Job Title

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 Skills - A minimum of 2 years in a Sr CDP or Sous Chef role 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 up to 37k per year, negotiable DOE staff accommodation available TPBN1_UKCT