County Market Baker

The Baker, under the direction of the Bakery Manager, will provide high quality fresh baked goods. The Baker is responsible for the execution of the baking plans laid out by the bakery manager. Specific skills in the areas of prepping, proofing and baking a wide variety of bread, sweet goods and specialty items are required. 

• →Delivers superior guest service and ensure absolute customer satisfaction
• →Read and follow recipes
• →Produce baked goods
• →Use any and all equipment needed to produce baked goods.
• →The baker along with the bakery manager will guide the flow of the packaging station.
• →Responsible for the organization, cleaning and inventory of work station.
• →Follows all store and department policies and procedures
• →Follow all Health Code guidelines
• →Follows all safety policies and procedures; is a safety role model
• →Other duties as assigned

• Customer service skills
• Baking skills
• Product Knowledge
• Dependable
• Problem solving skills
• High Energy Level
• Adaptability
• Ability to multi-task and prioritize
• Ability to work in a fast paced environment                                                                                                                                      

• →This job has no supervisory responsibilities. 

• High school diploma or general education degree (GED);
• Some food service experience 

• Ability to read and comprehend simple instructions, short correspondence, and memos. 
• Ability to write reports and simple correspondence
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other Associates of the organization.

• Basic math concepts (addition, subtraction, division, multiplication), weights and measures 

• Food Handler’s Certification as required by State Law provided at store level 

• Slip resistant shoes with closed toe and heel
• Safety Cutter
• Apron
• Uniform per store policy
• Pallet jack
• Ladders and stepladders
• Associates may be required to use standard bakery equipment including, but not limited
• Knives
• Ovens
• Proofers
• Mixer
• Bread slicer 

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 

Frequently

• Exposure to moving mechanical parts

Occasionally

• Risk of electrical shock
• Wet and/or humid conditions
• Extreme cold
• Chemicals while cleaning

Noise Level

• Moderate