Cake Decorator

Overview

Fresco y Mas is committed to fostering a work environment where all associates can be authentic, feel valued, while reaching their full potential".

Cake Decorator

Job Purpose

Job Summary

Produces high quality decorated items and baked goods according to the company’s standard product offerings, Decorates cakes, pastries, cupcakes, cookies and other bakery items. Assists in the daily operations in the bakery department. Increases customer confidence and loyalty by promoting and executing consistent and compliant operating conditions. Provides fresh and appealing products, courteous, knowledgeable and prompt service. Values diversity and supports an inclusive environment by embracing the backgrounds and experiences of the team.

Essential Responsibilities

Percent Of Responsibilities

Responsibility % Of Time

SERVICE: 40%

Creates an environment that enables customers to feel welcome, important and appreciated to increase customer confidence and loyalty. Ensures the department is merchandised per plan. Delivers daily conditions that meet the company’s expectations for at shelf product availability, freshness, quality and value. Offers product samples, answers product questions and offers customers assistance in finding or suggesting products. Ensures customer requests and special orders are fulfilled. Maintain an efficient and organized method of receiving and processing customer orders. Decorates merchandise per customer request ensuring satisfaction with all products. Uses decoration kits and freehand decorating skills to prepare a number of quality baked goods.

FINANCIAL: 40%

Completes daily and weekly tasks (communications, online training, etc.) Process/bake merchandise according to production guidelines; proof products to ensure quality assurance. Review product quality for “sell by” dates and take necessary action. Check production schedule to determine variety and quantity of goods to bake. Receive and unload delivery truck and store products in designated area. Stock and rotate department products to ensure freshness and date control; restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost. Maintains an awareness of inventory/stocking conditions and reports any discrepancies in inventory. Reviews/inspects products for quality and freshness and takes appropriate action with those items. Utilizes production planning tools to accurately produce fresh products and ensures discarding or markdown processes are followed to reduce shrink. Ensures product is held at the proper temperature per food safety guidelines and retains documentation of temperate logs per policy.

LEADERSHIP: 10%

Promotes trust and respect among associates by collaborating, promoting teamwork, and communicating company, department, and job specific information. Guides and empowers the team to meet or exceed the goals. Adheres to all local, state, and federal laws, and company guidelines.

COMPLIANCE/SAFETY: 10%

Ensures company standards for safety, proper food handling practices, sanitation and productivity are maintained. Adheres to all regulatory compliance requirements pertaining to food safety, United States Department of Agriculture (USDA) & Country of Origin Labeling (COOL), and Department of Agriculture (DOA). Executes all product recalls and withdrawals in a timely manner while ensuring all items are secured and removed from customer access. Reinforces safety programs by complying with safety procedures and inspects and identifies unsafe conditions to report to store management. Notifies management of customer or employee accidents. Reports all safety risk, or issues, and illegal activity, including robbery, theft or fraud. Ensures adherence to wage and hour policies and regulations. Cultivates a culture of safety within the store. Ensures self and all associates are working safely and have received necessary safety training. Ensures Hazardous Assessments are posted for associate reference and that Personal Protective Equipment is available and utilized by all associates executing tasks within the department, as required. Ensures equipment is in good repair; reports and assists with remediation (ex. lock out/tag out of equipment) of safety hazards within the department.

Disclaimer

Performs other job-related duties as assigned.

Qualifications

Required Education

Required Education Course of Study

Preferred Education

Preferred Education Course of Study

High School / GED

Language Requirements

Language(s) Required Language(s) Preferred

English Spanish

Relevant Experience

Relevant Experience Supervisory Experience

0 -3 yrs minimum

Knowledge, Skills & Abilities Required

• Must be 18 years of age
• Authorization to work in the United States or the ability to obtain the same.
• Successful completion of pre-employment drug testing and background check.
• Strong customer service skills.
• Exceptional interpersonal, motivational and communication skills.
• Knowledge of basic math
• Ability to handle stressful situations
• Operate bakery equipment (e.g., slicer, oven, scale, knives, box cutter and pricing gun) according to company guidelines.
• Proficient with computer applications used in effectively operating the department. Possession of Food Safety Certification or the ability to obtain same within 180 days of placement.

