We are seeking a new part time care-taker who can stand in for us when we travel. Small but newly renovated barn apartment on end of the road non-working more of a sanctuary these days farm in Washington Vermont. Gorgeous! Ideally looking for someone responsible who cares about animals, remote living, quiet life-style, who would like a lovely place to live with good hearted neighbors (us) in exchange for covering for us while we are gone. More of a lifestyle opportunity than a job. And if youre interested in farming, the potential and basic infrastructure is still here ... 

Just Cut Production Manager 

POSITION SUMMARY
The Center for an Agricultural Economy (CAE), based in Hardwick, VT, seeks a Production Manager for Just Cut, a farm-to-institution program! Just Cut has two primary goals; fair prices for our farm partners, and consistent, high-quality local products for our institutions, with an emphasis on those that feed food-insecure individuals such as schools, hospitals, and colleges. We purchase, inspect, wash, prepare, and deliver Vermont-grown produce to kitchens both large and small. By partnering with local farmers, food buyers across New England, and a regional delivery network, we help ensure the viability of Vermont’s working landscapes and provide greater accessibility of high-quality produce to all markets. The Production Manager role is a critical position for the aggregation, processing, and distribution of our ready-to-use produce products for institutional and bulk buyers.  As the manager of our awesome Just Cut team, the Production Manager will be a strong communicator and problem solver, a leader, and a team player. The ability to balance some office and administrative tasks while also working in the kitchen with our team is essential to this role. Just Cut operates out of a dynamic shared-use kitchen and warehouse. Diplomacy, initiative, efficiency, and clear communication are crucial to operation. If you know food safety, have a background in industrial kitchen work, strong leadership qualities, and an active interest in our local food system, farms, and community, we’d love to hear from you! 

JOB DETAILS 
Position: Just Cut Production Manager 
Reports to:  Just Cut Program Manager 
Schedule: Full-time: 40 hrs/week, Monday through Friday (8:30 am - 4:30 pm)
Compensation: $50,000 - $55,000 a year, exempt
Work Environment: Ability to work in an industrial kitchen setting, work in hot and cold settings, and work with food processing equipment is a necessity. Office work occurs in the warehouse and in a shared indoor office, located within the warehouse.
Benefits: Paid Time Off, SIMPLE IRA, Qualified Small Employer HRA, Employer-paid short-term disability and life insurance, quarterly phone stipend, professional development compensation

REQUIRED SKILLS/EXPERIENCE

• Comfort using Microsoft Office software (Excel proficiency a plus) and/or Google Suite
• Kitchen and/or food processing experience
• Proven managerial/supervisory experience
• Strong communication skills 

PREFERRED SKILLS/EXPERIENCE

• Direct communication, spoken and written
• Able to support and respond to needs in stressful situations, as they arise
• Knowledge of performance evaluation and budgeting concepts
• The ability to work under pressure, efficiently, and to multi-task in and outside of the kitchen environment 
• Understanding of quality standards and health & safety regulations
• Deep knowledge of production management

SUMMARY OF RESPONSIBILITIES

Office/Administrative work (40%): 

• Supervise Just Cut team 

• Schedule and lead weekly production meetings, quarterly work planning meetings, and annual conversations, provide weekly work schedules, and approve timesheets
• Train, monitor, and support all team members on proper food safety practices, working ergonomics, and production timing efficiencies

• Work with Program Manager to adjust sales goals to optimize production capacity

• Provide regular and timely feedback on production status against orders & schedules, track production, and develop sales goals and R&D products

• Lead the production planning process on site in coordination with the Program Manager 

• Relay successes and challenges in and outside of the kitchen to the Program Manager
• Order produce and schedule bills of lading for both good faith agreement (GFA) and non-GFA produce, fill gaps when necessary

• Track and manage raw and processed produce and materials inventory

• Procure and manage the raw product supplies with the support of the Production Team Lead and Program Manager, ensuring that deliveries and supplies are appropriate for the program's needs and sales goals
• Coordinate incoming and outgoing produce with attention to receiving, record-keeping, and food safety protocols

