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Produce Stocker, Part-Time

REPORTS TO: Produce Manager

LOCATION: The Ecology Center in San Juan Capistrano, CA

POSITION TYPE:  8 – 30 hrs weekly, potential for full-time

JOB SUMMARY:

The Ecology Center’s Produce Team is looking to hire!

We are seeking motivated individuals to add to our produce team. Applicants who enjoy eating organically, seasonally, locally, and want to work towards building a local food system to nourish our community are strongly encouraged to apply.

Produce handling and customer service experience is highly preferred but not required.

Some examples of applicable work experience:

  • Grocery store produce department
  • Farmer’s markets
  • Produce farming
  • Kitchen & food-service industry
  • Other demonstrable and relatable experience

 

Educational experience:
Educational background or interest in regenerative agriculture, farming, Agroecology, permaculture, biodynamic farming, seasonal cooking, etc. preferred, but not required.

Language experience:
Bilingual English/Spanish strongly preferred but not required.

 

Required Skills:

  • Ability to actively upsell products and greet guests genuinely and warmly.
  • Customer service oriented.
  • Able to work with a sense of urgency.
  • Able to work well under pressure and handle difficult situations with professionalism.
  • Able to handle working in a fast-paced, dynamic, team environment.
  • Comfortable with change.
  • Takes direction well.
  • Ability to juggle sometimes competing priorities.
  • Can-do, solution-oriented, team player, positive attitude.
  • Ability to think critically.
  • Ability to bring ideas into reality.
  • Ability to communicate well both verbally and in writing.
  • Enjoys working with their hands.
  • Ability to express creativity.
  • Ability to improvise well within guidelines.
  • Ability to work well as a team.
  • Ability to be responsible, dependable, and work unsupervised.
  • Excellent attention to detail while seeing the bigger picture.
  • Excellent time management skills.
  • Must be able to lift 50+ lbs.
  • Must be able to lift safely in sometimes awkward positions.
  • Must be able to speak up and ask for help when needed.
  • Must be able to stand 8+ hours.
  • Must be able to squat, kneel, bend, lift, push, etc.


Note:
This job description in no way states or implies that these are the only duties to be performed by this position’s employee(s). Employees will be required to follow any other job-related instructions and perform any other job-related duties requested by anyone authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to accommodate individuals with disabilities reasonably. To perform this job successfully, the employee(s) will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at-will relationship.


Interested applicants please e-mail required resume to our Produce Manager: [email protected]

Marketing & E-Commerce Manager

REPORTS TO: Creative/ Executive Director

LOCATION: The Ecology Center in San Juan Capistrano, CA

POSITION TYPE: Full-Time

JOB SUMMARY:

The Ecology Center is located on a historic agricultural property that is today surrounded by urban sprawl. We are a 28-acre Regenerative Organic Certified™ farm and education center that serves as a hub for southern California’s ecological movement. By curating ecological experiences for everyone, we provide creative yet achievable solutions for thriving on planet Earth. We are looking for a self-driven and passionate person to lead our marketing and ecommerce efforts. The ideal candidate would also have an innate understanding and passion for regenerative agriculture and sustainable living. 

The Marketing Manager will develop and lead all digital and physical marketing initiatives throughout the organization to increase customer engagement and the overall business goals of the organization. The Marketing Manager will lead and work alongside the Marketing Coordinator and the creative team while operationalizing marketing strategies through efficient and clear processes and strong project and personnel management.

A successful candidate will embrace the dynamic nature of this position and the fast pace of a growing enterprise with multiple business units. They must be passionate and informed about the organization’s underlying mission, as well as having direct experience in brand building, managing resources, and bringing ingenuity and ideas into effect.

