The Farm Store Manager will oversee a team including the Baker/Assistant Manager and the Butcher/Assistant Manager responsible for productively running the Berea College Farm Store (www.bereacollegefarmstore.com) and will work closely with the entire staff of the Berea College Farm to process, market, merchandise and sell products derived from the oldest student educational farm in the United States. The position will sometimes include evening or possibly early morning work, one or two Saturdays per month. The manager could be involved in periodically team-teaching one course in value-added food production with appropriate credentials.
Minimum Qualifications Required:
Education required to ensure success in this position:
•Bachelor’s in agriculture, food science, business, marketing, or a related area, required
Experience required to ensure success in this position:
•Several years’ experience in grocery marketing and sales OR restaurant management essential; retail business management; supervision and training of employees who handle food and conduct retail sales.
Special skills, knowledge and abilities:
•Strategic skills designed to highlight farm products and oversee value-added items that satisfy and educate customers and prove economically viable •Excellent communication skills and positive attitude with staff and student co-workers, business clients, customers, and supervisor •Knowledge of general food-safety protocols for food businesses, including high standards for cleanliness, safety, and sanitation •Proficient in various food preservation techniques such as drying, fermenting, canning, and freezing •Inventory record-keeping and POS systems •General understanding of agricultural sustainability and food systems •Competently use MS Outlook, MS Word, MS Excel, Shopkeep POS, Facebook, Instagram, TripAdvisor, Yelp and other social media platforms.
License, certification, or registration necessary:
•Valid Driver’s License
•GAP training desirable
•Madison County Food Manager card
•Ability to lift and load items up to 50 pounds; standing or walking nearly
100 percent of the time; working in refrigerated environments
•Working with and around wheat and other food allergens (including milk, eggs, peanuts, tree nuts, seafood, shellfish, and soy); meats; soaps, sanitizer and bleach •Work in kitchen which can be hot, particularly in the summer months
Ability to operate the following vehicles or equipment:
•Van or truck; common commercial kitchen equipment; POS system; commercial kitchen equipment
Primary duties and responsibilities:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Regular and predictable attendance is essential. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
•Supervise, train, schedule and mentor a workforce of 6 to 10 part-time student workers, the make-up of which changes with each semester and summer.
•Demonstrate leadership, hospitality, positivity, patience, service and high expectations for quality and presentation of products. Delegate responsibilities to student-workers and staff as possible.
•Serve as direct supervisor to two full-time staff members: a butcher and a baker, who also serve as your assistant managers.
•Plan and execute daily lunch menus emphasizing seasonal ingredients derived from the Berea College Farm and made from scratch.
•Source sustainably-produced and local products for use in the kitchen and to retail in the store •Plan and execute specials and promotional sales.
•Manage budget, inventory, cash, student-worker schedules, purchases, deliveries, retail space and stocking.
•Fully understand the POS and inventory tracking system Shopkeep and train students to use it.
•Follow all food-safety requirements from the health department as well as policies of Berea College.
•Monitor equipment and arrange service as needed through Facilities Management on campus or external service providers.
•Diligently seek ways to minimize waste by wrapping, dating and labeling foodstuffs, careful planning and coordination with staff of farm store and farm, and creatively using ingredients in weekly menu •Ability to work M-F, two Saturdays per month from 8 am to 2:30 pm, and occasional Sundays for a few hours, at least initially.
•Coordinate ordering, receiving, storage, processing, packaging, selling, and inventorying of Berea College Farm products sold through the Farm Store.
•Communicate with farm staff on product availability and delivery, marketing and pricing, and special events.
•Work in a team with farm staff to manage the supply chain of Berea College
products: produce, pork, beef, poultry, grains and eggs.
•Fill in as needed to complete essential tasks in the absence of the baker, butcher and/or student workers.
•Market and promote the Farm Store, its specials and events through print and electronic social media. Serve as a spokesperson for the Farm Store and College Farm.
•Cooperate with the Internal Auditor on the annual inventory audit at the end of the fiscal year.
•Other roles/duties will be assigned as necessary to assist the College in the attainment of the goals set forth and the enhancement of a positive, respectful learning environment for all staff, faculty and students.
Berea College achieved national distinction as the first coeducational and interracial college in the South. With an emphasis on service to the people of Appalachia and beyond, Berea enrolls 1,600 students from 40 states and 70 countries. The College has along standing commitment to interracial education; here, people of different races seek to learn from and about each other, while also living together.
Berea is among the most racially diverse private liberal arts colleges in the United States. It admits only students whose families are unable to afford the high cost of tuition and awards each of them a Tuition Promise Scholarship, meaning no student ever pays tuition. Berea’s students excel in the College’s supportive but demanding academic environment, and many are the first in their families to graduate from college. The College is one of nine federally recognized Work Colleges, and all students hold a position in which they work
10-12 hours per week. Washington Monthly Magazine has consistently ranked Berea in the top 3 of Liberal Arts Colleges for its success in educating and graduating academically talented, low-income students who become service- oriented leaders in their professions and communities; in 2016 and 2017, the magazine ranked it number 1.
Located where the Bluegrass Region meets the Cumberland Mountains, the town of Berea (pop. 15,000) lies forty miles south of Lexington and is approximately two hours from Cincinnati, Louisville, and Knoxville. More information about Berea College is available at www.berea.edu.