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Kin’s Farm Market — Our Blundell and No. 2 store in Richmond is looking to hire a Part-Time (4 hours to start), working towards a full-time Sales Associates.

Ideal candidates must have a flexible schedule; be able to work anytime between 9:00 am and 8:00 pm, weekdays and weekends.

Job Responsibilities

The Sales Associate’s responsibilities and duties include but are not limited to the following:

Customer Service:

-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, by performing product promotions to customers through sampling (and cooking demonstration, if required) and closes the sale 
-Resolves problems that arise such as customer complaints and supply shortages

Cashier Duties:

-Operates cash registers, point of sale equipment and other equipment for processing transactions 
-Receives and processes payments by cash, cheque, credit card or automatic debit accurately 
-Calculates total payments received at the end of work shift and reconciles with total sales 
-Balances the till at the end of the shift and prepares reports regarding cash balances 
-Maintains the accuracy of the store’s daily sales record and cash balance (including money in the safe and change box) and minimizes cash shortages 
-Authorizes payments by cheque and the return of merchandise 
-Weighs produce and bulk goods, wraps and places merchandise in bags

Stocking Duties:

-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 50 lbs 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
-Personal email to receive updates and information about the company on a regular basis

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 apply by sending your resume by email and put in the subject line “SA – RMD”

We appreciate everyone who has applied, but due to the high volume, only the applicants chosen will be contacted.

Kin’s Farm Market — Our West 12th Ave. and Cambie store in Vancouver is looking to hire a Part-Time (4 hours to start), working towards a full-time Sales Associates.

Ideal candidates must have a flexible schedule; be able to work anytime between 9:00 am and 8:00 pm, weekdays and weekends.

Job Responsibilities

The Sales Associate’s responsibilities and duties include but are not limited to the following:

Customer Service:

-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, by performing product promotions to customers through sampling (and cooking demonstration, if required) and closes the sale 
-Resolves problems that arise such as customer complaints and supply shortages

Cashier Duties:

-Operates cash registers, point of sale equipment and other equipment for processing transactions 
-Receives and processes payments by cash, cheque, credit card or automatic debit accurately 
-Calculates total payments received at the end of work shift and reconciles with total sales 
-Balances the till at the end of the shift and prepares reports regarding cash balances 
-Maintains the accuracy of the store’s daily sales record and cash balance (including money in the safe and change box) and minimizes cash shortages 
-Authorizes payments by cheque and the return of merchandise 
-Weighs produce and bulk goods, wraps and places merchandise in bags

Stocking Duties:

-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 50 lbs 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
-Personal email to receive updates and information about the company on a regular basis

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 apply by sending your resume by email and put in the subject line “SA – CSQ”

We appreciate everyone who has applied, but due to the high volume, only the applicants chosen will be contacted.

Kin’s Farm Market — Hiring — Sales Associates

Kin’s Farm Market — Our Park Royal store in West Vancouver is looking for a Sales Associate and a Promoter.

Store Hours: 
Everyday: 9:00 AM – 8:00 PM

Expecting Hours:

Sales Associate 9-10 hours per week at the starting. Night time (4:00pm-7:00pm)
Promoter 15-20 hours per week (flexible)

Job Responsibilities

The Sales Associate’s responsibilities and duties include but are not limited to the following:

Customer Service (Promoter):

-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, by performing product promotions to customers through sampling (and cooking demonstration, if required) and closes the sale 
-Resolves problems that arise such as customer complaints and supply shortages

Cashier Duties:

-Operates cash registers, point of sale equipment and other equipment for processing transactions 
-Receives and processes payments by cash, cheque, credit card or automatic debit accurately 
-Calculates total payments received at the end of work shift and reconciles with total sales 
-Balances the till at the end of the shift and prepares reports regarding cash balances 
-Maintains the accuracy of the store’s daily sales record and cash balance (including money in the safe and change box) and minimizes cash shortages 
-Authorizes payments by cheque and the return of merchandise 
-Weighs produce and bulk goods, wraps and places merchandise in bags

Stocking Duties:

-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
-Personal email to receive updates and information about the company on a regular basis

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 apply by sending your resume by email and put in the subject line “SA – PRL”

We appreciate everyone who has applied, but due to the high volume, only the applicants chosen will be contacted.

