• Have a positive attitude
• Think outside the box
• Feel comfortable making menus based on what’s available.
• Be competent in the kitchen
• Be able to source and deal with budgetary constraints
• Possess strong writing and organizational skills to help with the weekly blog posts.

• 1 1/2 days a week and soon three days (soon meaningas soon as 2 weeks from now)
• Pay (for now) is hourly ($20 per hour), but once we get set up it will be more solid with schedules and a day/week rate.
• Program is growing quickly so it will grow from the 1 1/2 days relatively quickly.
• Applicants need to be available all day Tuesday and 1/2 day Wednesday to apply.

• Communicate with manufacturing/fulfillment center regarding daily orders, special requests, etc.
• Assist VP of Operations with ingredient sourcing and inventory.
• Execute quality assurance program per the Peeled Snacks Quality Assurance Program manual.
• Coordinate logistics and truck shipments (incoming ingredients and outgoing orders) as needed.
• Assist with new vendor paperwork and other requests by sales team.
• Assist with organic certification process and renewals.
• Assist VP of Operations with new product development. Work with nutritionist, culinary consultant, designer, packaging and ingredient vendors throughout product development process.

• Accounts Receivable:  Create and send invoices to customers, process credit cards, and enter payments in accounting system
• Accounts Payable:  Enter and pay bills

• You are passionate about eating well and living a healthy lifestyle.
• You are eager to be a part of a growing food company and have a strong conviction in our mission to create healthy snack foods.
• You are detail oriented.
• You understand how to communicate professionally on the phone, in writing, and in person.
• You are able to make quick judgment calls on priorities and multi-task.
• You have a desire to challenge yourself and take on significant responsibility.
• You are able to work with all types of people and bring a sense of humor.
• You love being an essential part of a team and rolling up your sleeves to help out where needed.
• The phrase “we can’t do that” touches a nerve that motivates you to consider how one could “do that”.

• Bachelor’s degree
• Knowledge of Word, Excel, and Powerpoint. Experience with Quickbooks a plus.
• This opportunity is a good fit for a self-motivated, high-achieving recent college graduate who is looking for the opportunity to get a foot in the door, prove him/herself, and take on greater responsibility over time.

• Contribute to the optimal use of the University's financial and material resources through effective management of the procurement process, while respecting the users' requirements and obtaining the best value for the University.
• Perform and/or organize activities related to the procurement of commodities for the University community in accordance with the unit's established policies and guidelines and the University's purchasing regulations and procedures.
• Maintain good rapport with students and staff and the University community.
• Build strong relations by identifying needs and providing support in the delivery of services.
• Implement administrative procedures or systems that are moderately complex in support of the department/unit's operations and to ensure that services meet or exceed established quality requirements.
• Act as advisor to unit members regarding policies and procedures.

• Proven track record in food purchasing, institutional dining, seasonal and sustainable food practices.
• Knowledge about sustainable food issues and Quebec agriculture.
• Ability to conduct research in sustainable purchasing, to implement best practices and to stay aware of efforts made by various institutions in the Montreal region.
• Ability to work with students and professors to build capacity for academic involvement in the development of sustainable purchasing standards and initiatives.
• Must be able to develop strong interpersonal relationships with stakeholders.
• Ability to develop feedback mechanisms to incorporate evaluations of the system throughout the food supply chain.
• Must be able to work independently and within a group context and to manage/develop multiple projects concurrently.
• Strong computing skills including internet research and Microsoft Office.
• Access to transportation.

• Doctoral degree in the natural or social sciences, as applied to agricultural, food and/or nutrition policy
• A strong record of independent research and publications, ideally with external financial support
• University teaching experience, ideally at graduate level
• Engagement in public policy related to food, agriculture, environmental issues, and/or nutrition at the federal, state or local level
• Engagement in the private sector including, but not limited to, food trade, processing and retail perspective is desirable

RESPONSIBILITIES

• Teach 2-3 graduate level courses annually, covering a broad range of topics within the school, focusing on public policy and food systems (including the possibility of developing new courses)
• Advise graduate students, including directing independent studies and assisting with internship and job placements
• Supervise doctoral dissertations as appropriate
• Develop a portfolio of externally-funded activity, including AFE-relevant research and outreach
• Serve on school committees and engage in collegial cross-university activities

• 4+ years of professional non-profit fundraising and/or development experience.
• 3+ years of executive experience including supervision of multiple employees, fiscal responsibility, and budgeting. At least 2 years in a small or startup organization.
• 2+ years of experience in science education or similar programming.
• Excellent English writing skills including grants, professional letters, and reports.
• A demonstrated and informed interest in environmental sustainability and science.
• Master’s degree in a relevant field of business, education, or science preferred but not required.

• Obtaining ways to implement the increase of access and the utilization of food programs i.e., school meals, food stamps and green markets
• Creating and encouraging a healthy food environment at City agencies by working to improve the quality of meals served to clients, via the distribution of healthier foods through vending machines, concessions, and the like
• Researching and implementing venues to promote healthy food retail access, as well as researching ways to increase the demand for healthier foods at the community level
• Promoting a sustainable food system in New York City that is less harmful to the environment, while better serving the needs of New York City’s growing population
• Serving as a spokesman for the City on food policy issues, which includes conducting interviews with print and televisions news sources, actively engaging in and speaking at conferences, etc.
• Supervising a Food Policy Analyst, whose main role and focus is centered on creating incentives for healthy eating among food stamp recipients, promoting a healthy food environment at City facilities, and other initiatives related to the prevention of obesity and other diet related diseases

• A Bachelor’s and/or Master’s Degree in Health or Public Policy, or such related fields as nutrition, public health, community development and/or social services
• A minimum of 7 years of relevant work experience
• Experience in New York City government and/or knowledge of the non-profit sector in New York City, which includes an understanding of the NYC agencies and food policy
• Ability to implement a highly entrepreneurial approach to identify strategic opportunities to advance the above-cited City’s food policy objectives.
• Ability to convene critical stakeholders and work with partners to plan and implement strategies for achieving the above-mentioned goals and objectives.
• Ability to work in a fast-paced environment, and interact with high level executives and senior managers up to and including Deputy Mayors, City Agency Commissioners, etc.

