Garden / Kitchen Assistant

Robert Giacomini Dairy Inc•Point Reyes Station, CA

8d•Onsite

About The Position

The Garden / Kitchen Assistant is a hybrid role that supports both our culinary garden and The Fork, our culinary center, located in Point Reyes Station. Working alongside the Gardener, Sous Chef, and Executive Chef/Culinary Director, this position contributes to the full farm-to-table experience - from maintaining the landscapes that grow our ingredients to supporting the kitchen that transforms them into exceptional food celebrating the best of Point Reyes Farmstead Cheese.

Requirements

Skilled in using garden hand tools such as pruners, shovels, rakes, and shears, as well as standard kitchen equipment
Ability to prioritize and complete tasks efficiently within shift hours.
Clear, professional communication with department staff and leadership.
Ability to remain calm and focused during high-stress periods.
Willingness to adapt to changing priorities across kitchen and garden.
Takes initiative and works independently, when needed.
Collaborates effectively with all members of the culinary and garden teams.
Maintains precision and attention to quality in all tasks.
Maintains a positive and professional working relationship with staff and visitors at all times
Frequent standing, walking, bending, kneeling, reaching, grasping, and repetitive motions.
Must be able to remain on their feet for extended periods.
Must be able to regularly lift, carry, push, and pull up to 50 pounds.
Adequate visual acuity and hearing are required.
Must be able to climb, reach, walk, kneel, bend, and perform repetitive motions.

Responsibilities

Assist with general garden and landscape maintenance including harvesting, pruning, weeding, mulching, hand watering, and general clean-up
Safely operate groundskeeping and landscaping tools, such as clippers and pruners
Maintain knowledge of best practices, including planting, growing techniques, and soil management
Assist with planting new flora, transplanting existing plants, and removing invasive or unhealthy vegetation
Performs food preparation as assigned and scheduled by the Sous Chef or Executive Chef/Culinary Director.
Maintains a clean, safe, and organized workspace while upholding food safety standards at all times.
Assists with the organization of all food storage areas to keep the kitchen running efficiently.
Supports the rotation and management of existing food inventory to minimize waste.
Works collaboratively across all kitchen tasks, lending a hand wherever it’s needed to keep the team moving forward.