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Good Food Jobs
Good Food Jobs is a gastro-job search tool, designed to link people looking for meaningful food work with the businesses that need their energy, enthusiasm, and intellect. We’ll post opportunities with farmers and food artisans, policy makers and purveyors, retailers and restaurateurs, economists, ecologists, and more. Good Food Jobs will launch this summer.


the gastrognomes is a blog for food lovers who want to put their passions to work. We profile the most interesting, engaging, and unlikely food professionals that we find, and we publish them here to inspire you.
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JOB POSTERS
If you'd like us to post your amazing opportunity in food, please email the job description to taylor@goodfoodjobs.com.


CONTENT MANAGER/EDITOR, CONTENT CONTRIBUTOR, AND PHOTOGRAPHER
CraftCoffee.com
New York, NY

COMPANY DESCRIPTION
CraftCoffee.com is a new website from the creator of WhatIsFresh.com. We want to spread our passion for small-batch, artisan coffee to the masses. We’ve built a site where consumers can buy coffee from incredible artisan roasters, and we’re going to support our roasters with fresh, innovative content. The site is complete and we will launch in the coming weeks.  Our current partners and advisors include top local roasters as well as the folks behind one of New York’s top coffee shops.  Now we just need you to round out the team!

CONTENT MANAGER/EDITOR
If you are an editor or a writer looking for more exposure online and in the food industry, this is the job for you.  You’ll have access to artisan coffee roasters and baristas from around the country.  You’ll also play a major role in developing a comprehensive content strategy (video, photos, blog, Twitter) for CraftCoffee.com.

DETAILS
  • You will work closely with our founder on high-level editorial strategy.
  • You will help shape the voice of CraftCoffee.com by working directly with our content contributors, who are primarily industry experts like baristas and roasters.
  • You will manage our social media efforts, and our Twitter feed in particular.
REQUIREMENTS
  • Prior coffee industry experience is not required, but you should be a coffee lover who is familiar with the artisan coffee world.
  • If you don’t have professional editorial or writing experience, then you should have either a very active blog or a significant portfolio of other work.
  • Twitter is important to us, and you should have at least some experience using it.
  • We need you to be available for at least 15 hours per week, but the hours are flexible and could include evenings and weekends.
  • You need to be in New York City.
This is initially an unpaid position, but our hope is that the right candidate will play a very significant role at the company and that this will develop into a paid Director of Content role.  We can also help you out with advanced web development services for your own personal website, blog or other projects.

TO APPLY
Please e-mail us at jobs@craftcoffee.com, and tell us why you’re the right person for the job.  Please include links to your online presence and any relevant work.  If you don’t feel you can meet all of our requirements, but you would still like to contribute in some way, email us and let us know what you have in mind.

CONTENT CONTRIBUTOR
If you are a barista or a coffee roaster and you’re interested in building a stronger online presence, we’d love to work with you.

DETAILS
  • You must be working in the coffee industry or have past experience working in the industry.  But there is no requirement that your current employer sells with us.
  • There are no minimum time requirements for this position.  For example, you might be interested in contributing a quarterly blog post, which would require only a couple hours of work every few months.  But we also have some very exciting and innovative content opportunities for those interested in getting more involved.
  • Contributors will be prominently featured on our site with a bio that can include links to your personal or professional sites.  We will also clearly credit you for any work you contribute.
  • This opportunity is open to roasters and baristas around the country.
TO APPLY
Please e-mail us at jobs@craftcoffee.com. If you’re currently working in the industry, just tell us where you work and what you do there.  If you previously worked in the industry, please tell us about your past experience.

PHOTOGRAPHER
If the idea of spending a day shooting a coffee roaster while he roasts the most amazing coffees from around the world sounds like a dream come true, you’re going to love this job.

