Good Food Jobs from New York to California

JOB POSTERS
If you’d like to post an amazing opportunity in food, please email the job description to taylor@goodfoodjobs.com.

KITCHEN POSITION
Etsy/Eatsy
Brooklyn, NY

Well known website headquarters seeks good cook who can multitask and work with head cook on weekly staff meals in DUMBO offices.

REQUIREMENTS
The ideal candidate should:

• Have a positive attitude
• Think outside the box
• Feel comfortable making menus based on what’s available.
• Be competent in the kitchen
• Be able to source and deal with budgetary constraints
• Possess strong writing and organizational skills to help with the weekly blog posts.

JOB DETAILS

• 1 1/2 days a week and soon three days (soon meaningas soon as 2 weeks from now)
• Pay (for now) is hourly ($20 per hour), but once we get set up it will be more solid with schedules and a day/week rate.
• Program is growing quickly so it will grow from the 1 1/2 days relatively quickly.
• Applicants need to be available all day Tuesday and 1/2 day Wednesday to apply.

TO APPLY
Email Katharine Greenwald at katherine_greenwald@hotmail.com.

NOTE: They are looking to fill this spot ASAP, so don’t wait to apply.

To learn more about the Etsy/Eatsy project, check out the Wall Street Journal article here.

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• Communicate with manufacturing/fulfillment center regarding daily orders, special requests, etc.
• Assist VP of Operations with ingredient sourcing and inventory.
• Execute quality assurance program per the Peeled Snacks Quality Assurance Program manual.
• Coordinate logistics and truck shipments (incoming ingredients and outgoing orders) as needed.
• Assist with new vendor paperwork and other requests by sales team.
• Assist with organic certification process and renewals.
• Assist VP of Operations with new product development. Work with nutritionist, culinary consultant, designer, packaging and ingredient vendors throughout product development process.

Accounting

• Accounts Receivable:  Create and send invoices to customers, process credit cards, and enter payments in accounting system
• Accounts Payable:  Enter and pay bills

• You are passionate about eating well and living a healthy lifestyle.
• You are eager to be a part of a growing food company and have a strong conviction in our mission to create healthy snack foods.
• You are detail oriented.
• You understand how to communicate professionally on the phone, in writing, and in person.
• You are able to make quick judgment calls on priorities and multi-task.
• You have a desire to challenge yourself and take on significant responsibility.
• You are able to work with all types of people and bring a sense of humor.
• You love being an essential part of a team and rolling up your sleeves to help out where needed.
• The phrase “we can’t do that” touches a nerve that motivates you to consider how one could “do that”.

• Bachelor’s degree
• Knowledge of Word, Excel, and Powerpoint. Experience with Quickbooks a plus.
• This opportunity is a good fit for a self-motivated, high-achieving recent college graduate who is looking for the opportunity to get a foot in the door, prove him/herself, and take on greater responsibility over time.

FOOD SYSTEM ADMINISTRATOR
McGill University Food & Dining Services
Montreal, CANADA

POSTION CONTEXT
A dedicated purchasing agent is an essential part of the future of McGill Food and Dining Services. This position has been created in partnership with the Sustainability Projects Fund to help McGill Food and Dining Services (MFDS) attain their recent commitments for Sustainability. By combining the responsibilities of a purchasing agent with that of a sustainability agent, this position will have significant opportunity to connect the campus community to a food system from which they can be proud to eat.

This position will work with department chefs to identify daily purchasing needs and actualize the most sustainable (ecologically sound, economically responsible, socially equitable) ways to meet those needs. Concurrently, it will increase communication throughout the universities’ food system by developing ties with local producers and other stakeholders throughout the supply chain, and benchmarking these relationships.

As these commitments have been the result of collaboration between student research and McGill Food and Dining Services, this position will continue to build capacity for academic student involvement in the development of sustainable purchasing standards and initiatives.

KEY ROLES

• Contribute to the optimal use of the University’s financial and material resources through effective management of the procurement process, while respecting the users’ requirements and obtaining the best value for the University.
• Perform and/or organize activities related to the procurement of commodities for the University community in accordance with the unit’s established policies and guidelines and the University’s purchasing regulations and procedures.
• Maintain good rapport with students and staff and the University community.
• Build strong relations by identifying needs and providing support in the delivery of services.
• Implement administrative procedures or systems that are moderately complex in support of the department/unit’s operations and to ensure that services meet or exceed established quality requirements.
• Act as advisor to unit members regarding policies and procedures.

