Assistant Bakery Manager-Bakery Manager Trainee

SUMMARY

The Niemann Harvest Market Assistant Bakery Manager/Bakery Manager Trainee assists in the managing of department operations including but not limited to maximizing gross margins, ensuring sales production, controlling inventory, ordering and expenses, gaining product knowledge and has the desire to become a bakery manager when training is completed. The Assistant Bakery Manager will assist the Bakery Manager in creating a positive store atmosphere for customers and a positive working environment for Associates while fostering the Niemann Harvest Market culture. 

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Delivers superior guest service and ensure absolute customer satisfaction
• Learns and uses the three E’s: Engagement, Educate, Empowerment
• Assists Bakery Manager with overall management of the department
• Knows use and taste of product
• Quality assurance checks in all areas of the department
• Properly handles and rotates product
• Works within company programs, policies and procedures.
• Day to day operational procedures to ensure stock level, inventory, and cleanliness
• Promotes sales and offers samples
• Teaches, trains and develops other Associates
• Follows all Health Code guidelines
• Follows all store and department policies and procedures
• Follows all safety policies and procedures; is a safety role model
• Other duties as assigned 

KEY ATTRIBUTES

• Passion/purpose
• Foodie/farmer
• Thirst for knowledge/curious/inquisitive
• People enthusiast/outgoing
• Genuine
• Good communicator/desire to share
• Trendy/fun
• Honest
• Techie
• Leadership skills
• Baking skills
• Creative
• Integrity
• High Energy Level
• Adaptability
• Ability to multi-task 

SUPERVISORY RESPONSIBILITIES

• Assists with supervising Associates in the Butcher Shop in the absence of the Bakery Manager. 
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include training associates; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems. 

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED);
• One to three months related experience and/or training;
• Or equivalent combination of education and experience. 

LANGUAGE SKILLS

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. 
• Ability to write reports and business correspondence
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. 

MATHEMATICAL SKILLS

• Basic math concepts (addition, subtraction, division, multiplication), percentages, distribution, penetration, gross profit and Sales per Associate Hour. 

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
• Ladder
• Stepladder
• Associates may be required to use standard bakery equipment including, but not limited to
• 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 25 pounds

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

• Overhead lifting
• Climb
• Balance
• Lift and/or move up to 50 pounds           

Occasionally (Less than 1/3 of the time)

• Sit
• Crawl
• Smell
• Lift and/or move up to 100 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