To Apply for a Position

Email your resume and cover letter to jobs@theherbfarm.com. After reviewing resumes, we will contact potential candidates for further information, conversation, application, etc.

Downloads
The Application (after conversation)

Join The Herbfarm Team

Positions Available
  • Guest Services: Guest Reservations and Administrative-Full Thyme--Days
  • Farm and Garden Team Member
  • Assistant to Farmer / Gardener
  • Herbfarm Cook.
  • Fine Dining Sommelier/Server
  • Herbfarm Pastry Cook.

    Lead Farmer, Gardener, Harvester

    (Job Description pdf)

    Supervisor

    Chef and GM

    Overview

    Maintain the Herbfarm Restaurants 5-acre production farm that grows & delivers high quality herbs, eggs, & produce to our restaurant. Animal care. Oversight of on-site display gardens. Oversite of staff/volunteers. Computerized tracking of all. Flexibility and willingness to work hard and sometimes long hours are necessary in all weather.

    More

    Creating and maintaining growing schedule for farm based on chefs input. Propagating. Planting. Cultivating. Weeding. Harvesting to kitchen specifications. Transplanting. Seeding. Trellising. Irrigation. Operating a tractor, rototiller and mulching mower. IPM and biological soil & plant management for sustainable techniques. Composting. Occasional interaction with public when restaurant classes & events are at the farm or at educational events. Care of apiary, pigs, chickens. Oversee farm safety. Oversee Assistant Farmer and small team of seasonal workers and volunteers. Representing The Herbfarm in local community agricultural organizations and events. Communicate consistently with GM and Chef.

    MORE DETAILS..
    Physical Areas to Oversee?
    5-Acre Farm
    Chickens
    Pigs
    Heated Greenhouse
    3 large poly tunnels
    Washing Shed/Tool Shed
    Tractor with tools
    Hand tools
    Water infrastructure
    Electricity
    Fruit trees/berry bushes
    Bee hives
    Compost
    Farm Cat
    Resident rodents
    Kitchen Garden: 6,000sq ft at the restaurant
    Raised beds
    Beds around restaurant
    Cold frame out back
    Pet pigs
    Building Surround/lights
    Offsite Storage and Garden
    Owners garage and yard often used for storage and alternate location for rare seeds so they are in two locations to hedge against loss/failure in just one.

    Areas of Responsibility and Input
    Growing
    High quality crop selection with Chefs
    Farm Growing Schedule-w/ Chefs creating, maintaining in computer
    Design/upkeep of Kitchen Garden and Restaurant beds
    Responsible growing methods
    Mapping of locations of crops
    Purchasing seeds/plugs/supplies
    Water management
    Composting
    Fruit tree pruning
    Annuals and perennials
    Wet ground and dry ground

    Staff
    Interviewing/hiring w/GM
    Training
    Scheduling
    Reviewing per HF handbook w/GM
    Employee safety

    Animalsfood,water,health
    Chickens for eggs
    Pigs for butchery
    Pet Pigs
    Bees
    Farm Kitty

    Management
    Manage annual budget created with your input
    Annual Budget creation with Chef
    Communication w/owners
    Maintenance of expense records
    Maintenance of sales/harvest records

    Equipment care
    Tractor maintenance
    Cart maintenance
    Organization of Farm tool/equipment
    Tool and Supply storage/control
    Inventory of above

    Harvest
    High quality weekly/daily harvest to chefs specifications
    Computer tracking of harvest

    Communication
    Availability list
    Staff meetings
    Farm Management Meetings
    Location of crops
    Problems/Challenges we can all solve together
    Priorities and re-prioritizatio

    Schedule
    Weekend work required
    Less hours in the winter
    Long days in the spring/summer
    Outside in all sorts of weather

    Current Equipment and Supplies
    Large Poly Tunnels
    Tool Shed
    Tiller
    Tractor Attachments
    Tractor
    Refrigerators
    Seed backstock
    Heavy Duty Laptop
    Heated Greenhouse
    Rugged mower
    Weedeaters
    Compost Pile for evaluation
    Drip tape
    Ground Cover cloth
    Fencing

    Staff
    Farmer Assistant/Kitchen Gardener (avrg 30 hours all year FT May-Oct)
    Farm Hand(s) April September
    Volunteersas needed

    Future Ideas
    CSA
    Local restaurant supply
    Source for excess
    Grants for various Ag projects

    Experience & Qualifications

    •2plus full growing seasons experience with row crop vegetables and culinary herbs --preferably in Western Washington.
    •Creative skills to manage all aspects of mixed vegetable, fruit, flower, and herb production
    •A long term interest in farming and local food production
    •Good physical condition:able to lift 50pound repeatedly with stamina and energy.
    •Simple tinkerer or fixer with basic carpentry skills
    •Experience with small gas powered machinery, i.e. rototillers, mulching mowers
    •Experience driving tractors and using farm implements
    •Be self-directed and comfortable working alone AND be a team player reaching for shared goals
    •Strong communication skillswritten and verbal
    •Experience managing growing and harvest data
    •Understanding of IPM, biological soil and plant management

    Skills needed

    •Works well with others and alone
    •Takes direction well
    •Self starting, motivated
    •Dependable, timely
    •Takes pride in work well done
    •Organized and tidy
    •Customer oriented
    •Cares for staff
    •Creative AND willing to take artistic direction
    •Must be interested in food
    •Communicates well
    •Trustworthy and honest
    •Doesnt give up easily
    •Sense of Humor

    Hours/Schedules

    The Lead Farmer is a year 'round salaried position that requires more time April through September than in the winter. Your first season will involve more time as you learn your job and our farm. The Farmer's Assistant is here to cover on days off through most of the year. Harvest generally occurs Wednesday or Thursday through Sunday.

    Benefits and Compensation

    • Salaried at a competitive rate.
    •Discounts: Wine, Dining, Gifts, Spa, Hotel
    •Paid Vacation: Employees accrue up to 2 weeks per year. Vacation increases to 3 weeks per year after 5 years of employment
    •Good Health Days: Up to two per year - paid days off for being healthy
    •Health Insurance: Medical and Dental paid at 50% by The Herbfarm after 2 months
    •Participate in employer matched 401K plan after one year of service
    •Participate in the annual Wine/Food education 3-day trip
    •Working for a company you can feel proud to be a part of
    TO APPLY: Send resume and cover letter. Come by for a tour of restaurant and garden any day between 10 and 3. Jobs@theherbfarm.com

    Would be successful when

    Please view PDF description for this list--sorry, technical difficulties posting this section.