Adjunct Culinary Instructor for the Turner Farm Teaching Kitchen

The Adjunct Culinary Instructor is responsible for teaching classes at the Turner Farm Teaching Kitchen, an on-site <50 person venue, based on class curriculum and course objectives developed by the Turner Farm Chef and Culinary Manager. With a state-of-the-art teaching and demonstration kitchen housed in a historic barn, in the middle of one of Cincinnati’s oldest and largest organic farms, the Adjunct Culinary Instructor will demonstrate and guide students through dishes preparing farm-fresh, seasonally-driven dishes, that focus on proper culinary techniques that aid novice cooks in learning professional culinary skills and cooking intuitively. Furthermore, the Adjunct Culinary Instructor’s ability to connect with children, families, and individuals of any age is of special importance. The Adjunct Culinary Instructor should be prepared to work in a teaching environment where it is paramount for students to understand the dietary and nutritional complexion of the food being prepared and to support the delivery of a superior educational experience overall.

Reports to: Chef and Culinary Manager, and Executive Director of Turner Farm

Works with: Chef and Culinary Manager, Culinary Staff, Community Members, and other Turner Farm employees as required

Qualifications:

  • Outstanding culinary demonstration skills
  • Culinary Arts Degree, Certificate or Diploma preferred, otherwise at least 3 years of back-of-house food service experience 
  • Not necessary, but highly encouraged: Bachelor’s degree in culinary arts, public health, nutrition, dietetics or related field 
  • Food Handler or ServSafe card, and a knowledge of food safety procedures
  • Experience teaching culinary classes preferred
  • Strong communication and organizational skills
  • Able to work as a member of a team and independently 
  • Takes initiative and possesses a willingness to commit time and effort to producing quality work
  • Engaging personality capable of connecting with students 
  • Positive and approachable
  • Willing to do the “dirty work” of cleaning and deep cleaning a kitchen

Working Hours:

  • Working hours vary on class schedule (and can include Saturdays). Applicants must be able to commit to a certain number of classes on a consistent basis per month.  

Essential Duties:

  1. Conduct classes and teach students a variety of culinary skills by both demonstrating dishes and guiding students in hands-on culinary instruction
  2. Maintain a clean and safe working environment
  3. Demonstrate safe knife skills and handling
  4. Coordinate with Chef and Culinary Manager and communicate with Sous Chef and Apprentices of the Turner Farm Teaching Kitchen to execute classes at the Teaching Kitchen’s standards

Compensation: Commensurate with experience.

For further information or to submit a brief cover letter and your CV/resume, please contact: 

Stephanie Michalak, Chef and Culinary Manager, Turner Farm
7400 Given Road
Cincinnati, OH 45243
E: stephanie@turnerfarm.org
C: 860-305-0507

Culinary Interns

Dates:
April 1, 2020 – October 31, 2020

Compensation:
$10/hour, paid biweekly with time-and-a-half for overtime

Turner Farm is seeking full-time culinary interns who are interested in pursuing a career in food for the upcoming apprenticeship period (April 1st, 2020 – October 31st, 2020). The culinary apprentices are involved in every aspect of culinary production, from growing to preparing and serving. Apprentices will have the opportunity to work with the Teaching Kitchen team in understanding a larger perspective on food systems and stewardship. Furthermore, culinary interns have some opportunities to work with our community gardens and on-site farm crew. We provide three to four hours per week of “classroom” instruction and curriculum in addition to kitchen training, and periodic visits to other food businesses to provide exposure opportunities to different aspects of the culinary field.

All apprentices are asked to choose a specialization for the season in one of the following areas:

  • Culinary Education
  • Childhood or Adolescent Culinary Education
  • Recipe Testing and Writing
  • Food Waste and Management
  • Food as Medicine
  • Public Health: Community-Based Engagement & Education
  • “Farm-to-Table Dining” Planning, Design, and Execution

To apply for the 2020 season, please email a resume, responses to the following questionnaire, and two references to Chef and Culinary Manager, Stephanie Michalak at stephanie@turnerfarm.orgPlease indicate your top two preferred areas of specialization in your email and application.

