Company description

About Philo Ridge Farm

Philo Ridge Farm is a nonprofit 501(c)(3) working demonstration farm located in Vermont’s Champlain Valley. Using innovative and ecologically sustainable practices, we steward over 500 acres of pastureland, forests, and diversified produce gardens. We rotationally graze heritage breed livestock and cultivate certified organic fruits, vegetables, and flowers. Our mission is to promote organic regenerative agriculture through hands-on research, education, and community engagement. As a nonprofit living laboratory, we provide farmers, students, and the public with opportunities to explore sustainable farming practices. Through educational initiatives and collaborative partnerships, we seek to deepen our understanding of food systems, environmental stewardship, and the essential role of agriculture in building resilient, healthy communities.

Job description

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. 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.

Position Overview

Philo Ridge Farm is looking for an energetic, experienced, and motivated Chef de Cuisine (CDC) to lead our kitchen team. Working alongside the Executive Chef, the CDC is the hands-on creative and production lead for the farm’s food program and will work closely with the leadership team and ownership to support all culinary activities on the farm. Most importantly in the day-to-day, the CDC position will have oversight of the restaurant’s back-of-house operations and will lead and supervise meal service periods. The CDC position requires a leader who thrives in an ever-changing, creative culinary environment where seasonality and the unpredictable nature of outside-the-kitchen-door farm production are a catalyst for creativity. The CDC will report directly to the Executive Chef/F&B Director and work closely with the Livestock Manager, Head Butcher, and Market Garden team to create a cohesive leadership team that supports the Philo Ridge Farm mission and core values.

Responsibilities

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.
• Deliver dishes, menus, product mixes and prepared food items that are designed to anticipate the seasonality and dynamic nature of farm production and primarily utilize produce and meat from our farm.
• 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 Executive Chef, Livestock Manager and Garden Manager on seasonal projections, ingredient needs, and menu planning.
• Collect and incorporate guest and staff feedback into menu planning and production.

Strategy & Leadership

• Exemplify leadership, professionalism, a positive attitude, integrity, and service excellence.
• Be present as a leader of the kitchen team on a daily basis, from preparation through nightly service.
• Celebrate the PRF story, speaking with passion and knowledge about our food and products.

Training & Development

• Oversee BOH staff management, leadership, and development alongside the DFB.
• Train staff on technique and best practices including proper food safety, rotation, storage, waste management, recipe procedures, quality, and portion control processes.
• Regularly assist the Garden and Livestock teams in the field and ensure that all BOH team members also regularly work on the Garden and Livestock teams.
• Impartially and consistently hold employees accountable to all company standards and practices, following disciplinary procedures when necessary.
• Train employees on safety procedures. Practice and enforce safe work behaviors.
• With support from the FBD, maintain BOH employee records, including performance evaluations, hours worked, and time off.

Administration

• Manage Restaurant Kitchen inventory and ordering, including placing kitchen food and supply orders, and some travel to pick up “will call” accounts.
• Schedule and monitor labor in an efficient, productive, and profitable manner, including managing BOH employee hours, approving and submitting for payroll.  
• Maintain that the safety and sanitation program standards and remains in compliance with Vermont DOH and OSHA safety regulations.
• Direct and oversee the regular cleaning for kitchen, walk-ins, and other food service areas.
• Alongside Executive Chef, consistently review Restaurant financial performance and ensure that Labor and Food Costs remain on track to budget and develop corrective plans as needed.
• Lead end-of-month physical inventory to determine food costs.

Compensation: The salary for this position is expected to be in the range of $80,000 annually, depending on 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, 75k-100k

Application instructions

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Deadline

no deadline