To Apply for a Position

Email your resume and cover letter to jobs@theherbfarm.com. After reviewing resumes, we will contact potential candidates for further information, application, etc.

Contact
Carrie Van Dyck, Owner

Downloads
The Application

Join The Herbfarm Team

Positions Available

Pastry Chef
Sommelier

Pastry Chef

The Herbfarm is a world-class fine dining experience where our food follows the seasons. Our feet are on the ground and we usually have a sense of humor. We are the only AAA 5-diamond restaurant west of Chicago and north of San Francisco. We are a unique, seasonally oriented restaurant focused on farm-to-table, locally grown, raised, and foraged ingredients serving themed menus 3-4 nights per week year 'round. That said, we are also the only restaurant serving 9-course meals where guests can visit and feed our pet piggies during dinner!

Supervisor

Chris Weber, Chef

Overview

Create refined desserts, baked goods, breads, and petit fours for a nine-course, prix-fixe themed menu with strong emphasis on local, seasonal, regional ingredients, and of course, herbs! Contributes positive energy and focus in management as well as operations.

Details

Mostly Wednesday through Sunday afternoon/evening hours. The first day of each week is usually our “prep day” which is a day time shift. Present during most dinner services-usually Thursdays through Sundays. Must enjoy working as part of a team/family in a professional, organized and clean environment. Menus are created for each theme through an open team process. The menu reflects the theme as well as the season and the herbs. Humor is always good. Constant communication, feedback, teamwork essential for success. Open kitchen so it must always be in order—calm, pleasant, and immaculate. In season weekly visits to our farm as well as local farmer’s markets. Responsible for daily production of breads (2-3), desserts (usually two), petit-fours, goodbye treat, supporting savory team in pastry aspects as needed, group menu planning, and communication with all restaurant and farm staff. Work with chef for hiring, firing, training of externs and staff in entire kitchen. Public speaking skills to enhance guest experience during nightly menu presentation to dining room. Non a la carte service allows for extraordinary control and precision in each dish. Wood-oven bread baking experience a plus.

Experience

5+ years restaurant experience (at least 2 in fine dining)
2+ years of pastry experience in commercial kitchen
Expertise and talent in pastry, desserts, and chocolate work
A student of food, wine, and dining forever
Formal culinary education or equivalent apprenticeship
Appreciation of fresh herbs and cooking from the garden
2+ years Supervisory/Management experience
Bread baking skills would be helpful
Wood oven cookery/baking experience also helpful

Character Traits

Team oriented worker
Be able to openly receive and constructively give input and feedback on food, behavior, and all manner of daily dealings
Must enjoy fine dining
Enjoy providing ultimate dining experiences to discerning guests
Daily striving for perfection of every detail
Stamina, energy, good vibes
Absolutely dependable
Organized and tidy worker
Quick/willing learner
Non Smoker

Benefits and Compensation

Pay: Market Rate, Depends on Experience
Benefits: Medical/Dental/Vision Insurance. Good Health Pay. Vacation benefits. 401K plan. Discounts: Wine, Gifts, Spa, Hotel. Working for a company you can feel proud to be part of.

To Apply for this position

Please email resume and cover letter to Chris Weber, Chef, chris@theherbfarm.com. We will contact you to complete an application after we review all resumes.

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Sommelier

Join The Herbfarm as Sommelier at one of America’s premier restaurants with one of the top wine programs and the most attentive service. You’ll be on the floor for service most Thursdays through Sundays during our nine-course seasonally and regionally influenced tastings menus that have been paired (by you) with 5-6 Northwest wines. As a key staff member on the wine team of one of America’s most-visible destination restaurants, it is The Herbfarm’s goal that its sommeliers achieve national recognition and awards. The Herbfarm will support and promote these efforts.

details

Many of these tasks/roles are performed as part of the wine team.

Reporting

Reports to Carrie Van Dyck, GM and
Ron Zimmerman, Wine Director
Both are proprietors of The Herbfarm Restaurant

Food & Wine Pairing and other Beverage Selection

Recommends wine pairings for each day’s menu-from cellar and/or purveyors
Recommends wine for replacement /addition to The Herbfarm’s list and inventory
Recommends and maintains inventory for glass pours and samplers
Creates and serves non-alcoholic beverage options to match the menu
Recommends and maintains inventory for beer, water, herbal non-alcoholic beverages
Weekly Wine team meetings on “prep day”
Recommends, explores, updates coffee/tea menu listings

Nightly Service and Prep

Pulls and prepares wine before dinner, bringing each wine to the proper serving temperature
Opens (and decants) wine, Insures that each bottle is sound
Educates staff in nightly, pre-dinner meeting of changes & updates of served wines
Presents nightly menu talk to guests with chef in front of dining room
Management of beer, herbal, non-alcoholic beverages including bottled waters
Discusses beverages with guests
Assists guests to make additional beverage selections
Presents, opens, serves wine table-side for bottle sales
Manages sales tracking to be sure all extra beverages served (incl comps) are in POS
Assists general service when possible by helping serve and present food, remove plates/silver/glassware, as well as refreshing napkins
Closing responsibilities for restaurant 2-3 nights per week
Take lead in retaining Herbfarm's 5-Diamond service rating