River Valley Co-op Our Mission: River Valley Co-op staff members are all empowered ambassadors for our cooperative’s mission of creating a just marketplace that nourishes the community.

Cooperative values and the larger cooperative movement inspire us to work together for a more sustainable and just future. As a team, we work to leverage our grocery retail's economic impact for positive social change in the food system, our environment, and our community. We are committed to social justice and developing our anti-racism and multicultural skills throughout our organization.

Our cooperatively-owned business values working together in partnership with our local food producers, other vendors and service providers, community organizations, employees, and our customers to serve our community food needs in ways that sustainably support our mutual needs and aspirations. We prioritize building and sustaining our business operations capacity to generate positive impacts for our employees, business partners, customers, local economy, the common good of our community, and the environment.

Our friendly store operations specializing in fresh, local, organically grown, and natural foods, builds community resilience and grows our local economy. We work hard and have fun doing it, act with honesty, kindness, and respect, and strive to improve every day.

Position: PREPARED FOODS MANAGER

Full-time. Requires open availability, including evenings and weekends.

Status: Reports to the Store Manager

Supervises Prepared Foods Assistant Managers

Supervises Prepared Foods Shift Leaders

Pay Level: IX, exempt.

Location: Northampton, MA

Purpose: To oversee the prepared foods department to meet the cooperative’s goals for sales, margin, labor expense, and customer service. This position will also be responsible for partnering with the Prepared Foods Managers in all locations to ensure alignment and consistency with purchasing and product offerings.

Essential Duties & Responsibilities

MERCHANDISING

• Research and develop recipes to provide both variety and consistency of kitchen offerings.
• Develop new products and customer services (e.g. catering).
• Set standards for displays and signage, including allergen and ingredient listings.
• Visit competitors for price comparisons and ideas for displays and products.
• Keep up-to-date with food trends, including products that meet specific diets like vegan, and gluten-free.
• Provide product information for customers, staff, and newsletters.
• Attend marketing meetings as requested to plan promotions and storewide merchandising.

FOODSERVICE OPERATIONS

• Purchase supplies, ingredients, and products for resale following Co-op brand and purchasing guidelines.
• Partner with the Director of Operations and other Prepared Food locations to set pricing guidelines to meet margin goals.
• Control retail shrink and food waste.
• Ensure prompt, friendly, and helpful customer service by deli and kitchen staff.
• Ensure the kitchen and deli operate in compliance with health department regulations.
• Establish record-keeping and pricing procedures to meet margin goals and ensure accurate, up-to-date records of costs of production.
• Establish proper storage and labeling procedures.
• Research and recommend purchases of equipment and other large capital expenditures for the department.
• Maintain department equipment in working order. Troubleshoot problems and arrange for repairs.

PERSONNEL MANAGEMENT

• Hire qualified applicants following established policy.
• Ensure on-the-job training.
• Conduct performance evaluations.
• Take disciplinary action as needed following established policies.
• Oversee schedules for Kitchen and Deli, and meet labor budgets.
• Review time cards.
• Organize meetings of deli and kitchen staff as needed.
• Ensure department staff is informed of storewide meetings and policy changes.

GENERAL MANAGEMENT

• Participate in setting budget goals for the department.
• Establish and implement operational plans to meet department goals.
• Review financial reports of department performance and take corrective action as needed.

ALL STAFF DUTIES

• Attend department, management, and storewide meetings.
• Perform other tasks assigned by the Store Manager.

Qualifications

• Experience running a restaurant, food service, catering, or deli.
Supervisory experience
• -hiring, training, evaluating, directing.
• Familiarity with natural foods.
• Ability to read department financial reports
Communication skills
• -good listener, clear instructions.
• Demonstrated ability to handle multiple demands.
• Ability to lift 50 lbs.
• Manual dexterity with hazardous equipment.
• Ability to stand for long periods, and consistently work in close quarters with others.
• Regular, predictable attendance; willingness to work a minimum of one-weekend shift and one closing shift per week.
• Certified Food Safety Manager.

River Valley Co-op is an equal opportunity employer encouraging excellence through diversity.