- Green Fighters
- About Green Fighters
- Past Contestants
Ideal candidates must have a flexible schedule; be able to work anytime between 7:30am and 8:30pm, weekdays and weekends.
The Stock Personnel’s responsibilities and duties include but are not limited to the following:
-Maintains the company and store image according to Kin’s policies and procedures
-Greets customers and creates a friendly shopping atmosphere
-Provides information to customers and answers their questions and inquiries about products, procedures or policies.
-Promotes products, such as seasonal items or specials.
-Resolves problems that arise such as customer complaints and supply shortages.
-Receives, unloads and unpacks products and counts, weighs and sorts them according to company receiving procedures.
-Ensures displays are full at all times and shelves are stocked with good quality products in all sections including, the Front, Middle, Outside, Veggie, Cashier Counter, Reduced and Side Sections according to Kin’s procedures.
Qualifications for this position
-Minimum 2 years of cashier or customer service experience in a retail environment, preferably in a produce store
-Well organized with attention to details
-Able to interact with customers in a friendly and cheerful manner
-Able to work independently and as a member of a team
-Lift 50lbs boxes periodically throughout the day
-Able to speak a second language is an asset
-Completion of secondary school education
-Food Safe Training is an asset
We offer the successful applicant competitive salary (commensurate with experience), career advancement opportunity, vacation pay and employee discount.
If you are interested in the above position and your qualifications match with our requirements, please submit your application via the following method:
Send your resume by replying through this ad and reference or quote Stock Personnel in the subject line.
Please do not contact the ad for any other reason. All individuals who are considered for the positions will be notified.
We greatly appreciate everyone’s interest in working for Kin’s Farm Market.
4 cups Brussels sprouts, halved or quartered if large
3 cups seedless grapes
½ cup walnuts
2 tbsp olive oil
3 tbsp fresh thyme
Coarse salt and freshly ground pepper
2 tbsp balsamic vinegar
1. Preheat oven to 400°F.
2. Place halved sprouts along with grapes and walnuts on a baking sheet. Drizzle olive oil evenly over the top, sprinkle with salt and pepper and toss to coat.
3. Roast for 25-30 minutes or until the sprouts are well-browned in places, nuts are fully toasted and grapes are plumped and darkened in color.
4. As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little sea salt, if desired.
1 9” pie crust
2 cups of Pumpkin Puree (fresh or canned)
1 cup packed brown sugar
¾ cup evaporated milk
2 eggs, beaten
2 tsp cinnamon
½ tsp nutmeg
1tsp ground ginger
½ tsp salt
In bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger and salt. Pour into pie shell. Bake at 425°F (220°C) in the oven for 15 minutes. Reduce temperature to 350°F (180°C) and bake for another 30 minutes or until knife inserted in centre comes out clean. Let cool on rack.
1 loaf French bread (approx 16 ounces) cut into cubes
2 1/2 cups (24 ounces) whipping cream
1 cup (8ounces) milk
½ cup granulated sugar
½ tsp salt
8 ounces white chocolate
6 large eggs
1 cup fresh or frozen cranberries, thawed
½ tsp cinnamon
1) In a large saucepan, heat the whipping cream, milk and sugar over medium heat. Add in salt and cinnamon. When hot, take the saucepan off the heat and stir in white chocolate pieces until melted.
2) Lightly beat the eggs in a bowl and slowly pour the hot cream mixture in a steady flow, whipping the eggs as you pour.
3) Soak the bread pieces into the mixture and add in ¾ cup of the cranberries. Mix until everything is combined and transfer to the greased 9-by13-inch pan. Use a spatula to press down the bread so that everything is soaked.
4) Bake for 40-50 minutes, or until set and golden on top.
4 ounces white chocolate
1 ½ cup milk
Boil the milk in a small sauce pan. Take off the heat and stir in white chocolate pieces until smooth and melted. Pour over the liquid sauce over the bread pudding when it comes out of the oven. Finish with more cranberries and confectioner’s sugar.
2 lb medium potatoes, peeled
2 tablespoons butter
1/2 chopped ontion
3 tbsp all-purpose flour
2 cups milk
pinch cayenne pepper
1 cup mozzarella cheese, grated
1 cup aged cheddar cheese, grated
1 tbsp chopped fresh chives
salt and pepper to taste
1. Preheat oven to 350°F. Cut potatoes into 1/4 inch thick slices and set aside.
2. In a medium saucepan over medium heat, melt butter. Add onion and cook for 5 minutes, stirring occasionally. Whisk in flour and cook for 1 minute. Whisk in milk and cayenne pepper. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer for 3 minutes or until thickened, stirring frequently.
3. Arrange half of potato slices in a lightly greased 9-inch square glass baking dish or 1-1/2 qt. casserole dish. Spread half of milk mixture over potatoes and top with 1 cup mozzarella cheese. Repeat layering with remaining potatoes, milk mixture and 1 cup cheddar cheese.
4. Bake for 1 hour, or until sauce is bubbly and potatoes are tender. Sprinkle with fresh chives and a little cayenne pepper. Salt and pepper to taste.
