Morse Brook Farm is a livestock farm in Westminster, VT, currently operating a 1300 tap southeast facing sugar bush with immediate expansion plans for an additional 200 taps and long term plans for expansion after 2027/28 selective logging. The sugar operation utilizes a vacuum pump, an RO and an oil fired arch housed in a 2021 built sugar house.  In the last two years, production has exceeded 900 gallons each season.

Job Description

We are looking for a person who has experience maintaining a sugar bush and a modern sugaring operation, who enjoys  hard outdoor work,  takes pride in doing things well, and wants to join us long term in growing our maple business. 

The ideal candidate should be familiar with sugar bush management, maintaining and expanding sap lines and a vacuum pump, maintaining and operating a reverse osmosis unit and running an oil fired arch. Annual maintenance of the sugarbush normally begins in November or December, and the candidate must have a flexible schedule during sugaring, normally late January through April, in order to process and boil as the weather dictates.

We expect in the 2027 season that the job will require 200-300 hours during sugaring season and additional work during the Fall and early winter to prepare sap lines in the woods. There will also be additional opportunities during 2027 to expand the sugar bush.

Pay: $20 to $30 per hour, depending on experience.  For the right candidate this job includes possible profit sharing incentives based on production levels and long term opportunities to manage and grow the sugaring operation. The current operation has significant room for expansion.

What You Will Do - This is a hands-on position involving the care, maintenance, and improvement of our sugarbush, sap collection system, and maple production facilities. Work may include:

• Installing, repairing, and maintaining maple tubing, mainlines, lateral lines, fittings, and vacuum systems.
• Tapping maple trees in preparation for sugaring season.
• Finding and repairing vacuum leaks.
• Running all aspects of sugarhouse operations during maple season – sap collection, RO processing, boiling, filtering, packaging, and cleaning.
• Maintaining woods roads, access trails, tanks, pumps, releasers, and collection infrastructure.
• Using UTVs, hand tools, power tools, chain saws, and other farm or woods equipment.
• Supporting forest health, long-term sugarbush resiliency, and good land stewardship.
• Helping with packaging, cleaning, maintenance, and general production work as needed.

Experience Required - 

• Maple tubing systems installation or commercial sugaring operations
• Knowledge of proper chainsaw use and safe woods work
•  UTV, tractor, or equipment operation
• Problem Solving Skills
• Forestry experience or education, farming, landscaping, trail work, logging, or mechanical work
• Vacuum systems, pumps, plumbing, or basic electrical/mechanical troubleshooting
• Able to lift and carry 50 lbs

What We Are Looking For - 

• Dependable and able to show up ready to work
• Willingness to adopt a flexible work schedule
• Comfortable working outdoors in all seasons and weather conditions
• Able to work independently and direct other staff when they are assisting the sugarhouse operation and woods work
• Safety-conscious around tools, equipment, terrain, and weather
• Physically able to walk uneven forest terrain and perform active outdoor work
• Interested in maple production, forests, agriculture, or hands-on mechanical work
• Motivated to expand the operation

Job Duration - Fall/Winter Sugar Bush preparation and Sugaring Season between Jan and April

Where to apply? - Please email us at [email protected] a description of your work experience. A formal resume is preferred but not required. Tell us:

1. What kind of outdoor, farm, forestry, maple, equipment, or mechanical experience you have.
2. When you would be available to start.
3. Why this kind of work interest

🍄 TURNKEY GOURMET MUSHROOM FARM FOR SALE — VERMONT

Madcap Mushrooms | North Ferrisburgh, VT | $29,900 OBO

Ever dreamed of owning your own mushroom farm? Here's your chance to skip the buildout and start with an established operation.

Madcap Mushrooms is looking for its next owner! We're selling our fully equipped gourmet mushroom farm, including:

• Four purpose-built cultivation and production rooms
• Working sterilization, laboratory, growing, and climate-control equipment
• Established restaurant, wholesale, and farmers market relationships
• Website, equipment, supplies, and existing infrastructure
• Two weeks of hands-on transition training

The farm operates from a 3,300-square-foot leased commercial warehouse, with room for additional business activities or expansion, subject to approvals.

All equipment is in working order and ready for immediate use. Facility occupancy is subject to landlord approval and a new lease agreement.

