Company description

Hickory Nut Gap Farms is a growing grass-fed beef and pasture-raised pork business. Our purpose in the world is to create hope for the food system, one pasture at a time. Our mission is to build community through agriculture while leaning on our values of resilience, reliability, relationships, and passion. Our wholesale team sources and markets exceptionally well-raised, nutrient dense, and delicious beef and pork to a variety of customers from New York to Florida.
Hickory Nut Gap Farm is the home of this brand. For the last 25 years, our team has been stewarding a fifth-generation family farm in Fairview, North Carolina. Our deep roots in this community, passion for farmers, and never-ending quest for the best meats led to the creation of our wholesale company. The farm, the wholesale team, and our partner producers function as one ecosystem. Hickory Nut Gap Farm is an 80-acre working farm with a thriving farm store, community events, and a leading regenerative hub.

Job description

INTRODUCTION
The Meat Manager leads the meat program at the Hickory Nut Gap Farm Store, merchandising and showcasing our retail products, specialty cuts, and the unique offerings raised on the working lands surrounding the store. They maintain a seasonally appropriate inventory of fresh and frozen meat and execute our cutting and value-added production schedule. The Meat Manager runs most of our “back of house" operations while also serving as a welcoming, knowledgeable, and helpful presence for guests at the butcher counter. This person sets the tone in our kitchen as a leader who leads from a place of service and collaboration, with a genuine willingness to help each team member grow.

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  KEY ACCOUNTABILITIES
  Sales, margin, and product performance in the meat department
  Cutting and value-added production schedule
  Value-added product development (e.g., sausage, ground blends, and prepared items)
  Shrink and waste reduction, including maximizing cutting yields and whole-animal utilization
  Customer satisfaction at the butcher counter
  
  
  DAILY OVERSIGHT AND RESPONSIBILITIES
  Break down whole animals and primals into retail cuts, and track cutting yields
  Maintain kitchen sanitation and food safety compliance, including cleaning schedules, temperature logs, and health inspection readiness
  Merchandise the meat department: set and maintain the butcher case, and keep retail coolers and freezers stocked, rotated, and accurately labeled
  Lead and train the kitchen team, including knife skills and cutting technique
  Manage inventory of fresh and frozen product and supplies, and oversee ordering
  Oversee seasonal programs, such as holiday orders with support from the marketing team
  Catering or cooking requests
  
  KNOWLEDGE, SKILLS, & ABILITIES
  3+ years of meat-cutting experience, including whole-animal breakdown and primal/subprimal fabrication, commercial kitchen
  Food Safety certification (or ability to obtain within 90 days of hire)
  Working knowledge of HACCP principles a plus
  Understanding of meat department financials including inventory management, cost of goods sold (COGS) margin, pricing, cutting yields, and labor cost
  Ability to talk with guests about cuts, cooking methods, and the value of grass-fed and pasture-raised meats
  Basic computer skills (we use Microsoft Office and the Square POS system)
  
  SUPERVISORY CONTROLS  
  Position reports to the Farm Store Manager and has 2-3 direct reports. All other staff remain available for information, advice, guidance, or assistance if needed and may provide training, coaching, and feedback as appropriate.
   
  GUIDELINES AND TOOLS 
  Guidelines/tools that will help this role achieve success and follow company procedures include: 
  Employee Handbook  
  HNG SharePoint Files
  Entrepreneurial Operating System
  Mission and Values Statement 
  Working Together System
  
  PHYSICAL DEMANDS 
  Must be able to stand for long periods, perform repetitive fine-motor hand movements (including knife work), and lift 60 pounds to chest height.
  Must be able to work comfortably in both hot and cold environments, including walk-in coolers and freezers.
  
  WORK ENVIRONMENT 
  Work is performed across a variety of settings, including a hot kitchen and walk-in coolers and freezers.
  Most work is performed in the Farm Store’s kitchen and at the butcher counter.

Compensation

this position is: salaried, $50,000 - $75,000

Application instructions

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Deadline

no deadline