HEAD CHEESEMONGER

MAD RIVER TASTING CENTER, Waitsfield, VT, March 9, 2017

Head Cheesemonger

Mad River Taste Place – Waitsfield Vermont

The goal of the Mad River Taste Place is to offer visitors and locals a curated retail experience based on “taste” for artisanal cheeses, charcuterie, complimentary foods and beverages that are originated locally and in Vermont. The Taste Place is located in Waitsfield, Vermont, on the valley floor at the foot of the Green Mountains, Sugarbush and Mad River Glen ski areas. The Mad River Taste Place is a new venture in partnership with Vermont Maker Councils and Associations and is operated by the Mad River Food Hub, a successful food business incubator also located in Waitsfield.

Started in 2011, the Mad River Food Hub is the only shared USDA meat processing facility in the NE and also operates the only dry aged meat curing facility in the NE producing USDA inspected cured meats.

We aim to share the stories of our “Makers” and growers, our farms and producers, through multimedia and by providing the highest level of customer service, helping our customers discover and explore Vermont cheeses and meats by offering tastings, hand-cut to order; matching them with complementary tastes; local butter, honeys or maple syrups and local award winning beers and ciders.

Mad River Taste Place is also the new home to the Vermont Cheese Council and we will be serving products from all the Vermont cheese makers.

POSITION OVERVIEW:

We are looking for a positive, energetic, engaging person who is articulate and enjoys responsibility and has a passion for good food.  This position is responsible for managing, training and merchandising within the Mad River Taste Place, as well as product procurement and development of unique events and programs that will elevate the Mad River Taste Place to the premier tasting center in the NE. You will assist with hiring staff, develop training programs for cheesemongers on site, motivate the in-store customer service team and provide subject matter expertise in all areas associated with the cheeses, meats and other complimentary Vermont products. This is a full time position that includes work on both weekend days.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Serve, cut, and wrap all Vermont Cheeses, Meats and other products
  • Maintain, clean, and create attractive displays
  • Develop and manage event and tasting programs
  • Prepare and serve tasting boards and trays
  • Provide excellent customer service while being an ambassador for our foods and beverages
  • Develop full time and part time retail staff
  • Train retail staff as cheesemongers
  • Maintain clean working environment and follow all food safety protocol
  • Buying and inventory management
  • Not afraid to pick up a mop

KNOWLEDGE AND SKILL REQUIREMENTS

  • Love of food! Cheese, Charcuterie and many locally produced products
  • Desire to continue to learn about cheese making and aging processes, cheese pairings & serving
  • Great customer service and interpersonal skills, makes customers feel welcome
  • Is hard working, self-motivated and never idle
  • Attention to detail, good learner and quick study
  • Retail specialty food experience a must
  • Some management and staff training experience a plus

PHYSICAL REQUIREMENTS

  • Able to work on your feet all day and lift up to 40 pounds

Compensation dependent on experience, we offer competitive packages

Please email a letter of interest and a resume to Robin Morris, admin@madriverfoodhub.com

CHEESEMONGER ASSISTANT

GRAFTON VILLAGE CHEESE COMPANY CHEESE SHOP, Brattleboro, VT, March 8, 2017

Cheesemonger Apprentice

Position Summary:
Duties and responsibilities include providing superior customer service to our customers, educating customers about cheese and other products in the shop, assisting with pairings and selections for patrons and participating in receiving and stocking product. All personnel are encouraged to work as a team member to meet company social, product and food safety goals.

Essential Job Functions:
• Ability to work varied hours any day of the week – must be available weekends
• Capacity to multi-task
• Exemplary customer service and team player abilities
• Effective communication and problem solving skills
• Desire to become part of a unique team that cares about quality product and customer service
• Attend training to gain essential food safety knowledge
• Be responsible to communicate/report and food safety or quality problems to appropriate supervisor/manager

Required Skills:
• Strong communication/collaboration skills
• Decision making
• Working as part of a team
• Consistent attendance is required

Required Experience:
• High School Diploma or equivalent
• Minimum 2 years in a related industry helpful but not required

 Apply to: Sherry DiBernardo, via email or mail at Grafton Village Cheese, 400 Linden Street, Brattleboro, VT 05301. Please, no phone calls.

