Commissary Pastry Lead (Portland)

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 Commissary Pastry Lead is directly responsible for working with the Pastry Operation Manager to ensure that accurate quantities of high-quality product are produced in an efficient manner.  The Commissary Pastry Lead is responsible for the department and should be actively engaged in all aspects of the pastry commissary. This position requires attention to detail, a desire to continually improve upon one’s skills as a production baker and leader, and an ability to lead a crew while working cooperatively in a production level team environment. This is the third of three Pastry Baker levels.

Compensation: $27.95/hour (non-exempt, eligible for overtime) 

Competencies:

High Standards

Results Orientation

Problem Solving & Decision Making

Customer Orientation

Self-Objectivity

Organizing & Planning

Team Player

Leader Identification

Informal Communication

Supervision: The Commissary Pastry Lead is managed by the Pastry Operations Manager.

Schedule Requirements: Grand Central Bakery operates 7 days a week/365 days a year. Schedule flexibility is essential including the ability to work extra hours or days based on department needs.

Functional Responsibilities:

·         Is adept at the following stations/tasks:

o   Spiral Mixer

o   Paddle Mixer

o   Finishing Pastry

o   Sheeter

o   Scaling

o   Bench

o   Floater (processing products from other stations)

o   Expo packing and transfers

·         Understands use of all equipment used in Commissary Pastry and is able to troubleshoot basic equipment problems

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

·         Meets quality and pace expectations

·         Communicates critical information to appropriate departments (delivery, maintenance, etc) and the Pastry Operations Manager in a timely manner including:

o   Equipment issues

o   Supply concerns

o   Maintenance or cleaning needs

o   Quality control concerns

·         Responsible for daily production decisions and planning including but not limited to:

o   Meeting production numbers

o   Equipment knowledge and problem-solving

o   Intercompany organizational knowledge for problem solving

o   Placing orders; maintaining great communication with vendors, and internal team

o   Exhibiting basic sourcing knowledge for problem solving and seasonality

o   Actively participating in financial goals and results

·         Is skilled in current technology systems including ChefTec, GlobalBake, and all MS Office products

·         Basic training in Commissary Expo with the ability to cover shifts and offer support as needed

·         Understands seasonality and has knowledge of special specifications.

·         Works with Pastry Operations Manager to maintain high standards of quality control and pro