Job Openings

All paid positions for 2018 have been filled! We do have an opening for an unpaid Summer Intern, please read on for more info.  We also have positions for work-trade, which is 3.5 hours a week in exchange for a veggie and bread CSA share. To apply, fill out an application here.

To apply, please send an email to greatdaygardens@gmail.com that includes the following:

  • Subject line with your name and the position you are seeking.
  • A résumé with at least two professional references.
  • A one-page letter explaining your goals, qualifications, and interest in the position.

Please feel free to contact us with questions via email or phone: 502-552-0768!

Summer Internship

Our summer intern will work alongside Michael and Arden in completing regular farm and bakery duties and receive an introductory training in all parts of our farm business. This position is ideal for students, stay-at-home parents, someone considering sustainable agriculture as a career path, or anyone who wants to gain an understanding of how food is grown.

The position begins in mid-May and goes through August, with flexible start and end dates and flexible hours (20-40 hours/week).

Duties: Working in the market garden is the focus of this position, with some involvement in marketing and the bakery. Garden work includes planting, weeding, harvesting, washing/packing produce, applying soil amendments, applying irrigation, trellising, pest control, and cleaning harvest bins and vegetable washing area. Depending on the intern’s interests, he or she may assist selling, displaying produce, and interfacing with customers at a Saturday market, as well as mixing, kneading, shaping loaves, firing the oven, and washing dishes in the bakery.

A typical week for our 2017 intern looked like this:

Tuesday: transplant lettuce, hand-weed swiss chard, hoe and rake beds for the next crops, harvest tomatoes and squash, spread cover crop seed

Wednesday: harvest greens and roots for the CSA, clean bakery and prep ingredients for Thursday mix, set up CSA pickup and farm stand, harvest okra

Thursday: mix and knead dough, clean dishes, seed trays in the greenhouse, mow paths in the garden, prune tomatoes

Friday: harvest, wash and pack for farmers markets most of the day

Saturday: weekly farmers market, ending at 12:30 PM

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Interns will learn about: 

  • Sustainable vegetable production on a small, intensive commercial scale.
  • Soil health and the connections between food and the landscape.
  • Direct marketing of locally grown food.
  • Sourdough cultures and naturally leavened bread.
  • Grain processing and wood-fired baking.

Qualifications:

  • Interest in local and naturally-produced food, and a strong desire to learn.
  • Ability to lift 50 pounds and endurance to work outdoors for up to 10 hours in hot weather or rain.
  • Positive and inquisitive attitude.
  • Ability to follow instructions and communicate needs and concerns.

Compensation and Housing:

This is an unpaid position, and the intern will be compensated primarily by the educational experience itself. We also provide lunch for on-farm work days as well as plenty of surplus bread and produce to take home. The intern is responsible for their own off-site housing, although we may be able to help you find short-term lodging.

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Market Garden Assistant –Filled for 2018

The Market Garden Assistant will be responsible for taking our produce from the field all the way to market. On-farm work will be mostly with a team including the farm owners and volunteers, and the Assistant will independently manage one Saturday farmers market. This is a part-time, seasonal position.

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Our 2016 intern weeding lettuce with great form!!

Schedule: This position is Wednesday-Saturday beginning in mid-March and ending in mid-November. 20-28 hours/week on average, with one week of unpaid vacation. Below is a typical weekly schedule:

Wednesday: 7 AM to 12 PM: Harvest, wash and pack for CSA.

Thursday: 7 AM to 12 PM: Miscellaneous garden tasks.

Friday: 7 AM to 4 PM: Harvest, wash and pack for markets.

Saturday: 6:30 AM to 1 PM: Farmers market.

Duties:

  • Set up and run a weekly Saturday farmers market stand, meeting weekly sales goals of bread and vegetables. Must have a personal vehicle for transportation of goods to market.
  • Harvesting greens, roots, and fruiting crops at a quick pace and according to consistent quality standards.
  • Wash and pack produce into bins for delivery, keeping accurate records of what is packed.
  • Supervising volunteers and interns during harvest, washing, and at market.
  • Miscellaneous garden tasks such as planting, weeding, pest control, etc (this is not a focus of the position and will likely be less than 6 hours/week).
  • Washing harvest bins, organizing pack-out space, maintaining a clean, healthy workspace.
  • Communicating process issues, problems with tools and equipment, and ideas for improvement in an effective manner.

Qualifications:

  • One year of experience in retail, marketing or vegetable production.
  • Valid driver’s license and vehicle capable of transporting goods to market (mid-size sedan or larger).
  • Commitment to working entire season, March to November.
  • Ability to lift 50 pounds and endurance to work outdoors for up to 10 hours in hot weather or rain.
  • Positive attitude and ability to work in a team.

Compensation:

$9/hour, plus surplus bread and vegetables from the farm. Housing is not included with this position. Bonus to be given upon completion of entire season.

Bakery Assistant – Filled for 2018

The Bakery Assistant will be responsible for making bread and pastries for our CSA and weekly farmers markets. The Assistant will work both with the head baker and independently, receiving training in all aspects of naturally-leavened, wood-fired baking. This is a part-time, seasonal position.

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Schedule: This position is Tuesday-Thursday, beginning in mid-March and ending in mid-November. 14-18 hours/week on average, with one week unpaid vacation. Below is a typical weekly schedule, but hours may be any time between 7 AM and 5 PM:

  • Tuesdays: 12 PM to 5 PM
  • Wednesdays: 7 AM to 12 PM
  • Thursdays: 7 AM to 4 PM

Duties:

  • Mixing, kneading, and shaping batches of bread dough. Feeding and maintaining the sourdough starter.
  • Mixing, laminating, and shaping pastries.
  • Firing the oven, splitting and hauling wood, raking coals out of the oven.
  • Hand-washing dishes, organizing bakery space, maintaining a clean, healthy workspace.
  • Communicating process issues, problems with tools and equipment, and ideas for improvement in an effective manner.

Qualifications:

  • One year of culinary experience, a college degree in a culinary field, or a strong desire to learn about naturally-leavened bread.
  • Ability to lift 50 pounds and work up to 10 hours on your feet in a space without A/C.
  • Ability to follow exact formulas and detailed instructions regarding bread process and ask relevant questions.
  • Ability to work at a quick production pace while keeping quality high and solving problems that arise.
  • Confidence to take over several aspects of the baking process after training.
  • Commitment to working entire season, March to November.

Compensation:

$9/hour, plus surplus bread and vegetables from the farm. Housing is not included with this position.