Fable Farm & Fermentory—now in its 19th growing season—sits at 1700 ft in the foothills of the Green Mountains. We are an organic working farm growing vegetables, fruit and herbs, a fermentory processing hard cider, wine and aged vinegars, and gathering place dedicated to land-based cuisine, wood-fired cooking, community and using no seed oils! Our signature weekly event, Feast & Field (www.feastandfield.com), brings together hundreds of locals and visitors for live music, farm-grown food, and living drinks.
We are seeking a professional, creative, and farm-inspired chef to join us for some agrarian fun for May through September/October (with opportunity for longer if desired).
If you’re passionate about cooking with organic, farm-grown seasonal ingredients for community-centered food experiences, this position offers a unique opportunity to work at the intersection of farming, fermentation, and culinary craft.
Ideal Candidate
Someone with a deep passion for the full spectrum of food—growing, harvesting, processing, fermenting, and cooking—and who thrives in a dynamic farm kitchen and collaborative environment. Intermediate to advanced kitchen experience preferred (we can train the right person with intermediate skill). Someone who can fit into an existing structure while bringing innovation and creative energy to improve and expand upon Fable’s current offerings
Core Responsibilities
Lead chef for Feast & Field weekly service (May–Oct) www.feastandfield.com and potentially other private events.
Process the farm’s abundance; prep vegetables, sauces, ferments, milk into ricotta, etc.
Potentially parbake wood-fired pizza doughs and flatbreads
Manage kitchen team, including 1-2 C.I.A. Interns, + execute service
Schedule (Approx. 25-40 hrs/wk) – this is dependent on a couple different options and portions of the weekly schedule are flexible depending on demand and your vision for yourself.
We are flexible, and if our organism inspires you, reach out and we can talk!