DETAILS
  • This is a part-time position that will usually require only a couple hours of work per week.  On a few occasions we’ll require a half-day or full day of work to account for travel when visiting a roaster’s facility outside of NYC.
  • You’ll get to photograph local coffee roasters, take photos of awesome baristas and cafes, and shoot creative product shots of micro-roasted coffees.
  • We will pay any travel required in connection with shoots.  We can also provide some equipment.
  • We will clearly credit you for any work you contribute, and we’ll link to a personal or professional site of your choice.
REQUIREMENTS
  • Professional experience is a big plus, but not required.  
  • If you’re not a professional photographer, you should have very significant amateur experience with a substantial online portfolio or photo blog.
  • Previous experience with food photography or food styling is a plus.
  • Must be comfortable with editing tools such as Photoshop, Lightroom or equivalent.
  • We’re primarily looking for NYC-based photographers.  But if you live in another city and you’d be interested in doing a shoot at a roaster’s facility in your city, we’d love to hear from you as well.
TO APPLY
Please e-mail us at jobs@craftcoffee.com. Please include a link to your online portfolio or photo blog.

Please checkout http://jobs.craftcoffee.com for other available opportunities.

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CHEESEMONGER
BKLYN Larder
Brooklyn, NY

BKLYN Larder is looking for experienced cheesemongers!

Going into our second year, we are still growing steadily. If you are knowledgeable about cheese, cured meats, oilve oil, great grains, pastas, spices, and all other good food - and you are good with people and can sell ice cubes to eskimos - then we want you on our team.

We carry a selection of over 75 cheeses, which we pamper and care for like our very own children.  

DUTIES
  • Setting up the counter daily
  • Maintaining cheese in our "cave"
  • Sampling/selling cheese at the counter
  • Seeking out new and exciting cheeses to add to our very dynamic selection
TO APPLY
Please email us at bklyn.larder.jobs@gmail.com to tell us about yourself and what you love most about selling cheese.  Copy and paste your resume into the body of the email.

We look forward to meeting you!

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COUNTER SERVERS AND LINE COOKS
Bark Hot Dogs
Brooklyn, NY

ABOUT BARK
We are locally and sustainable driven fast food restaurant in Park Slope, offering a positive work environment and flexible work schedules for interested individuals.

Check out our website at http://www.barkhotdogs.com/
(Editors' Note: Or better yet, go check them out!  We highly recommend the Pickle Dog, the Onion Rings, and some Sixpoint Craft Ales)

COUNTER SERVERS
Bark Hot Dogs is team-oriented restaurant with a strong focus on providing great customer service.  We're looking for counter staff. Pay starts and $10 per hour plus tips.

LINE COOKS 
We're looking for line cooks to execute our menus. Pay starts at $9 - $10 per hour plus tips.

TO APPLY
Email resume and cover letter to Co-Owner Brandon Gillis at gillisbrandonj@gmail.com with the position for which you are applying in the subject line.

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CONFERENCE PROGRAM ASSISTANT
(FARMING FOR THE FUTURE CONFERENCE)
PASA (Pennsylvania Association for Sustainable Ag)
Millheim, PA

OVERVIEW
PASA is a progressive statewide membership-based organization, working hand in hand with family farmers of all sizes throughout the region. The annual Farming for the Future Conference is the organization’s flagship event, attracting 2,000 participants including members, farmers, dignitaries and press. The upcoming 20th annual conference will be held at the Penn Stater Conference Center in State College, PA on February 2 to 5, 2011. This event is well known for its quality program and amazing attention to organizational detail, including professional registration, beautiful materials, outstanding meals of fresh regional foods, enticing merchandise for purchase, job fair, a trio of fundraising auctions, special exhibits, 80-vendor trade show, and more.

DUTIES & RESPONSIBILITIES
The primary responsibility for this position is to assist the Conference Coordinator in the various aspects of the conference. This will require the ability to balance a varied workload and to take on responsibility for mini-projects as need arises. Examples may include working with the speakers to arrange the details of their presentations, promoting the conference in the press, developing the FarmArts program, implementing the evaluation system, and working with the Penn Stater staff to arrange the details of space use.

