Join Our Team
Philo Ridge Farm is a beautiful regenerative agriculture farm located in the small town of Charlotte, in Vermont’s Champlain Valley. Using innovative, ecologically sustainable practices, we manage four hundred acres of healthy pasture land, forests and diversified produce gardens. We rotationally graze heritage breeds of livestock and grow certified organic fruits, vegetables, and flowers.
OPEN POSITIONS
Executive Director
The Executive Director will be the top senior leadership position on the farm, which operates year-round with a high season from May to October, and will oversee all aspects of day-to-day operations. This person will be an enthusiastic, entrepreneurial, creative, and hands-on leader of all parts of this diverse and innovative farm, including land-based agriculture teams, the Market and events space, food service and hospitality teams, and the produce and meat processing facility. The Executive Director will oversee all business operations, financial tracking and management, leadership development, internal communication, outward-facing marketing, human resources, and administration. In addition, this person will be the key ambassador for PRF’s core values, mission, and story to the local community as well as to the broader food and agriculture community.
Executive Chef
Philo Ridge Farm is looking for an outstanding and inspiring Executive Chef to lead our culinary program, partnering with founder Diana McCargo to set the program’s creative direction and execution. In collaboration with Diana, the Executive Chef will work at the intersection of PRF’s farm program and its culinary vision. The Executive Chef will lead all culinary operations—including menu and recipe development, culinary team development, back-of-house management, and food processing and production—in a role heavily guided by the seasonality of the farm and the ethos of organic regenerative agriculture. Along with Diana and other members of the culinary and food processing team, the Executive Chef will work closely with the Garden, Livestock, and Butchery teams for the planning, sequencing, and provisioning of raw materials into PRF’s food program.