Farm-to-Table Kitchen Positions

Rainshadow Organics is a full-diet farm with dozens of varieties of certified organic vegetables, herbs, berries, flowers, pork, chicken, eggs, turkey, beef, and grains on 200 acres. It is a particularly diverse farm, with accompanying culinary hospitality, on a mission to promote widespread regenerative farming and eating. In 2015, we built a commercial kitchen, event space, and farm store to create a deeper connection between our community members and the food we grow. We offer farm driven cuisine at private and ticketed events from April through December. Our farm kitchen team is a critical link between this land, which provides 95% of the ingredients they use, and their unique culinary creations.

What We Believe

At the core of Rainshadow is the understanding that the health and integrity of land and soil are the key ingredients that enable us to produce nutrient-dense foods to nourish our bodies and community. Our agricultural practice is rooted in a regenerative model that enriches the soil for the growth of heirloom vegetables and heritage breeds that are adapted to our harsh high desert climate. We also have a passive four-season greenhouse for winter and early starts and eighteen larger season-extending hoop houses or high tunnels. We are certified organic and use only sustainable practices, with no chemical pesticides, fertilizers, or herbicides.

Rainshadow Organics is looking to hire a dynamic kitchen team including a Sous Chef and Prep Cook. This small but mighty team will be assisting our Executive Chef, Nic Maraziti. You are the powerhouse behind bringing our farm to the table through public and private on farm events. We offer dinners, brunches, lunches, and weddings, and host up to 50 people in our intimate event spaces. Our farm believes wholeheartedly in the power of organic, nutrient dense farming and we would love to welcome a kitchen team that respects similar ethos.

TO APPLY: please submit your resume, three references, and a cover letter answering the following questions:

Why are you interested in working at Rainshadow Organics?
How does this position fit into your short and long term goals?

Include contact and basic information:

Name
Preferred Pronouns
Address
Phone
Email

Sous Chef

We are looking for an inspired and motivated sous chef who is passionate about working with an executive chef to create palatable ingenuity while working within the confines and rewards of a full diet farm cuisine. We encourage full innovative freedoms, and are seeking someone who is excited to go against tradition in a revolutionary way, transforming Rainshadow Organics into a culinary destination.

Schedule and Compensation:

This position is for April – October, 40/hrs per week
Anticipated work days are Wednesday – Sunday
Hourly wage: $22.00
5 days paid time off for any medical or personal needs
Farm lunch

Assist in Executing all Private and Public Events on Farm

Help to curate and implement a unique menu for every event using the food of the season
Contribute to all event marketing: social media, events emails, blogs, etc.

Guide the Farm Apprentices through Daily Tasks

Farm apprentices participate in a monthly rotation through the kitchen from May -October. They are there to learn from you and the chef. You will guide them through whatever tasks you and the chef see fit; i.e. preparing crew lunches, preserving, prepping, baking…

Participate in Farm Preservation Operation

The kitchen is an integral part in filling the farm store with delicious pickles, canned goods, krauts, sauces, jams, shrub, preserves, hot sauces and more.
Quality control is a must. You will be making sure appropriate preserving, testing, and record keeping is taking place

Work with Farm Store Staff

Help educate customers about farm products with recipe suggestions and off the cuff how-tos when the store is open
Assists farm liaison in recipe creation/selection for CSA emails, etc.

Prep Cook

We are looking for an inspired and motivated prep cook who is passionate about working with a chef team to create palatable ingenuity while working within the confines and rewards of a full diet farm cuisine. This applicant needs to have experience working in a fast-paced, ever-changing kitchen. They must have strong knife skills and the ability to move through a tsunami of food with a great attitude.

Schedule and Compensation

This position is from June – October , 40/hrs per week
Anticipated work days are Wednesday – Sunday
Hourly Wage: $22.00
5 days paid time off for any medical or personal needs
Farm lunch

Assist in executing all private and public events on farm

Execute food preparation and production: slicing, chopping, sauteing, roasting, baking, you name it! You will be interacting with over 100 varieties of farm fresh, seasonal fruits and vegetables, each requiring a special attention to detail
Support your teammates in keeping the kitchen running well; being an active participant and a good communicator is a must

Participate in farm preservation operation

The kitchen is an integral part in filling the farm store with delicious pickles, canned goods, krauts, sauces, jams, shrub, preserves, hot sauces and more.
Quality control is a must. You will be making sure appropriate preserving, testing, and record keeping is taking place
Labeling preserved products

Help maintain a clean and organized kitchen. This includes dish washing, sweeping, mopping, etc.

Front of House Team

We are looking for an inspired and motivated Front of House team that is passionate about working with our culinary team to create a holistic dining experience of palatable ingenuity in conjunction with organic, seasonally available produce and responsibly raised meats. The Front of House team is the direct connection between the guests and the culinary team, the farmers and the land. We require our service staff to have a working knowledge of the ingredients and menus as well as the growing practices and ethos of Rainshadow Organics to be able to engage with guests in an educational manner to be able to assist us in our mission of promoting widespread regenerative eating.