In addition to working with the Conference Coordinator on various projects, the Program Assistant will be responsible for several areas of the conference. Among these are the Future Farmers program which offers educational and fun programming for kids ages K through 8th grade, and management of the conference WorkShare and volunteer programs. These projects require creativity and an ability to plan and coordinate a variety of elements.

A professional demeanor is essential. While at the conference, it is important to remember that PASA is providing this service to our members. The Program Assistant will be required to assist speakers, parents, volunteers, and attendees with a variety of concerns. Troubleshooting may be required, so the ability to think on one’s feet is a must. While overseeing the on-site aspects of the part of the conference this position is responsible for, the Program Assistant will also be part of the core team at the Registration Desk.

Finally, the conference is pulled together by a team of PASA employees, as well as volunteers and board members. The Program Assistant will be an integral part of this team and must be able to work in that setting.

QUALIFICATIONS
  • Bachelors degree or higher sought, not required
  • Computer expertise, especially Microsoft Office, Google Apps and database management
  • Excellent verbal and written communication skills
  • Keen attention to detail & file organization
  • Ability to lead and direct others, strong management skills
  • Ability to multi-task, manage large amounts of information, prioritize work-load, and meet deadlines
  • Ability to relate to a wide variety of people and communicate effectively and pleasantly - good phone personality
  • Congenial team player with a good sense of humor, willingness to work long hours and occasional weekends
  • Commitment to PASA’s mission a must!
HOURS/COMPENSATION
This is a seasonal position paid hourly, 30 – 40+ hours /week (fewer hours in the early and late seasons). Wage is based on qualifications and established board policy.

TO APPLY
Submit resume, cover letter, writing sample, and references electronically to jobsearch@pasafarming.org by August 27, 2010

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WAITSTAFF
M. Wells: A Quebeco-American Diner
Queens, NY

THE DINER
The diner on the corner of 49th Avenue and 21st Street (circa 1954) in LIC had been in and out of use for 15 years as everything from a Chinese take-out joint to a bodega before the neighboring couple, Sarah Obraitis and Hugue Dufour, resurrected the space re-opening it as M. Wells, a Quebeco-American diner, in July 2010.

Dufour hails from Montreal’s fetishized Au Pied de Cochon, and Obraitis is a partner in Heritage Foods USA and a Queens native.

M. Wells is located at the foot of the Pulaski Bridge, the mouth of the Midtown Tunnel and blocks from MoMa’s offshoot, P.S. 1 – a nexus of many worlds.

For more info on the project and what's in store at dinner, see The New York Times opener and the Village Voice has nice things to say about us.

www.MWellsDiner.com
Opening for Breakfast and Lunch
Monday-Friday 7am-3pm
Dinner and Weekend Service in Two Weeks

THE POSITION
Seeking friendly full and part time front of house staff to work in a refurbished diner. Current hours include Monday-Friday morning shifts but will eventually expand into weekend and dinner service.

TO APPLY
Please respond with resume and references to write@mwellsdiner.com.

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ASSOCIATE PRODUCER/PRODUCER
Hands that Feed
Brooklyn, NY & Haiti

PROJECT DESCRIPTION
Hands That Feed is a documentary film exploring Haiti’s agricultural collapse, the role it played in the post-earthquake crisis, and the emerging sustainable agriculture-based recovery movement that offers a new path for the future. The project will illuminate crucial lessons both for Haiti, and for sustainable food security around the world.

The earthquake in January 2010 catalyzed an upwelling of international compassion and support for Haiti. Yet many lack an understanding of the true causes of Haiti's situation, and they feel frustrated as to how they can help a seemingly perpetually impoverished nation. Hands That Feed will play a critical role in exploring how a once powerful and rich country – one that supplied a quarter of all of France's wealth through the 18th century and was food self-sufficient until the early 1980's – collapsed. The film explores the true context of the earthquake's impact: the decline of Haiti's rural economy, environmental degradation, mass migration to cities, and the build-up of fragile shanty-towns. Hands That Feed adopts a narrative approach, following bright and enthusiastic Haitian youths committed to helping their country become successful, and dispelling the view of a helpless land. It will also present a new way of thinking about economic development, one that puts emphasis on creating a new generation of leaders and on restoring a vibrant rural economy.

