Company description

Farm Background

Philo Ridge Farm (PRF) is a certified organic 500-acre farm located in Charlotte, Vermont, a rich agricultural community in the Champlain Valley, just south of Burlington. PRF is a diversified farm in its tenth year of production. Its livestock program grazes over 300 acres of perennial pasture and includes ewes, lambs, pigs, chickens, and 100 Belted Galloway cattle. PRF grows two acres of organic produce and flowers using farming practices that build soil health, produce a variety of nutrient-dense foods, reduce the use of fossil fuels, and support the local agricultural community. Everything harvested is processed at PRF and sold through its culinary program and market, which are inspired by a closed-loop nutrient system. PRF also serves as a year-round gathering place for the community. After a decade of building an understanding of this landscape, growing with the community, and envisioning the future of farming, the founders are excited to create a nonprofit so that PRF continues to operate as a community asset and working farm for generations to come.

Culinary Inspiration

PRF’s culinary program is inspired by the life and work of our founder, Diana McCargo, an exceptional home-chef, experienced organic gardener, and artful designer of curated experiences and spaces. Influenced by the argi-turismos of Europe and the luminaries of the farm-to-table movement—Chez Panisse, Lost Kitchen, Oleana, Ballymaloe House, River Cottage, and others—Diana is driven by Vermont’s seasonal changes and a foundational belief in fresh, local, simple, and delicious food. At PRF, we raise heritage animal breeds, cultivate unique vegetable varieties, revel in edible flowers wherever possible, and forage for unexpected finds in our fields and woods. We begin each week looking to our gardens and butchery for inspiration. In summer, when fresh crops are bountiful, we let the magic of sunlight and terroir guide each dish, approaching ingredients with as little intervention as possible. In winter, we indulge in slower, longer cooking methods and look to our preservation pantry for unexpected tastes of seasonal brightness. Like our vegetables, our farm’s meats exhibit the height of freshness and quality, reflecting the high level of care and welfare that goes into the husbandry program. For whatever we cannot find fresh on our farm, or preserved in our kitchen, we turn to our rich Champlain Valley agricultural community for supplemental ingredients.  

Job description

Position Overview  

PRF is looking for an outstanding and inspiring Executive Chef to lead our culinary program, partnering with founder Diana McCargo to set the program’s creative direction and execution. In collaboration with Diana, the Executive Chef will work at the intersection of PRF’s farm program and its culinary vision. The Executive Chef will lead all culinary operations—including menu and recipe development, culinary team development, back-of-house management, and food processing and production—in a role heavily guided by the seasonality of the farm and the ethos of organic regenerative agriculture. Along with Diana and other members of the culinary and food processing team, the Executive Chef will work closely with the Garden, Livestock, and Butchery teams for the planning, sequencing, and provisioning of raw materials into PRF’s food program.

Because of PRF’s goal of re-opening the Farm Commons Barn in summer of 2025, the Executive Chef has an opportunity to build a back-of-house team that will put Philo Ridge Farm back at the forefront of mission-driven culinary experiences in the northeast. The Executive Chef will report to the Executive Director and have regular interaction with the PRF owners, as well as be a steward of the farm within our community. 

Primary Responsibilities

Strategy & Leadership

• Exemplify leadership, professionalism, positive attitude, integrity, and service excellence. 
• Celebrate the PRF story, speaking with passion and knowledge about our food and products. 
• Work alongside the farm owners and Executive Director to support business planning processes for the culinary program, including annual business and budget planning process.
• Work alongside the Operations team to provide strategic planning, support, and ensure that the farm’s produce and meat production are well aligned with the culinary program.

Operations

• Manage all kitchen operations, food production, and service delivery for the Farm Commons Barn and support food production for the Market and other onsite special events.
• Develop and deliver menus that primarily utilize produce and meat from our farm. Build product mixes and prepared food menus that are designed to anticipate seasonality and farm production.
• Standardize recipes to ensure consistent quality; establish presentation technique, quality and portion control standards; and maintain a recipe database for all menu items.
• Work closely with the Livestock Manager, Garden Manager, and Meat & Butchery Manager on seasonal projections, harvest forecasts, ingredient needs, menu planning, and weekly utilization.
• Regularly assist the Garden, Livestock, and Meat & Butcher teams and ensure that all BOH team members also regularly work on the production, grazing, and processing teams.

Training & Development

• Lead the hiring, training, development, and evaluation of staff, including consistent leadership and mentorship to develop and grow the team.
• Oversee staff management, scheduling, and administration, including maintaining employee records, including performance evaluations, hours worked, and time off.
• Impartially and consistently hold employees accountable to all company standards and practices, following disciplinary procedures when necessary.
• Train and monitor staff on technique and best practices including food safety, product rotation, storage, waste management, recipe procedures, quality, and portion control processes.
• Train employees on safety procedures, and lead by example in their practice and enforcement.

Administration

• Manage kitchen and dry goods purchasing, inventory and ordering, including some travel as needed to pick up “will call” accounts. 
• Ensure a high-level of safety and sanitation program standards and remain in compliance with Vermont DOH and OSHA safety regulations.
• Direct and oversee the regular cleaning for kitchen, walk-ins, and other food service areas.
• Consistently review culinary program’s financial performance and ensure that Labor and Food Costs remain on track to budget and develop corrective plans as needed.

Compensation

The expected salary range for this position is $100-130K, competitive with the best kitchens in the northeast region and commensurate with the candidate’s prior experience.

Benefits & Perks

Employment benefits include accrued paid time off, complimentary staff meal prepared daily, health care benefits, and an employee discount on products in our market. Relocation assistance is also available for candidates who will need it.

Compensation

this position is: salaried, more than 100k

Application instructions

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Deadline

no deadline