     Kitchen, scullery, and warehouse (60%): 

• Manage production and kitchen space including food safety protocols and SOPS:
  • Prepare, package, palletize, and ship weekly fresh and frozen Just Cut product orders (particularly beets, cabbage, potatoes, and carrots)
  • Communicate all irregularities to the Program Manager
  • Follow all food safety protocols, maintain a high level of cleanliness throughout production kitchens and warehouse, clean and sanitize equipment
  • Prepare production kitchen: arrange equipment according to production day, set up, prepare packaging materials follow SOP’s instructions
  • Dress in required production footwear: uniform, hair & beard nets, or other safety gear necessary for working in the kitchen
• Oversee aggregation, preparation, packaging, and shipment of weekly Just Cut product orders:
  • Create and delegate production efficiencies in order to meet pricing benchmarks
  • Manage quality control – shelf life testing, R&D, samples, storage, and waste/donations 
  • Identify solutions as issues arise if product quality is jeopardized or no longer safe for consumption
• Support ongoing maintenance and logistics of the VFVC facility:
  • Assess, schedule, and delegate facility sanitation and equipment maintenance routines
  • Monitor health and preventative equipment maintenance; coordinate maintenance or conduct as possible in house 
  • Review and implement the Just Cut Food Safety Plan to maintain compliance with third-party auditing standards
  •  

EOE STATEMENT
Building community leadership, investing in relationships, and listening to the needs of the community are core principles CAE applies to all our work. We strive to foster an inclusive and supportive staff culture where learning and growth are supported. CAE is an Equal Opportunity Employer. Qualified applicants are considered for employment without regard to age, race, color, national origin, religion, sex, sexual orientation, gender identity, genetics, disability, or veteran status. 

BACKGROUND ON CAE
CAE is a food systems hub in Hardwick, VT whose reach extends statewide and beyond. Our work touches all aspects of the food system in support of rural food businesses, farms, and communities. We work alongside our neighbors and partners to cultivate interdependence, take risks, and initiate change. CAE operates a full-service food hub at the Vermont Food Venture Center, and business advising and technical assistance to farm and food businesses. Our enterprises include Just Cut, a farm-to-institution program; Farm Connex, a local food delivery service; and Vermont Farm Fund, a revolving farm fund. Our community programs are focused in the greater Hardwick area and include a community greenspace and gardens at Atkins Field; Grow Your Own, a food independence collaboration with the Hardwick Area Food Pantry and others; Place-Based Education partnerships with our local schools; and community organizing for food sovereignty. We invite you to participate in our work to create a rural food system in which everyone has agency, support, and access to local food. 

HIRING PROCESS
The job application deadline is August 11. This is a rolling hiring process, applications will be reviewed as they are submitted. The hiring process is led by a team of CAE staff. After an initial review of materials, selected applicants will have an initial phone screening (15-20 minutes), which may be followed by an in-person interview (1-1.5 hour) and a tour of CAE spaces. Candidates who go on to interview with us will be asked to provide 3 professional references. Interview questions will be shared ahead of time and will be conducted by a team of 3-4 CAE staff. We will begin holding interviews in early August with an ideal start date in early September.  

CAE is committed to the full inclusion of all qualified individuals. CAE will make any reasonable accommodations needed for individuals with disabilities during the interview process and for our staff. For accommodation inquiries, please contact our Admin Operations Coordinator at [email protected].

TO APPLY
Email [email protected] with your resume, a cover letter, and please include ‘Just Cut Production Manager’ in your email subject line. In your cover letter, please address why you are interested in working with CAE, why you are interested in this particular role, and how you feel your skills and experiences align with the responsibilities described here. Let us know if you have any questions!

April - December, 40 hrs/wk

The kitchen at Cedar Circle Farm & Education Center prepares fresh baked bread, pastries, rolls, cookies, coffee cakes, tarts, quiches, muffins, and scones for the farmstand and Hello Café daily. We highlight our in-season fruits and vegetables and pride ourselves on using local and organic ingredients.

