Social Action- Veggie Butcher

Position: Nutrition Educator, Veggie Butcher Employee:       

Status: PT Hourly, Non-Exempt, Seasonal Job Code:                    Position #:        

Branch: Association Services Office Revision Date: July 31, 2026

Basic Function and Scope of Responsibility: 

Nutrition Educator, Veggie Butcher will be responsible for providing on-site fruit and vegetable break down and culinary and food access assistance for SNAP eligible market-goers at assigned DC produce plus markets. 

Supervisory Responsibility: 

X No Supervisory responsibility   

¨ Provides guidance, leadership, or training to other employees (no direct supervision)  

¨ Directly responsible for supervising non-exempt, clerical, or office administration personnel 

¨ Directly responsible for supervising exempt, professional, or technical employees 

¨ Directly responsible for supervising supervisory/managerial employees 

Organizational Structure: 

Job title to which this position reports: SNAP Ed Manager  

Job titles directly reporting to this position:  None 

Job titles indirectly reporting to this position: None 

Essential Duties and Responsibilities:  

• Run the on-site Veggie Butcher Stand at selected DC Produce Plus market  

• Set-up and break-down of Veggie Butcher Stand  

• Work with customers to break down their purchased produce to their desired cut  

• Package and label broken down produce while strictly adhering to food safety guidelines  

• Ensure a clean and tidy environment  

• Work with market administrator to seamlessly integrate Veggie Butcher Stand into Market  

• Offer extraordinary customer service and culinary technical assistance experience to customers  

• Create a vibrant community at the market by becoming familiar with the neighborhood and population, working with community partners, and creating a welcoming environment for all  

Customer Service Standards: 

Staff Engagement: 

• Greet everyone with a smile, eye contact and by name 

• Be knowledgeable of all programs and activities to engage candidates 

Facility Excellence: 

• Ensure that information communicated and/or displayed is updated and accurate 

• Be proactive and responsive to all candidate and staff needs 

Show: 

• Share personal Y experience with all 

• Share Y Mission stories 

Required Competencies: 

Mission Advancement 

• Values – Models and teaches the Ys values. 

• Community – Ensures a high level of service with a commitment to improving lives. 

• Philanthropy – Cultivates relationships to support fundraising. 

Collaboration 

• Inclusion – Champions inclusion activities, strategies, and initiatives. 

• Relationships - Builds relationships to create small communities. 

• Influence – Empathetically listens and communicates for understanding when negotiating and dealing with conflict. 

• Communication – Effectively tailors communications to the appropriate audience. 

Operational Effectiveness 

• Quality Results – Holds self-accountable for high-quality results using a formal process to measure progress. 

Personal Growth 

• Emotional Maturity – Utilizes non-threatening methods to address sensitive issues and inappropriate behavior or performance. 

• Functional Expertise - Has the functional and technical knowledge and skills required to perform well; uses best practices and demonstrates up-to-date knowledge and skills in technology. 

Education, Certification, Skills, and Experience: 

• Culinary background with strong knife skills  

• Ability to become ServSafe or Food Safety certified (the Y can fund this training if needed) 

• Ability to work outdoors in summer temperatures  

• Strong problem solving and communication skills  

• Customer service skills  

Working Conditions: 

• Physical ability to work on feet for extended periods of time  

• Physical ability to lift up to fifty pounds   

• Ability to work outdoors in summer temperatures 

• Ability to work weekends 

Pay Range: $18-$22