Company description

Dickson's Farmstand is a neighborhood butcher shop in Chelsea Market offering artisanal meats and house-made charcuterie. Our beef, pork, lamb, and poultry are sourced from small, family farms in upstate New York that are carefully handpicked for their humanely-raised, high-quality animals. We proudly share with you the stories of our farmers and their practices. Our charcuterie is made in-house by chefs Zhou & Maurer and team. Honoring tradition and the values of our shop, we make all of our products from the same whole animals from which we cut our steaks and chops. We strive to use every part of every animal - from nose-to-tail. All of our meat is raised without added hormones, prophylactic antibiotics, or animal by-products - and is always 100% feedlot/CAFO free

Job description

We are looking for an energetic, organized, CREATIVE, experienced fermenter/pickler to spearhead our new fermented foods concept in Chelsea Market - Dickson's Fine Brines! This position is perfect for someone looking to turn their passion for pickling into a career.

Responsibilities include:

Develop products, recipes & processes; work with regulators on labeling laws and HACCP plans; oversee production; train retail staff on new products; purchase ingredients; develop pricing strategy.

Ideal candidates will have extensive fermentation experience (small volumes are OK), a passion for experimentation, very organized and have at least 4 years in the food industry. High volume, restaurant kitchen experience or cooking school a plus.

Dickson's is a young, high-energy company looking for dedicated team members who are passionate about our philosophy and growing with our company. We offer competitive pay, health insurance, awesome discounts on meat, staff field trip & events, and endless opportunities to learn.

More about Dickson's Fine Brines:

With Dickson’s Fine Brines, we hope to reinvent the New York Pickle Stall of old for the 21st century.

Today, few producers make pickles using traditional methods. The traditional retail pickle establishments, once thriving businesses in New York where you were able to pick your pickles out of a barrel, no longer exist.

In addition to the rich New York-based history of pickles, there are traditions of fermentation in cultures across the world. Fermentation is one of the oldest methods of preservation and a way to enhance the nutritional value of foods; these ancient methods deliver unique, ever changing (often called “living” foods that continue to evolve over time), seasonal foods that stand out among today’s commoditized food products.

Dickson’s Fine Brines hopes to tap into these cultural memories from our pasts and give them new life for a modern era--just like we’ve done by bringing back the old fashioned butcher shop.

Primary Product Lines:

Fermented Vegetables

1. Classic Cucumber Pickles, Pickle Chips, & Spears
2. Hot & Sweet Peppers
3. Green Tomatoes
4. Cauliflower
5. Olives
6. Onions
7. Additional seasonal vegetables

Condiments

1. Sauerkrauts
2. Pickled Chilies, Relish, & Salsas
3. Fermented Hot Sauce
4. Miso

Kimchi –

1. Classic cabbage Kimchi
2. “Vintages” with differing levels of funk and flavor
3. Additional styles made from seasonally available produce

Fermented Beverages on tap and bottled:

1. Kombucha
2. Kvass
3. Kefir

Compensation

this position is: hourly

Application instructions

Deadline

no deadline