We are seeking an experienced baker and pastry chef to join our Farm Kitchen team. The Lead Baker works closely with the Kitchen Manager to incorporate seasonal produce into recipes, schedule kitchen staff for baking, and develop new recipes for the café and farmstand. Candidates should be able to work five days per week, including weekends if necessary. 

RESPONSIBILITIES

Duties include:

• Preparing the morning bake
• Assisting with inventory management
• Developing and preparing seasonal specials on a daily, weekly and monthly basis
• Collaborating on weekly and monthly menus for the dinner share and farmstand
• Managing scheduling for baking assistants
• Maintaining a clean, neat and organized work station
• Following all established safety and health inspection protocols

QUALIFICATIONS

Prior patisserie, bread baking, and professional kitchen experience is required. The ideal candidate works well with a team, is creative, and excited to bake with the seasons. Applicants must be able to lift 50 lbs and be comfortable spending a full shift on their feet. 

COMPENSATION

This is an hourly position with benefits including sick time accrual, retirement contributions, fresh produce, and a 20% discount to our farmstand, greenhouses, and café. Pay range is $18-22/hour, depending on qualifications.

TO APPLY

Please email a cover letter and resumé to Gail, Kitchen Manager, at [email protected].

Value Added Products Manager 
We rent a commercial kitchen space in order to produce our value-added products—( BB topping, cranberry jam, various teas, vinegars, seaweed sprinkle, mermaiden broth). Starting in mid-August, we will be making the products in our own commercial kitchen in Pembroke. 

We are looking for someone to come on a few days a month to produce the products. We have organic certification, kitchen certification, recipes, SSOP, make sheets, all the needed ingredients, jars and equipment ready to go. You don’t need to be local, and we’re happy to house you if you are commuting from across Maine, but we need someone really focused and outcomes driven to make sure we get our production handled to a high professional standard!

We need you to be:

Detail oriented and highly professional, clean efficient kitchen management

 Hard core passionate about quality, organic food, wild foods, integrity of ingredients,  taste

Able to organize electronically, able to travel vehicularly, able to communicate compassionately and proactively.

Operate inside our systems, and improve them as needed. 

Able to interpret technically the grinders, presses, dehydrators. 

Able to quality control the ingredients and procedures as we have set them up,

Able to work in a shared commercial kitchen- leave no trace!

Interested in the “creation process” of our own commercial kitchen and contributing to the moving forward of our products, processing areas etc. once we meet our production goals.        

Able to manage the inventory for ingredient/ packaging ordering, warehouse/ storage room– alert office where items need to be ordered.

Inventory management inside software system of the farm web shop

Accountable to the accounting, marketing and shop- fulfillment workers

OPTIONAL ADD ON:  Joining for seaweed and herb harvesting, drying, bagging, tagging, MOFGA paperwork, reporting to state and logging internally 
OPTIONAL ADD ON: harvesting of veg for the farm store, recipe testing and idea generation for the next set of products. 
OPTIONAL ADD ON: Marketing/ sales element. 

Our highest priority is getting the products made, we can expand the role from there if it's a fit and mutually agreeable. 

We believe in:

Quality and positivity
Fresh as possible
Neatness and following the systems
Accountability and truthfulness
Diversity and joyous abundance
Imagination and follow through
Subsistence foods
Fancy foods on occasion
Bulk homestead foods for everyday use
Buying as locally as possible
Producing as much of our own as possible
Staying flexible, having fun!

To apply, please send a resume, cover letter, and at least two professional references to the email provided.
 

This position offers full exposure to all aspects of livestock farming. The Livestock Farmer will work closely with other members of the livestock team to implement daily livestock moves around the farm: the planning and execution of a management-intensive grazing operation for our finishing herd, cow/calf herd, and sheep flock; raising broiler chickens from brooder to mobile range coop to the processing unit; and finishing pigs in a pasture-based system. The Livestock Farmer will also assist in on-farm hay production, cattle and sheep corralling and sorting, and farm based maintenance tasks.