EDUCATION & EXPERIENCE
Three (3) years’ related experience

OTHER QUALIFYING SKILLS AND/OR ABILITIES

• Proven track record in food purchasing, institutional dining, seasonal and sustainable food practices.
• Knowledge about sustainable food issues and Quebec agriculture.
• Ability to conduct research in sustainable purchasing, to implement best practices and to stay aware of efforts made by various institutions in the Montreal region.
• Ability to work with students and professors to build capacity for academic involvement in the development of sustainable purchasing standards and initiatives.
• Must be able to develop strong interpersonal relationships with stakeholders.
• Ability to develop feedback mechanisms to incorporate evaluations of the system throughout the food supply chain.
• Must be able to work independently and within a group context and to manage/develop multiple projects concurrently.
• Strong computing skills including internet research and Microsoft Office.
• Access to transportation.

LANGUAGES
English (written and spoken), French (written and spoken).

HOW TO APPLY
Please see official posting at http://www.mcgill.ca/hr/opportunities/term/
Reference #: MT7026 (9 months)

McGill University is committed to equity in employment and diversity. It welcomes applications from indigenous peoples, visible minorities, ethnic minorities, persons with disabilities, women, persons of minority sexual orientations and gender identities, and others who may contribute to further diversification.

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SOUS CHEF & WAITSTAFF
M. Wells Diner
Queens, NY

ABOUT M. WELLS DINER
www.MWellsDiner.com

Opening for Breakfast and Lunch
Monday-Friday 7am-3pm
Dinner and Weekend Service Coming Soon

The diner on the corner of 49th Avenue and 21st Street (circa 1954) in LIC had been in and out of use for 15 years as everything from a Chinese take-out joint to a bodega before the neighboring couple, Sarah Obraitis and Hugue Dufour, resurrected the space re-opening it as M. Wells, a Quebeco-American diner, in July 2010.

Dufour hails from Montreal’s fetishized Au Pied de Cochon, and Obraitis is a partner in Heritage Foods USA and a Queens native.

M. Wells is located at the foot of the Pulaski Bridge, the mouth of the Midtown Tunnel and blocks from MoMa’s offshoot, P.S. 1 – a nexus of many worlds.

The morning menu features Egg Sausage Sandwich on a homemade English muffin with house-pickled jalapeños, Pan con Tomate with cured ham, Housemade Jam & Biscuits, Tortilla Español and more. Lunch items include beef tartar, Bacalao with egg and hash, and a pressed chicken sandwich with roasted poblano peppers, smoked cheddar and cilantro. Everything is made fresh daily from scratch including Heritage pork sausage, donuts, English muffins and more. M. Wells strives to support independent, local producers.

For more info on the project and what’s in store at dinner, see The
New York Times opener:
http://www.nytimes.com/2010/ 06/30/dining/30queens.html?_r= 1&ref=dining

POSITIONS

SOUS CHEF
M. Wells Diner needs a super-personable workhorse who is willing to start with the chef early in the morning.  Experienced, talented, creative and just a little wild.  Must have a food handler’s permit. Current hours are 6am-4pm, Monday-Friday but will eventually expand in to weekend and dinner service.

WAITSTAFF
Seeking friendly full and part time front of house staff to work in a refurbished diner. Current hours are 6am-4pm, Monday-Friday but will eventually expand into weekend and dinner service.

Please respond with resume and references to write@mwellsdiner.com.

