SUMMARY

The County Market Assistant Bakery Manager/Bakery Manager Trainee assists in the managing of department operations including but not limited to maximizing gross margins, ensuring sales production, controlling inventory, ordering and expenses, gaining product knowledge and has the desire to become a bakery manager. 

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Delivers superior guest service and ensure absolute customer satisfactionAssists Bakery Manager with overall management of the departmentKnows use and taste of productQuality assurance checks in all areas of the department Properly handles and rotates product Works within company programs, policies and procedures.Day to day operational procedures to ensure stock level, inventory, and cleanlinessPromotes sales and offers samplesTeaches, trains and develops other AssociatesFollows all Health Code guidelinesFollows all store and department policies and proceduresFollows all safety policies and procedures; is a safety role modelOther duties as assigned

 

KEY ATTRIBUTES

Customer Service skillsGenuineGood communicatorHonesty/IntegrityLeadership skillsBaking skillsCreativeHigh Energy LevelAdaptabilityAbility to multi-task

  

SUPERVISORY RESPONSIBILITIES

Assists Bakery Manager in supervising Associates. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.Responsibilities include training Associates; planning, assigning, and directing work

 

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED); One to three months related experience and/or training; Or equivalent combination of education and experience.

 

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports and business correspondenceAbility to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

 

MATHEMATICAL SKILLS

Basic math concepts (addition, subtraction, division, multiplication), percentages, distribution, penetration, gross profit and Sales per Associate Hour.

 

CERTIFICATIONS, LICENSES, REGISTRATIONS

Food Handler’s Certification as required by State Law provided at store level

 

RECOMMENDED EQUIPMENT

Slip resistant shoes with closed toe and heelSafety CutterApronUniform per store policyPallet jackLadder and step ladderAssociates may be required to use standard bakery equipment including, but not limited toKnivesOvensProofersMixerBread slicer

PHYSICAL DEMANDS 

Regularly (Over 2/3 of the time)

StandWalkUse hands to finger, handle, or feelReach with hands and armsStoopKneelCrouchCommunicate with associates and customersLift and/or move up to 25 pounds

Frequently (Between 1/3 to 2/3 of the time)

Overhead liftingClimbBalanceLift and/or move up to 50 pounds           

Occasionally (Less than 1/3 of the time)

SitCrawlSmellLift and/or move up to 100 pounds

Vision

CloseDistancePeripheralDepth perceptionAbility to adjust focusAbility to distinguish colors

 

WORK ENVIRONMENT 

Frequently

Exposure to moving mechanical parts 

Occasionally

Risk of electrical shockWet and/or humid conditionsExtreme cold Chemicals while cleaning 

Noise Level

Moderate 

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.                                                     

**Position requirements may vary by store location