Robson Ranch Bakery - Baker/Fryer - Part time

Responsibilities:

Job Summary: As a Baker / Fryer, you'll apply proper baking techniques and maintain quality of products by following guidelines. You'll prepare (bake / fry), package, and merchandise fresh product on a daily basis, while maintaining all department and food safety / sanitation standards.

Key Responsibilities & Essential Functions:

Customer Service:

• Provides superior customer service
• Takes orders from customers by telephone or in person
• Answers customer questions regarding products; assists them with selections
• Uses suggestive selling techniques to meet customer needs and build department sales

Production:

• Applies proficient baking / frying skills, including equipment set-up, operation, cleaning, and maintenance
• Uses production tools to plan baking / frying
• Applies proper baking / frying techniques for each item, according to visual training aids (VTAs)
• Plans for / breaks out proper amount of baked goods daily
• Ensures quality control of all products before sending to sales floor
• Ensures baked / fried product reaches the showcase and tables at prescribed times

Food Service:

• Prepares, packages, and merchandises fresh product effectively
• Slices, packages, labels, and rotates products
• Records production and shrink to aid in production planning

Food Safety:

• Cleans / sanitizes display cases; maintains production area according to SOPs
• Complies with H-E-B food safety and sanitation standards
• Complies with department / Store operating procedures
• Operates / maintains all equipment properly

The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.

Qualifications & Key Requirements:

Age Requirement:

• 18+

Work Experience:

• 1+ years of experience - Required
• Bakery experience

Knowledge/Skills/Abilities:

• Knowledge of computer systems and equipment (e.g., PC, symbol, scales, label machine) - Required
• Strong customer service skills - Required
• Communication and interpersonal skills - Required
• Reading and writing skills - Required
• Planning and organizing skills - Required

Education:

• HS Diploma or GED or equivalent - Required

Licenses/Certifications:

• Completion of Company Orientation - upon hire - Required
• Food Safety - upon hire - Required
• Sanitation Training - upon hire - Required

Physical Demands & Working Conditions:

• Function in a fast-paced, retail environment, in detailed and precise tasks
• Work with Customers, staying attentive to their needs
• Constantly reach at waist, grasp
• Frequently stand, walk
• Occasionally reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, stair climb, pivot, twist, arm push / pull, pinch, utilize fine motor skills
• Occasionally be exposed to wet, cold, hot conditions, and loud noise
• Demonstrate the ability to lift up to 50 lbs
• Demonstrate the ability to manage in excess of 50 lbs
• While there may be exceptions, the measurements noted are generally defined as--Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day; Occasionally: 0 - 2.5 hours per 8-hour day
• It is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager.

The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Last revised: 10/1/2018