Kin’s Farm Market — Hiring — Sales Associates

Kin’s Farm Market — Our Lynn Valley store in North Vancouver is looking for a Sales Associate and a Promoter.

Ideal candidates must have a flexible schedule; be able to work about 30 hours per a week from 8:00 AM – 4:00 PM for Sales Associates and 9:30 AM – 4:30 PM for Promoters.

Job Responsibilities

The Sales Associate’s responsibilities and duties include but are not limited to the following:

Customer Service:

-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, by performing product promotions to customers through sampling (and cooking demonstration, if required) and closes the sale 
-Resolves problems that arise such as customer complaints and supply shortages

Cashier Duties:

-Operates cash registers, point of sale equipment and other equipment for processing transactions 
-Receives and processes payments by cash, cheque, credit card or automatic debit accurately 
-Calculates total payments received at the end of work shift and reconciles with total sales 
-Balances the till at the end of the shift and prepares reports regarding cash balances 
-Maintains the accuracy of the store’s daily sales record and cash balance (including money in the safe and change box) and minimizes cash shortages 
-Authorizes payments by cheque and the return of merchandise 
-Weighs produce and bulk goods, wraps and places merchandise in bags

Stocking Duties:

-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
-Personal email to receive updates and information about the company on a regular basis

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 apply by sending your resume by email and put in the subject line “SA – LYN”

We appreciate everyone who has applied, but due to the high volume, only the applicants chosen will be contacted.

Recipe courtesy of: Chef Chris Whittaker, Forage

Photo courtesy of: Chef de Cuisine Welbert Choi

This recipe was featured  in our 2015 Kin’s Calendar

 

INGREDIENTS

4 small red beets

4 small chioggia beets

4 medium gold beets

15 whole cloves

6 bay leaves

15 black peppercorns

2 tbsp mustard seeds

9 tbsp salt

1/2 cup sugar

10 cloves garlic

8 springs fresh thyme

3/4 cup white wine vinegar

1 litre water

 

DIRECTIONS

Serves: 4

 

Place all ingredients except beets in pot and bring to boil. Divide brine into three parts and cook the three types of beets separately to prevent colour running. Allow beets to cook in brine on low heat until a knife can be easily inserted and removed. Allow to cool and refrigerate in brine overnight. Remove from brine, peel and cut into quarters or slices.

 

Gold beet puree:

2 medium picked gold beets

1/4 cup soft goat cheese

 

Roast Beets until soft. Let cool then peel. Place in blender and blend until very smooth. Salt to taste.

 

Black Pepper Hazelnut Praline:

1/2 cup roasted hazelnuts

1/4 cup sugar

1 tbsp black pepper

 

Over medium heat, caramelize sugar until it turns amber. Remove from heat and carefully stir in hazelnuts and black pepper. Transfer to parchment paper lined tray and allow to cool completely. Mix in food processer until crumble consistency.

To serve, place gold beet puree on bottom of plate and arrange beets on top of puree. Garnish with additional goat cheese crumbled on top and hazelnut praline. Add any additional seasonal greens such as watercress or arugula.

INGREDIENTS

5” round (350 g) Brie, Camembert or any soft rind cheese

1½ cups (225 g) B.C blueberries – fresh or frozen

¼ cup (60 ml) red wine

2 tbsp (30 ml) balsamic vinegar

3 tbsp (30 g) brown sugar

1 tbsp (15 ml) lemon zest

2 tsp (10 ml) lemon juice

¼ tsp (pinch) black pepper

1/8 tsp (pinch) salt

Sprig fresh rosemary

½ cup (75 g) hazelnuts, toasted and roughly chopped

 

 

DIRECTIONS

Yields 1 wheel and 3 cups of compote

 

1. Cut the cheese round in half horizontally. Place bottom half, cut side up on a serving platter. Set aside at room temperature with the top half of cheese.

2. In a saucepan, bring the blueberries, red wine, balsamic vinegar, brown sugar, lemon zest, lemon juice, pepper and salt to a boil.

3. Simmer uncovered on a medium heat for approximately 20-30 minutes, until reduced to a thick compote.

4. Add the whole rosemary sprig in the last 2 minutes of cooking, then remove.

5. Spoon half the hot compote over the bottom half of cheese. Cover with the top half of cheese (cut side down) and top with remaining compote and hazelnuts.

