Production Baker 1- Day Crew

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 1 is responsible for learning to produce high quality artisan baked goods while maintaining efficiency and adhering FSMA requirements. This position requires an 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 position is the first of three Baker levels. Upon completion of the training period, a Baker 1 is expected to demonstrate competence in responsibilities necessary advance to Baker 2.

**This position is represented by BCTGM (Bread Bakers and Dishwashers & Bakery, Confectionary, Tobacco Workers, and Grain Miller International Union). This position is subject to the terms of the BCGTM and Grand Central Bakery collective bargaining agreement. This position is represented by United Food and Commercial Workers union (UFCW 3000) and is subject to terms of the Grand Central Bakery and UFCW 3000 collective bargaining agreement.  

Compensation: $21.48/hour

• Full-time role
• Non-exempt, eligible for overtime

Supervision: The Baker 1 is directly managed by the Production Shift Manager as well as accountable to the Shift Lead.

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 Required for this Position:

Positive Impact

Informal Communication

Team Player

High Standards

Initiative

Change Agility

Results Orientation

Drive and Energy

Functional Responsibilities:

·        Bake, Mix, Form, Fermentation, Proofing of all products

·        Understands use of all equipment on bread production floor

·        Maintain accurate counts

• Meets quality and production pace expectations as per Level 1 training requirements
• Follows FSMA guidelines and understands responsibilities to maintain records and food safety goals
• Quality control of product, culling of unusable loaves and reporting shorts to the PIC

·        Takes account of mix times and dough temperatures and accurately records results

• Communicates critical information to the Shift Lead, Manager, and Delivery in a timely manner including:

·        Equipment issues

·        Supply concerns

·        Maintenance or cleaning needs

·        Accurate counts of product and shortages due to culling

·        Has knowledge of all bread products and can describe the properties of different products.

·        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.

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. Communicates respectfully and professionally with teammates.

·        Contributes to the training of team members on stat