RESPONSIBILITIES:

  • Marketing
    • Develop the marketing plan and oversee the marketing calendar
    • Manage and lead all channel marketing efforts (email, social, publishing, and on-site)
    • Develop and execute engagement campaigns
    • Be accountable for the gathering of marketing assets for campaigns
    • Work with the team to maintain an organized archive of marketing assets on cloud based server
  • Communications
    • Manage and oversee a small team of creatives and a Marketing Coordinator
    • Prioritize workflows, and run weekly status meetings with marketing and creative team members to ensure projects are on track
    • Be proactive on creative tactics and best practices to elevate the brand via thoughtful campaigns
    • Schedule and facilitate kickoff and review meetings for campaigns and partnerships with multiple stakeholders, being oriented to and grounded in actual measurable outcomes
  • On-Site Marketing
    • Collaborate with creative team to create the necessary printed materials, including posters, assets for the Farm Stand, wayfinding support, and more
  • E-Commerce 
    • Oversee the development of product listings and landing pages consistent with the brand and strategy
    • Manage ecommerce store including sourcing imagery, copy and SEO
    • Analyze ecommerce conversion rates and specific SKU success while developing strategies for increasing conversion
    • Work with creative team to ensure all design is consistent with brand
    • Actively find new trends and technologies to improve results
    • Work with Farm Stand team to maintain inventory levels, anticipating key marketing

REQUIREMENTS:

  • Bachelor’s Degree in Marketing, Business or related field preferred
  • Minimum: 3+ years of experience in marketing management or related field
  • Knowledge of ecommerce business model and management
  • Experience working in Klaviyo and Wordpress platforms (or similar)
  • Understanding of social media management and trends
  • Strong project management skills
  • Strong analytical skills
  • Familiarity with Adobe Creative Suite, Shopify, Wordpress, and Recharge a plus

BENEFITS:

  • Salary Range: $70k+ depending on experience
  • Medical, dental, life and vision insurance
  • 401K match
  • Vacation Time
  • Sick Leave
  • Paid Time Off
  • 20% discount in the Farm Stand
  • Discount codes to partner companies, including Vissla and Patagonia

Please submit a cover letter, resume, and any supplemental materials to Jose Del Toro at [email protected]

*Due to the number of applicants we receive, please refrain from calling The Ecology Center to inquire about the position.

Prep Cook/ Dishwasher

REPORTS TO: BOH Manager

LOCATION: The Ecology Center in San Juan Capistrano, CA

POSITION TYPE: Part-Time, Full-Time, Seasonal

TRAVEL: (No travel)

JOB SUMMARY:

The Prep Cook will prepare meal ingredients, simple dishes, condiments, and other items as directed by senior culinary staff. Cleaning their workspace throughout the day to follow health and safety guidelines. The incumbent is responsible to consistently produce quality food according to established company and industry guidelines, while demonstrating exceptional customer service skills and continually looking for ways to enhance the customer’s overall experience.

  • Prolonged periods of standing and working in a kitchen.
  • Exposure to extreme heat, steam, and cold present in a kitchen environment.
  • Must be able to lift up to 15 pounds at times.
  • Must be able to work late nights and unpredictable hours.
  • Manual dexterity to cut and chop foods and perform other related tasks.
 

RESPONSIBILITIES:

  • The incumbent is responsible for:

    • Prepares meal ingredients as directed by the head chef, senior chef, or other staff.
    • Prepares fresh produce by peeling, cutting, cooking and portioning.
    • Prepares meat by trimming, cutting, cooking and portioning.
    • Prepares simple dishes such as breads or salads.
    • Mixes or prepares condiments, dressings, and sauces.
    • Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
    • Assists with unloading, inspection, and storage of raw ingredients and supplies.
    • Performs other related duties as assigned.
    • As directed by the Executive Chef or Chef de Cuisine, monitoring service levels, customer satisfaction and adherence to company policies and procedures. Supporting cost control efforts by anticipating customer volume based on current reservations and prior history (month, day of week, holiday weekends, etc.,) and making certain the appropriate amount of food is prepped.
    • Participating in the monthly physical inventory counts at the venue.
    • Assisting the Executive Chef and Chef de Cuisine in developing menu items for the restaurant or special events.
    • Providing support at other venues for special events
    • Maintaining ongoing communication with the kitchen staff to clearly communicate information or specific requirements for any scheduled events.
 

