A typical day depended on if I worked one of three shifts I was trained in. Packaging, closing, or as the secondary baker or 'MIWI' as its called in the department. On a packing shift I would solely be responsible for packaging anything that comes out of the main bakers oven. On closing shifts I would pan up required frozen products to be baked off in the morning following my shift. while on MIWI, I am responsible for collecting and keeping count of all expired product, baking select products in the secondary oven, packaging them and putting out on the shelves.
Management is fairly good, not much I can say other than sometimes I wish they communicate more with the employees about certain policies getting put in place or new product. But overall good.
Culture is good, all employees are very nice, easy to get along and make friends.
Hardest part of the job is time management, you must be consistent with getting product in and out of the oven or else you will fall behind very quickly.
Most enjoyable part is being able to make connections with the staff who work there and sometimes customers. Being a part of a store that promotes sustainability and quality local producers.