Description:
DUTIES & RESPONSIBILITIES
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Oversees the success of the Bakery operations including baking, product preparation, packaging and inventory management.
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Responsible for meeting department goals for sales, margin, labor, and customer service.
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Develop and implement plans to encourage sales growth and improve price image and competitiveness within the marketplace.
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Leads and helps coordinate the department’s regular inventories.
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Protect store assets by participating in periodic inventory, following established security practices/policies, and handling injuries/incidents to minimize store
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Reviews financial reports of department performance and takes corrective action as needed to meet and set goals.
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Maintains systems to ensure timely, effective, consistent, and thorough communication to all staff:
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Ensures staff are informed of department and individual performance with respect to measurable goals (margin, weekly sales, loss prevention, etc.).
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Ensures staff are informed of storewide or departmental news, policy or procedural changes, and upcoming events.
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Regularly provides performance feedback to staff.
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Conducts timely staff performance evaluations.
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Takes corrective action as needed following established policies.
- Ensures staff is trained to ensure food safety and process safety.
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Attends and participates in manager meetings and trainings.
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Ensures bakery product offerings provide both variety and consistency.
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Oversees research and development of new recipes and product selection with staff.
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Leads quarterly department P&L presentations.
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Ensures ingredients, inventory, supplies, and labor are adequate for daily demand, projected high-sales days, and special events.
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Ensures ordering is performed effectively to meet department needs.
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Oversees effective shrink management, including product rotation procedures.
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Coordinates with Fresh Category Manager to ensure that integrity of the product and pricing database.
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Allocates labor strategically to ensure department margin and labor goals are met and coverage is appropriate.
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In conjunction with HR, hires, trains, and ensures resources for success are available.
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Communicates plans for promotions and strategizes discounts with Merchandising.
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Oversees the success of the bakery programs, including catering and online ordering.
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Ensures guidelines for safe product storage, handling, and display are followed.
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Provides attentive, timely, and friendly service to all internal and external customers at all times.
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Builds and maintains customer satisfaction with the products and services offered by the co-op.
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Ensures health department regulations are followed for safety and sanitation purposes.
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Others duties as assigned.
Requirements:
REQUIRED KNOWLEDGE, SKILLS, & ABILITIES
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A bachelor’s degree or equivalent education or experience.
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A minimum of three (2) years’ experience in the bakery, food service industry, retail management, purchasing and/or merchandising, and personnel supervision strongly preferred.
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A minimum of one (1) years’ experience and familiarity with natural foods strongly preferred.
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Possesses a working knowledge of natural and organic foods, specialty diets, and common food allergens.
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Ability to read financial statement and analyze pricing, margin, and profitability.
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Supports the co-op’s core values and aligns with the Co-op Code of Conduct.
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Adapts readily based on evolving co-op needs or in response to feedback.
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Maintains composure in highly stressful or adverse situations.
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Computer proficiency, familiarity with MS Office Suite, and experience with receiving systems preferred.
ENVIRONMENTAL & PHYSICAL DEMANDS
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Flexibility to work any shift, including mornings, middays, evenings, weekends.
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Ability to work in varying temperatures (approximately 20°F – 90°F).
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Ability to stand or sit for long periods at a time.
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Ability to bend, stoop, reach, kneel, twist, and climb.
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Ability to lift 50 pounds unassisted.
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Reliable access to transportation.
