At Darke Pines, we pride ourselves on being an indispensable food resource for our friends and neighbors. 

We stock, cut, and cook a curated collection of locally-sourced foods: pasture-raised beef, pork, lamb, and poultry, seasonal produce, and fresh farmstead cheeses and dairy.

High-level Goals:

• Hospitality: To ensure all customers feel welcome and well taken care of at Darke Pines.
• Presentation: To maintain a clean, organized, stocked, and merchandized shop at all times.
• Performance: To establish, maintain, and improve (when needed) the systems and processes to ensure Darke Pines is operating at maximum efficiency.

Responsibilities:

Including but not limited to:

• Opening and closing: 

• • In the morning, stock, clean, and merchandize FOH, in order to open the shop every day on time. 
  • At closing, break down and clean FOH, including the deli and butcher cases.

• Customer service: 

• • Greet all customers warmly, and assist them in choosing the proper products for their needs.
  • Develop and maintain a thorough knowledge of our products, including their applications or uses in cooking.
  • Take customer orders in person and via email, and work with the butcher and production teams to fulfill them.

• Retail/produce: 

• • Keep the retail shelves, freezer, and refrigerator clean, fully stocked, and merchandized. 
  • Organize back stock and implement a FIFO system.
  • Add new products to Square—Keep the Square items library organized and up to date.
  • Order new products from vendors to ensure we’re always fully stocked.

• Case maintenance: 

• • Work with the butcher team to ensure the butcher case is stocked, clean, and presentable throughout the day.
  • Keep the deli case stocked, clean, and presentable throughout the day.

• CSA: Manage the fulfillment of the CSA program with Lancaster Farm Fresh Cooperative.

Operations:

Including but not limited to:

• Disposables: 

• • Maintain and manage our inventory of paper goods (e.g. butcher paper, paper shopping bags, paper towels) and other disposables (e.g. garbage bags, vacuum bags, deli wrap) to ensure the operation performs smoothly and efficiently.
  • Order and receive disposables shipments.

• Janitorial: 

• • Ensure all dishes, wares, and washable equipment parts are cleaned daily, or as needed.
  • Maintain a clean, organized dish pit area. 
  • Break down cardboard for recycling.

• Employee schedules: Create and post the employee schedule.
• Team meetings: Schedule and lead regular meetings with the heads of the butcher and production teams with the goal of improving business performance and efficiency, in the near and long term—potential agenda topics could include: 

• • Products the butcher team needs to push to customers
  • Products the production team is preparing for retail sale
  • Preparing for upcoming holidays
  • Coordinating team schedules

General:

Including but not limited to:

•  Oversee all aspects of our daily business operations

•  Manage the productivity of FOH employees to maximize profitability

•  Lead effectively while treating all our employees with care and respect

•  Oversee the recruitment and training of new FOH employees

•  Document, investigate, and resolve customer incidents

•  Document our health and safety regulations to maintain compliance with the New Jersey Department of Health and Jersey City Department of Health and Human Services

•  Oversee and execute all necessary reporting and administrative duties

•  Develop strategies around pricing and merchandising

•  Prepare regular reports on store operations and performance

•  Liaise with senior management to prepare and execute quarterly budgets and annual profit plans to improve operations and financial performance

Benefits:

•  Quarterly bonus plan based on shop sales performance

•  Team discount on shop products 

•  PTO and paid sick leave

•  Potential for medical benefits