Culinary Production Lead (Part-Time) at Forts Ferry Farm

Town of Colonie, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Oct, 26

Salary

28.0

Posted On

13 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Production, Baking Fundamentals, Inventory Management, Recipe Scaling, Food Safety, Production Scheduling, Quality Control, Savory Culinary Techniques, Pastry Arts, Kitchen Operations, Food Cost Management, Packaging

Industry

Events Services

Description

Forts Ferry Farm // Farm Shoppe About Forts Ferry Farm // Farm Shoppe 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. The Opportunity 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. Based in our production kitchen at the farm in Latham, the Culinary Production Lead will work closely with the Culinary Director, Operations & Sales Lead, and Retail Manager to ensure every product reflects the standards of quality, consistency, and craftsmanship that define the Forts Ferry Farm brand. Our products are sold through our flagship Farm Shoppe in Hudson and seasonal farm markets hosted on the property. Responsibilities Culinary Production & Quality 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. Kitchen Operations & Inventory 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. Who You Are You value consistency and take pride in producing the hundredth batch with the same care and attention as the first. You understand that successful kitchens are built on thoughtful systems, organization, preparation, and cleanliness. You notice details others might miss and take ownership of your work. You are equally comfortable executing established recipes with precision and contributing to new seasonal products and ideas. You appreciate simple, beautifully made food and understand that exceptional execution requires skill, discipline, and attention to detail. You are a self-starter who can work independently, manage priorities effectively, and communicate clearly within a collaborative team. You are excited by the opportunity to help build and shape a growing culinary brand. Qualifications Professional experience in a bakery, pastry kitchen, restaurant, catering operation, or small-scale food production environment required. Degree in Culinary Arts, Baking & Pastry Arts, or a related field preferred. 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. Position Details Part-time, hourly position averaging approximately 20–25 hours per week to start. Compensation starting at $24–$28 per hour, based on experience, qualifications, and demonstrated culinary expertise. Consistent daytime schedule with flexibility, determined collaboratively based on production needs and candidate availability. Opportunity for the role to grow into a full-time position as Forts Ferry Farm's culinary and pantry programs continue to expand. Opportunity to play a meaningful role in shaping and growing Forts Ferry Farm's culinary offerings and pantry business. To Apply We are looking for someone who values craftsmanship, consistency, and thoughtful food production, and who is excited to grow alongside a small, evolving business. Please send your resume and a brief note introducing yourself and your interest in the position to Hr@fortsferryfarm.com

Responsibilities

Lead the production of sweet and savory items while ensuring high standards of quality and consistency. Manage kitchen operations, including inventory tracking, recipe scaling, and collaboration on new product development.