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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 satisfaction
• Ability to properly use all bakery equipment
• Knows use, and taste of products offered
• Quality assurance checks of department
• Proper handling and rotation of product
• Day to day operational procedures to ensure stock level, inventory, and cleanliness
• Promote Sales, offer samples
• Package and labels product in accordance to NFI standards
• Performs basic baking duties
• Cleans floors, ovens, counters, washes dishes
• Work within company programs, policies and procedures
• Follows Health Code guidelines
• Follows all store and department policies and procedures
• Follow safety policies and procedures; is a safety role model
• Other duties as assigned by supervisor

KEY ATTRIBUTES

• Customer service skills
• Communication skills
• Ability to work in a fast paced environment
• Detailed orientated
• Problem solving skills
• Integrity
• High Energy Level
• Ability to prioritize and multi-task

SUPERVISORY RESPONSIBILITIES

• This job has no supervisory responsibilities.

EDUCATION and/or EXPERIENCE

• None required

LANGUAGE SKILLS

• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write reports and simple correspondence
• Ability 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)

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 heel
• Safety Cutter
• Apron
• Uniform per store policy
• Pallet jack
• and stepladders
• Associates may be required to use standard bakery equipment including, but not limited
• 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 15 pounds

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

• Overhead lifting
• Climb
• Balance
• Lift and/or move up to 25 pounds

Occasionally (Less than 1/3 of the time)

• Sit
• Crawl
• Smell
• Lift and/or move up to 50 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