Smith Meadows Kitchen is a unique cottage industry that started in 2003 on an 8th-generation livestock farm. Nancy Polo transitioned from a teaching job in public schools to making her own pasta and sauces to sell at farmers markets. As part of a family-run, sustainable business, she likes to promote sustainability by offering employment that positively impacts our environment and our economy. Smith Meadows is proud and enthusiastic about what we do and we expect the same of our employees. Each week, Nancy and her staff make fresh pasta, ravioli, empanadas, sauces, soups, stews, pestos and prepared pasta meals to sell from a mobile food cart and at seven farmers’ markets in the Washington DC area, as well as our farm store. Almost all of the ingredients that go into Smith Meadows Kitchen products come from farms that surround Washington DC. Nancy maintains strong ties with these farmers by attending markets with them every week and planning menus that reflect what is in season on the farms. Smith Meadows Kitchen strives to enrich a connection between people and their food. Cooking classes will also be offered every other week in our kitchen beginning in the fall of 2010. When you join the kitchen as an apprentice, you will be working within a network of sustainable agriculture that promotes a better way of life for consumers and farmers.
We offer (2) positions with 20-25 hours of work in the kitchen per week at a rate of $10/hr. This may increase in the next year with increased demand of our products and cooking classes. Employees will sign a contract each year that they continue with Smith Meadows. You must be in good physical shape with an ability to easily lift up to 50 lbs and work on your feet for up to eight hours. Also, neatly trimmed nails are a must.
We are looking for efficient and friendly people with a willingness to learn and an interest in sustainability. We try to give employees a variety of things to do each day, but kitchen work is mostly made up of consistent, repetitive tasks. Duties include:
Processing vegetables, spices and cheeses to be frozen
Keeping inventory lists and recipe books updated
Washing, drying, grading and packaging eggs
Mixing regular and flavored pasta doughs
Cutting, weighing, packaging, and labeling noodles
Making filling for and assembling ravioli, empanadas, and pasta bakes
Cleaning up kitchen at the end of each day
Greeting and assisting farm store customers
Unloading flour order every other month
Stocking customer freezer and fridge with fresh product
Packing for and unpacking from all markets on Saturdays and Sundays
Working every other Saturday from 9-1 for our scheduled cooking classes
For more information on becoming an apprentice at Smith Meadows Kitchen, please contact Nancy by using this form: