Green Meadows Farm in S. Hamilton, MA raises certified organic vegetables and small fruit and non-
certified laying hens, broiler chickens, pigs, sheep and a few goats on our sustainable, integrated farm. Our
farm supplies food for a 400-member CSA, a retail farm stand, and a few wholesale accounts.
We are currently hiring for a Farm Chef. We have a commercial kitchen that is used to prepare sandwiches,
soups, canned goods, take-home meals, bread, muffins and other baked goods for our customers, using as
much of our own produce and meats as possible. We also run a farm-to-table dinner series during the
summer and cater some of our own private functions including rehearsal dinners, weddings, and
anniversary dinners. We are looking to build on this solid base of offerings to include hot lunch items and
more consistent production.
Responsibilities in this position include:
Production or direct management of all our prep foods offerings including the basics like
soups and sandwiches and more involved items like a weekend take-home menu.
Maintaining inventory for all kitchen needs and communicating with the Farmstand
Manager in terms of ordering.
Hiring and managing a part-time staff person, if needed, to keep up production in the busy
Labeling and packaging of the prep foods offerings.
Working with the Event Manager to create menus for parties, farm-to-table dinners and
our own events.
Communicating with the Farm Manager and Grower in terms of what is needed from the
field and with the Farmstand Manager about what will be produced from the kitchen.
Knowledge of costing and the ability to properly price the food produced.
Maintaining a master list of recipes for all our prepared food offerings.
We are looking for a motivated individual who excels at both the timely production of delicious food and is
creative about adding some new offerings.
Qualified candidates would possess the following attributes:
A professional and positive attitude with excellent communication skills in order to
smoothly interact with a small team of managers.
A love of local, fresh and organic food and the ability to make seriously delicious food from
scratch along with the ability to creatively use surplus vegetables.
In-depth knowledge of food production methods and the ability to produce for up to 150
guests at a time.
The creativity and desire to expand our prepared foods offerings to a customer base that is
hungry for more.
To apply, please send your resume and cover letter to firstname.lastname@example.org. Thank you.