Retreat Chef

 Seasonal position May 1-October 11, 2026

 Longer work periods followed by blocks of time off

 $ 25/hour

Knoll Farm is a 150-acre working organic farm based in the Mad River Valley of Vermont. We are known for our Icelandic sheep and pick-your-own blueberries, as well as residential programs and events. The Refuge at Knoll Farm is nationally recognized as a nonprofit retreat center where leadership, relationships and wellbeing are given space to flourish. For more than 25 years, The Refuge at Knoll Farm has been an anchor and a catalyst for social change leaders.

The Retreat Chef is in charge of the all-important food program at Knoll Farm, providing three meals a day when programs are in session, as well as cooking for special events such as music nights and professional workshops. Our emphasis is on local and vegetarian food, featuring produce in season and served family style in an elegant but casual setting in a gorgeous renovated barn with new commercial kitchen. Healthy delicious food is at the very heart of people’s experience of the farm, so this position is very creative, important and deeply appreciated.

Groups using the Refuge include professional groups, community events, yoga studios and individuals on our leadership retreats. Most retreats are 3-7 days long and are typically between 14-30 people. On rare occasions we cook for more than 30 people.

Job responsibilities include:

• Planning creative, mostly vegetarian menus that highlight seasonal produce in our local area
• Sourcing food from local farms, farmer’s markets and food stores with the goal of having the majority of our food be locally grown
• Preparing and presenting delicious meals and being willing to share how it is sourced and cooked with guests
• Keeping an organized, clean, tidy kitchen and dining area with staff help
• Cooking in the outdoor pizza oven as a community experience
• Catering to special diets, including gluten-free, vegan, and others
• Managing other staff in the kitchen; ability to delegate and prioritize tasks
• Keeping meals on time according to the schedule, and planning portions to be sure there is enough food for each group
• Keeping detailed budgets and managing spending wisely

We seek candidates who have an approachable demeanor and openness to input from all levels of staff and the general public. Must be sensitive to issues of gender, racial, ethnic and cultural diversity and inclusion. We know that food does more than sustain life: it supports people emotionally, it represents heritage and culture and it has the power to bring people together across differences. We hope to find someone who shares these values, and who is able to respond to the diverse needs of our clientele.

Knoll Farm’s mission and core values of equity, fairness, inclusion and diversity are present in all that we do. Black, Indigenous and People of Color are encouraged to apply.

Schedule: Days in a Retreat Kitchen can be long, typically beginning at 6 am with breakfast prep and ending with prepping for the next day after 6 pm dinner is over. The chef is responsible for general cleanliness but other staff take care of the majority of dishwashing.

This job begins in May with a staff orientation. The work schedule is arranged around the retreat calendar, which means that intense work periods are followed by blocks of days off. Days off are not regular, but you can expect to have an average of 2 days off each week. The calendar is usually set by April, although it can always change. It’s necessary to be flexible in this role.

Compensation: $25 per hour. The schedule will include a set number of pre- and post-season set-up and clean-up days. The position does not include health benefits.