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FACULTY POSITION IN AGRICULTURE, FOOD & THE ENVIRONMENT
Tufts University
Boston, MA

• Doctoral degree in the natural or social sciences, as applied to agricultural, food and/or nutrition policy
• A strong record of independent research and publications, ideally with external financial support
• University teaching experience, ideally at graduate level
• Engagement in public policy related to food, agriculture, environmental issues, and/or nutrition at the federal, state or local level
• Engagement in the private sector including, but not limited to, food trade, processing and retail perspective is desirable

RESPONSIBILITIES

• Teach 2-3 graduate level courses annually, covering a broad range of topics within the school, focusing on public policy and food systems (including the possibility of developing new courses)
• Advise graduate students, including directing independent studies and assisting with internship and job placements
• Supervise doctoral dissertations as appropriate
• Develop a portfolio of externally-funded activity, including AFE-relevant research and outreach
• Serve on school committees and engage in collegial cross-university activities

1177953849841/Nutrition-Page- nl2w_1177953850913.html

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EXECUTIVE MANAGING DIRECTOR
New York Sun Works
New York, NY

OVERVIEW
The Executive Managing Director will guide the expansion of New York Sun Works. Our current focus is The Greenhouse Project, a program that is building 21st century environmental science labs on urban school rooftops. These spacious facilities packed with hands-on equipment invite students to study ecological science, natural resources, and human productivity through the lens of sustainable food production.

Based on the successful Science Barge prototype launched in 2007, the first greenhouse is under construction at PS 333 in Manhattan and will be completed in October. The Executive Managing Directo will oversee the implementation of outreach and service programs to foster similar projects at other schools, and will fundraise and advocate on behalf of New York Sun Works and The Greenhouse Project and with with the board of directors to guide our expansion. The Executive Managing Director will initially manage a team consisting of two or three program staff and a very modest part-time office support staff. The successful candidate will frequently serve as the public face of the organization and must be an effective executive leader.

THE ORGANIZATION
New York Sun Works Center for Sustainable Engineering is a nonprofit organization founded in 2004. We have a track record of high-visibility projects focused on public demonstration of sustainable food production. Our Science Barge program, a prototype carbon-neutral urban farm featuring a hydroponic greenhouse mounted on a barge, powered by solar panels, and irrigated by rainwater, hosted over 20,000 visitors in Hudson River Park in 2007 and 2008. The Science Barge has been featured by National Geographic, the New York Times, Science, ABC World News, Dan Rather Reports, Urban Land, etc.

Over the past four years, New York Sun Works has played a significant role in the recent surge of interest in high-efficiency urban agriculture. In early 2009, we spun off BrightFarm Systems, a design consulting group with clients such as Whole Foods Market, Solar Two, Masdar City, Arup, and the Fraunhofer Institute, among others.

Today at New York Sun Works, our primary program is The Greenhouse Project, our sustainable rooftop greenhouse education system. The first such installation, modeled on the Science Barge and called the Sun Works Center, is expected to open in September at PS333 in Manhattan. Our model, which delivers on-campus sustainable food production and hands-on science learning at a relatively modest cost, is suitable for thousands of urban schools in New York and around the world.

This creation of the Sun Works Center presents a turning point and time of a great opportunity, resulting in a business development task not unlike that of a startup. Going forward, our mission involves project stewardship and promotion: fundraising for core program support; developing a pipeline of potential projects; guiding schools and other institutions through the development process; developing appropriate curriculum; designing specialized educational stations and displays; and training teachers.

THE POSITION
The Executive Managing Director is a full time position, based in Manhattan and deeply committed to science, sustainability, and education in New York City.

The successful candidate must be effective at ALL of the following tasks:

Fund raising and development (35%) including researching leads, proactive networking, grant writing, and speaking at events. Assistance will be available from Greenhouse Project staff and board members, but primary grant writing will be required.

Strategic and financial leadership (35%): Develop and pursue specific plans for the success of The Greenhouse Project. Oversee program delivery by Greenhouse Project staff, and join them in representing our company in the education community. Draft and supervise program budgets for The Greenhouse Project and collaborate on overall company budget and audits. Determine fee schedules and administer assistance grants to schools.

Public affairs (15%): Coordinate and oversee press strategy and public affairs. Craft press releases and collaborate with program staff and company partners on the use of media to accelerate program interest.

Personnel and office management (15%): Directly manage NYSW staff and resources, reporting periodically to leadership. Make decisions on staffing, insurance, IT, etc for a small office environment.

SALARY
Salary from 70k to 90k subject to 6 month review; health care; 3 weeks vacation. Potential for salary increases with successful program expansion.

