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 Shift Lead’s role is an integral part of the efficient, enthusiastic team that makes Grand Central Bakery’s vibrant cafes such wonderful spaces. The Shift Lead regularly serves as the Person in Charge (PIC) and ‘runs the floor’ by adjusting work assignments, problem-solving, and ensuring a welcoming café environment with delicious products. They deliver outstanding customer service, following the 3 Steps to Great Service at all times, and can work any shift or station for which they are trained. The Shift Lead uses company systems proficiently, handles cash accurately, and fosters a positive, inclusive, and collaborative atmosphere in support of Grand Central Bakery’s mission, vision, and values.

Supervision: This position reports to the Café Manager.

Rate of Pay: This position pays $21.30 plus tips. 

• Tips average $7.00 - $9.00 per hour.

Schedule Requirements: Typically works 4-5 shifts on a regular basis. Schedule flexibility, including days of the week and time of day, is required. Ability to work weekends is required.

Remote work: This position is not eligible for remote work.

Essential job responsibilities:

·         Delivers outstanding customer service - follows the 3 Steps to Great Service at all times. Regularly shares knowledge about product sourcing with customers and team members – demonstrating enthusiasm for Grand Central Bakery’s (GCB) mission, vision, and values. Goes the extra mile by delivering food to customers, engaging about products and specials, and anticipating customer needs. Demonstrates the ability to stay calm and maintain composure during busy or uncertain situations.

·         The Shift Lead consistently works at all stations and shifts for which they are trained. Is able to complete assigned work with efficiency and accuracy. Shifts include retail opening, retail closing, office closing, sandwich bar opening, pastry baking, baking prep., and mid-shifts.

·         Is the Person in Charge (PIC) as assigned and is able to ‘run the floor’ during a shift including adjusting work assignments, managing breaks, and problem solving. Has a solid understanding of GCB organizational structure and who/what/where to go for problem solving utilizing company resources such as the Emergency Manual and FMX appropriately.

·         Regularly follows and trains others in the correct and safe way of working, utilizing café resources such as checklists and training documents as resources. Trains others on different stations and tasks.

·         Is proficient with GCB systems including the POS, R365, and KDS and utilizes training documents and how-to guides to complete work accurately and efficiently. Places orders through R365 and vendors as assigned.

·         Adheres to proper POS and cash handling procedures with a high level of accuracy.

·         Makes and serves all café products to GCB specifications, including during a rush. Is able to identify products that do not meet specifications and remove them from sale.

·         Demonstrates a proactive, "pitches in" mentality by volunteering to help others and improve the café environment. Takes initiative, contributes ideas, and is solutions-oriented while maintaining cleanliness through tasks such as bussing, washing dishes, and completing all necessary café cleaning duties.

·         Demonstrates self-awareness by reflecting on strengths and areas for growth while actively seeking feedback and engaging in continuous learning to improve performance and develop new skills.

·         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.

·         Maintains competencies and demonstrates 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.

·         Has a positive impact on teammates by setting behavior, work ethic, and work quality.

·         Knows and demonstrates efficient, correct, and safe work and procedures.

·         Contributes to the training of team members.

·         Coaches team members on the floor.

·         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.

·         Other duties as assigned.

Knowledge, Skills, Abilities:

·         Must be at least 18 years old

·         Ability to read, write, and speak English required

·         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.

·         Ability to add, subtract, and perform basic math with ease required

·         Basic computer skills required including use of MS Outlook or similar email program required

·         Ability to interact with customers for a full shift, in a busy, loud environment with frequent change, while maintaining outstanding customer service required

·         1+ years of front of house food service experience required including making and serving products required

Tools and Equipment Used:

·         Knives

·         Semi-automatic espresso machine

·         Point of Sale (POS)

·         Soup warmer

·         Oven

·         Bread slicer

·         Dishwasher

·         Sandwich grill

·         Floor mop

Physical information:  

S: Seldom (1-10%) O: Occasional (10-30%) F: Frequent (30%-70%) C: Constant (Over 70%) N/A: Not Applicable

It is understood that this does not constitute an exhaustive list of the duties and responsibilities of this position but is offered as a general guideline of minimum essential expectations involved in this position.