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 Baker 1 is responsible for learning to produce high quality artisan baked goods while maintaining efficiency and adhering FSMA requirements. This position requires an attention to detail, a desire to continually improve upon one’s skills as a production baker, and an ability to work cooperatively in a production level team environment. This position is the first of three Baker levels. Upon completion of the training period, a Baker 1 is expected to demonstrate competence in responsibilities necessary advance to Baker 2.

Pay: $21.48/hour (non-exempt, eligible for overtime).

**This position is represented by BCTGM (Bread Bakers and Dishwashers & Bakery, Confectionary, Tobacco Workers, and Grain Miller International Union). This position is subject to the terms of the BCGTM and Grand Central Bakery collective bargaining agreement.

Competencies Required for this Position:

Positive Impact

Informal Communication

Team Player

High Standards

Initiative

Change Agility

Results Orientation

Drive and Energy

Supervision: The Baker 1 is directly managed by the Production Shift Manager as well as accountable to the Shift Lead.

Schedule requirements: 5am start time, weekends. Grand Central Bakery operates 7 days a week/365 days a year. Schedule flexibility and the ability to work weekends is required.

Functional Responsibilities:

·         Bake, Mix, Form, Fermentation, Proofing of all products

·         Understands use of all equipment on bread production floor

·         Maintain accurate counts

• Meets quality and production pace expectations as per Level 1 training requirements
• Follows FSMA guidelines and understands responsibilities to maintain records and food safety goals

·         Quality control of product, culling of unusable loaves and reporting shorts to the PIC

·         Takes account of mix times and dough temperatures and accurately records results

• Communicates critical information to the Shift Lead, Manager, and Delivery in a timely manner including:

·         Equipment issues

·         Supply concerns

·         Maintenance or cleaning needs

·         Accurate counts of product and shortages due to culling

·         Has knowledge of all bread products and can describe the properties of different products.

·         Uses checklists and training documents to produce accurate results at every step of the baking process.

·         Is aware of and can communicate final product goals.

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

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. Communicates respectfully and professionally with teammates.

·         Contributes to the training of team members on stations for which the Baker 1 has completed training.

·         Delivers excellent customer service - follows 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.

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

·         Follows all safety requirements, safety training, and instructions.

·         Notifies manager if they ever become aware of a potential hazard in the workplace.

·         Promptly reports all injuries, big or small, that are sustained while at work.

Knowledge, Skills, Abilities:

• Must be at least 18 years old
• Maintains a valid Food Handler's Card at all times and follows health department guidelines at all times.
• Working knowledge of and ability to speak and understand basic English preferred
• 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.
• Basic math skills required
• Professional baking experience preferred

Tools and Equipment Used:

·         Rack and hearth ovens

·         Manual and automatic loaders

·         Mixers

·         Bowl lifts

·         Dividers

·         Knives

·         Bread racks

·         Various baking 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 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 warm environments

It is understood that this does not constitute an exhaustive list of the duties and responsibilities of the Baker 1 position but is offered as a general guideline of minimum essential expectations involved in this position.