Description

Responsibilities:

• Coordinate the scanning of cakes for stores and ensure couriers are prepared by 7 am (Dun, Kenn, Vin, and BH). The Collier should be the last driver to leave by 7:30 am, and if the load is extra-large, two drivers should depart.

• On Wednesdays, oversee one driver to deliver all supplies to stores if they don’t fit in CC and Dec.

• Manage courier deliveries, including daily invoice processing, printing, and editing gift cards. Ensure accurate pulling of cakes, cupcakes, etc., matching invoices and cards. Mark each invoice with the number of boxes, adding a sticky note with the name if necessary.

• Oversee shipping operations, including daily invoice processing, editing gift cards, printing UPS stickers, packing, and shipping.

• Count cookies, brownies, 5-layer bars, and cupcakes and enter amounts in the inventory system before 10 am. Scan any remaining cakes in the computer before 10 am.

• Conduct freezer inventory counts on Fridays and enter counts into the computer system.

• Pull all supplies on Tuesdays and send them to stores on Wednesdays. Provide copies of send lists to Barb along with daily paperwork. Check in SE paper orders, ensuring completeness and correct placement.

• Assist with Stacy’s deliveries to be taken out to the party room or call center room. Help with putting away deliveries when needed.

• Ensure drivers bring back trays and pound cake tins daily. Combine cupcake trays in proof boxes, count cupcakes, cookies, etc., and enter them into the computer by 10 am.

• Begin shipping with dry ice in June, using two blocks: one big on the bottom and one small on top.

Side Work:

• Clean white trays inside and out, including bottoms and tins, removing labels.

• Make shipping boxes and clean out any returned pound cake tins with wipes, drying and stacking them on racks with lids off.

• Keep proof boxes clean, with ledges wiped of frosting, and ensure all trays are labeled with day dots and combined by flavor and day, filling up as many trays as possible.

• Always use the oldest cupcakes, cookies, brownies, etc., first. Sweep the area around proof boxes before leaving.

• Take out trash and replace with clean trash bags. Ensure enough small and medium boxes are stacked on top of the cookie rack.

• Clean the area by shipping daily and take all dirty, empty cookie/brownie containers and sheet trays to the dish machine.

• Maintain a neat and organized distribution area every day, ensuring all empty boxes are taken out.

• Perform necessary maintenance tasks on vans, including oil changes, tire rotations, etc. Refuel vans every Tuesday and Friday, using Barb’s American Express card.

• Send an end-of-shift report to barb@pieceofcakeinc.com with all details about the day.

Airport:

• Retrieve email from fill all cupcake orders. Wrap them in film.

• Score cakes into 10 cuts and slice all cakes, ensuring cleanliness of the knife. Verify all slices are consistent sizes.

• Place all slices in stickered clamshells and place them on bread racks for delivery. Enter emailed orders after confirming they are filled.

• Print three copies of the invoice and ensure there are three invoices with every delivery, with the extra invoice going to Barb along with the order attached. Place them in the slot outside Barb’s office.

• Coordinate with call center staff to make boxes and sticker clamshells.