Asking price: $29,900 OBO

Serious inquiries are welcome to request our sales brochure, equipment inventory, and a walkthrough.

POSITION SUMMARY

The Center for an Agricultural Economy (CAE), based in Hardwick, VT, seeks a Just Cut Program Manager for our Just Cut Team! Just Cut is CAE’s prepared-produce program which aggregates local and regional produce into ready-to-use products for institutional and bulk buyers- schools, hospitals, colleges, and community food-access partners. The Program Manager owns day-to-day operation of the program - production planning and scheduling, food safety and quality compliance, team supervision, procurement and inventory, and the record-keeping that keeps the program audit-ready and on budget. This is a hands-on role split between the office and the production floor.

JOB DETAILS

Position: Just Cut Program Manager

Reports to:  Food Hub Operations Manager

Schedule: Hardwick, VT, 40hrs/ week--Monday-Friday, 8:00-4:00 or 9:00-5:00

Compensation: $64,000-$68,000.00 annually

Benefits: Health insurance, Health savings account, Employer-paid short-term disability and life insurance, Generous Paid Time Off, SIMPLE IRA, phone stipend, professional development

Minimum Required Qualifications (or equivalent combination of education and experience)

• 3+ years of supervisory or managerial experience in food processing, food manufacturing, or commercial food service
• Working knowledge of food safety systems (HACCP, GMPs, sanitation SOPs)
• Experience  maintaining and executing a food safety plan
• Intermediate proficiency with Microsoft Office and Google Workspace 
• Strong written and verbal communication skills 
• Ability to train and support a team in maintaining program standards
• Willingness and ability to work on the production floor in an industrial kitchen
• Comfort with automated food safe production equipment 
   

SUMMARY OF RESPONSIBILITIES

Production Operations  (40% of time )

• Plan and schedule weekly production and staffing around customer orders, time-off requests, appointments, and institutional customer breaks and academic calendars; publish the schedule and communicate changes.
• Oversee aggregation, preparation, packaging, palletizing, and shipment of weekly fresh and frozen orders (beets, cabbage, potatoes, carrots, etc)
• Manage customer orders and communications in conjunction with the production schedules
• Build production efficiencies to meet pricing benchmarks; monitor yields, cost of goods, and production reporting.
• Lead research and development of new products. 
   

Food Safety, Quality and Compliance (20% of time)

• Maintain the Just Cut Food Safety Plan to FDA Preventive Controls for Human Food (21 CFR 117) and third-party audit standards; lead corrective actions after audits and inspections.
• Keep documentation of SOPs, monitoring and verification logs, temperature and sanitation records, and corrective actions.
• Supervise cleaning, sanitizing, verification swabbing consistent with FDA guidance 
• Protect the cold chain and traceability with temperature and storage standards, maintain lot and date codes and shelf-life records.
• Keep one-up/one-down traceability and recall readiness, and prepare for the FDA Food Traceability Rule 
• Serve as a point of contact for third-party auditors, and state and local health inspectors, Investigate and document quality or safety irregularities 
   

Team Leadership and Supervision (10% of time)

• Supervise 3-4 production team members: schedule, train, monitor performance, approve timesheets each pay period, and hold regular check-ins and quarterly conversations.
• Maintain a safe, respectful kitchen culture and support sound work ergonomics injury prevention, and prompt incident/injury reporting.
• Support ongoing professional development of Just Cut staff. 
   

Procurement, Inventory and Logistics (20% of time)

• Track and manage raw produce and materials inventory; order produce and schedule bills of lading for produce; reach out to the farm network during shortages.
• Receive raw product, problem-solve crop deliveries, and manage quality control on product specifications, quantities, storage, and packaging.
• Partner with the Food Hub Account Manager on sales goals, R&D products, and institutional relationships
• Coordinate with the VFVC Production Advisor and the Farm Connex Logistics Manager on shipping space and pallets.
   

Budget, Facility and Equipment  (10% of time)

• Assist CAE finance team with creating and managing the annual program budget
• Follow finance and administrative processes for receipts, invoices, payments, and approvals.
• With the Facility Manager and VFVC Production Advisor, schedule facility sanitation and equipment maintenance (including contractors)
• Monitor equipment health, plan preventative maintenance, manage sanitation protocols, and make recommendations for new equipment. 
   