• Manage all ESYB staff, interns, and AmeriCorps members including conducting  employee reviews, and working with CPF to: update job descriptions and human resource materials, hire staff, and assign program responsibilities
• Manage volunteers including recruitment, orientation, scheduling, and files
• Manage office systems including, but not limited to: phones, computers, information requests, filing, scheduling, and supplies
• Coordinate weekly ESYB staff meetings and monthly ESYB/CPF staff meetings

• Substitute for garden/kitchen teachers as needed
• Develop materials that integrate the principles of Edible Education into core academic subjects
• Work in collaboration with ESYB and MLK staff on the integration of academics into the ESYB program curriculum
• Work with CPF and ESYB staff to identify and produce program replication tools for distribution to a national audience

• Manage and implement garden/kitchen class schedule in tandem with MLK staff  
• Act as liaison and facilitate communications between MLK, ESYB, and CPF staff Coordinate and lead monthly public tours
• Manage and coordinate events and activities, as well as outreach materials, pertaining to: annual plant sale, special classes, summer program, community events, public offerings, and volunteer work days

• Maintain ESYB website and communications in collaboration with CPF staff
• Represent ESYB at conferences and workshops
• Communicate with neighbors and the wider school community regarding any concerns or inquiries about ESYB
• Collaborate with CPF staff on media interviews and special tours
• Create public relations and outreach materials

• Collaborate with CPF on fundraising, including but not limited to grant writing, event planning, and donor cultivation
• Develop and manage ESYB program budget annually and review with CPF quarterly

• Excellent verbal, written, and social communication skills
• Strong working understanding of the public school system and experience with curriculum, and lesson plan development and implementation
• Teaching credential preferred
• Demonstrated success in non-profit and staff management
• Experience in fundraising
• Sincere passion for work in environmental education and Edible Education
• Strong collaborative expertise
• Demonstrated creative problem solving skills
• Honesty, integrity, and humility
• Ability to work and multi-task within a highly diverse public school environment

• Oversee, coordinate, supervise and direct the market, including setting annual attainable market goals, objectives, budgets and work-plans
• Support the recruitment, hiring, training, and work of other related staff and contractors
• Facilitate connections across food system sectors to the mutual benefit of farmers and buyers
• Liaise with farmers to update the market website and product availability lists
• Regularly release pricing and product availability information to potential buyers
• Recruit new farmers to expand the market’s product diversity
• Recruit new buyers to match the market’s supply, including: institutional feeding programs (i.e. Schools and hospitals), grocers, specialty retailers, and restaurants
• Collaborate with GrowNYC and Greenmarket staff on existing initiatives that source from the WGM
• Apply for funding and provide data/progress reports to current funders
• Define, oversee and execute WGM advertising and promotions strategies
• Organize annual capacity-building workshop for participating growers

• Bachelors degree
• Knowledge of and commitment to regional agriculture
• Ability to convene, facilitate and "translate" amongst diverse stakeholders from disparate sectors (public institutions, private companies, growers, non-profits, government)
• Minimum 3 years experience in a related industry (e.g. produce sales/brokerin /marketing, food distribution, market management)
• Excellent written and verbal communication skills
• Highly motivated self-starter capable of creative and strategic thinking, problem solving and decision making.  
• Ability to work and plan for immediate and long term, at micro and macro levels, simultaneously
• Excellent time management and organizational skills including the ability to meet deadlines and goal objectives

• Assume on-site managerial responsibilities including farmer location placement, traffic flow, site maintenance (including general cleanliness and attractive product presentations) and signage maintenance.
• Enforce the Wholesale Greenmarket’s rules and regulations, including sanitation and food safety.
• Track visitors to and sales at the market.
• Prepare and send weekly product availability reports to buyers.
• Serve as the “face” of the market, lead the market’s customer relations, including matching new market visitors with farmers who might best suit their product specifications.  
• Liaise between GrowNYC office staff, farmers and the Wholesale Greenmarket’s landlord.
• Ensure that advance orders are met and handled efficiently.
• Physical requirements, including working outdoors in all weather conditions, standing and walking for extended periods, working nighttime and very early morning hours.   

• Professional experience in market management, regional agriculture, food distribution, produce handling and receiving, farmer direct sales/marketing, food procurement/purchasing, and/or traffic control/flow.
• Bilingual Spanish/English are preferred.

• Broad and thorough knowledge about cheese and prior experience working in a cheese store.
• Passion for food and learning about food.
• Basic food and cooking knowledge. Enjoys cooking. Basic knife skills. Food handling and preparation experience preferred.
• Possesses natural and exceptional customer service skills.
• Self-motivated. 
• High energy, gregarious, friendly.
• Excellent verbal communication skills.
• Resourceful, adaptable, thinks quickly on feet.
• Works with a sense of urgency.
• Quick study.
• Be able to work weekends and evenings