Culinary Manager​/Chef Instructor

Who We Are:

Founded in 1891 by a group of visionary volunteers, The Trustees of Reservations (The Trustees) is Massachusetts’ premier conservation and preservation organization. The Trustees preserves, for public use and enjoyment, properties of exceptional scenic, historic, and ecological value in Massachusetts. Our properties are open to all, and we thrive by involving as many people as possible in all that we do.

We aim to protect special places for future generations to enjoy in perpetuity, and have helped protect more than 50,000 acres, including 27,000+ acres on more than 120 reservations that are open to the public. As a non‑profit conservation organization, we are funded and supported entirely by our visitors, supporters, volunteers, and our 100,000 Member households. We encourage you to learn more about The Trustees on our website,(Use the "Apply for this Job" box below)..

Salary: $61,250 - $78,750

New hires are placed in the range between $61,250 - $71,750

Hours per week: 40

Job Classification:
Full-Time Exempt

Job Location Type:
Onsite

Location:

Powisset Farm, Dover, MA

Your Impact:

At Powisset Farm, food is one of the most immediate and powerful ways visitors connect to the land. As the Culinary Manager / Chef Instructor, you will translate the farm’s agricultural mission into meaningful culinary experiences that bring seasonal ingredients to life. Through cooking classes, retail food production, and private programs, you will deepen visitor engagement, strengthen our farm‑to‑table identity, and contribute directly to earned revenue goals.

Your work will help ensure that every culinary interaction reflects the quality, care, and sustainability at the heart of The Trustees’ mission.

As the Culinary Manager / Chef Instructor, you’ll serve as the culinary ambassador for Powisset Farm. You will design and deliver hands‑on cooking programs, develop retail food offerings for the Farm Store, support private and public events, and oversee kitchen operations. This is a highly public‑facing role that blends instruction, production, hospitality, and operational management.

• Design and lead engaging cooking classes for adults, families, and youth that highlight seasonal, locally sourced ingredients.

• Develop curriculum, lesson plans, and seasonal menus aligned with farm production and engagement goals.

• Test, refine, and document recipes for instructional and retail use.

• Create and produce a high‑quality line of prepared foods for the Farm Store, prioritizing farm‑grown ingredients whenever possible.

• Develop new retail products in response to seasonal availability and visitor demand.

• Serve as house chef for private dining experiences and small private cooking classes.

• Collaborate with Engagement and Events teams to design culinary components of public and private programs.

• Train event chefs and support staff on kitchen standards and procedures.

• Oversee kitchen operations, including inventory management, ordering, cost control, food waste reduction, and equipment maintenance.

• Ensure full compliance with food safety regulations and internal policies.

• Foster a welcoming, educational, and professional environment for visitors, staff, and volunteers.

This is a full-time, exempt position working 40 hours per week reporting directly to the Senior Regional Engagement Manager.

• Strong foundation in culinary technique and seasonal menu development.

• Ability to translate food knowledge into clear, engaging instruction for diverse audiences.

• Practical understanding of kitchen operations, food safety, and cost awareness.

• Comfort working in a fast‑paced, public‑facing environment.

• Ability to balance instruction, production, and operational responsibilities.

• Collaborative approach to working with engagement staff, event teams, and volunteers.

• 4-7 years of relevant professional experience, including:

• Professional culinary experience in a restaurant, farm, catering, or educational setting.

• Experience teaching or facilitating hands‑on culinary instruction for diverse audiences.

• Strong knowledge of seasonal cooking and local sourcing.

• Demonstrated ability to…