Director of Agriculture / Culinary

Crumley Ranch is on a mission-driven fine dining restaurant rooted in complete self-sufficiency. Our food philosophy is simple but bold: we only serve what we grow, hunt, or fish With a 2-acre garden and access to wild game and freshwater, we craft seasonal menus driven entirely by our land and local ecosystems.

We are seeking a visionary and highly experienced Director of Culinary Agriculture to lead and evolve this one-of-a-kind operation.

This position starts in October / November 2026 for the ideal candidate if not sooner.

Position Summary:

The Director of Culinary Agriculture will be responsible for the full-cycle management of our agricultural program-overseeing planting, harvesting, wild food sourcing, and ingredient preservation. This role requires deep knowledge of horticulture, regenerative agriculture, and traditional preservation techniques such as fermentation, curing, and pickling. While experience as a chef is not required, a strong culinary background-especially in fine dining or larder-building-is highly encouraged.

Key Responsibilities:

Plan and manage year-round planting schedules for a 2-acre working garden

Lead a team of two assistants in cultivating, maintaining, and harvesting all crops

Coordinate and participate in ethical hunting and fishing activities aligned with the restaurant's sourcing model

Preserve and ferment produce and proteins to maintain a robust larder through the seasons

Collaborate with the culinary team to align agricultural output with future menu planning

Ensure soil health, crop rotation, composting, and overall garden sustainability

Work closely with local authorities and conservation groups to maintain legal compliance in foraging, hunting, and fishing practices Preferred Qualifications:

Degree in Horticulture, Agricultural Science, or a related field (Texas-based experience highly preferred)

Hands-on experience managing small farms, market gardens, or sustainable agriculture projects

Strong knowledge of native plants, edible herbs, and organic farming practices

Culinary experience, ideally as a former Executive Chef or Chef de Cuisine, with a passion for ingredient-driven cuisine

Expertise in traditional food preservation methods, including fermentation, curing, drying, and canning

Physically fit and comfortable working outdoors in varied conditions

Natural leader with strong communication and team-building skills What We Offer:

A rare opportunity to work alongside Michelin Starred chef to shape one of the most unique farm-to-table programs in the country

Competitive salary and benefits

Housing or relocation assistance (if applicable)

Chance to pioneer a fully closed-loop food system

Support from a passionate culinary and agricultural team

Benefits Packing including: Medical, Dental, Vision 401K w/ matching

Compensación: $75,000.00 - $100,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal "from scratch" approach to hospitality. Currently featuring and expanding our Sushi Bar and Pasta Bar tasting menu concepts.