This position ideally begins in August or September and ends depending on organizational needs and candidate availability. The Livestock Farmer role requires a time commitment of 40 hours per week, and occasionally more depending on seasonal needs. Housing is available.

• Morning and afternoon livestock chore routine
• Executing the grazing plan by using temporary electric fencing to move cattle, sheep, broilers and pigs
• Supporting general husbandry duties for all livestock
• Helping collect and record data for on-farm research projects
• Mucking and cleaning out livestock barns
• Collecting, washing, and sorting eggs 
• Assisting with on-farm chicken and turkey slaughter
• Aiding in farm maintenance and land up keep
• Tractor and equipment experience preferred, but not required

• Qualifications

• A strong desire to learn about agricultural systems is essential. We expect the Livestock Farmer to have a genuine passion for raising livestock as part of a larger farm operation.
• Strong interpersonal skills and ability to develop strong working relationships across teams
• Interest in supporting research activities related to soil health and ecosystem services
• Willingness to work outdoors in adverse weather conditions
• Excellent verbal and written communication skills
• Clean driving record and valid driver license

• Compensation

  Compensation is based on verified experience.

  Perks & Benefits

  At Philo Ridge Farm, located in in Vermont’s beautiful Champlain Valley, we strive to provide a healthy and exciting learning environment for our team. While the farm is located in the rural town of Charlotte, it is a 25-minute drive to downtown Burlington where you can find restaurants, shops, theaters and a culturally rich community.

   

  Benefits include accrued paid time off, complimentary staff meal prepared daily, health care benefits, and an employee discount on products in our market.

  Application Process

  Candidates should send the following via email to [email protected] with “Livestock Farmer” in the subject line:

   

  Cover letter explaining their interest in this job and available start date

  Resume

• Two references and their contact information
• Qualified candidates will be contacted directly

•  

Make and package skyr Monday-Wednesday-Thursday from 8:30-11:30. Small batch creamery in Pownal, VT. If more hours are needed we have other jobs at the creamery that could be combined. Must be able to lift 50 lbs. 

No weekends!

Our partners are Vermont Livestock Slaughter and Processing are hiring! Seeing how integrated their organization is with ours,  we would like to share these openings on their behalf:

Vermont Livestock Slaughter & Processing (VLSP) is a small family-owned business, and our mission is to provide quality service to the livestock industry. As one of the few USDA-inspected facilities in Vermont, we are equipped to slaughter and process beef, lamb, and pork for clients from both in and out of state. We cater to a wide range of clients from private individuals with a few head each year, to commercial producers who require multiple animals processed with regularity. We are a critical part of the forward-thinking farming and food community in Vermont, and across the New England landscape, that supports and celebrates farmers who raise livestock locally through humane practices and pasture-based systems. 

We believe that for local food systems to thrive, it is of utmost importance to operate and support independent, small, local processing facilities. The success of small, adaptable facilities like ours is in many ways the keystone of distributed food systems. By being inextricably linked with small livestock farms in New England, our small slaughter and processing business is a critical part of New England’s sustainable food system. 

Who We Are Looking For: 

We are looking for a team- and detail-oriented Sanitation Controller. Sanitation is a critical requirement for all food establishments, and slaughter and processing facilities are one of the most regulated food establishments in our country. Vermont Livestock Slaughter and Processing is a USDA FSIS-inspected facility.   

As a growing facility and business, we are looking for a team member that is inspired by the work that we do, and our role in New England’s food system. We are looking for a team member who has an interest in learning, is comfortable with teamwork settings, and can contribute to a positive and friendly work environment. We are looking for candidates with an eagerness to contribute to our continued growth and evolution. 

