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 ASSISTANT MANAGERFull-time. Requires open availability, including evenings and weekends.
Status: Reports to Prepared Foods Manager
Supervises Prepared Foods Team
Pay Level: VIII, exempt.
Location: Northampton, MA
Purpose: The Prepared Foods Assistant Manager provides a high level of service to River Valley Co-op’s internal and external customers and is responsible for building and maintaining a friendly and welcoming atmosphere within our Co-op locations. The Prepared Foods Assistant Manager is responsible for providing leadership to the Easthampton Prepared Foods department operations and financial performance, establishing and sustaining relationships with consumers, and providing guidance and direction to our Prepared Foods department staff. Additionally, the Prepared Foods Assistant Manager assists in maintaining a department culture of engagement and creativity through training and positive influence in all Co-op locations. Support our brand standard: highlight local products and celebrate seasonal harvests, represent world cuisines, feature our natural foods products and vendors, and meet community dietary, health, and cultural needs.
Essential Duties & ResponsibilitiesPURCHASING

• Assist with taking inventory and placing orders with approved suppliers to ensure a consistent supply of high-quality products.
• Assist in purchasing Prepared Foods following brand guidelines and marketing plan, (e.g., priority for local, organic).
• Receive Prepared Food deliveries following established receiving procedures.
• Store and oversee the storage of products to ensure FIFO is followed, backstock is marked with received on the date, all products are stored with both staff, and product safety is assured.
• Partner with the Prepared Foods Manager to follow weekly promotions, keeping in tune with seasonality and holidays.
• Partner with the Prepared Foods Manager to conduct periodic price surveys of identified competitors.
• Partner with the Prepared Foods Manager and Point of Sale Fresh Specialist to ensure accurate, up-to-date PLUs.
• Partner with the Prepared Foods Manager to develop and execute new and seasonal products and programs, with an emphasis on local.
• Maintain product levels through strategic ordering to maximize sales, minimize product loss, and hit or exceed budgeted profit goals.
• In partnership with the Prepared Foods Manager, Flash Sale items as needed to reduce losses.
• Ensure all items are added to the Point of Sale before they are put on the shelf.
• Assist Prepared Foods Manager in invoice reviews for accuracy and ensuring invoices are delivered to the Finance Department by the weekly cutoff date.

MERCHANDISING / PRODUCT KNOWLEDGE / FINANCIAL

• In partnership with the Prepared Foods Manager, follow merchandising plans to create attractive Prepared Foods displays, using color and texture, with flexibility for cross-merchandising partnerships.
• Ensure displays are abundant, clean, and faced and have required signage throughout open hours.
• Support store signage program as developed with Marketing and monitor that department meets signage standards.
• Support Prepared Foods Manager to execute department re-sets that improve the shopping experience, stocking efficiency, and sales.
• Support sales changeover in partnership with Prepared Foods Manager and execute planned displays, ensure signage accuracy and that store is correctly signed before opening on sales changeover days.
• Assist customers with product questions and special orders. Offer samples and suggestions for purchase and preparation in a friendly, courteous manner.
• Provide product information for internal communications, promotions, staff, and customers, as needed or as directed by the Prepared Foods Manager.
• Review departmental financial reports (sales, labor, margin, and turns) with the Prepared Foods Manager.

DEPARTMENT OPERATIONS

• Partner with the Prepared Foods Manager to ensure damaged/spoiled products are stored and disposed of properly and swiftly.
• In partnership with the Prepared Foods Manager, markdown items as needed to reduce losses; track shrink, and partner to maintain shrink percentage at budget.
• Maintain displays and storage areas in clean, orderly condition, meeting health department standards.
• Assist with monthly inventory counts.
• Maintain department equipment in working order. Advise Store/Facilities Management of equipment repair or replacement needs.
• Assist in special events, demos, food fairs, etc.
• Monitor and train staff to increase their knowledge about safety, sanitation, and accident prevention principles.
• Ensure proper purchasing, receiving, and storage for safe product integrity.
• Ensure orders are checked in and invoices are processed promptly.
• Follow systems for backstock organization and labeling and maintaining backstock areas, keeping stock levels within the space allocated for it.
• Follow our standard for welcoming, informative customer service and lead staff to meet the standard.
• Participate in department, store, and co-op leadership meetings.

PERSONNEL & TRAINING

• Assist with hiring qualified applicants following the established procedure.
• Partner with the Prepared Foods Manager to create a comprehensive training manual for all Prepared Foods staff.
• Facilitate all direct report new staff member training:
• Culture and behavioral expectations.
• Policies and procedures.
• On-the-job training.
• Oversee and assess the probationary period for all new direct report staff.
• Complete for direct report staff and submit to applicable business partners benchmark reporting: evaluations, discipline, etc.
• Assist with weekly payroll, communicate with HR regarding any deviations from schedule, and respond to time-off requests within seven days.
• Utilize interpersonal and communication skills to lead the Prepared Foods department staff.
• Inspire department staff to deliver outstanding customer service, including product knowledge around taste, use, and storage, finding and selecting products, greeting customers who are within 6 feet, and creating a welcoming and delightful shopping experience.
• Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacements to fill gaps.
• Ensure all Prepared Foods staff members are trained to maintain required food handling and sanitation certifications.
• Assist with reviewing staffing levels to ensure that operational needs and financial objectives are met.
• Assist with writing schedules, ensuring they are within budget and posted for staff according to guidelines.

ALL STAFF DUTIES

• Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other co-op documents.
• Regular predictable attendance.
• Keep offices orderly and clean.
• Maintain a positive attitude.
• Perform all other duties as assigned by the Prepared Foods Manager and Store Manager.

QualificationsESSENTIAL

• Two (2) years related experience and/or training; or an equivalent combination of education and experience.
• Strong culinary skills, including cooking in large quantities, cooking to hold and re-heat, and cooking to order.
• Deep knowledge of and a strong commitment to safety in a production kitchen.
• Knowledge of and passion for Prepared Foods, including an understanding of local seasonality.
• Ability to maintain a professional and mutually beneficial relationship with vendors and farmers.
• Outstanding customer service skills.
• Attention to detail and good organizational skills.
• Flexible - willingness to be open, to learn, and take on new responsibilities.
• Demonstrate objectivity, neutrality, and calm.
• Demonstrate accuracy and thoroughness.
• Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to understand and use calculations needed to achieve margin goals, manage payroll, and project sales, and assist with managing department expenses.
• Ability to read and comprehend instructions.
• Ability to read and follow recipes.
• Ability to work as a collaborative team player.
• Ability to follow through on systems, procedures, and policies.
• Ability to work efficiently and safely in a fast-paced environment.
• Ability to be flexible and to adapt to changing conditions quickly.
• Ability to manage time with consistent weekly deadlines for reporting and other time-sensitive assignments.
• Ability to use computers and applicable software and programs, specifically Microsoft Office and Google Suite, and recipe costing software.
• Demonstrated ability to work with customers and co-workers from various cultural backgrounds.

FUNCTIONAL

• Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending, and squatting.
• Culinary knife skills.
• Ability to use hands or fingers to handle or feel.
• Specific vision abilities required by this job include close vision and distance vision.
• Repetitive use of hands for grasping, pushing, pulling, and fine manipulation.
• Ability to use office equipment; computer, Point of Sale, scanner, fax, copier.
• Ability to work in cold, wet conditions.
• Ability to lift up to 50 lbs.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential and functional job duties.
Preferred

• Natural and local foods (retail, wholesale).
• The ability to speak Spanish, French, or Swahili is a plus.

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