Hands That Feed will bring the reality of Haiti’s crisis and recovery to the forefront. The film seeks to significantly influence both the course of Haiti’s recovery, and how the world sees sustainable development and food security in the 21st century.

POSITION SUMMARY
The Associate Producer plays a crucial role in the creation of Hands That Feed, particularly at the production stage. The AP will join the production team on all filming trips to Haiti, necessarily speaking Haitian Kreyol and leveraging a strong understanding of Haitian society and culture. The AP will conduct film interviews with subjects, including recovery workers, everyday people, and the politically powerful. The AP must therefore have excellent charisma and people skills, deciding how to lead conversations and draw out important ideas and statements from subjects. The AP will receive direction from the film’s Director and Producer, who will be performing camera work and overseeing logistics. Yet the AP must also have the capacity to understand the direction of the film and make intelligent artistic decisions, participating as an overall thought partner in the development of the project.

RESPONSIBILITIES
  • Accompany the Hands That Feed production team on filming trips to Haiti
  • Conduct both guided and independent interviews in Kreyol with film subjects
  • Develop relationships with primary subjects and lead interview direction
  • Assist with logistical planning and execution for production periods in Haiti
  • Assist with sound recording and potentially some camera work as per experience
TIME FRAME AND COMPENSATION
The filming of Hands That Feed will consist of 3-5 trips to Haiti, 3 to 4 weeks each, over the course of approximately one and-a-half years. While the timing of these shoots will take into consideration the Associate Producer’s availability, preference is given to those who expect to be able to attend all shoots, seeing the project through to completion. It is not required that the applicant be based in New York. The Associate Producer will receive a leading credit in the film, all expenses paid for travel to and work within Haiti, and a small stipend for filming periods. As the film raises additional funds, the opportunity exists for larger compensation during Haitian filming trips following the first shoot. If the Associate Producer brings other post-production or management expertise, the opportunity is also available to become more heavily involved in-between filming periods. If the applicant has significant film management experience, s/he may be considered for a full-time position as a film Producer.

QUALIFICATIONS
  • Fluency in Haitian Kreyol
  • Highly charismatic – excellent people skills
  • Familiarity with Haitian culture and society
  • Motivated by a mission of social change, helping the Haitian nation and society, and the power of media
  • Flexible schedule – ability to participate in timeline
  • Valued: A bachelors degree in media, communications, or journalism
  • Valued: demonstrated track-record of conducting in person interviews
TO APPLY
Please send resume and brief cover letter to hr@handsthatfeed.com, attention Joshua Levin. Applications are rolling with preference given to early applicants.

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CHEF/DIRECTOR OF FOOD SERVICES
FirstLine Schools
New Orleans, LA

FIRSTLINE SCHOOLS
The mission of FirstLine Schools is to create and inspire great public schools in New Orleans. We do this by directly operating non-selective public schools and by developing training programs for teachers and school leaders across New Orleans.

Our schools prepare students for higher education and fulfilling careers by:
Ensuring high achievement for all students.
Providing a rich variety of educational experiences to nurture students’ social and emotional development, love of learning, and aspiration to achieve their educational and career goals.
Developing the skillfulness of our staff and creating sustainable working conditions that facilitate their success.

FirstLine Schools takes the charge of closing the achievement gap seriously. We support, develop and hold accountable our students, staff and administration for high student academic achievement and transformative programming.

PROGRAM SUMMARY
Edible Schoolyard NOLA is a signature program of FirstLine Schools, providing cooking and gardening experiences that are integrated into the curricula, culture and food programs of the schools. The program is based on the highly successful original Edible Schoolyard program founded by Alice Waters in California. The mission of ESY NOLA is to change the way kids eat, learn and live.  ESY NOLA provides the educational context to ensure success and viability of FL’s cafeteria transformation work, and provides the framework and vision for creating healthy, delicious and sustainable cafeteria programs that support local farmers, producers and businesses whenever possible.

