Build, develop and manage the Farm Team to further Southall’s purpose, to provide seed-to-fork dining using rare, farm-grown, high-integrity ingredients, elevate nature as nourishment and enable the Southall guest to see that the land is the luxury. The Farm Manager oversees the Farm Cultivation Team, which operates a 2-acre vegetable operation and four acres of apple and berry orchards, as well as producing pasture-raised eggs, chickens, turkeys and ducks.