Bakery Technical Manager - trainer / product specialist

A self-motivated, extremely enthusiastic and organized individual whom is willing to train new employees on how to bake and merchandise the products we sell to our customers. Local travel (within 200 miles) to and from various work locations is required. Sometimes out of state travel but mainly Midwest. There are several times throughout the year that overnight travel is also required. Preferred area of location is Milwaukee area south to Northern Illinois.

Examples Of Daily Work:

 Having the patience to teach someone who has no knowledge about proofing and baking of breads & rolls, frying donuts and baking muffins. This will require an extreme amount of patience and understanding Since the vast majority of individuals, you will be working with have no prior bakery or deli experience.

 Having the ability to learn other manufacturers products and being able to bake them to the customer’s specifications. Not all customers bake the same products the same way. It depends upon the equipment

 Your technical support will be required at customer’s grand openings, re-opening, and the re-training of existing personal. The amount of time at a specific store location is determined by the customer’s needs and can be up to 8 weeks at the same location.

 For the most part your weekly schedule will be pre-determined by your supervisor’s.

 This position does require travel and overnight stays depending on the location of the store.

 This position also, requires night shifts (midnight to 8:00 a.m.), day shifts (8:00 am to 4:30 p.m.), and weekends depending upon the scheduling of our other techs. The majority of your daily work would be throughout the daytime hours. The only time the nightshift is required is typically during grand openings and re-training.

 Visiting stores to check and see if the products we sell are on on display and merchandised properly.

 Visiting stores to secure product placements and planning.

 Visiting stores to identify weather the products are being proofed and baked properly. If they are not a retraining would need to be set up and scheduled.