ADDITIONAL QUALIFICATIONS
The ideal candidate is a mid-career, dedicated, intelligent, energetic, and experienced New York City organizational leader with a strong interest in ecology and/or education, and a track record that includes:

• 4+ years of professional non-profit fundraising and/or development experience.
• 3+ years of executive experience including supervision of multiple employees, fiscal responsibility, and budgeting. At least 2 years in a small or startup organization.
• 2+ years of experience in science education or similar programming.
• Excellent English writing skills including grants, professional letters, and reports.
• A demonstrated and informed interest in environmental sustainability and science.
• Master’s degree in a relevant field of business, education, or science preferred but not required.

TO APPLY
Please send resume AND detailed cover letter addressing the fit between your background and the search profile by email only to jobs@nysunworks.org. Sorry, NO PHONE CALLS please. We apologize that we may not be able to respond individually to all applications. EOE.

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FOOD POLICY COORDINATOR
NYC Office of the Mayor
New York, NY

The Deputy Mayor for Health and Human Services assists the Mayor in managing social service delivery in New York City. The Deputy Mayor for Health and Human Services directly oversees the Department of Health and Mental Hygiene, the Health and Hospitals Corporation, the Office of the Chief Medical Examiner, the Department of Correction, the Department of Probation, the Department of Homeless Services, the Human Resources Administration, the Administration for Children’s Services which includes the Department of Juvenile Justice, and the Department for the Aging.

The Food Policy Coordinator is responsible for advancing the City’s efforts to promote access to healthy food, combat the epidemics of obesity and diet-related disease, and for overseeing efforts to create and implement a sustainability plan for New York City’s food system. The Food Policy Coordinator is also responsible for developing policies and building partnerships with City agencies and external stakeholders in order to achieve the goals listed below. Key City agency partners include the Department of Health and Mental Hygiene, the Human Resources Administration, the Department of Education, the Department of City Planning, the Economic Development Corporation, and others. External partners include state and federal agencies, advocates, service providers, businesses, fund-raisers, and others. The Coordinator reports to the Director of Health Services within the Office of the Deputy Mayor for Health and Human Services.

JOB RESPONSIBILITIES include, but are not limited to:

• Obtaining ways to implement the increase of access and the utilization of food programs i.e., school meals, food stamps and green markets
• Creating and encouraging a healthy food environment at City agencies by working to improve the quality of meals served to clients, via the distribution of healthier foods through vending machines, concessions, and the like
• Researching and implementing venues to promote healthy food retail access, as well as researching ways to increase the demand for healthier foods at the community level
• Promoting a sustainable food system in New York City that is less harmful to the environment, while better serving the needs of New York City’s growing population
• Serving as a spokesman for the City on food policy issues, which includes conducting interviews with print and televisions news sources, actively engaging in and speaking at conferences, etc.
• Supervising a Food Policy Analyst, whose main role and focus is centered on creating incentives for healthy eating among food stamp recipients, promoting a healthy food environment at City facilities, and other initiatives related to the prevention of obesity and other diet related diseases

ADDITIONAL QUALIFICATIONS

• A Bachelor’s and/or Master’s Degree in Health or Public Policy, or such related fields as nutrition, public health, community development and/or social services
• A minimum of 7 years of relevant work experience
• Experience in New York City government and/or knowledge of the non-profit sector in New York City, which includes an understanding of the NYC agencies and food policy
• Ability to implement a highly entrepreneurial approach to identify strategic opportunities to advance the above-cited City’s food policy objectives.
• Ability to convene critical stakeholders and work with partners to plan and implement strategies for achieving the above-mentioned goals and objectives.
• Ability to work in a fast-paced environment, and interact with high level executives and senior managers up to and including Deputy Mayors, City Agency Commissioners, etc.

New York City Residency Is Required Within 90 Days Of Appointment

The City of New York and the Office of the Mayor are Equal Opportunity Employers

TO APPLY
Interested candidates should submit a cover letter and resume to: msobelson@cityhall.nyc.gov.

Salary: $75,000 to $120,000
Last day to apply: August 20, 2010

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DIRECTOR
Edible Schoolyard
Berkeley, CA

The Edible Schoolyard Berkeley is a program of the Chez Panisse Foundation

POSITION DESCRIPTION
The ESY Berkeley (ESYB) Director (hereafter, the “Director”) is responsible for the leadership, development, and management of the ESYB program. (S)he manages a staff of 10-12 people and works closely with the Chez Panisse Foundation (CPF), where some aspects of ESYB’s administrative work are handled, including accounts payable and human resources. (S)he serves as the public face and chief representative of ESYB to the media and at conferences and other events. (S)he also assists with fundraising, and ensures integration of academics into ESYB. The Director reports to the ESY Programs Director.

