Positive Sign of our Times: Cornman Farms puts out the now hiring sign
Now Hiring – two words that have never sounded better in today’s challenging times. And what better place to work than at Cornman Farms in Dexter.
Cornman Farms is looking for both part-time and full-time work. See below for the details.
Cornman Farms is one of 10 establishments that makes up the famous and well-regarded Zingerman’s Community of Businesses – all in the Ann Arbor area. The local company reflects the novel strategy for business growth created by Zingerman’s Deli founders Paul Saginaw and Ari Weinzweig. Rather than replicating their deli through the franchise model, Paul and Ari instead chose to develop new, independent businesses, all rooted in the local community that work together as one organization. Each business is operated by one or more managing partners who share ownership and put their particular expertise to work in the day to day running of their business.
It’s obviously not only a great place to work but a great company to become part of both present and for the future. So, think small and big picture opportunities.
Zingerman’s Cornman Farms is a historic, award winning event space, 27 acre wedding venue, and working farm. They host events both intimate and grand, from 10 person private dinners to 300 person weddings (in other years). Their venues have been restored from their 1834 foundations and feature a chef’s garden, classic farmhouse, four-season barn, tent pavilion and a stunning exhibition kitchen lead by Executive Chef / Managing Partner Kieron Hales and Managing Partner Tabitha Mason.
Inspired by Ballymaloe in Ireland, Cornman Farms’ garden is probably Chef Kieron’s second-favorite space, just steps from his farmhouse kitchen. The four-season garden is both functional — growing vegetables and herbs for use in the culinary staff’s creations — and educational. Throughout the year, their seasonal menus are based on what is growing in their own garden as well as at other local farms. What is not used during harvest is preserved by pickling vegetables and making jams, chutneys and sauces for use in their winter menus.
Now Hiring
