LEWISTON — After graduating from Oak Hill High School, Sabattus native Kayin Gagne was on track to become a nurse, taking classes at Central Maine Community College as he started to pursue a four-year degree.

He started working part time at Hannaford on Sabattus Street while going to school. “I started six years ago, just as someone in the deli. I never knew I was going to be a deli manager,” Gagne explained, “I just worked my way up.”

Gagne went full time about a year later and moved quickly up the ladder, first as a service leader, then as an assistant deli manager. The next step was management training and then about a year ago he was promoted to deli manager, a position where he has a say in how things are accomplished.

“I try to make it easy for the employees to get everything done, but to get it done in the right way,” Gagne said.

Behind the apron, glasses and smile on his boyish face is a calm demeanor, even when a customer comes to the deli counter in a less-than-pleasant mood. “You’ve just got to stay calm because you don’t know how their day is going,” he said. “It could be a crappy day. And if you have a good interaction with them, it could make it a good day.”

Gagne supervises about 10 people and sits in on the hiring process when he needs to fill a position.

Delis are important to grocery stores because they can generate higher profit margins from what industry analysts call the value-added nature of prepared foods and freshly sliced meats and cheeses. But there’s a lot more to it than slicing meats for customers.

Gagne says most people don’t realize how much they are responsible for. “The kitchen side, like the hot bar, frying foods,” and don’t forget the salads, sandwiches and pre-prepared items. “It can be heavy lifting because chicken boxes are like 20 pounds each. I would say it’s a dirty job because of the fried foods.”

Gagne says it’s the only position he has trouble filling when someone can’t make it to work, because it requires extra training. Hannaford adds they are always working to expand the selection of grab-and-go meals, salads and sandwiches, and ready-to-heat-and-eat entrees, including adding new flavor profiles.

In his six years at Hannaford, Gagne says the most difficult time was during the COVID-19 pandemic. “It was challenging. Especially when we did the 50 people in the store, we had to start counting.” Limiting the number of people in the store was part of it. Customers were allowed to be served at the deli counter. “I think that’s when they made Fresh Slice a big focus at the time because they’re just grab-and-go.”

What does he like about his job?

“The people I work with and the customers,” he said. “It feels like a family here.”

That’s high praise for a young man who said he was introverted in high school. But he did wrestle as his sport of choice. His broad shoulders reflect that, and may be a reason he decided to drop out of nursing school for an entirely different pursuit.

“I think my passion took over for bodybuilding, rather than nursing. Because nursing school and bodybuilding together is a lot,” Gagne explained. “You’ve got to focus on your diet, the gym, it’s like two jobs, basically. And I couldn’t handle it.”

Gagne says he spends at least six hours a day preparing food for a strict diet and working out at the gym. Then there’s sleeping properly and preparing for competition — which isn’t cheap by the way. Supplements are expensive, there are entry fees, transportation costs, posing coach costs, gym fees and more.

Asked if there is anything that connects bodybuilding and his work at Hannaford, there was no hesitation.

“I think the structure,” Gagne said, adding he likes to do things in an orderly fashion. “I think just the positive mindset is radiating to everyone else. I don’t think I’m ever negative.”

One of his supervisors, Assistant Store Manager Jessica Lapointe, agrees. “Leading a team is Kayin’s strong suit,” she wrote in an email. “He is well respected, energetic, engaged, and hungry to learn and do more. Kayin keeps his foot on the gas to stay consistent in what he does, and is always willing to step up to the plate when needed, to support his team.”

Staying positive is difficult with all the dieting and strict routines that go along with bodybuilding, especially when you work around food all day. “Yes, but you look at the end goal, and the end goal isn’t the food. It’s popping on stage.”

The next competition, or “show,” as Gagne puts it, is coming up in October, as he tries to muscle his way into a higher place at the end of the day. He says he’s likely to become a professional bodybuilder at some point, but that he enjoys his job at Hannaford that allows him to pursue a career and a dream at the same time.

“I enjoy this company… it’s pretty versatile. I do bodybuilding and work here too. That’s awesome,” Gagne said.

“Kayin will continue to grow with Hannaford and I am excited to see what the future holds for him,” Lapointe concluded.

“Working” is a monthly feature highlighting an individual, group or business and focuses on what they do for their job. It’s a great way to recognize people for their work or an entire career. If you would like to nominate someone for recognition, send an email to [email protected]