Attention, Professional Foragers!

The Spotted Pig has an opening:

Full-time position sourcing seasonal ingredients for two restaurants in New York City.

Responsibilities are to:
•    Know the products available at the Union Square Greenmarket (season, source, price, quality, availability).
•    Meet with the Chef and cooks regularly to discuss the changes and availability of Greenmarket products.
•    Research the source and availability of any ingredient the kitchen expresses interest in.
•    Take orders every market morning, communicate what’s available/new that day, make purchases, and transport produce back to each restaurant.
•    Sort invoices and check for price changes for all food products coming into the restaurant.
•    Check the quality of all food delivered to the restaurant each morning.
•    Take a weekly inventory of all food products in the restaurant.
•    Buy and organize the repair of kitchen equipment.
•    Cost out recipes when necessary and keep track of weekly food cost.
•    Record the quantities of each food product coming into the restaurant each week.

A year-long commitment is preferred.

Please send resume and cover letter to

No word on if you actually have to sniff out truffles, but it can’t hurt if that’s on your resume. Thanks tipster! —Snacktime