Jammery Line Cook

Description

Southall is a premier destination bringing nature, produce and people together in a powerful and unique way.

The Jammery Line Cook will have the opportunity to create unique, product-driven culinary delights that showcase the bounty of our farm and the surrounding region. This role plays a key part in both preservation and culinary programming within the Jammery Kitchen. Working closely with the Executive Chef and Jammery Chef, the Line Cook will represent the culinary department with professionalism, creativity, and passion—helping deliver an authentic Southall experience to every guest.

Responsibilities 

• Assist in all aspects of production within the Jammery, including:
• Preservation Kitchen: Operate in a full-scale production kitchen utilizing farm-fresh produce. Prepare, preserve, and package products for use in culinary outlets and for sale in the boutique and farm stand
• Demonstration Kitchen: Support culinary programming in a classroom-style setting for up to 32 guests, including tastings, classes, and special events
• Prepare all foods according to standard recipes to ensure quality and consistency, including large-batch jams, pickles, and other preserved goods
• Assist with the execution of demonstration kitchen events, including plated dinners and tasting menu
• Follow all HACCP plans and procedures when filling, canning, and storing products
• Maintain cleanliness, organization, and sanitation throughout all Jammery operations
• Properly receive, store, and handle products at every stage of preparation
• Perform additional duties and projects as assigned by Southall Leadership

Requirements

• Minimum of 2 years of culinary experience
• Prior experience or interest in preservation techniques preferred
• Strong organizational and time-management skills
• Ability to maintain a clean, efficient, and detail-oriented workspace
• Conversational Spanish a plus, but not required
• Culinary degree preferred, but not required
• Ability to push, pull, and lift up to 50 pounds
• Must be available to work evenings, weekends, and holidays as needed
• Ability to stand and walk for prolonged periods

Our Benefits

• Competitive compensation package
• Medical, dental, vision, short and long-term disability, company-provided life insurance
• Generous paid time off accruals
• 9 paid holidays annually
• Weekly pay
• 401k and company match
• Education reimbursement
• Best-in-class Employee Assistance Program
• Free weekly outdoor activities and wellness classes
• 30% internal discounts
• Fresh and free daily meal
• Bountiful internal growth opportunities

Our Team

Assembled intentionally with dynamic expertise, the Southall team is offered the unique opportunity to learn humbly with, and from, each other. We invest in a growth mindset and take it upon ourselves to strengthen our knowledge and grit daily. We honor the cycles of nature, get our hands dirty and taste the earth’s bounty in an effort to connect with the land.

We plan with purpose, seeing past the present day and seeking to consider the planet with each step. We embrace a blend of ancient techniques and modern technologies in our practice of sustainability. We celebrate ingenuity and resourcefulness and approach our roles through the eyes of an entrepreneur, looking beyond our respective corners to the big picture.

Acting with intention, we approach each day with gratitude for the opportunity to serve our guests and each other. A humble holder of our Michelin Key, our team strives to provide a level of luxury that feels effortless and sincere, infusing wellness at every turn. The Southall team cares for our visitors with the same caliber of kindness and respect as we care for the humans that work alongside us.

Southall Farm and Inn is committed to a diverse and inclusive workplace. Southall provides equal employment opportunities to applicants and employees and does not discriminate on the basis of age, race, color, ancestry, religion, sex, sexual orientation, gender identity or expression, transgender, national origin, status as a protected veteran, disability or any other classification protected by law. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.