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About the Role

Forts Ferry Farm and Farm Shoppe are seeking a skilled, organized, and self-motivated culinary professional to help lead the next chapter of our growing culinary and pantry programs. This hands-on, part-time role offers a unique opportunity to take ownership of our production kitchen, steward the quality and consistency of our signature products, and contribute to the development of new offerings as our business continues to grow.

Responsibilities

Produce a variety of sweet and savory items, including snack cakes, cookie dough, quiches, freezer meals, and other prepared foods.
Execute production schedules in coordination with the Operations & Sales Lead, balancing retail demand, seasonal offerings, inventory levels, and production priorities.
Follow established recipes and procedures with precision while maintaining accurate recipe documentation, batch records, and production notes.
Uphold exceptional standards of quality, consistency, flavor, texture, appearance, and presentation across all products.
Collaborate with the Culinary Director on recipe testing, refinement, seasonal menus, and new product development.
Accurately scale recipes and perform weight and volume conversions for production.
Maintain an exceptionally organized, efficient, and food-safe production kitchen.
Establish and manage ingredient pars, monitor inventory levels, track ingredient usage, and support food cost management.
Communicate purchasing needs and coordinate ingredient ordering with the Operations & Sales Lead and Retail Manager.
Identify opportunities to improve kitchen systems, workflow, and production efficiency while preserving the handmade quality and integrity of our products.
Package and prepare products for retail sale at the Farm Shoppe and seasonal farm markets.

Requirements

Professional experience in a bakery, pastry kitchen, restaurant, catering operation, or small-scale food production environment required.
Strong understanding of baking fundamentals, ingredient functionality, savory culinary techniques, and production workflows.
Experience managing inventory, maintaining pars, and monitoring food costs preferred.
Ability to confidently scale recipes from small-batch production to larger quantities.
Exceptional organizational skills, attention to detail, and commitment to consistency.
Ability to work independently, prioritize responsibilities, and take ownership of a production kitchen.
ServSafe certification preferred, or willingness to obtain certification.
Ability to lift and carry up to 50 pounds.

Skills

Culinary Arts
Baking & Pastry Arts
Baking fundamentals
Ingredient functionality
Savory culinary techniques
Production workflows
Inventory management
Food cost management
Recipe scaling
Organizational skills
Attention to detail
Consistency
Independent work
Prioritization
Ownership
ServSafe certification

Location

Latham, NY

Work Type

Part-time
Hourly

Experience Level

Professional experience required

Education Level

Degree in Culinary Arts, Baking & Pastry Arts, or a related field preferred.

Salary/Compensations

$24–$28 per hour

Benefits

Opportunity for the role to grow into a full-time position
Meaningful role in shaping and growing Forts Ferry Farm's culinary offerings and pantry business

About the Company

At Forts Ferry Farm, we believe the foods we reach for every day should be crafted with the same care and attention as those reserved for special occasions.
From our farm kitchen in Latham to our flagship Farm Shoppe in Hudson, we create small-batch baked goods, prepared foods, and pantry staples rooted in seasonality, craftsmanship, and a love of gathering around the table.
We are a small but ambitious team committed to preserving the handmade quality of our products while thoughtfully growing and evolving our culinary and pantry programs.