6. Serve with fresh fruit and crackers.

INGREDIENTS

1 ½ lbs Italian sausage

2 ½ tsp olive oil

1 small onion, chopped

2 cloves garlic, minced

1 1/2 tbsp chicken or vegetable stock

3 1/2 cups water

2 potatoes, chopped small

2 cups chopped kale

¼ cup cream

 

 

DIRECTIONS

1) Heat the oil in a large saucepan. Sauté the sausage on medium-high heat until fully cooked, then remove from the pan, draining the excess grease.

2) Using the same pan, sauté the onions until they turn translucent, then add the garlic.

3) Stir in the chicken stock, water and potatoes. Simmer on medium heat for about 15 minutes (or until potatoes are tender).

4) Add cooked sausage, kale and cream to the pan. Simmer for about 5 minutes (or until heated through).

INGREDIENTS

 

Tart Crust:

1 1/2 cup all-purpose flour

1/4 teaspoon salt

9 tablespoon cold unsalted butter, cubed

4 tablespoon cold water

 

Filling and Topping:

5 ounces goat cheese, crumbled

3 cloves of garlic, minced

1 1/2 teaspoon diced fresh thyme leaves

5 medium sized tomatoes, cut 1/2” slices

1 1/2 tablespoon olive oil

1/4 cup parmesan cheese, shredded

 

 

DIRECTIONS

 

Tart Crust:

1. In a food processor add flour and salt. Pulse to mix. Add butter and process until mix resembles sand. With the processor running, add water through the feeding tube. The mixture will come together and stop just as it starts to form a ball.

2. Flip dough on the counter and gently bring together into a ball, flatten and wrap in plastic wrap. Refrigerate for one hour up to two days.

3. Preheat oven to 375 degrees.

4. Lightly flour counter and roll dough out to approximately 13”

5. Place the dough in an 11’” tart pan. Gently press the dough using your fingers to the bottom and side of the pan and remove excess dough. Using fork tines prick dough all over bottom of pan.

6. Bake for 15 minutes.

 

Filling and topping:

1. In a medium bowl combine garlic, thyme and goat cheese. Lightly toss to combine.

2. Pour into the warm tart shell and use the back of a spoon or off set spatula to spread cheese to cover bottom of tart.

3. Arrange tomato slices in a fan pattern with edges slightly overlapping each other.

4. Drizzle olive oil over tomatoes and top with Parmesan cheese.

5. Bake for 20 minutes.

6. Remove and let slightly cool before serving.

INGREDIENTS

2 heads of garlic

Olive oil

3/4 cup mayonnaise

3/4 cup sour cream

1/2 cup grated parmesan

1 tbsp lemon juice

1/4 tsp black pepper

 

 

DIRECTIONS

1) Preheat oven to 350° F. Cut the top off the heads of garlic, and drizzle with olive oil. Wrap in foil and bake for about 1 hour (until tender).

2) Unwrap the garlic, and let cool. Squeeze out the cloves into a food processor, then blend together with the remaining ingredients.

3) Serve chilled with fresh veggies!

INGREDIENTS

For Waffles:

1 3/4 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1/4 tsp nutmeg

1/2 tsp cinnamon

1 tbsp sugar

3 large eggs

1 3/4 cups eggnog

6 tbsp unsalted butter, melted and cooled

powdered sugar, for garnish

For Compote:

2 cups apples

1 cup cranberries

1/2 cup apple juice or apple cider

2 tbsp brown sugar

1/4 tsp cinnamon

 

DIRECTIONS

For Waffles:

1. In a bowl, whisk together flour, baking powder, salt, sugar, cinnamon and nutmeg.

2. In another bowl, whisk together eggs, eggnog and butter. Add the dry ingredients to the wet ingredients and mix together until everything is combined. (Batter will still be lumpy).

3. Preheat a waffle maker. Pour the batter into the waffle maker and cook until golden brown.

4. Garnish with powdered sugar and serve with compote.

For Compote:

1. Place apples, cranberries and juice in a small saucepan and bring to medium heat.

2. Once boiling, reduce heat and use a wooden spoon to mash fruits.

3. Add in brown sugar and ground cinnamon, mix until everything is combined.

4. Continue to cook for 10-12 minutes on medium to low heat.

5. Transfer compote to bowl and serve warm.