And/or you can paste a link to our website: http://www.graftonvillagecheese.com/employment/

GREENBRIAR DAIRY FARM, Rainelle, West Virginia, March 1, 2017

Greenbrier Dairy Job Flyer

GREY BARN FARM-

Martha’s Vineyard, MA, February 24, 2017

Assistant Cheesemaker

 

The Grey Barn and Farm is a 100 acre certified organic 100% grass-fed dairy located on Martha’s Vineyard (thegreybarnandfarm.com). We are committed to sustainability for the land and our community and hope that any individual applying for this position has the same aspirations.

 

We are looking for an Assistant Cheesemaker to round out our creamery team. This person will assist Head Cheesemaker with production, packaging and sales of our cheeses. As with all creamery roles, this job requires focus, attention to detail and willingness to work long, odd hours. This is great opportunity for someone looking to grow a career in all aspects of producing and selling cheese.

 

Reports to: Head cheesemaker; Owners.

 

Tasks include:

  • Assist in cheesemaking and ripening.

  • Wrap cheeses and prepare for sale.

  • Maintain production and sanitation records.

  • Cleaning: so much cleaning, every day.

  • Participate in quality control cheese tasting sessions.

  • Stock and maintain retail shop; participate in tours if needed.

 

Other requirements:

  • Must be able to lift 50 lbs, repeatedly.

  • Must be able to work in hot/humid and cold/damp environments for extended periods.

  • Must be willing to safely handle concentrated caustic and acid cleaning chemicals.

 

Qualifications:

    • Minimum 1 year experience in cheese production.

    • Professional attitude, flexible schedule.

  • Ability to work independently at times, collaboratively at times.

 

This is a full time, year-round, salaried position. Start April/ May 2017.

Competitive compensation, commensurate with experience.

Possible housing on farm.

 

Please send a resume and statement of interest to Lindsay:

creamery@thegreybarnandfarm.com

KARIM FARM & CREAMERY

Ryegate, VT, January 24, 2017

Seeking Intern:

Cheese maker needed for small Vermont Farm based creamery.  Karim Farm and Creamery makes a variety of European style Artisan small batch cheeses from milk produced from our small herd of organically raised Jersey’s.  We are looking for someone to be involved in all aspects of cheese making and aging and who is willing to work hard and independently.  We offer the right person a chance for a great deal of autonomy while working closely with farm and creamery owners.  Ideal candidate will have some background with culinary or cheese making but we offer a short, intensive internship to the right person.  This is a 30 hour/ 5 day a week job but can be combined farm work (in exchange for room and board).  Salary to be negotiated based on experience.  Please call Gina or Michael at 802-476-5189 or email and regina.ritscher@jsc.edu.

SHELBURNE FARMS, Shelburne, VT, January 20, 2017

Cheesemaker

Job Description: Come join the cheese team at Shelburne Farms! We are currently seeking a motivated, dependable, hard working, quality focused cheesemaker to help produce our award-winning farmhouse cheddar cheese.

Primary duties include:

-Cheese production throughout every step of the process from the arrival of milk to final press

-Responsible for overall cleaning, sanitation and food safety

-Transporting the milk with our haul truck from the dairy to the cheese room

-Cheese processing, including cutting, waxing, packaging, and labeling for retail sale

-Assisting in performing order fulfillment and shipping, especially during the holiday season

-Sales and marketing assistance at farmers markets, demos, food shows, and farm programs

General requirements and qualifications:

-Cheesemaking experience preferred but not required; any commercial food production or experience in a commercial kitchen is helpful

-Knowledge and understanding of milk and cheese chemistry

-Commitment to cleaning, sanitation and food safety

-Significant physical strength and endurance, including the ability to lift 50+ lbs. throughout the day

-Team player that is flexible, hardworking, fun to work with and wants to learn more about the art and science of cheesemaking

Shelburne Farms is a 1,400 acre working farm, National Historic Landmark, and non profit educational organization. We’ve been producing award-winning, raw milk cheddar at the farm for over 30 years. The farm is located on the shores of Lake Champlain and just a short drive from Burlington. For more information about the farm visit www.shelburnefarms.org

Salary, year-round position with health care, 401(k), and other benefits.

Please email or mail resume and cover letter to:

Maddy Born

Head Cheesemaker

Shelburne Farms

1611 Harbor Road

Shelburne, VT 05482

mborn@shelburnefarms.org

SAGE FARM GOAT DAIRY, Stowe, VT, January 9, 2017

2017 Internship

Sage Farm is looking for our very first intern for the upcoming 2017 season. If you are interested in working with us and learning about goats, milking, and artisan cheesemaking, keep reading!

