Fermentation Prep Cook

Fermentation Prep Cook — Job DescriptionLocation: 28-Acre Regenerative Organic FarmPosition Type: Prep Cook / Fermentation SpecialistReports To: culinary managerAbout UsWe are a working 28-acre regenerative organic farm where the kitchen is a direct extension of the fields. Everything we ferment, preserve, and prep starts just steps from where it's grown. From strawberry jam in early summer to sun-ripened tomato preserves and fiery fermented chilies in late season, our menu and pantry follow the rhythm of the harvest. If it grows on the farm, chances are we're fermenting, curing, pickling, or preserving it.Position SummaryWe are seeking a detail-oriented, quick-learning Fermentation Prep Cook to join our farm kitchen team. This role is the backbone of our preservation program — turning peak-season produce into shelf-stable and live-culture products through precise, clean, and consistent fermentation and preservation techniques. The right person is someone who thrives on structure, respects the science behind fermentation, and can hit the ground running with a daily prep list.Execute daily prep lists independently and efficiently, keeping pace with the flow of the harvest and the kitchen's needs.Weigh and measure ingredients with precision — fermentation is a science, and accurate salt ratios, brine percentages, and batch weights are non-negotiable.Maintain strict sanitation and sterilization standards for all vessels, tools, work surfaces, and storage areas to protect the integrity of every batch.Monitor active ferments — checking pH, temperature, taste, texture, and visual cues — and log batch data accurately.Label, date, and rotate all preserved and fermented products following FIFO and food-safety best practices.Harvest support — occasionally step into the field to pick or receive produce at peak ripeness.Keep the prep station and fermentation space organized, clean, and inspection-ready at all times.Communicate clearly with the chef and team about batch progress, supply needs, and any quality concerns.Required QualificationsAbility to lift up to 50 lbs repeatedly (cases of produce, crocks, fermentation vessels, salt bags, etc.).Exceptional attention to detail — especially around weights, measurements, timing, and sanitation.Fast learner who can absorb new techniques, recipes, and workflows quickly and run with them independently.Strong understanding of, or genuine eagerness to master, cleanliness and sterilization protocols.Comfortable working in a farm environment — heat, cold, humidity, and the occasional bug come with the territory.Reliable, punctual, and self-motivated — able to execute a prep list without hand-holding.Basic knife skills and general kitchen prep experience.Prior experience in fermentation, preservation, canning, pickling, or charcuterie.Background in farm-to-table, scratch, or whole-plant kitchens.Familiarity with pH meters, refractometers, digital scales, and basic lab-style logging.ServSafe or equivalent food-handler certification.Interest in regenerative agriculture, seasonal cooking, and traditional foodways.Physical RequirementsLift and carry up to 50 lbs regularly throughout the shift.Stand, walk, bend, and reach for the duration of the shift.Work in a kitchen environment with variable temperatures, occasional exposure to outdoor conditions, and around sharp tools and hot equipment.Repetitive motion tasks (chopping, stirring, jarring, lifting crocks).What We OfferA hands-on role at a working regenerative organic farm where your work directly shapes what ends up on the plate and in the pantry.The opportunity to build deep expertise in seasonal fermentation and preservation across a wide range of crops.A collaborative, mission-driven team that values craft, land stewardship, and doing things the right way.To apply, please submit a brief introduction, your relevant experience, and any fermentation or preservation projects you're proud of. #J-18808-Ljbffr The Ecology Center