REQUIRED SKILLS/ ABILITIES:

  • Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
  • Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
  • Ability to function well in a high-paced and at times stressful environment.
  • Ability to work quickly and efficiently.
  • Ability to work well as part of a team.
  • Ability to maintain personal hygiene.

 

QUALIFICATIONS:

Minimum Qualifications:

  • Must have exceptional organizational skills
  • Must possess attention to detail
  • Serve Safe Certificate

Education and/or Experience:

  • High school or vocational school coursework in kitchen basics such as food safety, preferred

Language Skills:

  • Ability to read, analyze and interpret general business periodicals, technical procedures, or governmental regulations.
  • Ability to effectively present information and respond to questions from managers, clients, customers and the general public.
  • Ability to write reports, business correspondence and procedure manuals.
  • Bilingual English/Spanish preferred.
 
 

EXPERIENCE:

  • Cooking: 1 year (Required)
  • Restaurant: 1 year (Required)
 

License/Certification:

  • Food Handler Certification (Required)
 

Restaurant type:

  • Café
  • Fast casual restaurant
 

WORK LOCATION:

In person. Reliably commute or planning to relocate before starting work (Required)

COMPENSATION: $17 per hour

SCHEDULE:

  • Shift:

    • Day shift
  • Weekly day range:

    • Weekend availability
 
 

Email resumes and cover letter to [email protected] with “Prep Cook/ Dishwasher Application” as the email subject.

Cook/ Line Cook

REPORTS TO: BOH Manager

LOCATION: The Ecology Center in San Juan Capistrano, CA

POSITION TYPE: Part-Time

TRAVEL: (No travel)

JOB SUMMARY:

A Cook, or Line Cook, is responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning their workspace throughout the day to follow health and safety guidelines. Cooks follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal. The incumbent is responsible to consistently produce quality food according to established company and industry guidelines, while demonstrating exceptional customer service skills and continually looking for ways to enhance the customer’s overall experience.

RESPONSIBILITIES:

  • The incumbent is responsible for:

    • Assisting in the daily kitchen operations of the restaurant to include, receiving food orders, food preparation, menu preparation, testing recipes, techniques for food preparation and participating in monthly inventory counts
    • Assisting with receiving food orders from suppliers and verify the items received against the invoice, noting any discrepancies. Inspecting the quality of items being received, noting any problems with temperature or freshness. Notifying the Executive Chef or Chef de Cuisine of items missing from shipment, items received in error or quality concerns. Making sure the items are stored in the assigned area and rotate existing inventory as needed.
    • At the beginning of each shift, reviewing the line checklist and assisting with pulling or preparing items, as needed. Checking sauces and all ingredients for integrity. Notifying the Executive Chef or Chef de Cuisine of any specific concerns.
    • Consistently prepare high quality food products according to established food industry regulations and company policies and procedures, paying specific attention to preparation procedures and presentation standards. In addition to working on the line as scheduled, provide support to all members of the kitchen staff, as needed.
    • As directed by the Executive Chef or Chef de Cuisine, monitoring service levels, customer satisfaction and adherence to company policies and procedures. Supporting cost control efforts by anticipating customer volume based on current reservations and prior history (month, day of week, holiday weekends, etc.,) and making certain the appropriate amount of food is prepped.
    • Maintaining ongoing communication with the kitchen staff to clearly communicate information or specific requirements for any scheduled events.
    • Maintaining a safe working environment for guests and employees by adhering to established food industry regulations and company policies and procedures. Making sure that stations are wiped down as time allows, watch for spills on the floor, etc. When working with temperature sensitive items, such as poultry, seafood and eggs place the items in ice to maintain the appropriate temperature. Actively participate in the monthly safety meetings.
    • At the end of the shift overseeing and assisting with storing food items and cleaning the kitchen. Ensuring all items are properly labeled and dated. Pulling proteins from the freezer for next day service.
    • Participating in the monthly physical inventory counts at the venue.
    • Assisting the Executive Chef and Chef de Cuisine in developing menu items for the restaurant or special events.
    • Providing support at other venues for special events

 

QUALIFICATIONS:

Minimum Qualifications:

  • Must have exceptional organizational skills
  • Must possess attention to detail
  • Serve Safe Certificate

Language Skills:

  • Ability to read, analyze and interpret general business periodicals, technical procedures, or governmental regulations.
  • Ability to effectively present information and respond to questions from managers, clients, customers and the general public.
  • Ability to write reports, business correspondence and procedure manuals.
  • Bilingual English/Spanish preferred.
 