ABOUT THE CHEZ PANISSE FOUNDATION
CPF is committed to transforming public education by using food traditions to teach, nurture, and empower young people. The Foundation envisions a curriculum, integrated with the school lunch service and a wonderful dining experience, in which growing, cooking, and sharing food at the table give students the knowledge and values to build a humane and sustainable future.

ROLES AND RESPONSIBILITIES
Staff Management

• Manage all ESYB staff, interns, and AmeriCorps members including conducting  employee reviews, and working with CPF to: update job descriptions and human resource materials, hire staff, and assign program responsibilities
• Manage volunteers including recruitment, orientation, scheduling, and files
• Manage office systems including, but not limited to: phones, computers, information requests, filing, scheduling, and supplies
• Coordinate weekly ESYB staff meetings and monthly ESYB/CPF staff meetings

Program Development & Management

• Substitute for garden/kitchen teachers as needed
• Develop materials that integrate the principles of Edible Education into core academic subjects
• Work in collaboration with ESYB and MLK staff on the integration of academics into the ESYB program curriculum
• Work with CPF and ESYB staff to identify and produce program replication tools for distribution to a national audience

Outreach and Community/School Relations

• Manage and implement garden/kitchen class schedule in tandem with MLK staff
• Act as liaison and facilitate communications between MLK, ESYB, and CPF staff Coordinate and lead monthly public tours
• Manage and coordinate events and activities, as well as outreach materials, pertaining to: annual plant sale, special classes, summer program, community events, public offerings, and volunteer work days

Communications

• Maintain ESYB website and communications in collaboration with CPF staff
• Represent ESYB at conferences and workshops
• Communicate with neighbors and the wider school community regarding any concerns or inquiries about ESYB
• Collaborate with CPF staff on media interviews and special tours
• Create public relations and outreach materials

Fundraising and Finance

• Collaborate with CPF on fundraising, including but not limited to grant writing, event planning, and donor cultivation
• Develop and manage ESYB program budget annually and review with CPF quarterly

Qualifications

• Excellent verbal, written, and social communication skills
• Strong working understanding of the public school system and experience with curriculum, and lesson plan development and implementation
• Teaching credential preferred
• Demonstrated success in non-profit and staff management
• Experience in fundraising
• Sincere passion for work in environmental education and Edible Education
• Strong collaborative expertise
• Demonstrated creative problem solving skills
• Honesty, integrity, and humility
• Ability to work and multi-task within a highly diverse public school environment

This is a full-time position. Salary is commensurate with experience. Competitive benefits package included.

TO APPLY
Please send a cover letter and resume to jobs@chezpanissefoundation.org with ESYB Director in the subject line. No calls, please.

The Chez Panisse Foundation is an Equal Opportunity Employer.

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WHOLESALE GREENMARKET COORDINATOR &
WHOLESALE GREENMARKET SITE MANAGER
GrowNYC
New York, NY

ORGANIZATION INFORMATION
Wholesale Greenmarket (WGM) is a program of GrowNYC (http://www.grownyc.org). The Wholesale Greenmarket is NYC’s only wholesale farmers market, an open air, night-time market located at the New Fulton Fish Market in the Bronx, dedicated to farmer-direct sales in wholesale quantities. GrowNYC plans to expand and develop the market, to provide small and mid-scale regional growers with a desirable, stable, and lucrative market and to ensure a continuing supply of affordable, fresh local produce to New Yorkers.

Greenmarket’s mission is to promote regional agriculture and ensure a continuing supply of fresh local produce for New Yorkers. Greenmarket supports farmers and preserves farmland for the future by providing regional, small family farmers with opportunities to sell their fruits, vegetables and other farm products to New Yorkers.

WHOLESALE GREENMARKET COORDINATOR POSITION SUMMARY
Reporting directly to GrowNYC’s Executive Director and Greenmarket’s Director, the Wholesale Greenmarket Coordinator will oversee and manage the market’s growth and development.  This position is located within the GrowNYC offices in downtown Manhattan. Work is conducted primarily during regular business hours, not on-site at  he market which operates from 2:00am-8:00am, though periodic early morning WGM site visits are expected.

