Bakery Manager

Do you have a passion for food, love providing top level customer service and enjoy working in a fast-paced environment? Since our employees are also owners, they care deeply about providing high quality service to each and every customer. Our mission as an employee owned company is to offer quality food choices to the communities we serve, support local farmers and producers, and develop and reinvest in our employee owners. Apply today and begin your ownership journey!

PURPOSE STATEMENT: To manage the Bakery Department to achieve maximum sales and profit while maintaining optimum store conditions.

SIGNIFICANT JOB RESPONSIBILITIES:

1. To greet customers, respond to customer questions/requests/ complaints and explain store policies in a courteous manner.
2. To initiate and/or make recommendation regarding the hiring, firing, discipline, promotion and evaluation of all Bakery Department personnel. To orient and train all new Bakery Department employees and retrain employees when necessary.
3. To develop a weekly labor schedule for all Bakery Department employees for the approval of the store manager.
4. To accurately record customers order/ requests for cakes and other bakery items.
5. To implement the weekly display plan for display/table/case merchandising and ad promotion.
6. To order all bakery products and supplies from authorized vendors to minimize out-of-stocks while maintaining the desired bakery turns.
7. To process customer purchases quickly and accurately by the operation of an electronic cash register, scanner and scale.
8. To maintain the perishable department Communication Board with weekly updated materials and follow the guidelines posted for the Sampling Program and intercom announcements.
9. To adhere to all county, state and federal health regulations and codes instructing those supervised to comply. To clean department floors, mirrors, containers, cooler, shelves, slicer, fryer, product production area, equipment and cases. Safely use cleaning equipment and chemicals.
10. To supervise/perform the baking of product: breads, rolls, buns, cakes, pie, pastries and brownies.
11. To supervise/perform organize the cooler/freezer/preparation area for receipt of merchandise, verify the merchandise against the invoice, inspect the delivery for shortages/damage and quality, sort cases for stocking or product preparation and code-date all case items in the cooler/freezer.
12. To supervise/perform: 1) transportation of product to the sales floor/cooler/freezer/product preparation area either on stocking carts or pallets, 2) open cases, place merchandise in the designated cooler/freezer/case/shelf/display position/area, 3) check the product code/freshness date and 4) face/front/rotate the front row of each display.
13. To supervise/perform the safety procedures used in the operation of the baler, case cutter, pallet jack, knife, intercom, pricing gun, slicer, fryer, ovens, proofer, steam table, stove, scales and wrapper (must be 18 years or older to operate the pallet jack, baler, slicer, fryer, steam table and baler).
14. To supervise/perform the counting and recording of individual items of merchandise for inventory.
15. To supervise/perform the computing of the retail price from cost, complete price changes--PLU file system maintenance, supervise the manual price-marking/labeling of merchandise without a UPC code.
16. To supervise/perform the movement of damaged/unsalable and "returnable" products from case to the preparation area, the return of damaged product to the warehouse for credit and the re-processing of product for sale or marking the product down in price.
17. To communicate with the store manager on problems, recommendations for change, effectiveness of plans and merchandising decisions.
18. To supervise/perform the checking of case and cooler temperatures 4 times daily utilizing the time keeping system to record each check.
19. To supervise/perform the preparation, display and packaging of all products in the bakery department.
20. To perform miscellaneous tasks assigned by the store manager, substituting for absent workers and performing any additional tasks necessary to provide products and services to customers.

QUALIFICATIONS:

REQUIRED:

1. Basic mathematical ability (add, subtract, multiply, divide) and ability to count.
2. Able to give/receive complex verbal and written instructions/descriptions to/from supervisors/co-workers/employees concerning store/department policy/procedures and use of equipment.
3. Work and educational history demonstrating stability.
4. Basic reading and writing ability English; able to read instructions, merchandise labels, order codes, numbers, reports, printed paper invoices and order forms.

