Company description

Located on Cumberland Island, the 19th-century retreat of Thomas and Lucy Carnegie’s daughter Margret Carnegie Ricktson was built in 1900 and converted to an inn by Margret’s daughter, Lucy Ricktson Ferguson, in the 1960s. The Ferguson family still oversees the Inn, preserving the historic family home and sharing the natural beauty of Cumberland Island. Greyfield has its own 1.5-acre garden with seasonal fruits, herbs, and vegetables that are incorporated in every menu.

Cumberland Island stretches eighteen miles north and south and ranges from three-fourths to two and a half miles wide. Expansive salt marshes and tidal estuaries are protected on the island’s west side, and, from the Atlantic Ocean to the east. Dense oak and pine forests, freshwater sloughs, and long sand dune ridges provide for plant and animal communities of great diversity. Over half of Cumberland is protected wilderness; many miles of trails provide excellent access. Wild horses, turkeys, island hogs, deer, and armadillo are among the few animals that roam the island.

Job description

The historic Greyfield Inn is seeking an extremely experienced single farmer or farming couple to manage the Greyfield Garden.

Greyfield Inn is a small, intimate inn located on Cumberland Island, GA – a beautiful, pristine, and undeveloped island accessible only by boat or small airplane. Our location provides a wonderful opportunity to live and work in a truly unique setting.

We share the garden with inn guests through several weekly tours and daily interactions. The goal of Greyfield Garden is to provide perfectly fresh, organic produce to the chef daily. Flowers and seasonal greenery are provided to the house daily as well. Healthy soil is a focus using no-till, composting, and cover cropping.

Responsibilities:

Guest hospitality-including keeping the garden and wash area neat, tidy, and welcoming to guests, answering guest questions on sustainable growing practices and our farm to table mission
Manage and maintain the 1.5 acre garden using sustainable and organic methods to produce a variety of seasonal vegetables, herbs, micros, and cut flowers
Work closely with chefs to plan for seasonal menus, new crops, projected harvests and availability
Work with management to plan for cut-flower production and greenery foraging
Knowledge of farm systems including starting seedlings, pest and disease control, irrigation, succession planting, and post harvest handling.
Use composting, cover cropping, and no-till methods to manage soil health and fertility
At least thrice weekly harvesting, washing, and delivering of crops.
Work within garden budget to source materials, seeds, etc
Some infrastructure maintenance-fence repair, hand tool upkeep, etc
Some record keeping using a spreadsheet

Required:

Ability to work independently, be self motivated, and communicate effectively.
At least 2 years of experience managing a vegetable and flower operation preferably in the Southeastern US
Ability to produce a wide assortment of seasonal vegetables, micros, herbs, and cut flowers and maintain seasonal availability
Ability to work in challenging conditions of coastal Southeast Georgia- seasonal mosquitoes, gnats, deer flies, hot and humid summers, sandy soil conditions
Ability to load and unload garden equipment and harvests in and out of a truck are required
Flexibility to jump into other roles when needed
Minimum 12 month commitment, but longer term encouraged.

Compensation Details:
Housing and meals provided
Paid vacation after one year
Medical and dental after 60 days

Compensation

this position is: salaried, $35,568* - $50,000

Application instructions

Deadline

no deadline