bakery clerk

cake decorator

bakery manager

bakery assistant

deli associate

Military Deli & Bakery Services

I started my day at 6:00 am and the store opened at 8:00 am. I start in the bakery and turn on the ovens and proofer then I go to sushi and check all dates then I go to the deli and start the chicken and then check the dates. Then I go to the bakery and look and see what bread, and rolls I need to make for the day. I inventory what I have on hand then write down what I need then I make a sink of hot soapy water and a sink of cold sanitize.  I then cut up the bread to make the rolls that I need then I get everything in the proofer and put the muffins and the pastry's in the oven. I go back to the deli and I make a sink of hot soapy water and a sink of cold sanitize then I check all dates then slice all the meat, cheese, and veggies for sandwiches for the day in between slicing I check the oven until the muffins and pastry's are done baking. Then I take inventory of what I need to stock in the deli then I go to the bakery and inventory what I need to stock in the bakery then I check the bread and start putting bread into the oven. I go to the freezer and pull everything I need for the bakery and deli then I check the oven and pull out what is done and put what is ready in the oven and while I am baking I tag all of the product for the bakery and get the bakery stocked and finish baking. When I am done baking I go back to the deli tag the product and get it out. Then I fill the salad case and make the salads that I need. Then I pull out the chicken bag each one tag it and get it out in the warmer. Then the store opens, and I stay in the deli helping customers until my next employee starts their shift at 8:30 am then I go to the bakery and package all the bread and rolls that I baked while serving customers. After I get it all bagged, labeled, and put out on the shelves I start my daily paperwork daily sales, weekly sales, daily ordering, creating schedules once a week based on sales, safety meetings once a month, and inventory in the deli and bakery once a month. Check the sanitize every 2 hours in the deli, bakery, and sushi. Decorate cakes, keep the departments stocked, build any displays that need to be built, help out in the deli, and give my employees all of their breaks. Check sushi's dates before I leave for the day. I worked 50 to 55 hours a week.
I learned how to make every customer have a great experience and how to make every customer happy I also learned how to teach every employee in great customer service. I learned how to multitask, order from multiple venders weekly and manage my ordering by inventorying what I have on hand, looking to see what is coming in, and sales. I learned how to fill out the paperwork for our sales, man per hour, how to increase sales, how to write schedules according to sales, how to keep up to date with all safety regulations, knowing MSDS, OASHA, and the health department regulations and maintaining them, I learned how to create a potential safety hazard, create a safety meeting, and administer safety meetings. How to read applications and to perform interviews, how to send applicants for a drug test and a physical, how to make sure all new hire packets are done correctly. How to be able to run multiple departments at once. I learned how to write up job performances, written warnings, and terminations and administer them although during all terminations HR was on speaker phone encase there were any problems, if the employee wanted to talk to HR, or if there were any questions that HR could only answer. I learned how to solve problems at my location and at other locations. 
Management was great when I needed anything my District Manager was on top of it. Anything I needed from HR she was quick to get it to me.
We had a great work place environment. We all worked together as a team helping each other out with whatever each employee need help doing. I helped all of my employees in whatever they needed help doing. We all worked great together side by side and we were able to get a lot of work done working this way. 
The hardest part of the job was write up job performances, written warnings, and terminations and administer them.
The best part of my job was serving and talking to customers and working with all of my employees.

If you put in the work, there is a lot of opportunity to grow within the company. The deli/bakery positions are fast-paced. Fair compensation and flexibility for working hours. With my manager, scheduling was fair and we rotated shifts around so that no one person had a "more favorable" schedule. Only downside was that sometimes we were scheduled to leave soon after the department closed, so oftentimes I would clock out so as to not go over my scheduled times- conveniently happened to be the max time you can work before having to take a lunch break. No free labor should be provided unless you're volunteering somewhere! Not familiar with their new health benefits. Company offered 401(a), even for part-time employees, which was great as many other companies only provide the option to save for retirement to full-time employees. Recommend working for MDBS.

