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 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.

Compensation:  $27.00/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.

·         Uses organizational skills to create ongoing preparedness planning for daily, seasonal, and special products. This includes:

o   Maintaining proper inventory

o   Securing sourcing

o   Sustaining vendor relationships and using skills to determine best solutions for seasonal sourcing based on comparative shopping information

·         Shows clear understanding of purchasing parameters such as delivery minimums, delivery dates, acceptable alternatives/substitutions

·         Uses situational awareness to constantly assess flow of work at workstations, financial impacts, and quality control.

·         Is responsible for basic scheduling including 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.

·         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; English/Spanish bilingual preferred

·         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

·         Professional experience as a prep cook required

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

·         Intermediate experience with ChefTec, or other ERP systems

·         Experience placing orders, signing invoices and checking in inventory required

Tools and Equipment Used:

•      Industrial dishwasher

•      Dishwasher chemicals including soap and disinfectant

•      Sprayer

•      Sink

•      Deli slicer

•      Kitchen equipment including knives, cutting boards, food processors, mixer, immersion blender

•      Ovens, stoves, smoker, steam kettle

•      Computer and other office equipment

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 shared with production facilities and is constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat).

·         This position walks up to the equivalent of two miles per shift. This position stands for 100% of the shift worked.

·         This position works in cold environments (walk-in freezers/refrigerators).

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