"I get to glimpse the future of food by working with new and unnamed, never-before-tasted varieties of vegetables and grains."
-- Daniel, fish cook
"It's thrilling to be pushed to your best by a place and a team that is constantly evolving."
-- Peter, garde manger
"Crop rotation isn't just a theory here. It's the start of a new beer, or the basis of a risotto. Farming practices you can see and eat."
-- Rachel, vegetable cook
"I get to cure and hang carrot steaks coated in beef tallow, then carve them tableside. Nose-to-table eating with vegetables."
-- Jose, butcher
"A chance to work for a New York Times bestselling author in a Worlds 50 restaurant as part of a team that has won 6 James Beard awards."
-- Charlotte, pastry line cook
"Go on field trips to forage for ramps and see them end up in that night's cocktail."
-- Maddy, fish cook
"A rainy day equals chicken mushrooms coming through the door bigger than my head."
-- Joel, meat cook
EOE M/F/D/VMore detail about Blue Hill part of Blue Hill Farm, please visit
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