Summer 2026 Farm to Table Gardener (Seasonal position) at Sige Relais Chateaux

Greenville, Maine, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Feb, 26

Salary

0.0

Posted On

09 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Passion For Growing Food, Knowledge Of Plant Science, Organic Gardening Practices, Physical Stamina, Attention To Detail, Teamwork And Communication

Industry

Hospitality

Description

Company Description Overlooking Maine’s largest glacier lake, Blair Hill Inn’s stunning ten-guest room country estate sits commandingly atop a 20′ high, 900′ long field stone wall. Its hillside perch provides one of the most beautiful, expansive lake views in the world. This destination resort sprawls across 79 acres with private hiking trails, scenic overlooks, a trout pond, fields and woodlands. Once a breeding farm built in 1891, it is now a finely restored boutique hotel with exquisite décor and exceptional service. The renowned, gourmet restaurant serves a locally sourced farm-to-table menu and the handsome wood-paneled cocktail lounge offers fine wines, seasonal cocktails, and small bites. The warm welcome, individual service, absolute discretion and love of detail are evidenced by being the only Relais & Châteaux designated hotel and restaurant in Maine. We are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners. Job Description Our Farm to Table Gardener is responsible for growing a variety of vegetables, herbs, microgreens, and flowers for direct use in our restaurant. The gardener is responsible for all aspects of the growing process, from soil preparation and planting to harvesting and quality control, ensuring fresh, high-quality produce for the table. Key Responsibilities and Duties: Growing and Maintaining Crops: Planting, nurturing, and maintaining a variety of edible crops, including vegetables, herbs, and sometimes fruits, ensuring healthy growth and development. Soil Management: Ensuring healthy soil conditions through practices like composting, soil testing, and amending with organic materials. Harvesting and Quality Control: Timing harvests accurately, ensuring quality, and preparing produce for delivery to restaurants or kitchens. Pest and Disease Management: Identifying and addressing potential pest and disease issues using organic or sustainable methods. Greenhouse and Field Work: Managing greenhouse operations, transplanting seedlings, and managing field crops. Equipment Maintenance: Maintaining gardening tools, and Groundskeeping equipment. Record Keeping: Tracking planting dates, crop yields, and other relevant information for future planning. Qualifications Skills and Qualifications: Passion for Growing Food: A strong interest in gardening, farming, and the farm-to-table movement. Knowledge of Plant Science: Understanding of plant biology, growth cycles, and cultivation techniques. Organic Gardening Practices: Familiarity with organic farming principles and techniques. Physical Stamina: Ability to perform physically demanding tasks outdoors in various weather conditions. Attention to Detail: Accuracy in planting, harvesting, and record-keeping. Teamwork and Communication: Ability to work collaboratively with other team members and communicate effectively Additional Information Seasonal from April to October Annually Competitive Pay, and Affordable Housing Available.

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Responsibilities

The Farm to Table Gardener is responsible for growing a variety of vegetables, herbs, microgreens, and flowers for direct use in the restaurant. This includes all aspects of the growing process, from soil preparation and planting to harvesting and quality control.