POSITION SUMMARY
The ideal candidate will be considered a leader and trailblazer in the movement of cafeteria transformation. This is a high profile position, with multiple levels of responsibility and opportunities to build and create a model program.  A strong culinary background, proven experience in food service in a public school environment, and an entrepreneurial approach to the work are the key characteristics we seek in applicants for the position.

The Chef/Director of Food Services will work across multiple schools to develop and implement a high quality program (breakfast, lunch and snack) at each FL school site (based on the cafeteria program at Green Charter School). The vision for school food with FL/ESY is to move from a traditionally-processed public school menu, to a program that is fresh, delicious and nutritious (exceeding USDA based guidelines whenever possible); that incorporates local and organic produce and products; that implements environmentally sustainable or “green” operating practices to the extent possible; and that is engaging to and supportive of students’ physical and socio-emotional growth and the community at-large.

The Chef/Director will be responsible for the following:
  • Development and management of all aspects of the food services for FirstLine Schools, including food production, nutrition and menu planning, procurement,  staff supervision, development and training, sanitation food safety and employee safety
  • Compliance with state and federal agencies
  • Public/private resource development
  • Financial management and recordkeeping (working closely with the FirstLine Schools Business Office)
AREAS OF RESPONSIBILITY
  • Coordinates and oversees all FL cafeteria school sites
  • Assesses capital equipment and supply needs at each site
  • Coordinates all equipment maintenance and building repairs with FL operations managers
  • Assures quality menu development and execution at each site
  • Provides staff supervision, development and training for each site
  • Establishes food safety, employee and food handling procedures for each site
  • Develops and maintains budget and tracking for each site
  • Ensures government compliance with local, state and federal agencies
  • Ensures government compliance of food service and nutritional standards with USDA
  • Integrates environmentally sustainable practices whenever possible
  • Oversees RFP and bid process for a food service provider for the 2010/2011 year
  • Develops additional public and private resources for the program
  • Implements new POS system for student payment and participation for each site
  • Develops local vendor relationships (farmers, fisherman, dairies, suppliers)
  • Oversees contract management
  • Reviews and renews annual commodity participation
  • Represents FL/ESY food program to the public, media, etc.
  • Works closely with key FL/ESY and school leaders to ensure program success
  • Collaborates with other agencies for possible job training and placement
REQUIREMENTS
The ideal candidate will have a strong culinary background, proven food service background in a public school setting, and an entrepreneurial approach to cafeteria transformation.

EDUCATION
A Baccalaureate Degree in institutional food service or restaurant management (or closely related field is required) OR 3-5 years additional years of successful experience as a food service director or equivalent experience could be substituted for the degree

EXPERIENCE
  • Demonstrated commitment to public school transformation in New Orleans and the mission and philosophy of Edible Schoolyard NOLA and FirstLine Schools                   
  • A minimum of 3-5 years of successful experience as a food service director managing multiple sites
  • Strong culinary background (minimum of 3 years of experience)
  • Demonstrated ability to work as an effective leader
GENERAL KNOWLEDGE, SKILLS, AND ABILITIES
  • Alignment with FirstLine Schools and Edible Schoolyard NOLA mission and vision
  • Skill in motivating, training and supervising food service personnel at multiple sites
  • Skill in resource development
  • Communication skills to work with media, stakeholders to publicize and advocate for the nutritional integrity and importance of school meals
  • Ability to create seasonal, fresh menu items
  • Ability to develop and maintain multiple budgets
  • Knowledge of and experience with federal and state school lunch program regulations
  • Ability to interpret a nutrient analysis spreadsheet
  • Ability to maintain records and complete reports, including web-based reporting
  • Excellent oral and written communication skills
  • Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures
COMPENSATION
Competitive; Comprehensive benefits package

TO APPLY
Visit www.firstlineschools.org/careers
For more information about Edible Schoolyard NOLA visit www.esynola.org

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ORGANIC PRODUCE CLERKS
SALUMI & CHEESE COUNTER PERSONS
Eataly
New York, NY

COMPANY DESCRIPTION
Eataly, the largest artisanal Italian food and wine marketplace in the world, is coming to New York. Two years after Oscar Farinetti opened his groundbreaking food and wine market in Turin, Italy, he is teaming up with Mario Batali, Joe Bastianich, and Lidia Matticchio Bastianich of Batali‐Bastianich (B&B) Hospitality Group to transform a 42,500 square‐ foot space in the Flatiron District into New York City's premier culinary mecca.

