Salary & Benefits: $55,000 annually, plus Healthcare, Flexible Spending Account, Gym Access, and Shift Meals

ORGANIZATION OVERVIEW

East End Food Institute is a 501(c)(3) non-profit membership organization that is comprised of farmers, food producers, and food consumers on the East End of Long Island. We understand that the well-being of our community and environment is tied to the ways we produce and distribute food. Through this understanding, we support those who cultivate the health of both, as they are the basis of our sustenance. We believe that the work of providing food to the community should be valued, and that this should be reflected in fair prices. Through education, collaboration, and promotion we hope to create an understanding between producers and consumers that upholds our vision. We strive to ensure that consumers enjoy healthy, local food, and that local producers are supported in a thriving regional food system.

POSITION OVERVIEW

The Operations Manager works with the Chef-in-Residence to supervise kitchen production staff, fulfill wholesale client orders, complete Farm to Community produce orders, and works with the Associate Director to complete tasks associated with the smooth daily operations of the kitchen and related organizational activities. This position also interacts with clients to cultivate and steward organizational relationships.

The Operations Manager serves on a five-member administrative management team, including the Executive Director, Associate Director, Chef-In-Residence, Outreach & Education Manager, and Market Manager to address key operations issues and develop future goals. Specific responsibilities are highlighted below. Other duties will be assigned as necessary. Some evening and weekend work is required, but will be scheduled in advance.

FOOD PRODUCTION & PACKAGING

• Work with Chef-in-Residence to test, refine, and scale wholesale recipes, exercising the utmost discretion with regard to recipes, production techniques, and trade secrets.

• Coordinate with the Chef-in-Residence & Associate Director to receive orders and schedule production, including ingredient and packaging orders, staffing, and delivery.

• Help oversee and implement the production of wholesale and co-packing client food products and ensure the highest food safety and quality standards are maintained throughout processing.

• Ensure products meet all food safety standards, including packaging and labeling.

• Maintain a sanitary environment in the kitchen and dish-room by cleaning dishes and putting clean items away throughout each day.

• Complete other daily, weekly, and periodic cleaning projects as needed.

• Be alert to food safety issues and commit to reporting and addressing issues as needed.

OPERATIONS SUPPORT

• Ensure that inventory of packaging & shipping supplies, ingredients, and other kitchen supplies is completed on a regular basis. Coordinate with the Associate Director to restock inventory as needed.

• Develop & update training materials & process guides as needed.

• Take the lead on training new kitchen staff and supporting them through the Training Tracks program.

• Make deliveries of products to wholesale & retail clients, as needed.

• Pick up produce from local farms as needed.

• Other projects as assigned to maintain smooth operations of the facility.

MEMBER OUTREACH & STEWARDSHIP

• Conduct research to update a growing list of possible new clients/sales leads.

• Coordinate with the Administrative Team to conduct outreach to potential clients.

• Communicate with past, current, and prospective clients via email, phone, and in-person meetings and deliveries of products.

• Serve as a liaison between kitchen clients and the Associate Director to address questions, comments, and concerns. Assist Associate Director with giving kitchen tours, onboarding clients, and monitoring food producer storage and use of the kitchen.

• Support in-person and virtual farmers markets as needed.

• Attend job fairs and other outreach events as assigned.

• When time allows, provide mentorship and guidance to kitchen clients on equipment use and product development. Refer clients as needed to other members of the team.

• Work with the Administrative Team to plan off-season training opportunities for staff and food producers to enhance their skills, expertise, and likelihood of success.

REQUIRED QUALIFICATIONS

• Ability to work within a team to maintain the highest quality and food safety standards.

• Excellent communication skills.

• Experience with food preparation or manufacturing.

• Experience managing & training staff

• Valid Suffolk County Food Managers Certificate or Serv-Safe Food Manager Certificate, or willingness to obtain.

• Commitment to the mission of East End Food Institute, and supporting local farmers & food producers.

PREFERRED QUALIFICATIONS

• Experience with recipe development/scaling, or production/manufacturing of food products.

• Knowledge of New York State Department of Agriculture & Markets and Federal food safety standards.

• Physical ability to lift up to 40 lbs and stand for full days during production in the kitchen.

• Familiarity with the local farming and food community on the East End of Long Island, NY.

• Strong Spanish-language skills.