Pick and Preservation Chef
A unique position that will bridge the Birch Farm growing team and the chefs at The Farmers Arms
Must love -
Farm to table, seasonal menus
Using unique and unusual ingredients and techniques
Being outdoors (rain or shine!)
Fermentation, pickling, dehydrating, syrups, purees, or whatever other whacky and wonderful preservation techniques are out there
Natural farming techniques, like food forests, syntropic agriculture, perennial vegetables and be open to new ways of growing food
Day to day of the role -
Communicate and organize daily picks between the restaurant and the farm team
Basic prep of fruit and veg (washing, peeling, picking herbs and edible flowers etc)
Delivery of pick from farm to restaurant
Organize large picks of season ready fruit and veg (ie gluts and peak of season) to be preserved or batched for recipes. This could be kojis, juicing, jams/jellies, powders, sauces/chutneys, syrups, freezing down, etc.
In season foraging in the local area
Maintaining relationships with other local farms and gardens to pick ingredients that we do not grow
Work with the bar on batching for cocktails and cordials
Work with our shop for shelf ready products from the farm and fresh produce
Assist with workshops and events on the farm, which could include cooking lunches or assisting with dinner events, or large scale farm days
Give farm tours and cooking demos
Train across all stations so that coverage can be provided for holidays, illness, etc. This will also help build knowledge of restaurant flavour profile and help with dish development
Skills -
A minimum of 2 years in a Sr CDP or Sous Chef role in equivalent restaurant environment
Experience with basic preservation techniques, such as fermentation, pickling, etc
Organized and comfortable with spreadsheets, schedules and admin
Good with follow through and communication
Physically able to lift a minimum of 15kg, bend for picks and stand for long periods
Must be able to work outside in all weather. Weatherproof uniform provided.
Work to the highest hygiene and food safety standards
Full time - 48 hour average per week contract
35k per year, negotiable DOE
staff accommodation available