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 production efficiency.

·         Responsible for basic scheduling, such as shift coverage for last minute or unexpected changes.

·         Participates in scheduled production management meetings.

·         Participates in product development and development of systems to improve efficiency.

·         Is aware of and can communicate final product goals.

·         Understands the financial goals of the department and the impact of lost product.

·         Follows all food safety requirements including GMP, HAACP, and food defense at all times.

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. Models and encourages respectful and professional channels of communication between teammates and departments. Disrupts and corrects inappropriate communication in the moment.

·         Leads teams in delivering excellent customer service - following and promoting the 3 steps to great service at all times.

·         Maintains competencies and demonstrate 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. As an active participant in setting company culture, disrupts behavior that is harassing, discriminatory, or otherwise harmful to a culture of diversity, equity, and inclusion by correcting and redirecting behavior in the moment.

·         Above all, sets the best example of behavior, work ethic, and work quality.

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

·         Primary trainer of team members.

·         Coaches team members on the floor.

·         Escalates personnel matters to manager including concerns about attendance, performance, and conduct.

·         Able to be the Person in Charge in a manager's absence.

·         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. Assists with injury reports.

·         Trains new hires and existing employees on safety protocols.

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. May be required to work a variety of days and shifts to meeting business need including weekends and holidays.

·         Prior experience leading, training, and coaching preferred

·         HS diploma/GED preferred

·         Basic math skills required

·         Intermediate computer skills including use of Microsoft Outlook, Excel, Word or comparable programs

·         Prior professional pastry experience or completion of a pastry program required

Tools and Equipment Used:

·         Mixers

·         Knives

·         Pastry racks

·         Sheeter

·         Cookie depositor

·         Various baking equipment

·         Scale

·         Dough divider

·         Dough rounder

·         Ovens

·         Pallet Jack

Physical Requirements:

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

Environmental Conditions:

·         This position works in a building containing a bakery and is constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat).

• Standing for 100% of the shift worked.
• Walking up to the equivalent of two miles per shift.

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