Open House April 8th


All are welcome to shop at our next open house!
Saturday, April 8th
10am – 6pm

Anyone who becomes a new member at our Open House will have the $25 admin fee waived!

Invite your friends and neighbors to come by and enjoy some delicious food samples and leave with some inspiring recipe ideas.

18 Putnam Avenue
Brooklyn, NY

Event Details


Job Posting: Store Coordinator

Greene Hill Store Coordinator: Job Description

The Co-op is looking for additional Store Coordinators to support store operations, member training, and education. The Store Coordinator position is a combination of retail grocery management and community organizing. During their first six months, new hires will be Store-Coordinators-In-Training. Depending on individual availability, this position ranges from 8-20 hours per week at $18/hour.

Primary Tasks & Responsibilities

    • Train & support members in general operations of the store &/or perform the following tasks in case of being short-staffed:
      • Open/Close
      • Receive
      • Stock
      • Cashier/Cash Handle/Bank Deposits
      • Welcome/explain the Co-op to prospective members & sign up trial & new members
    • Manage labor coverage by monitoring Shift Planning, Shift Trade Group & Shift Coverage Sheet, posting notices in store highlighting most needed weekly coverage & following up with members via phone & email
    • Ensure compliance with health codes & other applicable laws
    • Update item prices/profiles in Revel Point of Sale System & on shopping floor
    • Submit claims & returns to vendors
    • Communicate with buyers re: special orders, new items, & other inventory issues
    • Communicate with Membership, Outreach, Finance & other committees as needed
    • Participate in monthly Coordinator Meetings & work together with other coordinators to improve & build store systems
    • Communicate through Coordinator Store Log to ensure consistency/follow through on issues
    • Promote a climate of coordination & empowerment in alignment with Greene Hill’s Mission(including the cooperative principles ).
      • Actively maintain knowledge of products, membership, & current events in order to answer member questions.
      • Identify & develop member leadership to match skills with store needs


Each Store Coordinator reports to the Coordinator group as a whole. Staff will collectively evaluate & determine this position’s priorities & conduct mutual evaluations. The Coordinator group will provide a monthly update to the Board of Directors meeting. There is currently one voting ex officio position on the Board for Store Coordinator & the staff person in this role consults with Coordinators as a whole before votes.

Qualifications & Characteristics

      • Strong communication & organizational skills, the ability to teach procedures, delegate tasks, and give, receive and incorporate feedback.
      • Capacity for regular sustained physical labor is expected, e.g. lifting boxes of up to 60 pounds, lifting & lowering a steel security gate, standing for up to 7 hours at a time.
      • Experience working in cooperatives, food, education &/or community organizing preferred; working knowledge &/or desire to learn more of the working food cooperative business structure, principles & values expected.
      • Availability during the following times strongly preferred: Weekdays 2:30 -9:30pm; Fridays 8am-1pm; Saturdays/Sundays 9:15am- 6:30pm.


To Apply

Please send a resume and a short letter of your interest in the position to [email protected] with the subject “Store Coordinator Application.” Applications will be reviewed on a rolling basis until filled.

Apple Pie with Cheddar Crust

A treat to keep us going through this winter weather. Adding cheddar cheese to this classic pie crust is a tiny twist that makes a big difference. I prefer to keep the apple filling on the less sweet side so if you like it sweeter, add a bit more sugar.

By Molly Neuman

apple pie

Serves 8.
Estimated total cost: $5.50

Ingredients for the crust
* 2 ½ cups (1½ ounces) all-purpose flour
* 1 tablespoon granulated sugar
* 1 teaspoon salt
* 1 teaspoon dry mustard
* 1/8 teaspoon cayenne pepper (optional)
* 8 ounces extra-sharp cheddar cheese, shredded (2 cups)
* 8 tablespoons unsalted butter, cut into ¼ inch pieces and frozen for 15 minutes
* 6 tablespoons ice water, plus more as needed

Ingredients for the filling
* 2 pounds tart apples, peeled, cored and sliced ¼ inch thick
* 2 pounds sweet apples, peeled, cored and sliced ¼ inch thick
* 4 tablespoons (2 2/3 ounces) granulated sugar
* 2 tablespoons light brown sugar
* ½ teaspoon grated lemon zest plus 1 tablespoon juice
* ¼ teaspoon salt
* 1/8 teaspoon ground cinnamon

For the crust: In a food processor, blend flour, sugar, salt, mustard, and cayenne until combined, about five seconds. Add cheddar and butter and pulse until butter chunks are the size of large peas, about 10 pulses. Add ice water a tablespoon at a time and mix until everything is incorporated, about 3-5 pulses. Add more water, if needed, a little at a time.

Divide the dough in half and form each half into a four-inch disk. Wrap disks tightly in plastic wrap and freeze for about 20 minutes.

For the filling: Stir apples, granulated sugar, brown sugar, lemon zest, salt, and cinnamon together in a stockpot. Cover and cook over medium heat, stirring frequently, until apples are just tender but still hold their shape, about 10 to 15 minutes. Remove the pot from the heat and stir in the lemon juice. Spread apple mixture on rimmed baking sheet and let cool, about 30 minutes. (Filling can be refrigerated for up to 24 hours.)

Remove the dough from the freezer and let thaw about five minutes. Roll one disk of dough into a 12-inch circle between two sheets of parchment paper or plastic. Loosely roll the dough around your rolling pin and gently unroll it onto nine-inch pie plate, letting the excess dough hang over the edge. Ease dough into plate by gently lifting the edge of the dough with your hand while pressing into plate bottom with your other hand. Trim the overhanging dough to a half-inch beyond lip of pie plate. Wrap the dough-lined pie plate loosely in plastic and refrigerate until dough is firm, about 15 minutes.

Adjust oven rack to its lowest position and preheat oven to 425 degrees. Fill pie shell with apple mixture. Roll the other disk of dough into 12-inch circle between two sheets of parchment or plastic. Loosely roll dough around rolling pin and gently unroll it onto filling. Trim overhang of pie dough and crimp edge.

Set pie on foil or parchment-lined baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees and continue to bake until the crust is deep golden brown and the filling is bubbling, 35 to 45 minutes. Transfer pie to a wire rack and let cool for at least one and a half hours. Serve with ice cream!