SUMMARY

The Baker, under the direction of the Bakery Manager, will provide high quality fresh baked goods. The Baker is responsible for the execution of the baking plans laid out by the bakery manager. Specific skills in the areas of prepping, proofing and baking a wide variety of bread, sweet goods and specialty items are required.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Delivers superior guest service and ensure absolute customer satisfactionRead and follow recipesProduce baked goodsUse any and all equipment needed to produce baked goods.The baker along with the bakery manager will guide the flow of the packaging station.Responsible for the organization, cleaning and inventory of work station. Follows all store and department policies and procedures Follow all Health Code guidelinesFollows all safety policies and procedures; is a safety role modelOther duties as assigned

 

KEY ATTRIBUTES

Customer service skillsBaking skillsProduct KnowledgeDependableProblem solving skillsHigh Energy LevelAdaptabilityAbility to multi-task and prioritizeAbility to work in a fast paced environment

                                                                                                                                      

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

 

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED); Some food service experience

 

 

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write reports and simple correspondenceAbility to effectively present information in one-on-one and small group situations to customers, clients, and other Associates of the organization.

 

MATHEMATICAL SKILLS

Basic math concepts (addition, subtraction, division, multiplication), weights and measures

 

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 jackLadders and stepladdersAssociates may be required to use standard bakery equipment including, but not limitedKnivesOvensProofersMixerBread 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