Niemann Harvest Market Cake Designer

The Niemann Harvest Market Cake Designer is responsible for providing the highest quality cakes to customers in everyday presentation and special orders, gaining product knowledge and working in a safe manner. The Cake Designer will assist the Bakery Manager in creating a positive store atmosphere for customers and a positive working environment for Associates while fostering the Niemanns Harvest Market culture.

• →Delivers superior guest service and ensure absolute customer satisfaction
• →Learns and uses the three E’s: Engagement, Educate, Empowerment
• →Proper designing including variety and merchandising in the cake case and other display fixtures and cases.
• →Designs and ices cakes by hand and with kits
• →Plans and produces all special cake orders in a timely manner
• →Promotes product
• →Responsible for stock levels
• →Pulls stale product
• →Fills freezer
• →Fills cake rack
• →Makes icing
• →Keeps design area clean and washes dishes
• →Follow all Health Code guideline
• →Follows all store and department policies and procedures
• →Follows all safety policies and procedures; is a safety role model
• →Other duties as assigned

• →This job has no supervisory responsibilities.

• Passion/purpose
• Foodie/farmer
• Thirst for knowledge/curious/inquisitive
• People enthusiast/outgoing
• Genuine
• Good communicator/desire to share
• Trendy/fun
• Honest
• Techie
• Cake designing skills
• Detail orientated
• High Energy Level
• Adaptability
• Ability to multi-task and prioritize
• Ability to work in a fast paced environment
• Problem solving skills

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

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. 
• Ability to write routine reports and 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
• Hair net
• Safety cutter
• Oven mitts
• Gloves
• 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

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