Farm Manager in Washington, VA 22747

The Inn at Little Washington

Since 1978 The Inn at Little Washington, located at the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join in out growing team of exceptional people. On-the-job training, advancement potential, flexible schedules, amazing benefits, and competitive pay. Your next career awaits.
Some of our awards include Michelin 3 Stars, Forbes 5 Stars, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux.
Why join our team:
We offer:

Health, vision and dental insurance (full time employees)
Paid time off (Full time employees)
401(k) retirement plan with match
On-the-job training
Employee education allowance
Advancement potential
Flexible schedules
Employee appreciation events
Complimentary uniforms
Delicious “family” meals daily prepared by the chefs
Referral bonuses
Competitive pay
The Farm Manager is responsible for overseeing and managing all facets of the culinary gardens at the Inn at Little Washington. The Farm Manager will operate both on-site fruit tree care and perennial herb gardens along with managing off campus high tunnels and greenhouses; tending to vegetables, fruits, micro greens and edible flowers. The primary production will support the produce needs of both culinary departments of the Inn at Little Washington and Patty O’s Café and Bakery; while maintaining a natural beauty and aesthetic design that aligns with Chef Patrick’s vision. The Farm Manager will oversee the care of all farm animals, ensuring their proper health and safety. The position will oversee selecting and staffing a small team of farm assistants, shepherds and interns. The Farm Manager will oversee all training, scheduling and organization of the team while adhering to company budgets and timelines.

Execute crop planning for all seasons with successional plantings, harvesting and crop rotation to support and satisfy the needs of the culinary departments and retail outlets.
Oversee and maintain the gardens for culinary micro greens, edible flowers and perennial/annual herbs.
Work and collaborate with culinary management to develop and plan for seasonal menu needs.
Plan and grow specific products intended for both culinary preservation and retail outlets.
Maintain expected aesthetics and work creatively to beautify the property, common areas and gardens for the community.
Develop and implement garden designs for the property in both guest facing spaces and commercial agricultural areas with vegetables, herbs, fruit trees, succulent and low-water vegetation and foliage.
Source trees and plants from local purveyors; manage plantings based on sustainability, low water usage, organic, non-/and low-toxic pest management.
Understand and execute pest management and mitigation, disease identification and control.
Design, build and maintain permanent and seasonal functioning irrigation systems for all garden locations.
Design and execute a soil fertility and management program, adjusting fertilization and irrigation practices accordingly.
Develop and implement systems for property composting/fertilization and food waste management.
Develop and maintain budget for the farm program including but not limited to equipment, tools, seeds/plants/trees, building structures, animal care and labor.
Keep accurate inventory of supplies and order necessary items from preferred vendors and co-op’s.
Oversee the care for all farm animals, including managing the property Shepherd.
Schedule and supervise routine Veterinary appointments and visits as needed.
Maintain accurate planting and harvest records, including product loss and food donations.
Lead and provide lectures, training and seminars on various topics including but not limited to The Inn’s gardens, culinary usage, product identification, native species, tunnel/greenhouse growing and product management for our staff and guests.
Occasional work and collaboration with the Director of Estate Gardening, planting, pruning, landscaping and general maintenance and upkeep of our property gardens.
Follow guidance and direction from senior management effectively, efficiently and appropriately.
Other duties, as assigned.


A degree in horticulture, plant science or a related field
Proven and/or licensed expertise in both horticultural and agricultural farming specializing in high tunnels and greenhouse production.
Proven experience with large scale irrigation systems.
Knowledge of seasonal landscaping, elevating aesthetics and garden design.
Experience with large scale micro green and edible flower production.
Experience compiling a budget, including purchasing trees, plants, seeds, garden tools, non-toxic pesticides etc.
Experience and knowledge in pest management and disease control.
Comprehensive understanding of organic and sustainable farming/gardening including low-water, low toxicity and low waste principles.
Working knowledge of irrigation installation and repair, plant propagation, soil amending and composting.
Knowledge of state and local regulatory requirements relevant to Rappahannock County hardiness zone.
Experience in overseeing farm animals, specifically with care to chickens, goats, llamas and sheep.
Ability to work outdoors in various weather conditions.
Firm understanding and utilization of Microsoft Office programs.
Flexibility in scheduling and willingness to work weekends, early mornings, evenings and holidays.


Minimum 3-5 years’ experience overseeing the design, planting, production and maintenance of a large-scale kitchen garden or its equivalent.
Fluent in Spanish.
Previous experience and understanding of canning and preservation.


Strong problem-solving skills with the ability to adapt to changing conditions.
Excellent organizational and time management skills.
Strong work ethic and passion for outdoor farming, horticulture and animal care.
Excellent communication skills and experience in team management and leadership roles as well as highly self-motivated and ability to work independently.
Ability to safely and properly use a variety of garden tools and equipment designed for planting, transplanting, mulching, watering, weeding, pruning, digging, raking, etc.
Lead a diverse team including interviewing, hiring, training and supervising with ability to coach and counsel staff.
Ability to collaborate with other department managers on projects, designs and special events related to horticulture and culinary usage.


Must be able to lift at least 50 pounds consistently.
Must be able to bend, squat, kneel and be on your feet, hands and knees for extended periods of time.
Must be able to work outdoors in the heat/cold and other weather conditions as needed.
Availability and understanding that this position often requires hours in excess of a standard work week (40-50 hours)

**The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws**


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