MIT - Bakery/Deli

Hansen's IGA Market•Bangor, WI

6d•Onsite

About The Position

Hansen’s IGA Markets is seeking a motivated, dependable individual to join our team as a Bakery/Deli Manager in Training at our Bangor store. This hands-on development position is designed for someone who enjoys working with food, serving guests, and leading a team. You will work alongside experienced store and department leaders while learning the operational, financial, and leadership responsibilities required to manage a successful Bakery/Deli Department.

Requirements

Must be at least 18 years old due to the operation of Bakery/Deli equipment.
Food-handling, cooking, baking, deli, grocery, retail, or restaurant experience is preferred.
Previous leadership experience or demonstrated leadership potential is preferred.
Strong guest-service and communication skills.
A positive attitude and willingness to learn and accept coaching.
Ability to organize work, manage changing priorities, and remain composed in a fast-paced environment.
Ability to lead by example and communicate expectations respectfully.
Willingness to learn scheduling, ordering, inventory, merchandising, food safety, and department financial practices.
Basic computer skills and the ability to learn company systems.

Responsibilities

Provide friendly, “best in class” service to every guest.
Prepare, cook, bake, package, label, stock, and rotate bakery and deli products.
Maintain attractive, fresh, full, and well-organized department displays.
Learn department opening and closing procedures.
Assist with production planning, special orders, catering, promotions, and seasonal merchandising.
Learn ordering, inventory management, product rotation, shrink control, and weekly reporting.
Develop an understanding of department sales, labor, gross profit, expenses, and other financial goals.
Learn to create schedules, respond to staffing needs, and prioritize daily assignments.
Help train, coach, motivate, and provide direction to team members.
Follow and reinforce food-safety, sanitation, allergen, labeling, and workplace-safety requirements.
Operate and clean department equipment, including ovens, fryers, slicers, knives, dishwashers, and coolers.
Communicate department conditions, staffing needs, equipment concerns, and operational priorities to store leadership.