PRIMARY RESPONSIBILITY

The primary responsibility of a Bakery Counter Clerk is to ensure customer satisfaction by promptly and accurately filling customer’s orders from the bakery showcases and prep room.A Bakery Counter Clerk also increases customer loyalty by assisting all customers with courteous, pleasant,
patient service and treatment.

ESSENTIAL DUTIES 

You MUST perform the following duties regularly and up to company standards:

• Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers. 
• Prepare, pan, and display Bakery products in showcases quickly and efficiently. 
• Pack, label and merchandise various Bakery products on display shelves. 
• Refill and maintain the quantity and quality of products in showcase and on the sales floor. 

NON-ESSENTIAL JOB DUTIES 

In order to provide the best possible service to our customers, the following duties are also required on an as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-in-charge. 

· Fold boxes as needed. 

· Decorate cakes and write (Happy Birthday, Congratulations, etc.) on cakes per customer’s request. 

· Refill and clean coffee machines. 

· Reduce Bakery products reaching “sell-by” dates. 

· Stock and refill supplies. 

· Retrieve products and customer’s orders from walk-in chill and freezer. 

· Engage in suggestive selling and other sales techniques, including PA announcements. 

· Answer incoming phone calls and assist the customer with their needs. 

· Sweep or pick up debris from sales floor in Bakery area. 

· Clean prep room, work areas and showcases as needed. Discard trash. 

· Assist with monthly inventory. 

· Assist Bakers with production of products. 

· Perform other duties as required or assigned.

CUSTOMER SERVICE EXPECTATIONS 

All associates are required to provide our customers with “World Class Service” with a local touch. 

GREET all customers (be friendly, smile and make face-to-face eye contact). 

HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location, services offered and store hours; offer alternatives if a product is out of stock; take the customer to the product, etc.). Personalize the customer’s shopping experience (make small talk, offer meal suggestions, explain current store promotions, etc.). 

THANK all customers (show appreciation and offer a parting comment). 

WORKING CONDITIONS 

· Continuously perform all duties in an air conditioned building where it may be dirty, dusty and noisy, and with a high volume of customers and co-workers. 

· Frequently work in a prep room to prepare, pack, and label merchandise. 

· Occasionally work in cold conditions when storing and retrieving product and customer orders from the walk-in chill or freezer; work in hot conditions when ovens are in use and when discarding trash outside the building; work in wet conditions when floors are being cleaned. 

WORK HOURS 

· Be available for work 7 days a week and holidays between 5:45 am and 8:00 pm 

EQUIPMENT USE 

· Continuously wear hear restraint and covered slip-resistant shoes to comply with Department of Health regulations and avoid slips and falls. 

· Frequently use bread slicer, stretch wrapper, bakery racks, single burner stove, pastry filler, knife, tongs, spatula, label machine, tape dispenser, case cutter and price gun to prepare merchandise for display; telephone to assist customers and co-workers with requests, and to make PA announcements. 

· Occasionally use broom, dust pan, and cleaning solutions to clean prep area; electric mixer and microwave to prepare products for sale; stock wagon to transport merchandise and supplies to and from Bakery Prep Room.

· Seldom need to use a squeegee, mop, and push broom to clean floors. 

SAFETY EQUIPMENT 

· Continuously wear a back support belt when performing all job duties.

MENTAL, PHYSICAL AND COMMUNICATION DEMANDS

MENTAL – Continuously need to concentrate well, pay attention to detail, and be alert, to produce quality products and customer
service; be able to work efficiently, even with frequent interruptions. Frequently need to use basic math skills to calculate quantities and prices, to provide accurate quotes to customers. Occasionally need to be able to remain calm, courteous and professional when handling various customer situations and complaints.  

PHYSICAL – Continuously need to stand, walk, handle and use corrected vision when performing all job duties; be able to multi-task and
adapt to working at a faster pace when production is behind schedule and customer needs are frequent. Frequently need to bend, squat, stoop, kneel and reach to fill and retrieve items from the showcases, shelves, and baking racks; have good depth perception when using knives and bread slicer. Occasionally need to push and pull up to 100 lbs., and lift and carry up to 25 lbs. to take supplies to and from
storage. Seldom need to climb and balance to retrieve supplies. 

COMMUNICATION – Frequently need to listen, talk to, and understand supervisors and co-workers when doing all job duties; read and write
to take customer orders and leave messages for co-workers; talk on the telephone to answer incoming calls, take customer orders, and make PA announcements. Occasionally need to read instructions on chemical and cleaning labels to assure the safety of customers and co-workers; read messages from co-workers. Seldom need to talk to vendors to give opinion of a new product. 

QUALIFICATION REQUIREMENTS 

Skills and Knowledge: Must have basic math skills, be able to multi task to accomplish work on time, be able to communicate effectively both orally and in writing, and be able to work under minimal or no supervision. 

Education and Experience: None. 

Age Restrictions: 

· Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter and knife. 

· Must be at least 18 years of age to clean, maintain, or operate a stove, oven, bread slicer, and any other power driven equipment.