Additional Responsibilities:

• Participate in check-ins and quarterly conversations with a supervisor
• Contribute to a positive team culture that is welcoming, affirming, and connected 
• Attend staff meetings when required
• Follow the CAE Google Standard Practices 
   

ESSENTIAL FUNCTIONS

Physical Demands/lifting requirements:

• Lift up to 50 lbs frequently and repeatedly, occasionally up to 80 lbs; 
• Stand and walk up to 8 hours a day; bend, twist, and reach; repetitive use of hands; 
• Fine motor skills for cutting, mixing, stacking, and food prep; ability to handle all products used in the kitchen, including produce, flour, and peanuts.
• Push and pull carts up to 600 lbs
• Operate manual and electric pallet jacks (loads up to 2,500 lbs) after training

Mental demands:

• Take direction quickly and efficiently
• Follow established procedures
• Stay detail-oriented through task completion 
• Learn new tasks, and work independently
   

HIRING PROCESS

A hiring team of CAE staff will lead the process. Selected candidates will have an initial phone interview, which may be followed by an interview and tour of CAE spaces. Interview questions will be shared ahead of time. CAE is committed to the full inclusion of all qualified individuals and will provide support in any way to assure everyone's best experience in the hiring process. CAE will take the steps necessary to assure that people with disabilities are provided reasonable accommodations during the interview process and, if hired, subsequent employment. For accommodation inquiries, please contact our Admin Operations Manager at [email protected]

TO APPLY

Email [email protected] with your resume, cover letter or letter of interest, and include ‘Just Cut Program Manager’ in your email subject line. We’re interested to hear your thoughts on any life or work experience as it relates to this position. Applicants who go on to interview with us will also be asked to provide references.

Our application deadline is November 19, 2026. Let us know if you have any questions!

POSITION SUMMARY

The Farmer Training Manager will lead VYCC’s farm pre-apprenticeship and apprenticeship programs, helping young adults develop the skills, knowledge, and experience to pursue their goals in farming. Working closely with the Food & Farm team, this position integrates structured learning and mentorship into the day-to-day work of running VYCC’s certified organic vegetable farm.

Responsibilities include developing training plans, coordinating instruction and skill assessments, mentoring participants, and building partnerships with farms, educational institutions, and agricultural organizations to support continued learning and employment opportunities.

The ideal candidate has experience in diversified organic vegetable production and a strong interest in teaching and mentoring young adults and aspiring farmers. They bring a practical, supportive approach to skill-building, relationship development, and helping participants grow as farmers.

KEY RESPONSIBILITIES

Farmer Training & Curriculum

• Lead the development, implementation, and ongoing management of VYCC’s farm pre-apprenticeship and apprenticeship program.
• Develop structured training and assessment plans that combine on-the-job production experience with related technical instruction.
• Develop and maintain training materials, lesson plans, skill checklists, and other instructional resources.
• Coordinate classroom-based sessions, farm visits, and other on-farm learning opportunities with VYCC staff and external partners.
• Support training sessions in diversified vegetable production, including crop planning, soil health, propagation, planting, cultivation, irrigation, pest management, harvest and post-harvest handling, equipment operation, organic production, food safety, and recordkeeping.

Participant Supervision, Mentorship & Support

• Provide direct supervision, coaching, and mentorship to farm pre-apprentices and apprentices.
• Conduct regular check-ins to assess progress, address challenges, and support individual learning and professional goals.
• Help participants build confidence, leadership, communication, and workplace skills.
• Connect participants with supportive services when barriers to successful participation arise.
• Support participants in transitioning to employment, further education, farm apprenticeships, or other opportunities.
• Work with Rural Vermont and other agricultural partners to develop a network of host farms and local employers, creating opportunities for program graduates to gain further employment and training.
• Maintain awareness of agricultural employment and training opportunities across Vermont.
• In collaboration with the Senior Community Engagement Manager, track participant outcomes and maintain relationships with program alumni.