The 2017 internship will run roughly 8 months, from April 1 to December 1. The intern can expect to work about 30-40 hours most weeks. The intern will work 5 days per week with two consecutive days off. The intern can expect extra hours when Molly or Katie is away from the farm (probably 4-5 weeks total, spread out over the course of the internship). Extra hours weeks will likely be closer to 40-50 hours per week.

Weekly intern duties will be: 

Milking the goats: 5 days a week, once a day, 4 evening shifts and one morning shift (approx. 15 hours)

Miscellaneous farm chores: 1 day every other week (4 hours)

Cheesemaking and Affinage: 4 days a week, 2-4 hours/day, comprised of a variety of tasks and hours, depending on what is happening in the cheeseroom and aging cave (approx.. 12-15 hours)

Farmers market: 1 day every other week: (7 hours)

 

What we have to offer: 

Housing- Tiny house located on the farm complete with solar power, heat, water, kitchen, toilet and shower

Stipend- $150/week, to be paid biweekly

Food- Weekly milk and cheese

 

What you can expect to learn:

How to take care of a small herd (30) of goats, with special attention to milking

How to make and care for a variety of fresh and aged goat’s milk cheeses

Packaging, distribution, and marketing of cheeses

 

Qualities we expect from you:

We are looking for a hard-working, positive, flexible, honest, friendly individual to join our team. You must be comfortable interacting with the public, able to lift 50+ pounds, physically fit, comfortable with animals, self-motivated and self-directed. While no previous farming experience is required, you must be a quick and willing learner. As you become familiar with the work, you will be expected to work alone at times and alongside one of us at other times. You must be willing to get dirty for farm chores, and you must be equally willing to get clean for cheese work.

 

Other perks:

The Stowe area offers superb recreation opportunities: mountain biking, hiking, bouldering, kayaking, and fantastic swimming holes are all nearby. Stowe and the surrounding area has a vibrant food scene. There are lots of great bars and restaurants and many other small farms, breweries, and food producers.

 

To apply for the Sage Farm 2017 internship, please submit the following materials:

– Current resume, including any relevant farm or food experience

– Statement detailing why you are interested in working with us

After reviewing these materials, we will contact you about an interview. Application materials can be sent to Molly at: mollypindell@gmail.com or to Sage Farm, 2248 West Hill Rd., Stowe, VT 05672.

LAZY LADY FARM – AUGUST 9, 2016

AUGUST 9, 2016

Lazy Lady Farm, a small goat dairy and cheese operation located in northern Vermont, is seeking a full-time (ie 40 hrs/week), long term (ie able to commit for minimum of one year, ideally longer) employee, to begin immediately. The preferred applicant is one who has a desire to do any and all farm tasks, a curiosity about how the farm functions and a willingness to participant in all that we do here. The applicant must also be able to work quickly and efficiently as production has a cost to it. This is not a job for someone low key. This is a job for someone who is excited about the cheese world and farm work.
About the day-to-day: the work week is Sunday through Thursday. Mornings are spent either in the cheese room hooping cheese and washing forms or in the cave wrapping, flipping, washing and brushing our cheeses. After a 3-4 hour break in the mid-day, there is a milking shift (including barn chores) that begins at 5 pm, and ends at 8pm.
The ideal candidate will have at least some background in farming or animal husbandry and/or food service, boundless energy and a strong desire to learn and contribute. Attention to detail and ability to absorb and apply new information is essential — training is rigorous, the learning curve is steep and you will be expected to work independently once the training period is complete.
Training pay for the first two weeks is $10.50/hour. After the training period, the rate increases to $11.50/hour, and as proficiency and efficiency is acquired it will be raised to $13/hour. Housing is not available on the farm, but can be arranged in convenient proximity to us. Having a car is a must, as is the grit to survive our long (but breathtakingly beautiful) winters.
Lazy Lady has been in business since 1987. We milk 40 registered Alpine and Saanen dairy goats and produce about 375 lbs of cheese per week, roughly 12 differently styles in all. The farm is off grid and electricity is made with solar panels and a wind generator.
Serious inquiries can email Laini Fondiller: laini@lazyladyfarm.com, with Cheesemaker’s Assistant in the subject line. We are looking to hire someone immediately (ie by the first week of September).