Work at Maple Wind Farm, Richmond Vermont. Diversified pasture based livestock farm with small USDA processing plant.

We are looking for one more full time seasonal staff to take part in the entire field-to-plate journey, from working in the pastures with diverse livestock to hands-on experience in the processing facility, building valuable skills in agriculture and professional poultry processing. Ideal crew members will possess a positive attitude and sense of humor, can remain flexible and innovative on the job, and exhibit a strong interest in regenerative agriculture. Position goes from when hired thru the fall (potential winter work).

Our Farm’s Culture + Location

Prior seasonal employees describe the team as “dedicated”, “hard-working”, and “goofy”, and reflect positively on both managers’ and peers’ ability to support, teach, and learn with and from each other. Our foundational principles are integrity and mutual respect. Working with livestock, we are in close contact with the cycle of life and death on the farm, to which we like to think we bring a balanced approach of sensitivity and, when appropriate, humor.

The farm is 20 just minutes from Burlington, VT with easy access to outdoor pursuits such as hiking, fishing, mountain biking and hunting. Housing is not provided.

Link to WORK HERE page to submit application. https://www.maplewindfarm.com/pages/workhere

The Role:
Prepares and cooks our all day style menu through the Vermont seasons. 
Minifactory’s unique qualities:
1) We specialize in preparing comforting and unusual food with an emphasis on vegetables and pantry driven cooking that’s accessible to special diets like grain and gluten free
2) As a community oriented restaurant, we offer long service hours w/ a menu ranging from breakfast sammy’s to intricate composed dishes. We source local meat and use it sparingly to keep menu price points at reasonable levels. 
3) The kitchen and menu are designed for execution by 1 to 3 cooks depending on time of day and business levels, which range tremendously day to day (Thursdays tend to be quiet) and by time of day (tickets are sparse 8-9:30 AM and then gradually ramp up). This is a stationless kitchen. There is no hierarchy around cold station, grilling, saute, etc. This is a great role for someone who wants range to their work experience, from getting face time with customers to working collaboratively and concurrently with a team of 3 line/prep cooks and front of house folks, all working as a team to execute the day’s service. 
4) We run 3 menus over the course of the week. A very simple, garde manger, oven and griddle-based menu for Mondays & Thursdays, an all day more brunch focused menu Fri-Sunday, plus a snack menu after 2 PM Fri-Sun
5) We operate without a dishwasher position with front and back of house sharing washing up duties throughout the day. We have found the restaurant runs more smoothly, equitably and collaboratively by sharing this work with each other. 
6) We are produce specialists with several tons of fruit and vegetables from local farms flowing through Minifactory and V Smiley Preserves - you will learn about our local food shed, meet farmers and producers, and work with unusual ingredients like mulberries, quince, specialty citrus, edible flowers and what vegetable/fruit varieties work for what applications.

At Minifactory:

You build a comprehensive grasp of the menu and the ingredients we use. The menus features a mix of signature dishes like savory yogurt and smashed potatoes, then dishes whose guiding structure remains the same but whose prep set and presentation dramatically shift by produce availability like the Big Salad, the meat sandwich and vegetable sandwich, and finally fully rotating items ranging from 2-5 extra dishes depending on business levels, which have us eating brothier, meatier things in the winter and more fruit, flowers and chilled things in the summer. 
Working closely with front of house to deliver service. The goal is serving highly consistent, delicious food in a very casual, warm and welcoming atmosphere. 
Maintaining Minifactory’s pantry. We produce a weekly collection of items from yogurt to pickles, soups, jams and sauces that form the backbone of the menu. The work is always a mix of learning new things and taking care of old friends.

Particulars
* Daytime shifts. 34-39 hours/week. 
* Shifts starts range from 7:30 AM - 9 AM depending on the day. The day is always done between 3:30 and 5, depending on when your shift started. 
* Folks generally work 8 hour shifts. 
* Saturday & Sunday availability required
* Tuesday & Weds off
* 3-5 shifts per week depending on how many hours you seek. 
* This cook position can be put together and worked in a variety of ways whether a mix of prep of line work days or just shorter, fewer line work days, we build the position around a great fit, something that works well for you and keeps Minifactory humming. 
* $24-29/hr DOE, wage is comprised of a base wage and tips - we happily train passionate new cooks, folks just getting started in the kitchen who want to learn

Compensation
* Wage is base wage & tips 
* Two weeks paid time off, three week after 2 years
* Two staff breaks each year (January & September)
* Staff meals
* Employee discount