Farm-Based Training & Team Collaboration

• Collaborate with the Production Managers and farm team to integrate structured learning into daily farm operations, balancing production priorities with participants’ training goals and skill development.
• Ensure farm work assignments provide meaningful opportunities for skill development while meeting production needs.
• Coordinate participant schedules and training activities with seasonal farm priorities.
• Provide or coordinate training in safe operation of farm tools, equipment, and machinery.
• Model and reinforce high standards for farm safety, food safety, organic production, work quality, and professionalism.
• Participate directly in farm work and work alongside participants, particularly during high-need seasonal periods.
• Collaborate with Food & Farm, education, and youth development staff to integrate VYCC’s service-learning and leadership model into agricultural training.

Program Administration & Evaluation

• Maintain accurate records of participant attendance, training hours, competencies, evaluations, and progress.
• Coordinate documentation required for apprenticeship, pre-apprenticeship, grants, and other program requirements.
• Contribute to program budgets, grant reporting, work plans, and funding proposals.
• Track participant outcomes, including completion, employment, continued education, and advancement in agriculture.
• Participate in program evaluation, continuous improvement, and organizational planning.
• Monitor program outcomes, including participant retention, competency attainment, program completion, and transitions into agricultural employment or further training, and use findings to improve program design and delivery.

QUALIFICATIONS & SKILLS 

• Three or more years of professional farming experience, preferably in diversified vegetable production and/or organic farming.
• Experience teaching, training, mentoring, or supervising emerging farmers, young adults, apprentices, interns, or employees.
• Experience developing or implementing training programs, curriculum, competency-based learning, apprenticeships, pre-apprenticeships, or other workforce development programs preferred.
• Strong communication, organization, and interpersonal skills, including the ability to set clear expectations and provide mentorship and support.
• Ability to build and maintain relationships with farmers, educational institutions, and community partners.
• Commitment to creating an inclusive, supportive, and accessible learning environment for participants with diverse backgrounds, experiences, and learning styles.
• Degree or formal training in agriculture, agricultural education, education, or a related field preferred, or an equivalent combination of education and practical experience.
• Valid driver’s license and ability to meet VYCC’s driving requirements.
• Ability to work outdoors and perform physical farm work in varying weather conditions.

ABOUT VERMONT YOUTH CONSERVATION CORPS

VYCC is a 501(c)(3) nonprofit focused on engaging young people in service, work, conservation, and agriculture. Since 1985, VYCC staff have provided valuable work and learning opportunities to youth and young adults from across the country and from nearly every town in Vermont. Our model is strong and simple: young people working together, guided by highly trained leaders, and completing priority projects in conservation and agriculture.

VYCC’s Food & Farm Program combines youth leadership and workforce development with hands-on farming, food distribution, and culinary education. A core part of VYCC’s work is providing hands-on training in diversified vegetable production for young people exploring careers in agriculture and aspiring beginning farmers.

VYCC’s certified organic farm provides hands-on training in diversified vegetable production across a full production season. Participants develop practical farming skills alongside the leadership and teamwork skills needed to succeed in agriculture. VYCC is expanding this work through the creation of a farm pre-apprenticeship and apprenticeship program. Through hands-on production experience, farm visits, classroom-based instruction, competency-based learning, mentorship, and networking, participants build the technical skills, practical experience, and connections needed to pursue their goals in farming.

OUR WORKPLACE

This position is based at the Vermont Youth Conservation Corps campus in Richmond, VT. Our open office offers staff opportunities to interact and collaborate. Successful staff are able to maintain focus and productivity, balance personal initiative and independence, and plug into our team in ways that help us do our best work as an organization. Staff enjoy the perks of the VYCC farm and forest campus year-round, as well as the happenings of nearby downtown Richmond.

COMPENSATION & BENEFITS

• Starting salary of $51,000, commensurate with experience.
• Medical and dental insurance; Health Savings Account (HSA) with matching contribution; disability and group life insurance.
• Simple IRA with matching contribution once eligibility criteria are met.
• Annual paid time off (PTO) and paid sick time.
• One-week paid closure in November for all staff, in addition to PTO.
• Ongoing professional development.

• Access to produce from the VYCC farm stand.

   

HOW TO APPLY

Please complete the VYCC General Application at https://vycc.wufoo.com/forms/x1n0i6c31ofjxyy/. You will be prompted to upload a cover letter and resume and provide contact information for three professional references.

Questions regarding this position can be emailed to the Food & Farm Director at [email protected]. No calls, please.

Ideal start date: January 2027.

Position is open until filled.