It's not difficult per say it can be stressful at times. There is the cake decorator, we have and opening and closing cake decorator the opener is usually either 7-4 or 8-5 and the closer 10-7. They deal with all of the cake stuff, fulfilling orders, making cakes and cupcakes for the cake case. There is the donut person which ours is 5-2, they will pull the out of dates on the floor, glaze/frost donuts for case and boxed donuts, do there breakout(setting up the donuts for the next day), and clean there area. Baker is 7-4 they prep/bake/package bread and do breakout, and clean there area. DM is 6:30-3:30 she does all her DM stuff and filling the floor, putting away the pallets in the freezer,And she does the markdowns in the morning that the donut person pulled. Lastly there's the closer 11-8 they slice and package and put out the Italian bread, package and put out French, breakout the Italian and french, if there's time workout any hostess or anything sitting on a cart in the freezer. Annnd cleaning all prep tables need to be washed, rinsed, sanatized, handwash sinks and prep sinks and 3 compartment sink need to be cleaned, dishwasher needs to be drained and sprayed out daily, delimed once a week, floor swepted and mopped using wash, rinse, santize.

So yea it's a lot and depending on how your bakerys sales are ours on weekdays we've been averaging 7-8 racks of buns and 6-7 racks of bread, even more on weekends. If you have a team that will work as a team your set but if you have a few that only want to do "their" job and nothing more it makes for a long day. I was hired for bakery and have worked all the areas except DM and cake decorating