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Farm Kitchen & Bakehouse Lead

April - December*

20-40 hours/week (Full or Part-Time)

*this position could extend into the winter months with a diversification of responsibilities during the off season*

Pie Bird Farm, located on 58 acres in Upper Bucks County Pennsylvania, includes a Pie Bakehouse and Farm Kitchen, Organic Farm and Small Roadside Stand (new 2025).  We are a community focused farm, inviting folks to pick their own strawberries, join our pie club, take sheep walks with our fellow farmers, travel to Ireland with us, learn a new skill, or enter our Annual Community Pie Baking Contest each fall. We’re looking for a Farm Kitchen & Bakehouse Lead for our small but dynamic farm kitchen and pie production bakehouse.  This position is a unique opportunity for an experienced baker and cook who is excited to work in a farm environment and is passionate about locally grown food and preserving, showcasing and sharing the harvest of our region.  Our kitchen is currently focused on scratch pies, handpies, fruit preserves, and single varietal culinary hot sauces.


We value the goals of our team within their work at Pie Bird, as well as longer range professional and personal goals that extend outside of what we do here.  We strive to create an environment that gives folks the freedom to explore their passions and openly discuss where they hope to grow.  Our vision is to foster a community of mutual respect and aid, collaboration over competition and thriving local economies.  We are a work in progress but these are our guiding principles.  You will be included in monthly financial review meetings, our books are open and you will have an active role in reaching the financial goals that keep our small business thriving.


The Pie Bird Family includes: Pie Bird Farm and Kitchen, Homesweet Homegrown, an heirloom hot pepper CSA, and True North Collective, a consulting and special event group.  

The Role and Day to Day

  • Daily Prep & Production – Organize and execute a weekly bake and cook schedule in collaboration with the owner, ensuring a consistent system of production to meet the needs of pie club members, wholesale customers and direct farm sales of both pies and other prepared foods (shelf stable and fresh).  

  • Recipe Development   – Collaborate with the owner to create new seasonal products that highlight our farm’s organic produce, from fruit-filled galettes to savory hand pies.

  • Seasonal Planning & Fulfilment – Work with the leadership team to develop weekly and monthly production pie production plans, as well as jarred line and farmstand offerings. Manage production, labeling and packing to customer and wholesale orders.

  • Inventory, Sourcing & Cost Management  – Manage and report monthly on  ingredient inventory, minimize waste, and work with local suppliers to source high-quality, organic, and sustainable baking and cooking ingredients.  Utilize simple tools to manage COGS and Labor for products to ensure profitability.

  • Kitchen & Staff Management – Lead seasonal/temporary assistants during high volume times such as Thanksgiving, large holiday bakes and canning projects, ensuring efficiency, teamwork, and skill-building in the kitchen.

  • Food Safety & Cleanliness – Maintain a clean, organized, and safe workspace, following all health and safety protocols and consistently improving systems as needed.

  • Creativity & Community – Engage with the farm’s mission by incorporating sustainability into baking practices, embracing seasonality, and bringing fresh ideas to the work.

Ideal Experience and Professional Outlook:

  • Prior professional kitchen experience is required.  

  • Production bakery experience preferred.

  • Aptitude and patience to utilize local products that will change is size, texture and flavor depending on the time of year.  Using local ingredients can be more labor intensive but we think it’s worth it, you should share that enthusiasm.

  • Strong organizational skills and ability to manage a fast-paced kitchen while maintaining attention to detail.  You should enjoy taking a creative vision and converting that into a detailed work plan that can be shared with others and followed for the benefit of the team working together.  Proficiency in managing organized systems in google drive is required.

  • A creative and flexible approach to seasonal baking and cooking, with a love for working with fresh, organic ingredients.

  • Ability to lift 50 lbs and stand for extended periods.

  • An ability to be self directed, problem solve,  be comfortable with a small business environment and have comfort assisting on other projects as needed in a highly seasonal business.

  • Availability during holiday seasons is required.  The weeks leading up to Thanksgiving will likely require additional hours including the weekend before through Wednesday. Pie production, packing and order organization goes through to pick up EOD Wednesday.  We are closed on Thanksgiving through the following Monday for paid rest and family time.

Compensation 

This is an hourly position with benefits including paid time off, fresh produce, and a 20% discount to our farmstand. Depending on the applicant’s preference, the position can be full-time or part-time. Pay range will reach $20-25 per hour based on experience and unique skills of the applicant to work with us to achieve our goals, plus bonuses based on meeting the Kitchen’s financial goals and meeting the position’s benchmarks.  These goals are crafted to be detailed, within the purview of the Kitchen Lead and achievable.


Please follow this link to apply:  SUBMIT HERE