Katherine R. "Becca" Satterthwaite
P.O. Box 2626  ·  Manchester Center, VT 05255
(phone) 802.753.7120  ·  Becca @ ValErb.com

• Preparing lunch & breakfast sandwiches, soups, salads, quiches and other specialty foods for breakfast, lunch and catering.
• Baking fresh pastries daily including scones, muffins, breads, bars, cookies, pies, cakes and assorted seasonal inspirations.
• Creating, testing and cataloguing recipes and innovative menu items, focusing on seasonal, organic and locally-grown foods.
• Management and training of a small kitchen support staff.
• Inventory management and produce-buying from local farmers.

• Baking fresh pastries daily including scones, muffins, breads, bars, cookies, pies, cakes and assorted seasonal inspirations.
• Preparing lunch for eat-in and take-out.
• Inventory management and purchasing.
• Retail sales and customer service.
• Co-management of a small café staff.

• Baking fresh pastries daily including scones, muffins, breads, bars, cookies, pies, cakes and assorted seasonal inspirations.
• Preparing short-order breakfast and lunch for eat-in and take-out. Creating, testing and cataloguing personal recipes and innovative menu items, focusing on seasonal, organic and locally-grown foods.
• Management and training of a small staff.
• General inventory management and produce-buying from local farmers.

• Management and maintenance of a full-service natural foods grocery store. Sales, customer service, purchasing, merchandising, pricing, facility maintenance, inventory and quality control.
• Supervising and training of a small staff of retail employees.
• Intensive interaction and training with sales representatives from various companies and local vendors.
• Client consultation regarding natural foods, vitamins, herbal supplements, body care, overall health and alternative lifestyle choices, specializing in assisting customers with specific dietary requirements and needs. Educating customers about new and hard-to-find products.
• Design, display and artful presentation of inventory. Creative sign making for monthly promotional sales and other events.

• Preparing short-order breakfast & lunch for eat-in / take-out.
• Assisting with baking fresh artisan breads daily.
• Retail sales & customer service.
• Management and training of a small staff.
• Waiting-on and bussing tables. Cleaning, dishwashing and recycling.
• Delivering catered and large take out orders to local businesses.

• Management and maintenance of a full-service natural foods grocery store. Sales, customer service, purchasing, merchandising, pricing, facility maintenance, inventory and quality control.
• Hiring, supervising and training of a small staff of retail employees.
• Intensive interaction and training with sales representatives from various companies and local vendors.
• Client consultation regarding natural foods, vitamins, herbal supplements, body care, overall health and alternative lifestyle choices, specializing in assisting customers with specific dietary requirements and needs. Educating customers about new and hard-to-find products.
• Design, display and artful presentation of inventory. Creative sign making for monthly promotional sales and other events.

• Planting and transplanting annuals and perennials. Mixing soil by hand. Watering the green houses & farm stand. Pruning & picking Organic hothouse tomatoes. Maintenance of several buildings.
• Working in the field; planting, picking, hoeing, weeding, shoveling, side dressing and putting beds to rest at the season's end.
• Supervision of part-time field hands.
• Washing, packaging and displaying vegetables, produce and flowers for the stand and farmer's markets. Watering plants for retail sale in the stand. Occasional light stand work and customer service.

• Sales & customer service for a full-service natural foods cooperative. Receiving, pricing, display, inventory, building maintenance, inventory and quality control.
• Co-management of the Organic produce department, including purchasing, receiving, preparation, display, pricing and monitoring quality control.
• Supervising & training of retail employees & volunteering co-op members.
• Design, display and artful presentation of inventory. Creative sign making for monthly promotional sales and other events.

• Concentration in ceramic engineering. Curriculum included drawing, painting, sculpture, self-sustainability, environmental studies and writing. Completed an internship in baking with the New England Culinary Institute.
• Work study program; two semesters in ceramic maintenance including firing the electric & gas kilns, building & firing a raku kiln, creating & firing a pit-fire kiln, making glazes, recycling clay, digging for local clay and organizing an art show.