Duties and Responsibilities:  

As the Sanitation Controller, you will: 

• - Report to the Production Foreman and oversee the cleanliness and health safety of our facility. 
• - Clean the slaughter and processing equipment, and safety items in the facility, as well as our walls, ceilings, and floors.  
• - Accurately interpret USDA FSIS requirements and complete paperwork with attention to detail.  
• - Complete other duties as assigned. 

This position requires self-motivation, attention to detail in both writing and cleaning, and the ability to receive constructive reviews of the work performed. 

In this position, you will be working closely with a USDA FSIS Food Safety Office who is on-duty at all times in our facility. We are seeking a dedicated Sanitation Controller to ensure and affirm that we are meeting the requirements of Hazard Analysis and Critical Control Points (HACCP). 

Physical Requirements:  

Work will be conducted in wet, cold, and hot areas with slippery floors. This position requires the ability to lift up to 30 pounds. 

Compensation and Schedule: 

$17 per hour depending on experience. 

The current hours for this position are roughly between 7:00am and 3:30pm including lunch and breaks and may be modified as our production throughput increases. A typical work week will be 30-40 hours per week. 

Benefits & Perks:  

Benefits for full-time staff include:  

• - Comprehensive health benefits  
• - Sick leave 
• - Paid time off and company-recognized holidays 
• - Weekly meat benefit 

Application Process: 

VLSP is committed to creating an inclusive environment. We are an equal opportunity employer and value diversity. All employment is decided based on merit and business need. If this job inspires you, we encourage you to apply. 

Candidates should send an email with “Sanitation Controller” in the subject line to: [email protected]. 

Please include the following information in your submission:  

• - Cover letter explaining interest in this job 
• - Resume 
• - Available start date 
• - Three professional references with contact information 
•  

Qualified candidates will be contacted directly. 

Our partners are Vermont Livestock Slaughter and Processing are hiring! Seeing how integrated their organization is with ours,  we would like to share these openings on their behalf:

Vermont Livestock Slaughter & Processing (VLSP) is a small family-owned business, and our mission is to provide quality service to the livestock industry. As one of the few USDA-inspected facilities in Vermont, we are equipped to slaughter and process beef, lamb, and pork for clients from both in and out of state. We cater to a wide range of clients from private individuals with a few head each year, to commercial producers who require multiple animals processed with regularity. We are a critical part of the forward-thinking farming and food community in Vermont, and across the New England landscape, that supports and celebrates farmers who raise livestock locally through humane practices and pasture-based systems. 

We believe that for local food systems to thrive, it is of utmost importance to operate and support independent, small, local processing facilities. The success of small, adaptable facilities like ours is in many ways the keystone of distributed food systems. By being inextricably linked with small livestock farms in New England, our small slaughter and processing business is a critical part of New England’s sustainable food system. 

Who We Are Looking For: 

We are looking for a team- and safety-oriented Meat Cutter/Butcher. You will need a keen eye for detail and organization to maintain and follow records for producer identity and meeting high standards of processing.   

As a growing facility and business, we are looking for a team member that is inspired by the work that we do, and our role in New England’s food system. We are looking for a team member who has an interest in learning, is comfortable with teamwork settings, and can contribute to a positive and friendly work environment. We are looking for candidates with an eagerness to contribute to our continued growth and evolution. 

Duties and Responsibilities:  

As a Meat Cutter/Butcher, you will:  

• - Report to the Master Meat Cutter/Butcher and perform many processing-related tasks. 
• - Work within a team to accomplish or determine pre-operational sanitation inspection and inspect all carcasses that are to be processed that day for defects. 
• - Perform bacterial and antimicrobial treatment completion.    
• - Complete other duties as assigned. 

We seek qualified candidates who identify with the descriptors below, with the experience and skill to match.   

• - Accuracy and attention to detail to meet our food-safety requirements, and to handle multiple producer’s cutting requirements while keeping an organized work environment.    
• - Safe handling of sharp knives, hand saws, saw blades, and meat processing equipment.   
• - Meat cutting experience with beef, pork, and lamb; sawing, splitting, and cutting into smaller portions to facilitate handling. Ability to remove bones and cut meat into standards cuts for marketing.   
• - Value-added processing experience to prepare burgers, sausages, and other meat products.   

