Farm Manager - Sustainable Farm-To-Table Operations

Sustainable agriculture, Speciality crops, Innovation
Position:
Farm Manager – Sustainable Farm-to-Table Operations
Farm:
Ensemble Farm
Location:
Steveston (Richmond), B.C.Position: Full-Time, year-RoundCompensation: Competitive, based on experienceReports to: Farm and restaurant ownershipAbout The Opportunity We are seeking a skilled, hard-working and organized farm manager with strong leadership qualities who can run agricultural operations and conduct innovative development of a farm. The farm is already established and will be providing ingredients to a farm-to-table restaurant in the same area. Knowledge of sustainable agricultural operation, budgeting and productivity, openness to innovation and technology, as well as problem solving skills are an asset. You will be joining a staff of both farm and restaurant workers, therefore communication and collaboration are an essential part of daily operations. Our vision is to build a genuine partnership between a farm and restaurant, where the creativity of both the farm operations and the culinary team come together to produce exceptional food made with local ingredients. Key Responsibilities
Farm Assessment & Production DevelopmentEvaluate the farm's existing conditions and infrastructure.Develop for productivity and diversity.Assess for greenhouse production, season extension, specialty crops, and improved growing systems.Establish realistic production targets while considering restaurant needs.Work with ownership to prioritize improvements with budget in mind.Collaboration with the Restaurant's Culinary TeamWork with culinary team to develop seasonal agricultural plans that will match their menus as well as supply and demand throughout the year.Collaborate with chefs to explore distinctive, premium but local varieties that can create a unique dining experience.Participate in menu development discussions and contribute agricultural knowledge to culinary planning.Sustainable Agriculture & Minimal-Waste ProductionDevelop and implement sustainable, low-waste growing practices without compromising product quality, efficiency or economic sustainability.Collaborate with chefs on preservation opportunities and returning suitable organic materials from the restaurant to the farm.Explore safe and practical ways to return suitable organic materials from the restaurant to the farm.Daily Farm OperationsOversee all day-to-day agricultural operations (soil preparation, planting, irrigation, cultivation, harvesting, and seasonal maintenance).Maintain existing farm infrastructure, equipment and help develop these facilities.Manage crop health, soil fertility, pest prevention, and production quality.Coordinate harvesting, cleaning, storage, and timely delivery of produce to the restaurant.Respond effectively to weather conditions, crop challenges, and changing restaurant requirements.Maintain accurate records of planting schedules, production volumes, operating expenses, and labour.Ensure compliance with applicable agricultural, food safety, environmental, and workplace safety requirements.Qualifications & Experience The ideal candidate will have:
The ability to manage daily farm operations independently and to allocate tasks.The ability to assess farm resources, recommend improvements, and manage operating budgets.The ability to develop plans for agricultural productivity and sustainability.The willingness to experiment with speciality crops and innovative growing practices.Strong organizational, communication, and leadership skills.Strong knowledge of soil health, irrigation, sustainable agriculture, and seasonal growing conditions.A commitment to responsible land stewardship and development of local cuisine.What We Offer
An opportunity to play a central role in developing a distinctive farm-to-table restaurant concept.The ability to influence crop selection, farm development, and sustainable growing practices.A collaborative relationship with ownership and the restaurant's executive chef.Responsibility and independence in managing farm operations.Opportunity to build an agricultural program that becomes a defining feature of the restaurant.Competitive compensation based on qualifications and experience.
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