RESPONSIBILITIES

• Oversee, coordinate, supervise and direct the market, including setting annual attainable market goals, objectives, budgets and work-plans
• Support the recruitment, hiring, training, and work of other related staff and contractors
• Facilitate connections across food system sectors to the mutual benefit of farmers and buyers
• Liaise with farmers to update the market website and product availability lists
• Regularly release pricing and product availability information to potential buyers
• Recruit new farmers to expand the market’s product diversity
• Recruit new buyers to match the market’s supply, including: institutional feeding programs (i.e. Schools and hospitals), grocers, specialty retailers, and restaurants
• Collaborate with GrowNYC and Greenmarket staff on existing initiatives that source from the WGM
• Apply for funding and provide data/progress reports to current funders
• Define, oversee and execute WGM advertising and promotions strategies
• Organize annual capacity-building workshop for participating growers

IDEAL QUALIFICATIONS

• Bachelors degree
• Knowledge of and commitment to regional agriculture
• Ability to convene, facilitate and “translate” amongst diverse stakeholders from disparate sectors (public institutions, private companies, growers, non-profits, government)
• Minimum 3 years experience in a related industry (e.g. produce sales/brokerin /marketing, food distribution, market management)
• Excellent written and verbal communication skills
• Highly motivated self-starter capable of creative and strategic thinking, problem solving and decision making.
• Ability to work and plan for immediate and long term, at micro and macro levels, simultaneously
• Excellent time management and organizational skills including the ability to meet deadlines and goal objectives

SALARY RANGE
Commensurate with experience

TO APPLY
Please email resume and cover letter to jobs@greenmarket.grownyc.org. No phone calls please.

GrowNYC/Greenmarket is an Affirmative Action Equal Opportunity Employer and hires without regard to race, gender, religion, age, sexual orientation or physical disability.

WHOLESALE GREENMARKET SITE MANAGER POSITION SUMMARY
GrowNYC is searching for a flexible, highly organized person to serve as the on-site manager of NYC’s only farmer-direct wholesale market, a market of 12-20 growers. An ideal candidate will have professional experience in market management, regional agriculture, food distribution, produce handling and receiving, farmer direct sales/marketing, food procurement/purchasing, and/or traffic control/flow. This position is located on site at the Wholesale Greenmarket, on the Hunts Point peninsula in the Bronx, for all market hours: Monday through Saturday 2:00am-8:00am. Reporting to the Greenmarket Director and Wholesale Greenmarket Coordinator, the market
manager will lead daily operations on-site (detailed below). This is a seasonal position, through the end of November 2010.

RESPONSIBILITIES

• Assume on-site managerial responsibilities including farmer location placement, traffic flow, site maintenance (including general cleanliness and attractive product presentations) and signage maintenance.
• Enforce the Wholesale Greenmarket’s rules and regulations, including sanitation and food safety.
• Track visitors to and sales at the market.
• Prepare and send weekly product availability reports to buyers.
• Serve as the “face” of the market, lead the market’s customer relations, including matching new market visitors with farmers who might best suit their product specifications.
• Liaise between GrowNYC office staff, farmers and the Wholesale Greenmarket’s landlord.
• Ensure that advance orders are met and handled efficiently.
• Physical requirements, including working outdoors in all weather conditions, standing and walking for extended periods, working nighttime and very early morning hours.

IDEAL QUALIFICATIONS

• Professional experience in market management, regional agriculture, food distribution, produce handling and receiving, farmer direct sales/marketing, food procurement/purchasing, and/or traffic control/flow.
• Bilingual Spanish/English are preferred.

SALARY RANGE
Commensurate with experience.

TO APPLY
Please email resume and cover letter to jobs@greenmarket.grownyc.org. No phone calls please.

GrowNYC/Greenmarket is an Affirmative Action Equal Opportunity Employer and hires without regard to race, gender, religion, age, sexual orientation or physical disability.

