Bakery Prep Room Cleaner, Part-Time

The primary responsibility of a Bakery Prep Room Cleaner is to maintain a clean and sanitary prep room, including all equipment used for handling various baking ingredients, in order to comply with all sanitation requirements as set by the State Department of Health, and ensure customer safety and satisfaction.

ESSENTIAL DUTIES
You MUST perform the following duties regularly and up to company standards:
• Wash and store dirty equipment (pots, pans, bowls, utensils, etc.) daily.
• Clean and sanitize large equipment (mixers, proof box, donut glazer, work benches, stainless steel tables, etc.) daily.
• Sweep, scrape, wash and squeegee Bakery prep room floor daily.

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.
• Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers.
• Discard trash and bale boxes daily.
• Clean and change frying oil in donut fryer.
• Clean stove, ceiling and vents as needed.
• Sweep walk-in chill and freezer floors.
• Chip ice off the freezer box floor or wherever it’s needed.
• Receive and stock frozen freight.
• Retrieve frozen products and pan-up items.
• Assist Bakery Counter Clerks with customer service.
• Answer incoming phone calls and assist the customer with their needs.
• Perform other duties as required.

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 most duties in an air conditioned building where it may be noisy and hot.
• Frequently work where it is wet, steamy, and greasy, when performing cleaning duties; Work in cold temperatures when storing and retrieving products, and when cleaning the walk-in chill and freezer.
• Occasionally work around dust when cleaning vents; Work in high temperatures when cleaning ovens and donut fryer; Go outside the building where it may be hot and humid to discard trash and bale boxes.
• Seldom work around fumes and noxious odors when using cleaning chemicals.

WORK HOURS
• Generally be available for work 7 days a week and holidays, between 5:00 am and 11:00 pm

EQUIPMENT USE
• Continuously need to use various cleaning solutions and equipment such as dish washing detergent, sanitizers, oven cleaner, mop, bucket, broom, dustpan, sponges, scrubbers, squeegee, water hose, rubber boots, and gloves, to perform all cleaning duties.
• Frequently need to use a stock wagon to receive freight and discard trash.
• Occasionally need to use a ladder to clean ceiling vents; Baler to bale boxes; Break-Up and scraper to clean floors.
• Seldom need to use a telephone and PA system to communicate with customers and co-workers; Ladder to clean walls and ceiling vents.

MENTAL, PHYSICAL AND COMMUNICATION DEMANDS
• MENTAL – Continuously need to concentrate well, pay attention to detail, and be alert when performing all duties, to ensure the safety and satisfaction of employees and customers; be able to work efficiently, even with frequent interruptions. Frequently need to use basic math skills to calculate measurements when diluting cleaning solutions and when receiving and retrieving products. 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. Frequently need to bend, squat, stoop, kneel and reach when cleaning floors and storing / retrieving equipment and products; Push and pull up to 300 lbs. when transporting supplies and equipment to and from storage area; Lift and carry up to 100 lbs. when receiving frozen products; Be able to multi-task and adapt to working at a faster pace when production is behind schedule. Occasionally need to climb a ladder and balance, to retrieve supplies and clean ceiling vents.


• COMMUNICATION – Frequently need to listen, talk to, and understand supervisors and co-workers when doing all job duties. Occasionally need to read and understand instructions on chemical and cleaning labels to assure the safety of customers and co-workers; read messages from co-workers. Seldom need to talk on the telephone to answer incoming calls, transfer calls and request for assistance, and to provide customer service.

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.