Ground Floor Farm is seeking to add to the crew ASAP!
We are looking for people who can do back of house (fermenting batch work/cooking/prepping/cleaning) and front of house (customer service, orders, bartender, bussing, cleaning) or ideally the flexibility to do both.
Applicants should be hard working self-starters, quick learners who enjoy being on their feet in an active environment, and who are interested in exploring a career in the food world. Preference given to those who have experience specifically with baking, cheesemaking, fermenting, or individuals who are interested in learning those crafts.
This role is physical. The crew assists with labor indoors and occasionally outdoors in all weather in a fast-paced environment where both quality and efficiency are important. Applicants should be energetic and should look forward to becoming a skilled worker. Applicants must be able to lift and carry loads as heavy as 40 lbs.
The kitchen schedule varies and the crew must have a flexible schedule to accommodate various early morning and late evening hours. Must be able to commit to every other Saturday, but ideally every Saturday. Anticipated 25-35 hours per week.
Compensation will be minimum wage. Additional benefits include shared tips, all meals during work hours, sick leave, and free entry to all Ground Floor Farm kitchen workshops and events.
We pride oursleves on running an efficient, drama-free kitchen. We expect all crew members to contribute to a happy, healthy, productive, and respectful work environment. Hustle is a must, and there is no room for big egos.
Applicants should send an email with resume, statement of availability, and brief descriptor of why you want to work here to jackie (@) groundfloorfarm.com.