Meat & Seafood Lead

Do you want to be on the cutting edge of farm to table? Are you excited to lead, train, and support the team? Do you have knife and meat cutting skills? If so, we may have the right position for you! Our co-op is currently looking for a Lead for our busy customer-focused Meat and Seafood department. In this position you will:

Provide support and supervision to Meat and Seafood associates in order to ensure prompt, friendly and courteous customer service while meeting department goals in production and sales. Serve Safe certified preferred.  

Co-op Benefits:

· 20% employee discount- including sale items!

· Quarterly and Annual Gainshare depending on store performance

· 401K – Traditional or Roth or Both! with up to 4% company match and free retirement counselors

· Health Insurance- 3 plans including an HSA option eligible at 30 hours/week

· Dental Insurance eligible at 20 hours/week

· Vision Insurance eligible at 20 hours/week

· Short & Long-term disability- company provided at 35 hours per week

· $25,000 Life Insurance policy – company provided at 20 hours per week

· Generous Paid Time Off- even Part-time!

· Employee Assistance Plan 

· Bereavement and Jury Duty Leave

· Free Staffed Out products, plants and flowers

· Staff Appreciation Events

· Co-op gear

· Fun at work! We Rock!

Location: 34 Cypress St Keene, NH 03431

Schedule: Mid and closing shifts

Pay Range: Begins at $18.54 with additional compensation for experience

Monadnock Food Co-op participates in E-Verify

Check out our career opportunities at: https://monadnockfood.coop/our-co-op/careers/

Not sure you have all the qualifications for this job but it is speaking to you?  Please Apply! 

We would love to meet you!

 Lead Responsibilities

• Train staff to ensure they are engaged and giving prompt, friendly, courteous customer service.
• Provide timely one-on-one feedback when procedures or policies are not being followed by staff.
• Coach or retrain staff when questions or issues arise.
• Ensures that department staff follows opening & closing procedures.
• Ensure that staff are productive at all times – cleaning, stocking, facing, back stocking
• Participate in team coverage as needed for call outs, etc.
• Participate in inventory counts. Monthly inventory counts should be considered mandatory unless stated otherwise by management. 
• Assist managers with disciplinary action as needed following established policies
• Proactively coach and counsel staff regarding performance issues
• Foster a culture of direct yet respectful communication
• Manage the department in the absence of the department manager(s)

 Merchandising

• Plan attractive displays with uniform signage; ensure displays are fully stocked, rotated, and fronted to ensure freshness and abundance
• Ensure accurate, up-to-date price, ingredient, and date labeling of items
• Assist in planning and implementing seasonal programs

 Purchasing

• Negotiate with suppliers for favorable prices, terms, quality, and delivery, following the Co-op guidelines (e.g., priority for local and organic products)  as delegated
• Assist in setting prices to achieve margin goals
• Conduct periodic price surveys of identified competitors
• Consult with manager on updating UPCs, PLUs and pricing information in the POS register system
• Ensure all new items are added into POS before they are put on shelf
• Maintain level of high quality products; maintain a sufficient amount of inventory, with limited out of stock items to maximize sales and turnover
• Receive orders, or ensure proper receiving by department staff, in accordance with established procedures
• Review invoices for accuracy, break into inventory categories and pass to Bookkeeping for payment
• Monitor product as received and report as needed in order to get credit from suppliers for returned or low-quality product. 

Department Maintenance

• Ensure food prep, work area, utensils, equipment and display areas are maintained in sanitary, orderly condition meeting or exceeding health department standards
• Follow USDA and NH State Law regarding the use, labeling, and handling of allergens
• Follow standard Sanitation Operating Procedures schedule including: deep cleaning schedules, good health department scores, pest awareness and control, equipment maintenance and cleanings
• Ensure proper storage and labeling procedures as per health department and organic standards
• Maintain department equipment in working order. Notify management of equipment problems or requirements. Research and recommend major equipment repair, replacement, or acquisitions.
• Conduct daily audits of prep areas and coolers to ensure safety and sanitation standards are met
• Monitor temperatures in cooler and cases

Qualifications

The following requirements are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Physical Demands

• Regularly lift 60lbs safely
• Ability to be mobile throughout entire shifts
• Bend, squat, stoop, kneel, or crouch
• Use hands to handle and feel, reach with hands and arms, climb or balance
• Ability to communicate with customers and coworkers
• Sufficient vision to perform your job safely and accurately

Language Skills

• Effective communication skills to listen and to give clear directions in English
• Read and comprehend simple instructions, short correspondence, and memos
• Write simple correspondence

Technical & Mechanical Skills

• Use a telephone, printer, computer, copier
• Experience with Microsoft Office and Excel software
• Operate equipment such as hand trucks, U boats, pallet jack
• Manual dexterity with hazardous equipment such as meat saw, grinder, knives and sealing equipment 

Education and Experience

• High school diploma or equivalent
• Experience serving the public
• Experience  in a fresh meat department purchasing, merchandising, and pricing to meet goals for sales, margin, customer service, and department expenses
• Ability to read and interpret financial statements, or at least a basic understanding
• Customer service skills
• Knowledge of Department of Agriculture sanitation regulations
• Knowledge of organic and commercial growing practices, and organic certification regulations
• Knowledge of handling procedures for organic product

Work Environment

• Will be required to use step stools, step ladders, box cutters and pricing tools
• Environment includes frequently working in a walk-in cooler and freezer