Do you have a passion for food, love providing top level customer service and enjoy working in a fast-paced environment? Since our employees are also owners, they care deeply about providing high quality service to each-and-every customer. Our mission as an employee-owned company is to offer quality food choices to the communities we serve, support local farmers and producers, and develop and reinvest in our employee owners. Apply today and begin your ownership journey!
SIGNIFICANT JOB RESPONSIBILITIES:
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To create an environment that enables customers to feel welcomed and appreciated by answering all questions regarding products sold in the department and throughout the store.
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By personal example, constantly reinforces Company philosophy, policies, and procedures.
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Maximizes departmental sales and profit by ensuring a friendly, well trained, customer responsive work force that is highly visible on the salesfloor selling to our customers.
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Works closely with the Company Bakery/Deli Department to ensure all programs are followed.
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The Assistant Bakery Manager should work to development as a candidate for promotion to a Bakery Manager.
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This position is required to work a rotating shift which includes a mix of night and weekend shifts that provides optimum sales exposure to customers during peak times of the week. This schedule may be altered by the Store Manager or Bakery Manager on exception to meet the needs of the business.
- Completing an assigned shift and coming to work on time, i.e., attendance, are both essential functions of this position's work responsibilities.
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Reviews displays for freshness, removes distressed items, rotates all new merchandise, controls loss of product and maintains the presentation of the Bakery Department, displays, seasonal areas, and endcaps daily. These must reflect our best presentation in-stock, and standards every day.
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Works closely with the Bakery Manager and Bakery/Deli Specialist on timely execution of all Company merchandise presentation programs and direction. This includes, but is not limited to, planograms, seasonal sets, weekly merchandise bulletin, endcaps and seasonal flex areas.
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Develops a total department plan by embellishing and blending Company Merchandising programs together. Constantly seeks ideas from teammates, customers, competitors, etc., to improve and enhance our presentation levels. Ensures that all store level options on endcaps, displays, and presentation represent the best efforts of the Store Management Team.
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Works closely with the Bakery Manager and the Bakery/Deli Specialist in keeping the Bakery Department in-stock. Works with other Department Managers to plan ad event quantities. As overstocks occur, works with District Manager and Store Manager on balancing with the district. Ensures all inventory tools are properly inserted and maintained. Helps the Bakery Manager with perishable inventories in the Bakery Department.
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Works closely with other teammates to control rotation of products, products date of shelf life and the separation of distressed merchandise. Adjust prices in accordance with quantity and quality of merchandise when necessary to avoid loss of products.
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Maintains the cleanliness of department and store every day. Helps the Bakery Manager to develop an efficient method for organization of the Bakery coolers and. communicates those standards to all department teammates. Follows the Company guidelines and cleaning schedules for the cleaning of freezers, coolers, and other equipment.
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Maintains technical equipment through daily inspections and cleaning procedures.
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Works with the Store Manager and Bakery Manager to ensure that the appropriate staffing of teammates is in place throughout the department Works closely with the Bakery Manager in recruiting new teammates to fill positions. Uses staffing criteria, job descriptions and hiring guidelines to select the most flexible and qualified teammates.
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Ensures that business needs, i.e., truck processing, planograms, price changes, peak sales, and sale events take precedence in writing weekly schedules.
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Monitors and approves all department level expenditures and prevents and overspends to the budget. Provides recommendations to the Bakery Manager on ideas to reduce expenses.
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Participates in providing sales and controllable expense information as necessary during budgeting periods.
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Constantly communicates store policies, procedures, and programs to store teammates. Ensures that teammates know and understand their jobs thoroughly and can complete all tasks and duties while working in the Bakery Department.
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Takes notes on any good or bad job performance issues and maintains a consistent log of attendance. Uses this information to help the Bakery Manager complete fair and equitable performance evaluations in conjunction with the Store Manager.
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Is clearly involved in inventory management from purchases to sales and promotional events, price changes and clearance activities. Ensures that shrink.
