The Herbfarm Restaurant began on a farm in 1986 and since has grown and evolved over the course of 40 years. relationships are at the core of everything from who and where our food is grown, to leaving a lasting impression on our guests.
The Herbfarm Farmer is a hands on, management position encompassing all aspects of a 5-acre parcel on the South 47 Farm. Of those 5-acre, about 3 are under cultivation in peak season. This position requires a working knowledge of row crops, fruit trees, edible flowers and perennials maintained with organic or better standards.
The farm is an extension of our kitchen. This often requires flexibility or adapting to the needs of a kitchen that specifies ingredients in a way that differ from typical market standards. The Herbfarm farm grows about 50 crops a year with a crop plan that has been tested, cultivated and refined over four decades. The cultivars we grow have been chosen for an intersection of performance, flavor and relevance.
This is a “turnkey” farm that requires maintaining systems, standards and relationships. The training for this position will include a one month overlap with the current farmer as well as periodic check‑ins as the season approaches. Otherwise, there will be ongoing acclimation with Kitchen Leadership team throughout the winter and early spring.
Our ideal candidate would be responsible for:
this position is: hourly, varies DOE, $35.00 - $35.00
The Herbfarm Farmer is a hands on, management position encompassing all aspects of a 5-acre parcel on the South 47 Farm. Of those 5-acre, about 3 are under cultivation in peak season. This position requires a working knowledge of row crops, fruit trees, edible flowers and perennials maintained with organic or better standards.
The farm is an extension of our kitchen. This often requires flexibility or adapting to the needs of a kitchen that specifies ingredients in a way that differ from typical market standards. The Herbfarm farm grows about 50 crops a year with a crop plan that has been tested, cultivated and refined over four decades. The cultivars we grow have been chosen for an intersection of performance, flavor and relevance.
This is a “turnkey” farm that requires maintaining systems, standards and relationships. The training for this position will include a one month overlap with the current farmer as well as periodic check‑ins as the season approaches. Otherwise, there will be ongoing acclimation with Kitchen Leadership team throughout the winter and early spring.
no deadline
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