Summary:

Responsible for training bakers in handling frozen dough products

from thawing to baking. Must be able to instruct and educate

in-store and restaurant personnel in the art of baking from frozen

dough. Must have technical knowledge of formulation, proofing

and baking of frozen dough products. Responsible for building

good will among customers, employees and solving technical

problems in a professional and courteous manner.

ESSENTIAL FUNCTIONS AND REQUIREMENTS:

I. Work Schedule:

Workweek consists normally of 10-hour days, generally Monday through Friday,

but will include weekends for Grand Openings. Individual may be called upon to assist in the preparation, set up, day of operation and tear down of food shows. Hours may be anytime of the day or night. One workweek generally consists of 40-50 hours. It also includes overnight travel outside the individual’s home city/state by auto and air, for one or more consecutive nights.

II. Physical and Mental Requirements:

1. Capable of exerting up to 50 pounds of force occasionally, and/or 30

pounds of force frequently, and/or up to 10 pounds or less of force

constantly to move trays of product or individual items. Sedentary work consists of sitting at a desk or working with paper or forms.

2. Must have in-depth knowledge of baking frozen dough products. A technical degree from AIB or equivalent work experience in baking for 5 years is preferred (may be in-store or retail bakery).

3. Capable of pulling and pushing products in trays weighing 5-10 pounds and stacked 6 feet high at in-store bakeries. Capable of delivering cartons of frozen dough weighing 25-35 pounds to grocery store or restaurants on docks, ramps and isles. Physical activities required are sitting at a desk, driving, standing, walking, squatting, climbing, reaching, twisting, bending, lifting, carrying, grasping and fingering to do paperwork. Ability to hear, understand and speak English necessary for customer communication.

4. Capable of understanding and giving somewhat complex instructions and reading manuals, sales literature, vehicle instrument panels, notices and information as posted.

5. Memory skills for recall of handling instructions and training manuals.

6. Worker not substantially exposed to adverse environment conditions. Work is in a typical office, restaurant or in-store bakery setting.

7. A valid state of residence driver’s license and a safe driving record is required.

III. Essential Tasks:

1. Train and instruct in-store and restaurant bakery personnel in the art of thawing and baking bread and rolls from frozen dough.

2. Maintain a technical understanding of in-store and restaurant baking operations. Interface with store and restaurant personnel for the purpose of training and minimizing technical product problems.

3. Record technical information to improve product performance at store level. Prepare reports of customer complaints and product problems or opportunities.

4. Maintains up-to-date knowledge of baking and handling of frozen dough.

5. Assist Sales Representative in improving product quality and product handling procedures.

6. Make deliveries necessary to meet customer’s short-term needs.

IV. Secondary Functions:

1. Ensure understanding of management of an in-store bakery operation and the effects labor and administration have on profits and quality.

2. Keep equipment and work area clear at all times.

V. Knowledge, Skills and Abilities Required:

1. Preparation and Training

Work requires the ability to read, write and speak English and perform basic math calculations, prepare reports, keep records and deal effectively with other people. Work requires a high school level of knowledge. Must have a technical degree in baking or equivalent experience.

2. Work Experience

Must be able to work independently without close supervision. Prior baking experien