Lead Cheesemonger & Repack

Lead Cheesemonger & Repack

Report to: Head Cheesemonger & Repack and Executive Chef

The Lead Cheesemonger & Repack assists in selecting the finest products from small family run dairies and cooperatives in the Northeast including exceptional Island-made products. Cheese wheels are purchased then cut for sale in the Farmstand. All pre-cut cheeses are merchandised in refrigerator cases and we put out samples often to introduce new items to the public and to drive sales. The Lead Cheesemonger and Repack position is central to our busy cheese, charcuterie and repack program. The Cheesemonger shares their knowledge and passion for cheese with customers to provide them with the perfect cheeses and specialty foods for all occasions. The Lead Cheesemonger and Repack, under direction of the Head Cheesemonger & Repack, is responsible for overseeing all repack operations for kitchen, bakery, and Farmstand departments. In our daily work, we: Gain and maintain knowledge of products sold within the department to be able to assist guests with cheese selection by sharing knowledge of cheese, charcuterie, and pairings. Stock and rotate products daily, with attention to product quality and expiration dates. Cut, weigh, package, and label products for retail purchase in a manner that is consistent with department standards and sanitation guidelines to ensure MGF items are packaged with the highest level of quality, proper tools, and presentation is maintained. Train and supervise Prep & Pack staff on department procedures. In addition, create a daily task list for Prep & Pack staff based on Farmstand & Wholesale Department needs. Monitor label pricing and inform the Head Cheesemonger & Repack of discrepancies. Develop and maintain appealing displays. Assist in nut butter operation. Receive and properly store deliveries maintaining appropriate food temperatures. Assist the Kitchen & Bakery with restocking, proper rotation, and appealing product displays. Take out trash and recycle when necessary and at the end of each shift. Clean, sweep, and mop when necessary and at the end of each shift.

About the Organization: Morning Glory Farm, started in 1975 by James and Deborah Athearn, grows about 65 acres of vegetables and small fruits on the island of Martha's Vineyard. Small successive plantings of a wide variety of crops supply the Farmstand from May through December. Crops include sweet corn, lettuce, carrots, beets, tomatoes, melons, potatoes, beans, squash, pumpkins, and more. Our herb garden supplies a full assortment of culinary herbs. We also raise four acres of cut flowers, and small plantings of strawberries, grapes, peaches, and beach plums. We keep beef cows on pasture in Chilmark for which we harvest 45 acres of hay and we also produce eggs, pork and fresh, pasture-raised chickens to sell in the Farmstand. Twenty-three acres of our vegetable fields are farmed using natural practices and only OMRI certified fertilizers and pesticides. We manage the rest of our land with a minimum of pesticides and with attention to the long-term health of the soil. The farm name grew from the vision of the sun rising over lush, green fields, cows with udders full of milk ambling past bountiful gardens and hedgerows lively with honeybees: true wealth of nature's glory. Each year we meet a new crew of farmers, bakers, cooks, and Farmstand staff who become part of the farm family. The farm has benefited from a variety of wonderful people who have endowed Morning Glory with their own special contributions.