Commissary- Bakery Sanitation

Commissary
- Bakery Sanitation 2
Commissary

The Bakery Sanitation Clerk is responsible for maintaining clean equipment and a clean department by following department sanitation guidelines.

• Cleans office area, including break rooms and eating areas.
• Refills paper products and soap dispensers.
• Removes trash daily.
• Cleans restroom area.
• Breakdown of equipment to perform deep cleaning. Assembly of equipment after cleaning.
• Performs periodic audits (ie. daily, weekly, bi-weekly, etc.).
• Trains other sanitation associates on proper cleaning procedures.
• Creates and maintains sanitation schedule.
• Completes required paperwork.
• Ensures all safety procedures are being followed.

• Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost.
• Sweep floors, clean utensils and work tables.
• Keep cooler and freezer organized and clean; clean walls, fans, drains, and equipment.
• Present favorable impression in dress, personal hygiene and business attitude.
• Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement.
• Other duties assigned by management.

• High school/GED or equivalent experience.
• Must be 18 years of age.

Never- 0%, Occasionally- 1-33%, Frequently- 34-66%, Continuously- 67-100%

• Occasionally
  - Sitting, pushing and pulling up to 150 lbs., climbing up to 6 foot height, kneeling, and crouching.
• Frequently
  - Carrying up to 50 lbs., lifting up to 50 lbs., bending, balancing, stooping, and reaching waist/overhead level.
• Continuously
  - Standing on tile/concrete, walking on tile/concrete, manual dexterity, talking, seeing, hearing and smelling.

• Occasionally-Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure, nuisance dust, fumes, sprays, and hazardous cleaning solutions.
• Frequently-Twisting of back and neck, slippery floor surface, and contact with sharp objects.
• Continuously-hazardous equipment (mechanical moving parts)

• Varied, irregular schedules.
• Working environment involves inside store location with controlled temperatures.