At the MARB commissary a typical day consisted of at least 15 to 25 customers within an hour. We always had to be able to balance customers with our heavy duty clean up for the night. During this time and with so much to do I utilized every opportunity to find an easier/faster way to finish our nightly task while helping customers. The hardest part of this job was to complete all things for that night and to make the store presentable for the next day if the team was not operating as a unit. My customers that I began to learn by name and the regulars that order never changed I can say hands down was the best part of my job. If my day was going a little rough the customers always put a smile on my face.

I been working in my store a while now. The pay is great. That's if they can give you a average amount of hours. Their is a lot to do always. That is great. The store manager at this store is all over the place. Yelling at employees in front of customers. Never taking aside anyone if there a issue. If you try to give good customer service you are told that you take to long with that customer. This manager does not know the basic employment laws. If there is a issue and you need HR that also is a joke. No follow up. Employees are great. Just evehiryone hates it their. Always afraid of loosing your job. With another manager that store could be great. The assistant and shift leader are great. Just they get yelled at daily.

Working at the deli and bakery was a wonderful experience. I was able to go to school full time and work part time. There were no real opportunities for andvancement. Management was always open. I could talk to the manager about anything. Co-workers were wonderful! Everyone there worked as a team and helped each other out whenever needed. I greatly enjoyed working with people and assisting customers. The worse part of the job would be cleaning up the messes from slicing the meat or preparing the chickens for the next day but that went with the job. All in all it was a good place to work, I made some great friends.

The workload is excessive with employees being expected to manage incoming orders, stocking the floor, and preparing food for the next day by themselves. Management ignores personal schedules and will give you more hours than you can handle. After training you will be expected to be able to open and close the deli/bakery by yourself and are often working alone outside of the lunch rush. It is sometimes impossible to take a break for lunch due to the amount of tasks you are expected to complete before the end of the day.
Upper management seems to think that the whole department can be run all week by only two people.

They worked with the part-time hrs I wanted and days. Paid holidays.The management  needs way more experience. But more than anything  she needs to be more open mind about making  the business  better and sales  how to speak to employees  with better choice of words.Too many people have quit do to her adittude. They need better management. OVER WORK AND UNDER PAY FOE EMPLOYEES THAT KNOW HOW TO BAKE AND DECORATE. THE CLERKS GET PAID THE SAME WITH LESS LABOR TO DO.They expect you to only work your hrs no OT.Even if your volume  of work increases. To stressful  not worth  the pay.They need to make sure to give better quality  in there product and have people who have experience in baking.The decorator  is expected  to fill all the floor and decorate.

The Camp Lejeune commisary is very busy. You are often so busy lunches and or breaks are taken late, or not at all. The communication and the drama in the departments is somewhat unbearable. The bakery and deli is very unsanitary and an issue the comoany is trying to " remedy". There have been 5 to 6 managers if not more within the past year. This is due to ongoing issues (inventory, shrink, hours, overstock, large amounts of distressed product). This is a good stepping stone for anyone who wants to get into the food industry. 
The most enjoyable part of the job would be going into work before the store even opens.

When I started working their we went through 3 managers.  But as far as our co-workers we were able to adjust to the change.  By the time we got to our third manager we all fit like a glove.  She worked with us and the deli area work smoothly.  We had holiday contest and I was their top seller in which I received a $25.00 gift card!

The hardest part of the job is when our oven broke down and we had to drive 45 minutes to the nearest commissary to bake our fresh bread, and another time when the chicken rotisserie oven broke down and we had to wait 4 days before we received our new rotisserie oven.  Our production was down.

What is the best part of working at the company?
They worked with me on schedule. 

What is the most stressful part about working at the company?
The New Manager at the time. Many people quit due to the way she managed the department. 

What is the work environment and culture like at the company?
It can get stressful. Especially when you a doing multiple jobs for 1 person. 

What is a typical day like for you at the company?
Coming in taking out product. Taking inventory on what needs to be baked for that day. Proofing bread and baking. Panning out product that needs to be done for that day. Packing and putting out production. Panning out for the next day. If you know how to decorate or you also help out the decorateor.

Top Job Titles	Average Salary
Bakery clerk 29 salaries reported	$12.81 per hour
Cake decorator 1 salary reported	$14.37 per hour
Bakery manager 3 salaries reported	$56,667 per year
Bakery assistant 2 salaries reported	$22.63 per hour
Deli associate 2 salaries reported	$12.35 per hour

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