Physical Requirements:  

Work will be conducted in a refrigerated environment. This position requires the ability to lift up to 50-100 pounds, regularly. 

Compensation and Schedule: 

$18-$20 per hour depending on experience. 

The current hours for this position are roughly between 7:00am and 3:30pm including lunch and breaks and may be modified as our production throughput increases. This position may require overtime in the fall when harvest is at its peak. 

Benefits & Perks:  

Benefits for full-time staff include:  

• - Comprehensive health benefits  
• - Sick leave 
• - Paid time off and company-recognized holidays 
• - Weekly meat benefit 

Application Process: 

VLSP is committed to creating an inclusive environment. We are an equal opportunity employer and value diversity. All employment is decided based on merit and business need. If this job inspires you, we encourage you to apply. 

Candidates should send an email with “Meat Cutter/Butcher” in the subject line to: [email protected]. 

Please include the following information in your submission:  

• - Cover letter explaining interest in this job 
• - Resume 
• - Available start date 
• - Three professional references with contact information 
•  

Qualified candidates will be contacted directly. 

Hi All, 

Beginning of August through November we are looking for full time or part help. One of our team is going back to graduate school. 

Tasks include: weeding, harvesting, relocating perennials, digging up dahlia tubers in November.

 This is typical farm work, like a vegetable farm. 

Please pass along to  people you think might be interested.  Contact: Nicole DAgata, [email protected]

We are located in Waterbury Center. 

Thank you, 

Nicole DAgata

Longest Acres Farm is an Organic, Animal Welfare Approved, Grass-Fed beef farm in Chelsea, Vermont. The farm supplies restaurants locally and in the Boston are with top quality meats. We make our own hay, breed all our own stock and operate a rotationally grazed, management intensive pasture system on 60 acres of increasingly decent grass. 

Additionally, we host events, dabble in agri-tourism, ride horses for fun and make things like soap, firewood and animal huts. A pond and 150 acres of forests and trails provide an added benefit to enjoy while working here. 
 

Roles and Responsibilities

The Tenant Caretaker will live in the 14x26 Timber Frame Cabin and be responsible for two days of chores each week. Additionally, when the Owner travels, the Tenant Caretaker will look after his housepets and home. More specifically, these responsibilities include:

• Summer chores for cows; checking water, moving fence-lines.
• Winter chores for cows; 
  • feeding round bales as needed by tractor or by hand
  • Fixing water issues such as freeze-up
• Monthly chores; assisting catching animals for slaughter
• House-sitting a dog and two cats and a fish tank for head farmer while delivering meat and traveling
• Plowing driveways, depending on skills and experience
• Assisting in events thrown on the farm

Rental Fee, Compensation and Term

The cabin will be rented for $900 per month. The tenant caretaker will be paid hourly at $15 per hour for approximately 4 hours of work each week for farm work and $25 per day of house-sitting. 

The cabin will be available September 20th of 2023 and a 12 month lease agreement will be provided after a two week trial period during which the applicant will work with the Owner and Assistant Farmer to make sure this is a good fit. 

This Job is at-will, part-time and year-round. No other benefits are provided.

Cabin Description

The cabin is insulated with wood floors and a loft, has a full kitchen and bathroom with tub and integrated shower. It has high speed internet and a wood stove for heat (with a backup electric heater). Tenant will be responsible for electricity, internet, propane and phone. Trash, plowing and mowing are provided. Pictures available upon request. Furnished.

Qualifications and Experience

• Ability to lift 50 pounds and run a mile without stopping (not at the same time, lol).
• Comfortable in all weather and in all manures.
• Comfortable with machines, tractors and implements. 
• An engaging and positive attitude
• A love of animals and joyful to be outside
• Reliable transportation
• Well organized, honest and hardworking