Our Farm to Table Gardener is responsible for growing a variety of vegetables, herbs, microgreens, and flowers for direct use in our restaurant. The gardener is responsible for all aspects of the growing process, from soil preparation and planting to harvesting and quality control, ensuring fresh, high-quality produce for the table. Key Responsibilities and Duties:Growing and Maintaining Crops:Planting, nurturing, and maintaining a variety of edible crops, including vegetables, herbs, and sometimes fruits, ensuring healthy growth and development. Soil Management:Ensuring healthy soil conditions through practices like composting, soil testing, and amending with organic materials. Harvesting and Quality Control:Timing harvests accurately, ensuring quality, and preparing produce for delivery to restaurants or kitchens. Pest and Disease Management:Identifying and addressing potential pest and disease issues using organic or sustainable methods. Greenhouse and Field Work:Managing greenhouse operations, transplanting seedlings, and managing field crops. Equipment Maintenance:Maintaining gardening tools, and Groundskeeping equipment. Record Keeping:Tracking planting dates, crop yields, and other relevant information for future planning. 