ORGANIC PRODUCE CLERKS
DETAILS
  • Salary: $9 - $11/hr
  • Benefits: medical and dental for full-time employees
  • Schedule: 40 hours per week, weekends and holidays required. Eataly will be open from 10AM - 11PM
REQUIREMENTS
  • Experience with organic food and/or produce
  • Passionate about Italian food and Slow Food; Italian fluency a plus
TO APPLY
Only qualified candidates should email their resume and a short cover letter to Vincent Roazzi Jr. at VRoazzi@Seedco.org with "PRODUCE" in the subject of the email.


SALUMI & CHEESE COUNTER PERSONS

DETAILS
  • Salary: $10 - $14/hr
  • Benefits: medical and dental for full-time employees
  • Schedule: full-time, 40 hours per week, weekends and holidays required. Eataly will be open from 10AM - 11PM
REQUIREMENTS
  • Experience in cheese or salumi
  • Passionate about Italian food and Slow Food; Italian fluency a plus

Only qualified candidates should email their resume and a short cover letter to Vincent Roazzi Jr. at VRoazzi@Seedco.org with "SALUMI&CHEESE" in the subject line of the email. Qualified candidates will be called and emailed immediately, please make sure to make yourself available.

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CUSTOMER SERVICE & SALES SUPPORT REPRESENTATIVE AND ENTRY LEVEL INTERN
Ger-Nis International
Brooklyn, NY

ABOUT GER-NIS INTERNATIONAL
Ger-Nis International, LLC is a Brooklyn based importer specializing in Organic & FairTrade fruit and vegetables as well as fresh herbs. 

Find more information at http://ger-nis.com/

CUSTOMER SERVICE & SALES SUPPORT REPRESENTATIVE
We are seeking a qualified Customer Service/Sales Support Representative.   We are a company that believes fully in the way of organics, fair & sustainable produce trading as well as educating consumers in regards to the food they eat.  We seek an addition to our team who can stand by our ideals and understand that it takes hard work and dedication to achieve success in the relatively new world of organic fair-traded products. 

We distribute from 3 locations within the USA, NJ, LA & TX and this position will be assisting with the sales throughout the entire USA and Canada.  This position:
  • Will be responsible for assisting in the overall support of the fruit & vegetables as well as fresh herb sales staff
  • Is a customer service position and it will require daily contact with customers as well as some liaison work between warehouses and logistical operations
  • Will be responsible for order entry, confirmation security, customer inquiries, quality communications, basic sales and order taking skills necessary, cold calling will be required as well, so the applicants must not be shy or hesitant to move into deeper sectors of sales
Qualified candidates must share in our ideals of supporting organic & FairTrade produce on a commercial & sustainable level.  This is an amazing opportunity for those who want to learn the commercial side of the fair-trade organic fruit & vegetable sector. 

Supporting small growers from around the world including Peru, Mexico, Ecuador, Palestine, we are one of the few companies within the USA who is currently selling fair-trade fresh produce and will be again of the few pioneers in this difficult industry.  We believe fully in what we do and are looking for a new team member who feels the same.

REQUIREMENTS
Qualified candidates will have:
  • Experience in customer service and/or sale
  • The ability to work in a fast paced, stressful (perishables) environment 
  • Strong communication skills
  • The ability to work well in a team environment and think quickly and efficiently
  • Multi tasking skills 
  • Proficiency on all Microsoft programs a must, WORD, EXCEL, POWER POINT, ACCESS & OUTLOOK.
  • Bonus software program expertise includes, Adobe Photo Shop, In Suite Design and Illustrator.
Candidates must be flexible to work weekend, holidays, evenings and overtime if needed.

