This unique role is a great opportunity for anyone wanting to learn about whole animal butchery/cooking, production cooking & charcuterie. Candidates work side by side with our chef Eva Pesantez, learning the ins and outs of our complex nose-to-tail program.
CHARCUTERIE (1/3 Time)
For 1/3 of time in the kitchen, each of our cooks work along side our head charcutier, Philip Draayom, making sausage, pate, rillette, ham, bacon, cured/smoked meats and other charcuterie. We produce 20-25 different charcuterie items on a weekly basis.
PRODUCTION KITCHEN (2/3 Time)
For 2/3 time in the kitchen, each of our cooks work with fantastic ingredients to produce delicious foods for both on-site consumption and retail sale at our busy Chelsea Market location. The production kitchen at Dickson's is responsible for all rotisserie, BBQ, salads, sides, proteins, and an array of sauces, condiments, pickles, ferments and preserves (all house-made). We do a busy lunch & dinner service daily and produce 20-25 unique condiments, pickles, ferments & other retail products each week.
Candidates should have a minimum of 2 year kitchen experience.
Dickson's Farmstand is a neighborhood butcher shop in Chelsea Market offering artisanal meats and house-made charcuterie. Our beef, pork, lamb, and poultry are sourced from small, family farms in upstate New York that are carefully handpicked for their humanely-raised, high-quality animals. We proudly share with you the stories of our farmers and their practices.
More detail about Dickson's Farmstand Meats, please visit
Our charcuterie is made in-house by Chef Eva Pesantez & team. Honoring tradition and the values of our shop, we make all of our products from the same whole animals from which we cut our steaks and chops. We strive to use every part of every animal - from nose-to-tail. All of our meat is raised without added hormones, prophylactic antibiotics, or animal by-products - and is always 100% feedlot/CAFO free.
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