APPLY AT VSMILEYPRESERVES.COM/JOBS

Quill Hill Farm in Poultney Vermont is looking for a field hand. Part-time, full-time, flexible hours, weekends available, short-term or until November. Work involves typical farm work such as hand weeding, tool weeding, trellising, removing mulch on garlic, harvesting, packing boxes, washing produce, cleaning garlic, and other farm tasks. Must be able to bend down, squat, work with your hands repetitively, lift 40-50 lbs, and be able to work independently on large tasks as well as work with a crew on harvest days. We are looking for someone who likes doing manual labor, being outdoors in all kinds of weather, has a strong work ethic as well as is interested in learning about organic farming, talking philosophy, and loves garlic and peppers. Our farm is a certified organic garlic, pepper, and herb farm located an 30 mins west of Rutland and we are 5 mins from the East Poultney Green/ 10 mins to town of Poultney. We also make farm-to-bottle spices, garlic powder, and garlic related pickles which we sell at festivals and events. Pay $17 to $20 based on experience and how fast you work. No housing available but we do have 40 acres of woods and have had folks park their campers/vans or tent camp in the woods if that's your thing. We also have 3 small kids that run around the farm so looking for folks that don't mind being around little ones.

Request for Letters of Interest by July 31, 2026.

Benson Village Trust (BVT), a 501(c)(3) not-for-profit community enterprise, is offering a unique opportunity for an entrepreneur passionate about good food, service and community to operate the Benson Village Store that will be located in the village center of Benson, Vermont. The store business owner will lease a newly constructed and outfitted store/deli/café building from BVT to create a thriving small business in a dynamic rural community on Lake Champlain.

Please find the complete general store business opportunity prospectus here on Benson Village Trust’s website at:  www.bensonvillagetrust.org

Email [email protected] with questions.

About 30 acres of grazing land is available for use, free of charge. 
Location: Morrisville, VT

Water is available. 
Owners will pay for fencing upgrades. 

Preferred animals - cows, sheep, goats

Join our passionate team at Cedar Circle Farm & Education Center, where we grow, cook, and serve organic, seasonal food with care. Our on-site farmstand and Hello Café offer fresh, farm-made baked goods daily, featuring local and organic ingredients-many sourced directly from our own fields!

We're looking for a Head Baker to lead our small but dynamic bakery team in crafting high-quality pastries, breads, and other baked goods that celebrate the flavors of the season. This position is a fantastic opportunity for an experienced baker who is eager to work in a farm-to-fork environment and showcase Vermont's local and seasonal bounty through creative, high-quality baking.

Because we'd like to have someone on board as soon as possible, we're especially interested in hearing from candidates who are available to start within the next few weeks.

Responsibilities

• Daily Baking & Production – Prepare and oversee the morning bake, ensuring a consistent, high-quality selection of pastries, scones, cookies, breads, and more for the farmstand and café.
• Recipe Development – Collaborate with the Kitchen Manager to create new seasonal baked goods that highlight our farm's organic produce, from fruit-filled tarts to savory hand pies.
• Menu Planning – Work with the kitchen team to develop weekly and monthly baked specials, as well as contributions for our farm's Prepared Food CSA and farmstand offerings.
• Inventory & Sourcing – Manage ingredient inventory, minimize waste, and work with local suppliers to source high-quality, organic, and sustainable baking ingredients.
  Kitchen & Staff Management – Lead and schedule baking assistants, ensuring efficiency, teamwork, and skill-building in the kitchen.
• Food Safety & Cleanliness – Maintain a clean, organized, and safe workspace, following all health and safety protocols.
• Creativity & Community – Engage with the farm's mission by incorporating sustainability into baking practices, embracing seasonality, and bringing fresh ideas to the table!
   

Qualifications

• Prior professional bread, pastry, or kitchen experience is required.
• Strong organizational skills and ability to manage a fast-paced kitchen while maintaining attention to detail.
• A creative and flexible approach to seasonal baking, with a love for working with fresh, organic ingredients.
• Comfortable working early mornings and weekends; this is a full-time, seasonal position (5 days/week, including weekends).
• Ability to lift 50 lbs and stand for extended periods.
• A positive attitude and passion for farm-to-fork baking!
   

Compensation

This is an hourly position with benefits including paid leave, a 403(b) retirement plan with a 5% employer safe harbor match, fresh produce, a 20% discount at our farmstand and cafe, and access to an employee assistance program. Pay range is $20-22/hour, depending on qualifications.