Current Job Openings


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Market & Kitchen Positions

 

SOUS CHEF

Working closely with the Executive Chef, this position includes back of house (BOH) operations and administrations. The Sous Chef will assist and support the Executive Chef with BOH staff management, leadership and development. Sous Chef will participate in the development and execution of a farm-to-table menu using products from our farm as well as other Vermont grown ingredients and be driven by a commitment to creating excellent product and providing seamless service.

 

Bread baker

The Bread Baker will work with the guidance and lead of the Executive Chef to execute a bread program for breakfast, all day, and for sale, centered around baking with old world grains such as buckwheat, rye and spelt; food varieties of sweeteners such as honey, coconut sugar, date sugar, maple syrup; and locally produced and/or hand-milled stone-ground flours. The Bread Baker will ensure a high level of quality and standard as well as variety of breads for Philo Ridge Farm. The Bread Baker is responsible for accurate, efficient, and timely execution of all bread recipes as directed by the Executive Chef.  This position will require flexibility in helping entire kitchen team when necessary including coverage for pastry team. He/She is also an active contributor to the open and constant line of communication with all other team members regarding product, production timeline, and ingredients.

 

Pastry chef

The Pastry Chef will work with the guidance and lead of the Executive Chef to execute a pastry program for breakfast, all day, and packaged, centered around baking with old world grains such as buckwheat, rye and spelt; food varieties of sweeteners such as honey, coconut sugar, date sugar, maple syrup; and locally produced and/or hand-milled stone-ground flours. The Pastry Chef will ensure a high level of quality and standard of all baked goods including breads, breakfast pastries, tarts, cakes, cookies, and will execute the proper product rotation of raw ingredients and prepared items.  The Pastry Chef is responsible for accurate, efficient, and timely execution of bread and pastry recipes as directed by the Executive Chef.  Along with Executive Chef, responsible for supervising all pastry staff.  He/She is also an active contributor to the open and constant line of communication with all other team members regarding product, production timeline for pastry items, and ingredients.

 

Production Cook

The Production Cook works with the kitchen team, led by the Executive Chef,  to ensure a high level of quality and standards of all prepared food and executes the proper product rotation of raw ingredients and cooked items.  The Production Cook is responsible for accurate, efficient, and timely execution and plating of menu items throughout the day.  He/She is also an active contributor to the open and constant line of communication with all other team members regarding product, production timeline for prepared food items, and ingredients.

 

Farm & Livestock Positions

 

Market Garden Crew Apprentice

Under general direction of the Market Garden Manager, this position works in many aspects of small-scale sustainable food production. Our growing philosophy is rooted in the Farm’s ecological mission to implement a regenerative agricultural system. The Market Garden Crew will be responsible for raising organic vegetables, herbs and flowers, including seeding, transplanting, weeding, harvesting, packing and farm maintenance tasks. The Market Garden Crew members will learn many facets of operating a small farm generating food for market, including soil fertility management, crop rotation, weed and pest control, harvest and handling protocol - all while being a valuable part of an enriching local food system.

 

Market Garden Crew member

Under general direction of the Market Garden Manager, this position works in many aspects of small-scale sustainable food production. Our growing philosophy is rooted in the Farm’s ecological mission to implement a regenerative agricultural system. The Market Garden Crew will be responsible for raising organic vegetables, herbs and flowers, including seeding, transplanting, weeding, harvesting, packing and farm maintenance tasks. The Market Garden Crew members will learn many facets of operating a small farm generating food for market, including soil fertility management, crop rotation, weed and pest control, harvest and handling protocol - all while being a valuable part of an enriching local food system.

 

landscape Steward

With guidance from the Farm Manager, the steward will be responsible for assisting with the general upkeep of the farm and assisting with livestock care. The steward will execute multiple landscape tasks such as mowing, weed whipping, mulching, weeding, tractor work and operating hay equipment, watering newly planted trees, trail maintenance and property clean up as they support the pasture management of Philo Ridge Farm. The steward will also work with the livestock team and assist with managing a growing herd of Belted Galloway cattle which are moved daily, four to five successions of broilers and turkeys through the growing season, a mobile layer house, rotationally grazed pigs, and sheep. We are looking for someone who has experience driving tractors (or willing to learn) as we produce both round and dry square bales of hay. We are looking for a person who is highly motivated, a self-starter and has an eye for detail.