Grand Central Bakery ignited a bread revolution in 1989 by introducing rustic artisan loaves to Northwest tables. Values are at the heart of our company and sustainability touches everything we do - from where we buy ingredients to how we care for our employees and invest in our communities. A Certified B Corporation, Grand Central Bakery is part of a global movement of organizations using business as a force for good.

Grand Central Bakery’s Pastry Production Kitchen has an opening to join a great production team. We are mission driven, withindustry leadingbenefits and hours – flexible days and no overnight shifts.Values are at the heart of our company and sustainability touches everything we do - from where we buy ingredients to how we care for our employees and invest in our communities.

Job Summary The Commissary Pastry Baker 1 is responsible for producing large quantities of high quality, delicious, and consistent product produced in an efficient manner, often on mechanized equipment. This facility produces frozen pastries for all Grand Central cafes and wholesale customers. This position requires attention to detail, a desire to continually improve upon one's skills as a production baker, and an ability to work cooperatively in a production level team environment. This is the first of three Commissary Pastry Baker levels.

Compensation $22.39/hour

• Part-time role
• Non-exempt, overtime eligible

Supervision: The Commissary Pastry Baker 1 is managed by the Pastry Manager as well as accountable to the Pastry Baker Leads.

Schedule Requirements: Grand Central Bakery operates 7 days a week/365 days a year. Schedule flexibility and the ability to work weekends is required.

Competencies:

Positive Impact

Informal Communication

Team Player

High Standards

Initiative

Change Agility

Results Orientation

Drive and Energy

Functional Responsibilities:

·Is adept at the following stations/tasks:

oSpiral Mixer

oPaddle Mixer

oFinishing Pastry

oSheeter

oScaling

oBench

·Understands use of all equipment used in Commissary Pastry

·Takes an active role in the quality control of all products

·Meets quality and pace expectations

·Communicates critical information to the Pastry Baker Lead or Pastry Production Manager in a timely manner including:

oEquipment issues

oSupply concerns

oMaintenance or cleaning needs

oAccurate counts of product and shortages due to culling

oQuality control insights and trends

·Must have a basic understanding of seasonality and rotating pastry specials

·Uses checklists and training documents to produce accurate results at every step of the baking process.

·Is aware of and can communicate final product goals.

·Understands the financial goals of the department and the impact of lost product.

·Follows all food safety requirements including GMP, HAACP, and food defense at all times.

Foundational Responsibilities:

• Knows and actsin accordance withthe mission, vision, and values of Grand Central Bakery in all parts of their job.

• Works collaboratively with a team. Communicates respectfully and professionally with teammates.

• Delivers excellent customer service -follows the 3 steps to great service at all times.

• Maintains competencies anddemonstratecontinuous application of these skills throughout the period of employment.

• Is committed to creating an anti-racist organization by actively opposing racism and promoting racial tolerance. Supports a culturally inclusive environment through the language and conduct of mutual respect and critical self-reflection.

• Knows anddemonstratesefficient,correctand safe work and procedures.

• Followsall safety requirements, safety training, and instructions.

• Notifiesmanagerif they ever become aware of a potential hazard in the workplace.

• Promptly reports all injuries, big or small, that are sustained while at work.

Knowledge, Skills, Abilities:

• Must be at least 18 years old

• Working knowledge of and ability to speak and understand basic Englishrequired

• Maintains a valid Food Handler's Card at all timesand follows health department guidelines at all times.

• Mustdemonstrateregular attendance by coming to work on scheduled working days and being on time. May berequiredto work a variety of days and shifts to meeting businessneedincluding weekends and holidays.

• HS diploma/GED preferred

• Basic math skillsrequired

• Prior professional pastry experience or completion of a pastry program preferred

• Bilingual English/Spanish, Preferred

• Preferred experience with Mechanized Production Equipment

Tools and Equipment Used:

·Mixers

·Bowl lifts

·Knives

·Pastry racks

·Sheeter

·Cookie depositor

·Various baking equipment

·Dough Divider

·Dough Rounder

·Scale

Physical Requirements:

S Seldom (1-10%)O Occasional (10-30%)F Frequent (30%-70%)C Constant (Over 70%)N/A Not Applicable

Sitting

N/A

Standing

C

Walking

F

Driving

N/A

Hearing

C

Seeing

C

Lifting

F – 50 lbs.

Carrying

F – 30 lbs.

Talking

F

ClimbingStairs/ Ladders

O

Bending/ Twisting at waist

F

Kneeling/Squatting

O

Crouching/Kneeling

O

Crawling

S

Reaching above shoulder

F

Repetitive Arm/ Hand Motion

C

Handling/ Grasping

C

Fine Finger Manipulation

C

Pushing/Pulling

F – 50 lbs.

Foot controls/Driving

N/A

Environmental Conditions:

·This position works in a building containing a bakery and is constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat).

• Standing for 100% of the shift worked.
• Walking up to the equivalent of two miles per shift.

It is understood that this does not constitute an exhaustive list of the duties and responsibilities of the Commissary Pastry Baker 1 position but is offered as a general guideline of minimum essential expectations involved in this position.