The Center for an Agricultural Economy (CAE), based in Hardwick, VT is now hiring a full time position for our Just Cut production team! Just Cut is an essential connection between food growers, buyers, and eaters. Our team purchases, inspects, washes, and prepares Vermont-grown produce for institutional kitchens both large and small. By partnering with local farmers, food buyers across New England, and a regional delivery network, we help to ensure the viability of Vermont’s working landscapes and provide greater accessibility of high-quality produce to all markets. This job is working in an industrial kitchen setting where safe food handling practices, working closely with a team, and attention to detail are required. The ability to lift 50 pounds repeatedly and work on your feet all day is a necessity. 

JOB DETAILS 

Position title: Just Cut Production Staff

Reports to: Just Cut Program Manager

Schedule: Monday through Friday, 8 to 4.

Compensation: $19.50/hour, non exempt, 32-40 hours/week

Benefits: Paid Time Off, SIMPLE IRA,  quarterly phone stipend, professional development compensation, Health insurance, Health savings account, Employer-paid short-term disability and life insurance if weekly average exceeds 32 hours

Essential Functions:

• Good communication and teamwork skills
• Ability to follow all food safety protocols and best practices 
• Ability to follow instructions, and receive feedback
• Operate (with training) industrial processing equipment
• Clean and sanitize equipment and kitchen
• Ability to follow SOPs
• Dress in required production footwear, uniform, hair & beard nets, other necessary kitchen safety gear 

Additional Responsibilities:

• Participate in check ins and quarterly conversations with a supervisor 
• Contribute to a positive cohesive team culture that is welcoming, affirming, and connected 
• Follow the CAE Google Standard Practices, be responsive to texts and emails
• 6 month review process to reassess compensation and responsibilities

Physical Demands/lifting requirements:

• Work in commercial kitchen setting 
• Bending, twisting, lifting, and reaching
• Standing and walking: the ability to stand for up to 8 hours a day  
• Ability to lift up to 50 lbs frequently and repeatedly, occasionally up to 80 lbs
• Pushing and pulling carts up to 600 lbs
• Repetitive use of hands
• Fine motor skills for cutting, mixing, stacking, food prep, and similar activities
• With proper training, use manual and electric pallet jacks to occasionally maneuver raw and finished products throughout warehouse, freezers, and cooler space

Mental demands: 

• Ability to take directions quickly and efficiently
• Ability to follow established procedures and SOPs
• Attention to detail 
• Awareness of workflows and processes