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 satisfaction
• Assists Bakery Manager with overall management of the department
• Knows use and taste of product
• Quality 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 cleanliness
• Promotes sales and offers samples
• Teaches, trains and develops other Associates
• Follows all Health Code guidelines
• Follows all store and department policies and procedures
• Follows all safety policies and procedures; is a safety role model
• Other duties as assigned

KEY ATTRIBUTES

• Customer Service skills
• Genuine
• Good communicator
• Honesty/Integrity
• Leadership skills
• Baking skills
• Creative
• High Energy Level
• Adaptability
• Ability 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 correspondence
• Ability 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 Handlers Certification as required by State Law provided at store level

RECOMMENDED EQUIPMENT

• Slip resistant shoes with closed toe and heel
• Safety Cutter
• Apron
• Uniform per store policy
• Pallet jack
• Ladder and step ladder
• Associates may be required to use standard bakery equipment including, but not limited to
• Knives
• Ovens
• Proofers
• Mixer
• Bread slicer

PHYSICAL DEMANDS

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Stoop
• Kneel
• Crouch
• Communicate with associates and customers
• Lift and/or move up to 25 pounds

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

• Overhead lifting
• Climb
• Balance
• Lift and/or move up to 50 pounds

Occasionally (Less than 1/3 of the time)

• Sit
• Crawl
• Smell
• Lift and/or move up to 100 pounds

Vision

• Close
• Distance
• Peripheral
• Depth perception
• Ability to adjust focus
• Ability to distinguish colors

WORK ENVIRONMENT

Frequently

• Exposure to moving mechanical parts

Occasionally

• Risk of electrical shock
• Wet and/or humid conditions
• Extreme 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