Environmental Factors

Environmental Factors

Retail - Bakery: Physical Demands: While performing the essential functions of this position, the employee is regularly required to stand or walk on various types of flooring, utilize manual dexterity, talk, see, hear, smell and perform repetitive movements with both hands and/or both feet. The employee is frequently required to reach at waist level or overhead, carry, push, or lift various loads up to the required weights listed. The employee is occasionally required to sit, balance, stoop, kneel, crouch and climb up to 10 ft. Working Conditions: While performing the essential functions of this position, the employee may be exposed to working in indoor, outdoor, cold, freezing, heated, and wet/humid working conditions. Safety Risk Factors: The employee is frequently required to twist back and/or neck, walk on a slippery or cluttered floor surface, work with hazardous equipment and be exposed to sharp objects. The employee is occasionally required to be exposed to loud noise, skin irritants, nuisance dust, fumes and sprays, hazardous cleaning solutions and other toxins. Overall Required Equipment: cleaning supplies and equipment, general office equipment, register, pricing gun, scales, scanner, various material handling equipment, such as racks, carts, pallet jacks, shopping carts Department Specific Required Equipment: Powered cutting equipment, such as a slicers, saws, grinders, various knives, various ovens, stoves, rotisserie, fryers, steamers, proofer, wrapping equipment Preferred Equipment: baler/compactor, general hardware tools such as a ladder, pliers, wire cutters, box cutter Personal Protective Equipment: Goggles, Gloves, Cutting Gloves, Fryer Gloves, Oven Gloves, Back Brace Pulling Requirement: 250 lbs. Lifting Requirement: 35 lbs.

Travel Percent & Overnight

Travel Percent Overnight

Occasional No

Shift(s)

Varied shifts.

Qualifications

Minimum Qualifications

• Must be 18 years of age.
• Floater ONLY: Must able to travel at least 80% of the time.
• Compliance with all Winn-Dixie policies and procedures.
• Ability to read, write and speak English proficiently.
• Ability to understand and follow English instructions.
• Authorization to work in the United States or the ability to obtain the same.
• Successful completion of pre-employment drug testing and background check.

• High standard of integrity and reliability.
• Ability to distinguish color and contrast.

Environment and Physical Demands

Physical Requirements

Never (N) 0%

Occasionally (O) 1-33%

Frequently (F) 34-66%

Continuously (C) 67-100%

Task

Frequency

Additional Details (as necessary)

1. Standing

C

Surface Type(s): Tile, concrete

2. Walking

C

Surface Type(s): Tile, concrete

3. Sitting

O

4. Carrying

F

Up to 100 Lbs.

5. Pushing

F

Up to 100 Lbs.

6. Lifting

F

Up to 100 Lbs.

7. Pulling

F

Up to 150 Lbs.

8. Climbing

O

Height: 10 Ft.

9. Balancing

O

10. Stooping

O

11. Kneeling

O

12. Crouching

O

13. Handling

C

14. Fingering

C

15. Feeling

C

16. Crawling

O

17. Reaching

O

Level: Waist/overhead, etc

18. Talking

C

19. Seeing

C

20. Hearing

C

21. Smelling

C

22. Repetitive movement

C

Of both hands and feet

Job location

Retail Grocery Location

Working Conditions

X

Inside

X

Outside

X

Cold

X

Heat

X

Wet/Humid

Safety Risk Factors:

Never (N) 0%

Occasionally (O) 1-33%

Frequently (F) 34-66%

Continuously (C) 67-100%

Risk Factor

Frequency

1. Loud Noise

O

2. Twisting of back and Neck

F

3. Slippery floor surface

F

4. Cluttered floor surface

O

5. Hazardous Equipment

F

6. Contact with sharp objects

F

7. Contact with Skin Irritants

O

8. Toxic Exposure (see MSDS)

O

9. Nuisance dust, fumes, sprays

O

10. Hazardous cleaning solutions

O

Schedules:

X

Varied

Day

Evenings

Weekends

Holidays

Machines, Tools, Equipment, etc

Ordering equipment, slicer, case cutter, ovens, proofer, bread slicer, kitchen utensils, electronic scales, mixer, shrink film wrapper, roller racks, unicarts, double deckers, skids, baler, pricing gun, compactor, cake machine, cooler, freezer, pricing gun and cleaning supplies and equipment.