Organic Farming Manager Jobs (NOW HIRING)

Description

We are seeking a passionate, innovative, and purpose-driven Executive Chef to lead the culinary vision of our organic, wellness-focused restaurant. This is more than a traditional chef role-it is an opportunity to create a food philosophy that nourishes the body, mind, and soul.

The Executive Chef will serve as both a culinary innovator and business leader, overseeing menu development, kitchen operations, team leadership, sourcing strategies, food cost management, and overall culinary performance while maintaining uncompromising quality standards.

Essential Duties & Responsibilities

Culinary Leadership & Innovation

Develop and execute a culinary vision centered on:

100% organic ingredients

Seed oil-free cooking methods

Grass-fed, pasture-raised, and responsibly sourced proteins

Nutrient-dense, plant-forward cuisine

Longevity and wellness-focused menu design

Seasonal and regenerative agriculture practices

Design innovative menus featuring international flavors, fresh herbs, and locally sourced ingredients.

Create dishes that balance exceptional taste, nutritional integrity, and presentation.

Develop seasonal menu rotations aligned with local harvest cycles and farm availability.

Stay informed on emerging culinary, wellness, longevity, and nutrition trends.

Farm-to-Table Sourcing & Sustainability

Build and maintain relationships with local farmers, ranchers, and artisan producers.

Collaborate with growers to identify seasonal opportunities and specialty products.

Champion regenerative agriculture and environmentally responsible sourcing practices.

Ensure all ingredients align with the restaurant's organic and seed oil-free standards.

Minimize food waste through responsible purchasing, inventory management, and utilization programs.

Business & Financial Leadership

Manage kitchen budgets, food costs, labor costs, purchasing, and inventory controls.

Develop pricing strategies that support profitability while maintaining ingredient quality.

Analyze financial performance and implement initiatives to improve margins.

Negotiate supplier agreements and cultivate long-term vendor partnerships.

Support overall restaurant revenue and operational goals.

Maintain accountability for kitchen performance and profitability.

Team Development & Leadership

Recruit, hire, train, mentor, and develop a high-performing culinary team.

Foster a culture of accountability, collaboration, wellness, and continuous learning.

Establish performance standards and conduct regular evaluations.

Lead by example through professionalism, integrity, and servant leadership.

Manage scheduling and workforce planning.

Quality & Operational Excellence

Ensure consistent execution of recipes, presentation standards, and guest experiences.

Maintain the highest standards of food safety, sanitation, and regulatory compliance.

Oversee kitchen production, preparation, inventory, and equipment management.

Partner with front-of-house leadership to deliver exceptional guest experiences.

Continuously improve kitchen systems, efficiencies, and operational workflows.

Requirements

Required Qualifications

Minimum of 7 years of progressive culinary leadership experience, including experience as an Executive Chef, Culinary Director, or similar senior culinary leadership role.

Proven experience in organic, farm-to-table, wellness-focused, or fine dining environments.

Demonstrated success managing food costs, labor budgets, inventory controls, and overall kitchen profitability.

Experience sourcing ingredients directly from farms, ranches, artisan producers, and specialty vendors.

Strong leadership, coaching, communication, and team-building skills.

Proven ability to recruit, develop, mentor, and retain high-performing culinary teams.

Strong business acumen with the ability to balance culinary excellence and financial performance.

Comprehensive knowledge of food safety regulations, sanitation standards, and regulatory compliance.

Experience developing and executing seasonal menus and managing high-volume kitchen operations.

Ability to work a flexible schedule, including evenings, weekends, and holidays as business needs require.

Preferred Qualifications

Culinary degree preferred; equivalent professional experience will be considered.

Certification, education, or formal training in nutrition, wellness, functional nutrition, or related fields.

Experience developing longevity-focused, plant-forward, functional, or health-conscious menus.

Familiarity with regenerative agriculture principles and sustainable sourcing practices.

Experience working closely with local farmers, ranchers, fisheries, and artisan producers.

Experience in restaurants emphasizing organic ingredients, ingredient transparency, and wellness-focused cuisine.

Core Competencies

Culinary Innovation & Creativity

Organic & Sustainable Food Systems

Farm-to-Table Sourcing

Wellness & Longevity-Focused Cuisine

Menu Development & Engineering

Financial Acumen & Cost Control

Strategic Planning & Execution

Team Leadership & Development

Vendor & Producer Partnerships

Inventory & Purchasing Management

Food Safety & Regulatory Compliance

Operational Excellence

Guest Experience Excellence

Success Factors

The ideal candidate is:

Passionate about organic food, regenerative agriculture, and sustainable sourcing.

Committed to seed oil-free cooking and ingredient integrity.

Inspired by creating food that supports health, longevity, and exceptional guest experiences.

Creative, forward-thinking, and highly collaborative.

Equally comfortable leading culinary innovation and managing the business side of kitchen operations.

A servant leader who develops people, builds culture, and leads by example.

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Food and Thought 2 is an equal opportunity employer, welcoming candidates from all backgrounds. Join us and be part of our family!