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.
Job Summary: The Baker Lead is directly responsible for working with the Production Manager to ensure that accurate quantities of high quality product are produced in an efficient manner while adhering to FSMA guidelines. The Baker Lead is responsible for daily shift operations and should be actively engaged in all aspects of Bread Production during the shift including baker coaching, mentoring, and training. This position requires attention to detail, a desire to continually improve upon one’s skills as a production baker, and the ability to lead a crew while working cooperatively in a production level team environment. This position is the third of three Baker Levels.
Pay: $28.06 hourly, non-exempt, eligible for overtime
Schedule Requirements: Able to work Saturday and Sunday .
Grand Central Bakery operates 7 days a week/365 days a year. Schedule flexibility and the ability to work weekends is required.
Supervision: The Baker Lead is directly managed by the Production Manager.
Competencies Required For This Position
Positive Impact
Communicativeness
Team Player
High Standards
Change Agility
Results Orientation
Problem Solving and Decision Making
Customer Orientation
Self-Objectivity
Organizing and planning
Functional Responsibilities
Adept in the following tasks/equipment stations:
Forming
Couching
Hand Scaling
Hydraulic Divider
Bertuetti Bread Line
Dough molders
Rack Oven
Hearth Oven
Spiral Mixer
Water Meter
Silo
Sour Starter Health
Folds and Fermentation
Proofing
Scoring
Culling
Trains new crew members, coaches team members on the floor, and is able to provide feedback in the moment as a PIC
Responsible for daily production decisions and planning.
Sets and maintain pace ensuring that transitions are smooth, and the crews are working to maximize efficiency.
Works with production manager to ensure that all bakers are trained effectively and safely in all areas of bakery.
Takes an active role in quality control of all product.
Understands use of all equipment used on Bread Production Floor and is able to troubleshoot basic equipment problems.
Assists in ingredient intake and is trained in ordering ingredients and forklift use.
Follows FSMA guidelines and understands responsibilities to maintain record and food safety goals.
Trained to use current Bakery software systems to generate production reports and starter feeds.
Communicates critical information to appropriate departments:
Production Manager
Equipment issues
Supply concerns
Ideas to improve efficiency
Delivery
Accurate Counts
Issues/concerns
Sales
Late Adds (Red tag PDX)
Shorts/Trends
Quality Control
Other shifts/Team Members
End of Shift report
Maintenance or cleaning needs
Responsible for basic scheduling, such as shift coverage for last minute or unexpected changes.
Foundational Responsibilities
Knows and acts in accordance with the mission, vision, and values of Grand Central Bakery in all parts of their job.
Works collaboratively with a team. Models and encourages respectful and professional channels of communication between teammates and departments. Disrupts and corrects inappropriate communication in the moment.
Leads teams in delivering excellent customer service - following and promoting the 3 steps to great service at all times.
Maintains competencies and demonstrate continuous 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. Understands company Diversity, Equity, and Inclusion (DEI) concepts and is able to explain them to teammates. As an active participant in setting company culture, disrupts behavior that is harassing, discriminatory, or otherwise harmful to a culture of diversity, equity and inclusion by correcting and redirecting behavior in the moment.
Above all, sets the best example of behavior, work ethic, and work quality.
Knows and demonstrates efficient, correct and safe work and procedures.
Primary trainer of team members.
Coaches team members on the floor.
Escalates personnel matters to manager including concerns about attendance, performance, and conduct.
Able to be the Person in Charge in a manager's absence.
Follows all safety requirements, safety training, and instructions.
Notifies manager if they ever become aware of a potential hazard in the workplace.
Able to enter maintenance and safety tickets into FMX
Promptly reports all injuries, big or small, that are sustained while at work. Assists with injury reports.
Trains new hires and existing employees on safety protocols.
Knowledge, Skills, Abilities
Must be at least 18 years old
Ability to read, write, and speak English required; English/Spanish bilingual preferred
Maintains a valid Food Handler's Card at all times and follows health department guidelines at all times.
Must demonstrate regular attendance by coming to work on scheduled working days and being on time. May be required to work a variety of days and shifts to meeting business need including weekends and holidays.
Prior experience leading, training, and coaching preferred within the baking industry
HS diploma/GED preferred
Professional baking experience required
Basic math skills required
Intermediate computer skills including use of Microsoft Outlook, Excel, Word or comparable programs
Intermediate experience with ChefTec, GlobalBake or other ERP systems
Experience placing orders, signing invoices and checking in inventory required
Tools And Equipment Used
Rack and hearth ovens
Manual and automatic loaders
Mixers
Bowl lifts
Dividers
Knives
Bread racks
Various baking equipment
Forklift
Computer, keyboard, mouse, various office equipment
This position works in a building shared with production facilities is constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat).
This position walks up to the equivalent of two miles per shift. This position stands for 100% of the shift worked.
This position works in warm environments
It is understood that this does not constitute an exhaustive list of the duties and responsibilities of the Baker Lead position but is offered as a general guideline of minimum essential expectations involved in this position.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Food and Beverage Services
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