Commissary Kitchen Lead (Temporary)

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 Description – Lead Cook

Employee Name

Effective Date

Department/Location

Commissary Kitchen

Pay Levels

Portland Commissary Kitchen 3

Seattle Commissary Kitchen 3

Job Summary: The Lead Cook is responsible for all aspects of daily kitchen management including financial impacts and quality control. The Lead Cook is the trainer for all stations and actively coaches all staff on an ongoing basis. They engage with cafes and management regarding kitchen and production. They oversee daily and weekly production schedules, shift coverage, ordering, inventory management, recipe scaling, processing of requisitions, and labor and food cost reporting. This position requires an attention to detail, a desire to continually improve upon one’s skills as a cook, and an ability to work cooperatively in a production level team environment. This position is the third of three Cook levels.

This is a temporary position to cover a leave of absence. The temporary position is anticipated cover dates from 5/27/26 through 7/10/26. These dates are subject to change.

Compensation: $28.13/hour, non-exempt (overtime eligible).

Competencies Required for this Position:

High Standards

Problem Solving & Decision Making

Self-Objectivity

Organizing & Planning

Positive Impact

Communicativeness                                                                      

Team Player

Leader Identification

Results Orientation

Drive and Energy

Customer Orientation

Supervision: The Lead Cook is directly managed by the Cuisine Manager.

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

Functional Responsibilities:

·         The Lead Cook is expected to be skilled at all of the following stations:

o   Dishwasher

o   Lettuce Washer

o   Slicing

o   Packing

o   Cold Prep

o   Hot Prep

o   ChefTec

o   Vendor ordering

o   MS Office

o   FMX

·         Works with the Cuisine Manager to set and maintain standards to produce high quality delicious food.

·         Uses strong communication skills to share daily, seasonal, and special information with both the kitchen staff and GCB at large, including but not limited to:

o   Product and recipe information

o   Systems/Techniques

o   Portions/pack sizes

o   Sourcing standards

o   Daily labor goals

o   Order changes

o   Financial implications or goals

o   Seasonality and sourcing

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

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