Application Deadline: January 31, 2020

  • Are you available for the entire season: April 1st to October 31st, 2020?
  • Please explain any restrictions on your availability in the above time frame(s).
  • Describe the type of teaching kitchen operation(s) you are interested in participating in.
  • What kinds of knowledge, skills, and experiences are you interested in gaining during your apprenticeship?  Please be specific where appropriate.
  • Why are you interested in the food system and teaching kitchens?
  • Do you have any previous experience cooking, educating, and/or farming?
  • What attracts you to teaching kitchen/farm work?
  • Will you be able to visit the farm prior to making a commitment?
  • Is it a problem that Turner Farm is a non-smoking campus?
  • Are you comfortable working on a farm that raises animals for meat?
  • Do you have allergies?
  • Can you pick up and carry at least 50 lbs?
  • What other considerations should we be aware of that may affect your apprenticeship?

Garden Crew Interns

Dates:
April 1, 2020 – October 31, 2020

Compensation:
$9/hour, paid biweekly with time-and-a-half for overtime

Each year Turner Farm hires full-time seasonal (April – October) garden interns who are interested in gaining experience in organic crop production. They are exposed to every aspect of vegetable production, from soil preparation to farmers markets. Although this experience is primarily focused on crop production, up to 10 hours per month is spent working with our livestock. Interns receive field instruction and regularly visit other farms to learn about different farming techniques.

Turner Farm’s vegetable production consists of approximately eight acres under intensive, primarily market-garden style cultivation, with a small amount of acreage in row crops. All of our production is certified organic. We grow 50-60 different crops each season, which supply our on-farm market; 60-member CSA; two farmers markets; and wholesale and restaurant sales.

Working in the fields is often tedious, sweaty, dirty, and strenuous. We rely on our crew to learn quickly and work quickly. Applicants should be self-starters, good listeners, and problem solvers. There is a great deal of learning on the fly and in the field. We are looking for perseverant, teachable, patient, observant, hardworking, curious, and tenacious individuals. 

This position is not designed for those who are simply “testing out” or dabbling in agriculture, or are attracted to only the most romantic visions and ideals of farming as a lifestyle or career. This position is designed for those who are seriously considering pursuing a career in or related to agriculture. Farming is difficult work and requires enduring physical discomfort, working in all types of weather, and hours of mundane, tedious tasks. We are looking for applicants who can seek out and take feedback, ask questions, and be overall deeply committed to and engaged in their work and experience here.

To apply for the 2020 season, please email a resume, responses to the following questionnaire, and a minimum of two references to Assistant Crop Production Manager Tom Hunter at tom@turnerfarm.org. An in-person interview with our Crop Production team, including a brief working period, is required.

  • Are you available for the entire season, April 1, 2020 – October 31, 2020? Please explain any restrictions on your availability in the above time frame.
  • What kind of knowledge, skills, and experiences are you interested in gaining during your internship? Please be as specific as possible.
  • Please outline your current understanding of the differences between conventional and sustainable or organic agriculture. Why are you interested in organic agriculture? What aspects of sustainable or organic agriculture interest you the most?
  • Please list any books, films, podcasts, or other resources (such as specific farms or farmers themselves) that have influenced your interest in and/or decision to pursue work experience in agriculture.
  • What attracts you to farm work?
  • Will you be able to visit the farm prior to making a commitment? An in-person interview with our Crop Production team, including a brief working period, is required.
  • Are you comfortable working on a farm that raises animals for meat?
  • What other considerations should we be aware of that may affect your internship experience?

Each year Turner Farm hires full-time seasonal (April – October) garden apprentices who are interested in pursuing a career in organic agriculture. They are involved in every aspect of vegetable production, from soil preparation to farmers market. This includes some mushroom production as well. Up to ten hours per month is spent working with our livestock, learning basic animal husbandry. Apprentices also have the opportunity to work with our draft horses in the vegetable fields. Other opportunities are available based on individual interest. We provide class and field instruction and regularly visit other farms to learn about different farming techniques.

Our next hiring period for seasonal apprentices is scheduled from November 2017-January 2018.