Production Baker Lead - Night Shift

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:

o   Forming

o   Couching

o   Hand Scaling

o   Hydraulic Divider

o   Bertuetti Bread Line

o   Dough molders

o   Rack Oven

o   Hearth Oven

o   Spiral Mixer

o   Water Meter

o   Silo

o   Sour Starter Health

o   Folds and Fermentation

o   Proofing

o   Scoring

o   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:

o   Production Manager

§  Equipment issues

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