Farm Fermentation Prep Cook — Seasonal Preserves

The Ecology Center; San Juan Capistrano (CA); On-site; USD 38,000 - 56,000; Full time

Job summary

The Ecology Center is seeking a Fermentation Prep Cook to join our regenerative organic farm kitchen. You will transform peak-season produce into shelf-stable and live-culture products, performing precise fermentation and preservation with a science-based approach.

Responsibilities include daily prep, accurate weighing, sanitation, batch logging, and collaboration with the culinary team. Field harvest support and inventory coordination are possible during harvests.

Qualifications

• Ability to lift up to 50 lbs repeatedly.
• Strong attention to weights, measurements, timing, and sanitation.
• Experience or eagerness to master fermentation and preservation methods.
• Familiarity with safety and sanitation standards in a kitchen environment.

Responsibilities

• Execute daily prep lists independently to align with harvest flow.
• Weigh and measure ingredients with precision for fermentation.
• Maintain sanitation and sterilization of vessels, tools and surfaces.
• Monitor active ferments (pH, temperature, taste, texture) and log data.
• Label, date, rotate products following FIFO and food-safety practices.
• Harvest support by receiving produce at peak ripeness.
• Keep prep and fermentation spaces organized and inspection-ready.
• Communicate batch progress and supply needs with chefs.

Skills

Heavy lifting

Attention to detail

Sanitation protocols

Fermentation

Self-motivation

Education

ServSafe or equivalent food-handler certification

Tools

pH meters

Refractometers

Digital scales

Lab-style logging

Job description

The Ecology Center is seeking a Fermentation Prep Cook to join our regenerative organic farm kitchen. You will transform peak-season produce into shelf-stable and live-culture products, performing precise fermentation and preservation with a science-based approach.

Responsibilities include daily prep, accurate weighing, sanitation, batch logging, and collaboration with the culinary team. Field harvest support and inventory coordination are possible during harvests.