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CHEESEMONGER
Lucy’s Whey
New York, NY

POSITION SUMMARY
Lucy’s Whey is looking for a Cheesemonger. The Cheesemonger’s primary job is to sell cheese and engage and build relationships with customers. Additionally, the Cheesemonger creates visually appealing displays in the morning, maintains the displays throughout the day, receives deliveries, preps and cares for the cheese, and organizes the storage areas. The Cheesemonger is a true caretaker of cheese, ensuring a top quality product.  This is a part-time hourly position. 16-24 hrs per week, with possibility of full-time employment in the fall.

QUALIFICATIONS

• Broad and thorough knowledge about cheese and prior experience working in a cheese store.
• Passion for food and learning about food.
• Basic food and cooking knowledge. Enjoys cooking. Basic knife skills. Food handling and preparation experience preferred.
• Possesses natural and exceptional customer service skills.
• Self-motivated.
• High energy, gregarious, friendly.
• Excellent verbal communication skills.
• Resourceful, adaptable, thinks quickly on feet.
• Works with a sense of urgency.
• Quick study.
• Be able to work weekends and evenings

TO APPLY
Please email resume to: info@lucyswhey.com

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COMMUNITY ENGAGEMENT COORDINATOR &
2 AMERICORPS POSITIONS
GRuB
Olympia, Washington

Garden-Raised Bounty (GRuB) is a grassroots non-profit organization dedicated to nourishing community by empowering people and growing good food. We create educational and job-training opportunities that grow inspired, self-confident and community-minded youth. We help low-income families to help themselves by building raised-bed gardens at their homes. We work in Thurston & Mason counties in Washington State.
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PERMANENT POSITION: COMMUNITY ENGAGEMENT COORDINATOR

The Community Engagement Coordinator (CEC) is a full-time (40 hours per week) paid position. The CEC coordinates and manages GRuB’s Volunteer and Community-Based Fundraising programs, cultivating and maintaining strong relationships with all of GRuB’s donors and volunteers. As GRuB’s public relations liaison, the CEC must be outgoing, motivated and passionate about cultivating financial, volunteer and community support for the organization. This position requires organization, vision, patience, positive energy, and good humor!

TO APPLY
Visit www.goodgrub.org for full details, descriptions, and applications.
If you have questions, you can email justin@goodgrub.org.

Priority deadline for applications (application packet, cover letter, and resume) is July 23rd at 5 PM.

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AMERICACORPS POSITIONS: KITCHEN GARDEN PROJECT BUILDER

MEMBER DUTIES
This position will engage volunteers, youth, and families in the construction of raised-bed vegetable gardens for low-income families in Thurston and Mason Counties. In 2010/11, our Kitchen Garden Project Americorps member will work with a team of dedicated GRuB staff and interns to coordinate the building of 100 free backyard gardens, assist with community garden projects, and host garden-based education workshops – all serving low-income families in our community.

TO APPLY
Visit www.goodgrub.org for full details, descriptions, and applications.
If you have questions, you can email justin@goodgrub.org

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AMERICORP POSITION: CULTIVATING YOUTH PROGRAM COUNSELOR

MEMBER DUTIES
The member will serve with Thurston County youth (ages 16-17) who are active participants in GRuB’s Cultivating Youth Employment Program as well as community volunteers of all ages. Work with our Cultivating Youth Program Director and Farm Manager in staffing/facilitation of program activities including sustainable farming, community education, and volunteer coordination. Also for facilitating successful youth involvement in our Kitchen Garden Project, which builds free raised-bed vegetable gardens for low-income people.

TO APPLY
Visit www.goodgrub.org for full details, descriptions, and applications.
If you have questions, you can email justin@goodgrub.org

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SALES REPRESENTATIVE
Delco Foods
Indianapolis, IN

Delco Foods – an Italian and specialty foods distributor covering a five-state area – is seeking an experienced sales representative to handle high-end accounts.  Preferred applicants will have some culinary background and be knowledgeable about specialty and artisanal foods and their applications in the kitchen.  Applicants should feel totally at ease holding a conversation with a trained chef, recommending products to them and suggesting ways to utilize them.  This position requires working with customers on a routine, weekly basis – both maintaining accounts (while building a strong and amicable relationship with the customer) and taking the initiative to seek out and open appropriate new accounts.  Applicants should be knowledgeable, assertive, professional, ambitious and passionate about good food.

TO APPLY

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