We offer competitive compensation as well as a host of benefits.

TO APPLY
Please submit resume and cover letter to employment@ger-nis.com by September 6, 2010.

ENTRY LEVEL INTERN FOR CULINARY CENTER & FRUIT AND VEGETABLE SECTION
Ger-Nis Culinary & Herb Center, located in Park Slope, Brooklyn, is seeking entry level culinary interns to assist in the daily operations of our new culinary center.  This is a very unique entry level position, and interns will gain experience in all operations of the culinary center. 

The culinary interns will report to the culinary center assistant.   Tasks and duties include:
  • Helping us manage our event program, culinary classes, and children’s summer cooking programs
  • Community outreach
  • Guerilla marketing
  • Really, the whole gamut
We’re looking for someone special who has a passion for food and experience in the food and culinary world.  Applicants should have limited  experience  in Microsoft Office Suite, Word Press, Adobe Illustrator suite, be very organized, and have a talent for writing and editing. 

Applicants must have weeknights and weekends available as the majority of the work will fall under these days but is not limited to.  

Interns are also going to be assisting in the fruit & vegetable side of the business as needed as well, with marketing and general office work.  This is a great opportunity to learn a great deal about business, the organic–fair-trade world and the culinary sector of food as well.   Please see our website for more information about the culinary center, and Ger-Nis International:  www. ger-nis.com.   

TO APPLY
Please submit resume and cover letter as well as one writing sample between 200-500 words.  Send submissions to employment@ger-nis.com by September 6, 2010.

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FOODSERVICE SALES REPRESENTATIVE
Artisanal Cheese
New York, NY

THE COMPANY
Artisanal Premium Cheese is the leading specialty cheese brand in the United States.  We are considered the “thought-leaders” in our category for the expertise.   Artisanal Premium Cheese is a luxury brand of handcrafted artisanal cheeses that are imported, aged on-site at our cheese aging caves and shipped or delivered to wholesale and retail customers across the country. 

At our Manhattan Cheese Center we have a 50 seat classroom where we offer classes on artisan cheeses paired with  beverages such as wine, champagne and beer to the general public and for private client events.  Current customers include distributors Baldor and Coastal Sunbelt, hotels chains Ritz Carlton, Four Seasons, Hyatt and multiple Las Vegas casinos and premium restaurants across the USA.    

THE POSITION
Direct responsibility for selling the Company’s offering of hand-crafted artisan cheeses to premium restaurants, distributors, hotels, on-premises executive dining facilities.  The candidate should have direct experience in high-end foodservice operations.

KEY JOB RESPONSIBILITIES
  • Service current accounts and develop new accounts by offering our 240 cheese line and our new banquet program.
  • Responsible for ensuring consistent and meaningful representation of our Company and our premium brand – Artisanal Premium Cheese.  
  • Desire to set high goals and reach them for professional and financial motives. 
BUSINESS AND EDUCATIONAL REQUIREMENTS
  • Proven ability to develop and implement selling strategies against a marketing plan
  • Proactive point of view for growing an existing businesses or programs
  • Experience in luxury products ideal
  • Bachelor’s degree or equivalent university degree required
  • Must have a driver’s license
DETAILS
  • Base salary based on experience and qualifications.     
  • Commissions on new account openings and continued sales.    
  • Opportunity to enroll in the Company’s health care policy.
  • Two (2) weeks paid vacation that accrues monthly.  Five (5) days of paid leave for sick and personal days during your first year of employment.
  • You will be afforded use of a general office area allocated for you in the Artisanal Cheese Center along with an email address and computer.
  • Management reviews will be informal throughout the year, but shall incorporate two semi-annual reviews in January and August.  
PC SKILLS
Knowledge of Windows XP, Microsoft Word, Excel, PowerPoint, Outlook.
Knowledge of or ability to quickly learn, M.O.M. (Mail Order Manager).

TO APPLY
Send resume and cover letter to hfiggins@artisanalcheese.com.

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