Overview:

The Culinary Production Lead oversees all recipe development, production, and innovation in the Preservatory. This role collaborates directly with the Farm Team to utilize seasonal produce and create unique, Bonton-branded retail and café products that align with the “farm-to-table” mission.

Key Responsibilities:

Partner with the Farm Team to identify seasonal produce and develop recipes that highlight what’s grown locally.

Assist with the receipt and delivery of farm produce for best use for retail or consumer product (e.g., right capacity, best margin yield & determination of product use and purpose)

Develop, test, and standardize recipes for:

Pastries and baked goods for the Coffee House and Market Café.

Jams, preserves, and pickled goods for retail.

Sauces, condiments, and honey-based products for both retail and internal use.

Produce and oversee in-house honey butter production.

Maintain quality and consistency standards across all food products.

Collaborate with the Manager – Social Enterprise & Guest Experience to forecast production needs and manage inventory.

Train and mentor Preservatory staff and apprentices on food preparation, sanitation, and recipe execution.

Ensure compliance with all health, safety, and labeling regulations.

Qualifications:

3–5 years of experience in pastry arts, food production, or culinary management.

Strong background in recipe development and scaling production.

Knowledge of food preservation, baking, and safety procedures.

Passion for sustainable, seasonal, and community-driven food production.