Are you an experienced sausage maker and champion of the local food movement who is excited about crafting the perfect sausages and being at the forefront of a growing farm-to-table meat company?
Do you intimately savour and embrace that local food has unique value to the producer, the consumer and the community?
Are you an engaging communicator who can chat in a down-to-earth style with consumers and corporate retail clients and also possesses the genuiness and vocabulary to talk about what makes your sausages so special and tasty that one bite has the palette hooked?
You could be the perfect fit we’re looking for!
Who we are
We’re a successful and savvy established family business in Southern Ontario. To us, rural living is the greatest, friendliest place on Earth. We’re not just a meat company. We’re farmers too. Compassion and caring are big in everything we do. We’ve been stringing together (hey, after all, we’re talking about sausages!) some impressive growth in the sausage side of our business. And now we’ve got a big-time exciting opportunity to grow that even more. That’s why we need a sausage maestro. You’re the expert who will lead the way for us.
What you need to bring to the cutting table and beyond
You need to be up for a challenge. You’ll need to plan and implement how we meet the demands of supplying product, reducing waste on the floor, ensuring quality control and food safety, be frugal at managing inventories, scheduling the smokehouse, and be inventive in creating new products (with available resources) for this exciting opportunity.
You’ll need to be super at mentoring staff. You need to have the kind of sausage enthusiasm that is contagious. We want someone who eats, sleeps and breathes about particle definition, uniformity, bite, pH and seasoning.
Oh, and you’ll be the kind of person with the confidence to tell people when they aren’t making sausages that are up to standards. And yes, that means having the confidence to tell the bosses too. (We want someone we can learn from too!) Above all, you are known for your sincerity, humbleness and showing respect to others.
Are you interested?
Send us an email atinneedofasausagemaker@gmail.comand write one or two paragraphs telling us about yourself, include your phone number, and why we should meet to discuss this opportunity.
All inquiries will be treated with privacy and confidentiality.
Ontario is a great place. The most southern part of it is on the same parallel as California. While I live here, thats sounds like a great job but made my commitments here.
Very interesting geography info there but:
Are you trying to say that the weather is really really nice 300+ days per year in extreme Southern Ontario? I'll have to tell my friend in Oconomowoc Wisconsin to move there.
-- Edited by Burgermeister on Wednesday 15th of May 2013 12:34:46 AM
Ontario is a great place. The most southern part of it is on the same parallel as California. While I live here, thats sounds like a great job but made my commitments here.
Ontario is a great place. The most southern part of it is on the same parallel as California. While I live here, thats sounds like a great job but made my commitments here.
Very interesting geography info there but:
Are you trying to say that the weather is really really nice 300+ days per year in extreeme Southern Ontario? I'll have to tell my friend in Oconomowoc Wisconsin to move there.
Oh yeah definitly. Its only a stones throw from where I live. I love surfing on Lake Erie in January.
sounds like a fun job where you would be appreciated
the sausage whisperer!!
I like the ad- try to be confident ant still humble= not being an arrogant prick
i'd make a no salt sausage, a vegetarian one, and a new flavor of the week- id be on facebook-friend up thousands,,, send out daily pics and specials , and have times, where any customers could come watch how sausage is made- you'd be surprised, how many would like to see it
id also be making sausage kabobs in the summer-(with veggies)15 different flavors
and push the sausage to area restaurants, diners and dives
chicken sausage is growing in popularity- id be pushing that- along with your own turkey sausage- and if you cut up sausage in thin slices -(and package)you can call them sausage nuggets,,,,which kids will eat-
the first name i made up for a sausage 20 yrs ago was a mix of beef&pork , with garlic&cheese called the cow&sow banger we sampled it and it was one of our best sellers- but it was the name -unique, and they couldnt buy it anywhere's else
also, i use to take the real fatty scraps, with just a light breakfast seasoning-form them into balls- cook them and call them doggie sausage treats (made from 100% beef/pork trimmings, no fillers or binders) sell them out of the freezer- people will pay bigtime for doggie treats- this was a profit-maker!
look at al-fresco chicken sausages- and aidelle's look at the flavors- they did there research on flavors to key into the female customer- thats a growing commodity- it;s interesting, because it is all cooked-along with the sausage meatballs- this is heatnserve product- something quick
to smoke/cure your own summer sausage - this is a growing commodity-i'd be offering specialty cheeses too (if i sold mostly sausage) the super sharp(cheddar) 38lb wheels always look good on top of a sausage case - and if you have a vac seal machine- vac seal fresh sausage( lower the pressure so it doesnt squish the sausage) this will last two weeks in a packaged case (shelf-life)- and customers know it will freeze well without freezer burn