PREFERRED:

1. High school diploma or equivalent.
2. Prior Bakery Department experience.
3. Prior supervisory experience.

TASKS OF THE JOB This position generally involves:

1. Mobility:

• Move while conducting training and orientation of Bakery Department personnel, approximately 25 yards.
• Move to supervise/perform: the receiving of product, movement of product to the floor or storage area, opening/cutting of cases, inspect product quality, sorting of cases/merchandise, building of displays in the aisle and on the case/rack, the allocation of space in bakery categories, order merchandise and supplies, cleaning and maintenance, removal of trash/debris from the department, price-marking and signage throughout the store, approximate maximum of 100 yards.

1. Work on tile or concrete for a maximum of 8 hours in duration.
2. The Bakery Manager will perform the same Tasks of the Job as the Bakery Clerk while substituting as part of the work crew or as part of the training program for new employees. (See Bakery Clerk Job Description.)
3. Perceive cases, case-cutter edge, case strips, shelf location, product size/description/quality, customers, shelf tags, labels on products, stocking carts, knives, scale, wrapper, department production equipment, cooler layout, packaging materials, debris on floor, aisle markers, and signs.
4. Perceive color difference on product, product labels, and condition of product.
5. Perceive cleaning/maintenance equipment, pallet jacks, forklifts and baler controls.
6. Handle cash, checks, WIC and other vouchers, credit/debit, EBT transactions, paper/plastic bags and stores multi-page ads.
7. Respond to customer, co-worker and vendor questions and responses.
8. Respond to and use the intercom/phone system.
9. Respond to the sound of baler/pallet jack/cleaning equipment operation.
10. Read case labels/case strips, signs, tags, shelf signs, numbers and aisle markers, equipment, chemical warning labels, operational forms and reports.

WORK ENVIRONMENT:

Inside and outside work with extreme variations in temperature, dust, humidity from entrance/back door/compressors/cooler/freezer.

QUALIFICATIONS:

REQUIRED:

1. Basic mathematical ability (add, subtract, multiply, divide) and ability to count.
2. Able to give/receive complex verbal and written instructions/descriptions to/from supervisors/co-workers/employees concerning store/department policy/procedures and use of equipment.
3. Work and educational history demonstrating stability.
4. Basic reading and writing ability English; able to read instructions, merchandise labels, order codes, numbers, reports, printed paper invoices and order forms.

PREFERRED:

1. High school diploma or equivalent.
2. Prior Bakery Department experience.
3. Prior supervisory experience.

TASKS OF THE JOB This position generally involves:

1. Mobility:

• Move while conducting training and orientation of Bakery Department personnel, approximately 25 yards.
• Move to supervise/perform: the receiving of product, movement of product to the floor or storage area, opening/cutting of cases, inspect product quality, sorting of cases/merchandise, building of displays in the aisle and on the case/rack, the allocation of space in bakery categories, order merchandise and supplies, cleaning and maintenance, removal of trash/debris from the department, price-marking and signage throughout the store, approximate maximum of 100 yards.

1. Work on tile or concrete for a maximum of 8 hours in duration.
2. The Bakery Manager will perform the same Tasks of the Job as the Bakery Clerk while substituting as part of the work crew or as part of the training program for new employees. (See Bakery Clerk Job Description.)
3. Perceive cases, case-cutter edge, case strips, shelf location, product size/description/quality, customers, shelf tags, labels on products, stocking carts, knives, scale, wrapper, department production equipment, cooler layout, packaging materials, debris on floor, aisle markers, and signs.
4. Perceive color difference on product, product labels, and condition of product.
5. Perceive cleaning/maintenance equipment, pallet jacks, forklifts and baler controls.
6. Handle cash, checks, WIC and other vouchers, credit/debit, EBT transactions, paper/plastic bags and stores multi-page ads.
7. Respond to customer, co-worker and vendor questions and responses.
8. Respond to and use the intercom/phone system.
9. Respond to the sound of baler/pallet jack/cleaning equipment operation.
10. Read case labels/case strips, signs, tags, shelf signs, numbers and aisle markers, equipment, chemical warning labels, operational forms and reports.

WORK ENVIRONMENT:

Inside and outside work with extreme variations in temperature, dust, humidity from entrance/back door/compressors/cooler/freezer.