EXPERIENCE:

  • Cooking: 2 years (Required)
  • Restaurant: 3 years (Required)

License/Certification:

  • Food Handler Certification (Required)

Restaurant type:

  • Café
  • Fast casual restaurant
 

WORK LOCATION:

In person. Reliably commute or planning to relocate before starting work (Required)

COMPENSATION: $18.51 – $19.10 per hour

SCHEDULE:

  • Shift:

    • Day shift
  • Weekly day range:

    • Weekend availability
 

Email resumes and cover letter to [email protected] with “Line Cook Application” as the email subject.

Barista

DEPARTMENT: Culinary

REPORTS TO: BOH Manager

LOCATION: San Juan Capistrano, CA

POSITION TYPE: Full Time/ Part Time

JOB SUMMARY: 

Looking for people passionate about coffee and sharing their passion with our community. Focus on customer service and quality, along with the embodiment of our core values. The incumbent is responsible for pulling espresso shots, making espresso drinks, preparing batch brewed coffee and pour-over according to the specifications set forth.

 

COMMITMENTS & RESPONSIBILITIES:

  • The incumbent is responsible for:

    • Being knowledgeable of all menu items.
    • Taking coffee and food orders
    • Display confidence and seek to constantly improve your skills in all aspects of daily coffeebar operations, including but not limited to:
      • Customer service
      • Coffee brewing and espresso extraction
      • Drink finishing
      • Serving food
      • Dishwashing and general cleaning
    • Accurately fulfilling drink orders according to the SOPs and customer requests
    • Assist in inventory and ordering of goods internally
    • Transferring food/drinks to tray from hot and cold stations
    • Serves guests in a timely fashion
    • Maintains cleanliness of all service areas, taking pride in the condition of your workplace
    • Helps restock all products, silverware and glassware
    • Restocks and refills station, etc.
    • Work with team to maintain high quality standards and deliver exceptional service consistently.
    • Create and maintain a positive, energizing work environment.
    • Maintain safe working conditions and ensure safe work practices are followed to avoid accidents/injuries. Ensure health and safety policies are adhered to at all times.
    • Work with managers and other team members to support sales promotions.
    • Must maintain a positive attitude toward work, colleagues and interface with guests in a congenial and polite manner.
    • Be knowledgeable on the company’s activities and various venues in order to recommend and/or upsell
 

QUALIFICATIONS:

  • Minimum Qualifications:
    • Ability to read, analyze and interpret general business periodicals, technical procedures, or governmental regulations.
    • Ability to effectively respond to questions from managers, clients, customers and the general public.
    • Must have a strong passion for exemplary hospitality, both internal and external
    • Must have a can-do attitude
    • Serve Safe Certificate
    • Responsible Beverage Service (RBS) Certificate
    • Bilingual English/Spanish preferred
  • Education and/or Experience:
    • Requires a minimum of one (1) year Barista experience in an upscale restaurant, cafe, coffee shop or high-end resort
    • Must have working knowledge of Toast, Shopify, Micros Point of Sale system or similar program
  • Physical Requirements:
    • Requires visual acuity and ability to hear to clearly communicate with Managers, coworkers and guests.
    • Must be able to sit, stand and walk for extended periods of time.
    • Must be able to lift up to 20 lbs.
 
COMPENSATION: $16.50-$18.00/hour
 

Email resumes and cover letter’s to [email protected] (BOH Manager) with “Barista Application” as the email subject.