Website Burns Blossom Farm
Certified Organic no-till market farm in Chico, CA.
MAY-NOVEMBER(potential to start earlier) starting at $16.50/hour D.O.E., +end-of-season bonus.
8-25 hours/week, Wednesday and Fridays. Must be reliable and dedicated to the full farming season.
For our DELIVERY DRIVER position we are in search of a well-organized and efficient individual with a clean driving record to take on the role of a delivery driver for our farm. The primary responsibility will be delivering our produce to our friends in Nevada County including BriarPatch Food Co-Op in Grass Valley and multiple restaurants, involving a roundtrip of approximately 4 hours, every Wednesday and Friday morning. Additionally, this position will require local deliveries in Chico to our restaurant and grocery store accounts.
A crucial aspect of this role is the ability to lift 40+lbs, ensuring the safe and timely transportation of our fresh produce. If you have a commitment to punctuality, a clean driving record, and the physical capability to handle deliveries of varying sizes, we invite you to join our team and contribute to the seamless distribution of our farm’s bounty. Opportunity to work with Farm Field Crew if interested.
ABOUT BURNS BLOSSOM FARM:
BURNS BLOSSOM FARM is certified by the REAL ORGANIC PROJECT and C.C.O.F. & U.S.D.A. Owned and operated by Mel & Kyle Forrest Burns, formerly of Nye Ranch Farm, our diversified market farm spans two distinct locations just 2 miles apart. We take pride in growing quality crops, from seed to community.
Our urban farm is nestled in the cute Barber neighborhood, a mere stone’s throw from Downtown Chico and the expansive Bidwell Park. This farm is dedicated to intense vegetable production resulting in an immense amount of produce grown year-round, with a focus on diverse market vegetables on 3/4 acre of land.
In addition, our second location we purchased in September of 2023 lies just beyond city limits, maintaining a close proximity to CSU Chico campus. This larger farm affords us the opportunity to cultivate certain crops at scale, with a special focus on garlic, berries and tomatoes. It serves as a dynamic space for experimentation, where we delve into innovative practices like grown in situ mulch, cover cropping, occultation, and the ongoing refinement of our no-till methods on 4 acres of land.
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