We are beginning our 11th season at Backyard Farm, and it stands to be one of the busiest yet! We are looking for like minded, creative and ambitious cooks looking to enhance their culinary career with our approach to french inspired, “table to farm” dining. The season starts in April, and finishes january, offering an opportunity for winter travel, or side hustle ski resort hospitality roles. We offer a positive and encouraging learning atmosphere(with a great prep day playlist), and a progressive and immersive approach to menu development.
Menus are developed weekly, for both our pre-booked clients in our private dining room for up to 20 guests, family style lunches on our outdoor alfresco dining room, and for our offsite food and wine pairing events and high end private chef services. Diversity? We got you! Ingredients are seasonally and locally sourced both from our 2 acre farm and orchard, like minded local farmers and suppliers, and responsibly and ethically raised proteins(free range, grass fed and finished). A bonus if you like contributing to the farm work, with plenty of picking, thinning, weedeating to do…..we call it farm fitness…..
Positions are open for apprentices, chef de partie, junior and sous chef roles. Wage is dependent on experience, $19-$26 per hour(to start). Wage also includes gratuity shares(from $2-4 per hour additionally). We also offer a pre-service staff meal, and 2 guaranteed days off per week-in a row! Workday expectations are typically 10 hour days, sometimes less, sometimes a bit more, with 1 prep day per week, and 4 services-That means you can be home for dinner 3 nights a week! We prefer to have long term employees if possible.
We like to play with our food. We bake terroir inspired sourdough breads every day, and love to experiment. The measure of success for our team is a well rounded approach to training and mentorship. Without much limitation in menu development, you can have the opportunity to learn pastry work, chocolate work(yes we make chocolates for each guest, in house), butchery, charcuterie, preserving, and the list goes on. Truly, the only limit is our imagination, with the only restriction being that everything is made in house, and that everyone has the opportunity to learn and create delicious things.
I have cooked professionally for 28 years now, and feel even more inspired than ever. I realize this almost sounds too good to be true, but I suggest you come and see for yourself! Please send resumes with cover letter and references to: