t a gimmick; it’s a craft
• Has a respect for the live fire cooking tradition: patience, smoke, restraint, and the willingness to let the ingredient speak instead of shouting over it
• Loves the idea of crafting dishes that express the inherent character of Echo Farm—its landscape, its animals, its produce, its quirks
• Maintains a clean, tidy, well organized work space that can be mobilized
• Understands kitchen safety
• Enjoys working WITH other chefs collaboratively instead of insisting on strict hierarchies

The Work

• Start date: May 15, 2026
• Part-time hours, flexible, with weekend work during the peak season
• Hands-on with local, seasonal ingredients from Echo Farm
• Collaborate on menu development rooted in seasonality, locality, and client desires
• Cook with fire, play with ferments, take creative risks
• Help shape a food experience that makes guests say, “Wait… food can taste like this?”
• Potential for future growth or full time work down the line

What You’ll Love

• The thrill of working with ingredients that were alive within hours of you cutting them
• A kitchen without corporate rules or endless Sysco boxes
• A chance to help build something meaningful, delicious, and deeply rooted in place
• A community of staff, champions and community members surrounding the farm that see the world as bigger than themselves

Apply If…

• You’d like to cook food that hasn’t been stripped of all personality
• You’re ready to trade convenience for honesty
• You’d like to relocate or deepen your connection to the last great wilderness in the Northeast — the Adirondacks
• You’re ready for a real change.
• You desire a job where the farm isn’t a marketing gimmick—it’s literally right outside the kitchen door.

Let’s make food authentic again.

Compensation

this position is: hourly, varies DOE, $20.00 - $25.00

Application instructions

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Deadline

March 01, 2026