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Culinary Gardener

POSITION SUMMARY
The Culinary Gardener is responsible for all aspects of culinary farm, vegetable, herb and fruit tree production at The Culinary Institute of America's Greystone campus. With heavy emphasis on maintaining the "front entrance" visual impact required for a top level property and the culinary farm, including but is not limited to greenhouse propagation, bed prep, irrigation, harvest, cultivation and maintenance of the gardens and farm.
ESSENTIAL RESPONSIBILITIES
Communicates with Facilities Manager, General Manager ? Greystone, Culinary Chefs, Senior Manager ? Food and Beverage and Manager - Purchasing in relation to crop plans, producing orders, supplies and priorities.
Cultivates crops using tilling, hoeing and hand weeding.
Harvests, weighs, labels and delivers farm product to various CIA outlets.
Prepares beds for planting, including but not limited to removal of debris, broad forking, tilling and shaping beds with hard rake.
Sets-up and repairs micro-drip and overhead irrigation.
Propagates seedlings in greenhouse and transplants seedlings in the field.
Direct seeds crops with seeder.
Assists in the pruning of perennials including fruit trees, herbs and olive trees.
Operates weed trimmer to maintain borders and back slopes of terraces.
Maintains clean and tidy work environments in the greenhouse, pack shed, tool shed and farm office.
Oversees and ensures accurate and timely production.
Conducts tours for students, CIA Boot Camp attendees and the general public when necessary.
Monitors inventories and maintains working condition of tools and supplies.
Any and all other duties as assigned.
REQUIRED QUALIFICATIONS
Education:
High school diploma or GED required.
Experience:
Minimum six (6) months of industry experience within a related field.
Licenses / Certifications:
Valid Driver's License.
PREFERRED QUALIFICATIONS
Minimum of two (2) years of experience working on farms.
Master Gardener Certification preferred.
Associates or Bachelor's degree preferred.
CIA graduate preferred.
Culinary experience preferred.
Familiarity with tenets of organic food production.
REQUIRED SKILLS
Excellent written and verbal communication with team members required.
Strong teamwork and interpersonal skills; ability to be adaptable and dependable.
Ability to prioritize tasks.
Detail oriented and thorough.
Ability to work independently.
WORKING CONDITIONS
Must be able to work overtime on nights and weekends as required by business needs.
Ability to frequently lift and carry thirty (30) pounds.
Ability to occasionally lift and carry fifty (50) pounds with assistance.
Ability to stand for extended periods of time.
Ability to bend over, crouch and kneel regularly.
Ability to work in extreme temperatures, hot and cold, for extended periods.
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