DUTIES AND RESPONSIBILITIES: • Maintains an atmosphere of enthusiastic customer awareness with an emphasis on providing fast and friendly Customer Service. • Assists customers by making product suggestions, filling special orders and food preparation suggestions. • Answers and responds to incoming calls appropriately. Receive and appropriately resolves customer complaints and reports to Store Director as needed. • Engages in suggestive selling and other sales techniques via telephone, in-store intercom and one-on-one customer interaction. • Helps customers with special orders for cakes and other bakery items, including adding personalization to baked items. Decorates cakes following decorating instructions for special orders. • Trims, cuts and shapes cakes to required sizes. Ices cakes (with a “NO Black Hole” mentality), forms designs, figures and writes messages on cakes with icing. Ability to form decorations on “flower nail” and transfer decorations to cake. Working transit program. • Has the ability to recreate, design and customize customers’ online and magazine photos. Possesses skills including: swags, drapes with fondant, hand-formed roses, simple gum paste flowers, simple bows, cut-out using rolled fondant, marbling, coloring rolled fondant, covering and enrobing cakes in fondant, “whimsical cakes” and shaped cakes. Able to create advanced boards and designs. • Must know the proper construction of wedding and groom’s cakes. • Follows the cake manual and proper weight of icing on cakes. Uses the cake decorator production list. • Meets production requirements of $90 to $100 retail dollars per hour. • Neatly stores finished and unfinished cakes to maintain quality. • May be asked to slice bread and prepare all bakery items, including proofing, baking, packaging and icing product. • Implements proper and efficient product demonstrations, preparation and packaging techniques. • Helps train, mentor and develop other employees on basic cake decorator skills. • Maintains bakery case cleanliness, visual appeal and inventory levels. Responsible for ensuring the proper cleanliness, sanitation and appearance of bakery area and equipment and for ensuring a safe work environment. • Ensures temperatures are maintained in all phases of preparation, display and storage. • May assist with physical inventory taken every 4 weeks. • Controls inventory to ensure adequate product quantity, quality and freshness and maintains inventory levels according to division directives. Stocks and rotates product. Maintains and organizes cooler. • Builds displays, rotates and discards outdated or spoiled product. Ensures cleanliness of work area and department. • Working knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee Handbook. • Responsible for ensuring proper code dating for all products within the department. • Ability to follow and maintain department standards. • Implements effective promotional and seasonal displays. • Performs receiving duties including breaking down loads, verifying orders using invoices, inspecting quality, reporting shortage, stocking and rotating product. Adheres to product temperature and storage guidelines and follows proper packaging techniques. Processes administrative paperwork and maintains accurate department records. Required to maintain all varieties of back-up cake in the freezer using production sheets. • Accurately completes, maintains and monitors daily log sheet, Production Chart, Sales and Labor and other required paperwork and logs. • Controls shrink and cost. • Ensures that proper temperature levels for product are maintained. Ensures proper signing of products. Complies with retail labeling laws, federal and state regulations, Company and code dating policies. • Complies with all workplace safety rules and regulations as well as organization and sanitation. • Ensures safety, cleanliness and sanitation of sales floor, work area, freezer, cooler, equipment, prep area and display area, including code date compliance as required. • Implements emergency procedures in the event of equipment and computer software malfunctions. • Responsible for performing all job duties and responsibilities safely, accurately and with honesty and integrity. • Other necessary and required duties.

 

SKILLS AND PHYSICAL REQUIREMENTS: • Requires strong communication and interpersonal skills and the ability to maintain professional demeanor in regards to customers and co-workers. • Requires a good understanding of overall company practices and Bakery Department policies and procedures. • Ability to frequently reach, lift and maneuver objects of varying dimensions and weights up to approximately 60 lbs. Bends, stoops and reaches frequently. Pushes and pulls fully loaded hand trucks and pallet jacks. Performs repetitious arm movement to prepare, package and display products. • Complies with company grooming standards and dress code. • Manual dexterity and good eye-hand coordination are necessary. Able to stand for long periods of time. • Mental alertness is necessary to ensure safe and accurate completion of work activities. Requires knowledge of basic mathematics and weights and measures. Must have knowledge of product variety, standards, perishability, product handling, sanitation, and labeling. • Operates telephones, pallet jack, hand truck, knives, scissors, safety cutters, bread slicer, photo cake machine, mixer, microwave oven, ovens and proof boxes. Utilizes cleaning supplies and equipment. Requires handling of latex products. • Operates computer software and electronic ordering devices to order product. • May be required to work nights, weekends and holidays. Scheduled hours will vary. Good attendance is required. • Exposure to potential hazards exists with respect to equipment and work aids necessary to perform job duties.

 

WORK ENVIRONMENT: • Must work in a controlled environment. Frequent exposure to 400° F while baking products. Frequent exposure to -20° F while handling products in freezer. Frequent exposure to flour dust. Hands are frequently exposed to water and cleaning agents. • Occasional travel, including overnight travel, may be required.

 

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by employees assigned to this job classification. They are not intended to be construed as an exhaustive list of all responsibilities and skills required of personnel so classified.