Job description

This a great opportunity to receive first-hand, farm-to-table experience on a farm with deep culinary and organic roots in a valley fully-steeped in the local foods movement. 

We hope to create an artful, farm-to-table kitchen studio space for kitchen apprentices, farm interns and guest chefs.  We need you (our new Kitchen Manager) to ensure a stable, organized, and well-stocked kitchen. 

Individuals with years of healthy, organic home cooking experience preferred.  We are looking for you to share your healthful, tasty culinary knowledge already deeply lived in your own life. Mature individuals who may have already raised a family are welcome!

GUEST CHEFS-FARM STAY
Once we have our kitchen manager in place, you might enjoy cooking with the abundance of our produce during the months of August, September and October as a guest chef!  We are looking for mellow food professionals who can integrate and relax in the flow of a farm and work well with all kinds of people - young and old, experienced and not.   We welcome you to schedule a week or two on the farm! Work - trade.  Contact the farm to learn more. 

KITCHEN MANAGER DESCRIPTION
Kitchen Management (10 to 15 hours per week)
• Create setting in which others might enjoy cooking, eating and learning about holistic nourishment  
• Coordinate community responsibilities to keep the kitchen in great shape and alleviate burden on kitchen manager alone;
• Order, pick up, put away, store food supplies and occasionally prepare meals for our interns, apprentices and staff  for 15 to 20 people.  We are currently 10 to 1.  Special events, openhouses and workshops, on occasion.  • Order and pick up kitchen and community supplies needed for daily-weekly functioning such as (Cleaning supplies / Paper  products / Bags, etc. )  • Establish good functioning of kitchen through excellent communication skills and systems thinking - without always being "in the kitchen;"
• Ensure ambiance and habits of a healthy eating environment for meals/snacks including hygienic and safe prep, eating and storage practices;
• Organize regular deep, cleaning of kitchen and keep kitchen in good working order;
• Maintain a sweet, feminine, beautiful and healthy vibe in the kitchen in which nourishment and culinary delight harmonize everyone.

Communication  (3 to 5 hours)
• Making communication and celebration of special moments on the farm a priority,  
• Seeking to be proactive in suggesting solutions to any obstacles that might arise in ensuring / maintain a comfortable kitchen work space;
• Briefly meeting daily, weekly or as needed, with farm management regarding kitchen needs, supply and   equipment needs, successes, setbacks, budget, meal planning, allocating available farm crew time, adapting to changing conditions: people, harvest, weather, etc.  
• Creating environment of good cheer and serving to help everyone be proactive.  
• Work well with visiting chefs, cooks, apprentices, and processors to create wholesome and happy atmosphere.  

Cooking and Education  (10 to 15 hours)
• Coordinate skill set of interns and apprentices to ensure tasty and nutritious food;
• Teach, demonstrate and educate as needed.
• Proficient at using local and organic foods in season with bulk purchases as needed.  
• Know how to cook from scratch without recipes:  pudding from scratch;  sauces; pie crust and pizza dough;  bean burgers; bean fillings for warps;  and more.
• Ensure lunch and breakfast buffet with afternoon "tea" and full delicious dinners.
• Create vegetarian meal plans with veges, cage-free eggs, raw milk, beans, grains, greens, and nuts; Add meats occasionally for any meat eaters on the farm.
• Baking and meat roasting skills desired,
• Prepare foundational items such as yogurt, sun tea, pies, dressing, power bars, granola, muffins, pancake   mix, cheeses, ferments, kombucha, juices and smoothies, infusions of oil and vinegar, and on occasion meals to freeze in large quantities for quick cooking later.
• Cook solo at least one evening meal per week  
• Know a range of cuisine:  Italian, Mexican, Indian, French.  

Personal Qualities  • Clean, organized and cheerful  • Energetic and willing to work 6 days a week like rest of crew, as needed, during Fall harvest days  •  Problem-solver • Enjoy feeding people healthy, high-energy food.

Food Preserving-Canning/Freezing/Drying   TBD based on a new team forming and your interest.
• Jams• Canned Peaches  • Dried Fruits  • And, more…
We are also  looking for a couple lead processors and a few "value-added" apprentices.  Colorado's Cottage Food Act offers the farm revenue recovery and viability that is much needed!  WE HOPE TO PUT TOGETHER A SOLID TEAM FOCUSSED ON VALUE ADDED ARTISANAL GOODS FOR SALE THROUGH OUR CSA, ONLINE and at FARMERS MARKETS. 

ABOUT US
Colorado's oldest organic fruit and vegetable farm.  USDA organic.  The farm was established 1974 during the back to the land movement.  The farm operates with the help of a very cooperative, kind-hearted crew of interns, apprentices and crew leads. It's an amazing place to be down Old River Road on a mile of river! First orchard coming off of Kebler or McClure Passes.  Join us in a very clear, upbeat, high-energy live/work environment. www.whitebuffalofarm.org 

If you are highly-organized and inspired to blend your skills with those of others, we're ready for the right persons to come into an environment with much potential.  We continue to transition into new farm-based ecovillage model (traditional farm with micro-enterprise, agrotourism, and non profit).

Compensation

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Application instructions

Deadline

no deadline