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Does not occur during paperwork processing involving merchandise purchase, receipts, charging, payments, and transfers. Prevents loss through proper control, usage and recording of display, and store use items. Ensures store is prepared for physical inventories and that the execution is 100% to Company procedures.
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Performs other duties as assigned in addition to those set forth above in helping the stores achieve the highest possible levels of customer service, sales, productivity and profitability.
SUPERVISION RECEIVED: Assistant Bakery Manager reports directly to the Bakery Manager.
QUALIFICATIONS:
REQUIRED:
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Basic mathematical ability (add, subtract, multiply, divide) and ability to count.
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Able to give/receive complex verbal instructions/descriptions to/from supervisors/co-workers/employees concerning store/department policy/procedures and use of equipment.
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Work and educational history demonstrating stability.
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The ability to read and write English; able to read instructions, merchandise labels, warehouse order codes, numbers, reports, printed paper invoices and order forms.
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Good interpersonal communications.
PREFERRED:
1. High school diploma or equivalent.
2. Prior experience in a related type of job.
3. Prior experience operating a baler, case cutter, cleaning/sanitation equipment, pallet jack, intercom, pricing gun, knife, slicer, scales, cash register, steam table, wrapper, fryer and stove, (must be 18 years or older to operate the pallet jack, baler, slicer, steam table, and fryer).
TASKS OF THE JOB –This position generally requires:
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Mobility:
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Move to perform: the receiving of product, movement of product to the floor or storage area, opening/cutting of cases, inspect product quality, sorting of cases/merchandise, building of displays in the aisle and on the case/rack, the allocation of space in bakery categories, order merchandise and supplies, cleaning and maintenance, removal of trash/debris from the department, price-marking and signage throughout the store, approximate maximum of 100 yards.
- Work on tile or concrete for a maximum of 8 hours in duration.
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Lift a maximum of 50 lbs. from 6 inches to 84 inches on to overhead/ cooler/freezer storage rack.
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Move a maximum of 50 lbs. up to 15 yards.
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Pick up/move/attach signage/sort/open “face/front" case/item/ trash from floor/shelf/cart/pallet/cooler/freezer storage.
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Attain merchandise/cases on the top shelf of cooler/freezer storage shelves/rack, up to 84 inches from the floor.
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Reach forward/down up to 36 inches attain/place merchandise, to prepare and package product and to clean shelves/floor area or control maintenance/stocking equipment.
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Reach up to place signs and banners in place.
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Handle labels/signs/tags, cardboard/packaging, debris and case-cutter/utility knife.
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Handle cash, checks, WIC and other vouchers, credit/debit, EBT transactions, paper/plastic bags and store’s multi-page ads.
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Grasp and handle wet/iced/cold/metal/paper/plastic products.
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Twist at the waist while cleaning, cutting/opening, sorting, load/unloading, moving/removing merchandise and stocking merchandise.
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Move stocking carts, pallet jacks (up to 300 lbs.) and maintenance equipment approximately 25 yards.
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Climb on ladders, racks, cases, shelving, and stairs up to 3 feet in height.
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Stock shelves, rotate product, "face\front" shelves 8 inches from the floor to 36" inches in height.
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Be aware of cases, case-cutter edge, case strips, shelf location, product size/description, equipment controls, case-load limits, price-marking equipment, department production equipment, customers, co-workers, shelf tags, labels on products, stocking carts, temperature gauges/controls, invoice/packing slips, code date, reports, packaging materials, debris on floor, aisle markers, and signs.
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Perceive color difference of product, product labels and condition of product.
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Respond to customer, co worker and vendor questions and responses.
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Respond to the sound of baler/pallet jack and cleaning equipment.
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Use and respond to the intercom/phone system.
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Read case labels/strips, signs, tags, shelf signs, code dates, invoices, temperature gauges, reports, numbers and aisle markers, chemical warning labels, operational forms and reports.
WORK ENVIRONMENT:
