Job Description

Company description

The Herbfarm Restaurant began on a farm in 1986 and since has grown and evolved over the course of 40 years. relationships are at the core of everything from who and where our food is grown, to leaving a lasting impression on our guests.

The Herbfarm Farmer is a hands on, management position encompassing all aspects of a 5-acre parcel on the South 47 Farm. Of those 5-acre, about 3 are under cultivation in peak season. This position requires a working knowledge of row crops, fruit trees, edible flowers and perennials maintained with organic or better standards.

The farm is an extension of our kitchen. This often requires flexibility or adapting to the needs of a kitchen that specifies ingredients in a way that differ from typical market standards. The Herbfarm farm grows about 50 crops a year with a crop plan that has been tested, cultivated and refined over four decades. The cultivars we grow have been chosen for an intersection of performance, flavor and relevance.

This is a “turnkey” farm that requires maintaining systems, standards and relationships. The training for this position will include a one month overlap with the current farmer as well as periodic check‑ins as the season approaches. Otherwise, there will be ongoing acclimation with Kitchen Leadership team throughout the winter and early spring.

Our ideal candidate would be responsible for:

Botony

• Organic or better practices for cultivation
• Understanding of input needs including amendments and IPM practices
• Understanding of cultivation techniques for increased flavor.
• Practices dedicated weed management.
• Harvesting techniques for plant health and production.
• Creation of a space for our annual Member function.
• Execution of the current crop plan.
• Ability to create compost on site with kitchen and crop excess as well as growing crops specifically for compost.

Admin

• Management of 2 seasonal, full-time employees, a part time harvester, as well as oversight of the Kitchen Garden with a full time, year round Kitchen Gardener, and their part time assistant.
• Physical and mental organization: Task lists 3 months into the future, plus weekly task lists for their team
• Self starter and able to work independently as well as with a team.
• Ability to host guests on the farm.
• Accurate budget management for supplies, labor and maintenence. This includes scheduling.
• Oversight and occasional involvement with on site Kitchen Garden. This includes care of 2 pet pigs and occasional maintenance of their pen as well as transporting them for annual check ups.

Mechanical

• Small Machinery maintenance and usage: 35 Horse Tractor with implements, mowers, string trimmers, etc. Ability to maintain is a plus, ability to know basics and when to let professionals work on issues are a must.
• Use, care and maintenance of small equipment: mower, rototiller, weed whackers etc...
• Able to lift at least 50# consistently, independently.

Compensation

this position is: hourly, varies DOE, $35.00 - $35.00

Job description

The Herbfarm Farmer is a hands on, management position encompassing all aspects of a 5-acre parcel on the South 47 Farm. Of those 5-acre, about 3 are under cultivation in peak season. This position requires a working knowledge of row crops, fruit trees, edible flowers and perennials maintained with organic or better standards.

The farm is an extension of our kitchen. This often requires flexibility or adapting to the needs of a kitchen that specifies ingredients in a way that differ from typical market standards. The Herbfarm farm grows about 50 crops a year with a crop plan that has been tested, cultivated and refined over four decades. The cultivars we grow have been chosen for an intersection of performance, flavor and relevance.

This is a “turnkey” farm that requires maintaining systems, standards and relationships. The training for this position will include a one month overlap with the current farmer as well as periodic check‑ins as the season approaches. Otherwise, there will be ongoing acclimation with Kitchen Leadership team throughout the winter and early spring.

Deadline

no deadline

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