These 8 weeks have been a definite experience. I have learned a lot about myself, and I am still working on improving some things. I have come to realize that when I eat unhealthy choices, or do not exercise, I tend to be extremely tired and just not motivated. The best way to stay on track is to just stay on track… Even minor screw ups can turn into a whole week of bad choices if you are not careful. It is so important to pay attention to how you treat your body. After this challenge is over, I am off to Mexico for a week, so I am going to try to get a lot of exercise in there. Our resort is huge, and apparently a lot of walking is expected, so that is goood! When we are back from Mexico, I am going to concentrate more and more on eating healthy and keeping up my bootcamps. This has been a great opportunity for me! Final body scan is next week. Crunch time! Wish me luck everyone!!
Wowzers! Eight weeks have flashed by so quickly. I have learnt a lot about myself though:
1. I am a fat kid! I love food more then anyone I know, that includes healthy foods and unhealthy foods.
2. I hate exercise! I love doing stuff but hate going to the gym to exercise.
3. I have learnt how to fix the above problems lol.
4. The first problem is fixed by portion control and knowing what’s worth it. Is it worth eating a Popsicle that really isn’t my favourite colour? No, it isn’t. Is it worth indulging in a few bites of a Black Forest dump it cake? Yes, but just this once and watch what I eat carefully. Also fixing the problem by exploring new foods such as the gold kiwis (which are amazing), and by experimenting with new dishes.
5. Solution to the second problem is working out when I feel like it at home (elliptical and resistance bands). Also by getting outside and doing stuff: walking, sports, exploring anything that is active and fun.
6. (Not really something I learnt but keep reading) I have also met a bunch of new people who have helped me see what others are struggling with. The stories from each of these people have shown me a variety of emotions from laughter to tears. (Tears mainly from Ian Fletcher who’s exercise plan has killed me almost every other day). I want to thank every other green fighter, kins, and the other supporters we received in regards to diet, exercise, and body comp for being amazingly helpful on this journey.
7. We all need to work on maintaining a better us. We need to pass on our knowledge to the next generation. We need to fight for what we believe in. We can’t sit by idly and watch things crumble around us. Whether it be weight gain leading to obesity caused by lack of exercise or gmo plants that are slowly weeding out the heirloom the organic and the healthier foods. Take a stand for a healthier you and a healthier us
This challenge has flown by! I’m so glad I had this opportunity. It made me really think about my food and drink choices and especially the sugar I intake – as we were told very early on that “Sugar craves Sugar!” and to choose vegetables over fruit…
I found it kind of amazing how much and at the same time how little you need to exercise to make a change – at least 30 minutes every day is nothing; in the scheme of how long the day is, but will do wonders when used efficiently, and then how skipping just a few days can really get you off track… It’s trying to find a nice balance to suit and fit your lifestyle.
I’m looking forward to making healthy choices for myself; without having to be a part of a contest; but merely because I love the way I feel when I do.
I love how I’ll smile every time I see a Kin’s! Their support and backing of this contest has been wonderful; seeing firsthand the knowledge and expertise of their product was so enlightening – During an in-store challenge a customer was looking for Cob or Boston lettuce and – the manager knew it would be in on Thursday and why there was a delay on it… another customer commented on limes and how they were really expensive somewhere he was shopping; and Kins knew the reason for that… They really know their product, are a local, family business, and support the Canadian Cancer Society – and I’m so proud to have been a part of their Green Fighters Team if only for 8 weeks.
Thank you Kins!
Stephanie Jennings Ray
(Finally in the process of changing that… )
What has the last eight weeks meant to me?
I felt supported. By Kin’s, by the other Green Fighters (Crystal and Nicole, you girls make me smile, thanks for the Facebook boosts when I needed them), my friends, my family, people I haven’t spoken to in years. It was nice. I felt all warm and fuzzy inside.
I gained knowledge. Learning about nutrition and how pretty much everyone eats WAY TOO MUCH SUGAR. I’m addicted to 5 cent candies, so this was a hard, sad truth to learn. But seriously – if you’re having one can of pop a day, you’re already way over the recommended daily sugar intake – without factoring naturally occurring sugars in good foods like fruits. No wonder there’s an obesity epidemic. I’ve been more careful to not drink my calories, and have cut soda pop out of my life, and have limited juice intake.
I stepped out of my comfort zone! I am proud of that. I may not be the challenge winner, but goshdarnit, I tried. I went to fitness classes all by myself, and I enjoyed them! I put myself out there, MY WEIGHT IS ON THE INTERNET. That’s ballsy, right?
I’m glad I had the opportunity to compete in this challenge, and am thankful for the opportunities Kin’s gave me to jumpstart these lifestyle changes. I’m more aware of my food choices, and am on my way to a happier and healthier way of life.
Thanks to everyone for your support, it really means the world to me.
Selecting different items like spaghetti squash, golden kiwi’s, dragon fruit and expanding my repertoire of fresh veggies and fruit for all meal and snack times.
I had some challenges, notably a hernia operation that curtailed my normal exercise routine.
I also enjoyed reading blogs for my fellow contestants and the positive lifestyle changes they made and how they influenced others around them.
I’m more aware now then before the challenge, and determined to keep on a healthy path through diet, exercise and a positive mental outlook.