Culinary Gardener

at The Culinary Institute of America (view profile)
Location Napa
Date Posted May 15, 2019
Job Type Full-time

Description

The Culinary Gardener is responsible for all aspects of The CIA Student Farm at Charles Krug winery including greenhouse propagation, bed prep, irrigation, cultivation, harvest, and maintenance of the grounds.  This position supports educational programming related to the farm, specifically the 12-week Farm to Table (F2T) program.  The Culinary Gardener is responsible for the annual department budget, containing costs and maximizing revenues from the seasonal crops grown.

ESSENTIAL RESPONSIBILITIES 

  • Develops crop plans including needs for the F2T program and the Gatehouse Restaurant Chef.
  • Purchases seeds, propagates seedlings in the greenhouse, prepares beds for planting and transplants seedlings.
  • Irrigates fertilizes and weeds all planted areas.
  • Maintains all growing plants, gardens, and beds to a professional aesthetic including labels for all edible plants, shrubs, and trees.
  • Maintains, repairs and extends the irrigation systems and timers whenever necessary.
  • Maintains ground covers, augmenting as needed.
  • Maintains the Deer Park farm grounds, shed and greenhouse.
  • Maintains the Krug demonstration garden aesthetics including row labels, pathways, and plantings.
  • Responsible for safeguarding and maintaining farm equipment, tools, and supplies.
  • Collects food scraps from Greystone and maintains an ongoing compost pile.
  • Harvests, weighs, labels and delivers edible product whenever ripe so that it can be sold and not go to waste.
  • Communicates regularly with the CIA team.
  • Responsible for meeting or exceeding departmental financial revenue target.
  • Maintains a clean and tidy work environment in the greenhouse, pack shed, tool shed, and farm office.
  • Plants and maintains seasonal colorful annuals to enhance the appearance of the display garden aesthetics.
  • Sells ripe farm produce at Calistoga and St. Helena farmers market.
  • Plans, plants & raises seedlings and hosts annual “plant start” sale.
  • Maintains a “farm-stand” in the Greystone main building during the season.
  • Works with the Greystone Groundskeeper whenever necessary.
  • Works with the Seasonal Farm Worker during the scheduled season.
  • Conducts tours for students, staff, faculty, and the public when necessary.
  • Provides educational support to the CIA Farm to Table Program students.
  • Maintains a positive and open relationship and communication with Krug winery management.
  • Advises CIA Chefs, teaching kitchen and purchasing department regarding the availability of farm products.
  • Any and all other duties as assigned.

 

REQUIRED QUALIFICATIONS

 Education:

  • High School Diploma or equivalent required.

Experience:

  • Two (2) years’ experience on vegetable farms.

Licenses / Certifications:

  • Valid Drivers’ License.

 

PREFERRED QUALIFICATIONS

  • Minimum of three (3) years of experience working on farms strongly desired.
  • Experience working two-wheel tractors (BCS equipment).
  • Experience working on student farms.
  • Experience as an educator.
  • Associate Degree.
  • Master Gardener Certification.
  • CIA graduate.
  • Familiarity with the tenants of organic food production.

 

REQUIRED SKILLS 

  • Effective written and verbal communication with team members.
  • Ability to prioritize tasks.
  • Excellent interpersonal communication skills.
  • Professional interaction with other team members at all times.
  • Ability to work independently and efficiently.

 

WORKING CONDITIONS   

  • Must be able to work overtime on nights and weekends based on business needs.
  • Must be able to work at both CIA locations (Copia in Napa and Greystone in St. Helena) based on business needs. Must possess own transportation in order to travel between the two locations when necessary.
  • Ability to work outdoors in extreme temperatures, hot and cold for extended periods of time.
  • Ability to frequently lift and carry thirty (30) pounds and occasionally lift and carry fifty (50) pounds with assistance.
  • Ability to stand for extended periods of time.
  • Ability to bend over, crouch, and kneel regularly.

 

ADDITIONAL INFORMATION

At The Culinary Institute of America, it is important to us that we support our employees with a substantial and meaningful package of benefits.  We believe in supporting our employees with benefits to assist with work-life balance.

Benefits are offered based on position type and status. Benefits offered may include:

  • Medical and prescription drug plan.
  • Dental plan, Vision plan.
  • Insurance: Life, Home, Auto, even Pet!
  • Short- and long-term disability plans.
  • Generous paid time off programs, including paid holidays.
  • Employee assistance program.
  • Tuition assistance programs.
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