Production Baker Lead (Night Shift)

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 Lead is directly responsible for working with the Production Manager to ensure that accurate quantities of high quality product are produced in an efficient manner while adhering to FSMA guidelines. The Baker Lead is responsible for daily shift operations and should be actively engaged in all aspects of Bread Production during the shift including baker coaching, mentoring, and training. This position requires attention to detail, a desire to continually improve upon one’s skills as a production baker, and the ability to lead a crew while working cooperatively in a production level team environment. This position is the third of three Baker Levels.

Pay: $28.06 hourly, non-exempt, eligible for overtime

Schedule Requirements: Sunday - Thursday,

Grand Central Bakery operates 7 days a week/365 days a year. Schedule flexibility and the ability to work weekends is required.

Competencies Required for this Position:

Positive Impact

Communicativeness

Team Player

High Standards

Change Agility

Results Orientation

Problem Solving and Decision Making

Customer Orientation

Self-Objectivity

Organizing and planning

Supervision: The Baker Lead is directly managed by the Production Manager.

Functional Responsibilities:

Adept in the following tasks/equipment stations:

o   Forming

o   Couching

o   Hand Scaling

o   Hydraulic Divider

o   Bertuetti Bread Line

o   Dough molders

o   Rack Oven

o   Hearth Oven

o   Spiral Mixer

o   Water Meter

o   Silo

o   Sour Starter Health

o   Folds and Fermentation

o   Proofing

o   Scoring

o   Culling

·         Trains new crew members, coaches team members on the floor, and is able to provide feedback in the moment as a PIC

·         Responsible for daily production decisions and planning.

·         Sets and maintain pace ensuring that transitions are smooth, and the crews are working to maximize efficiency.

·         Works with production manager to ensure that all bakers are trained effectively and safely in all areas of bakery.

·         Takes an active role in quality control of all product.

·         Understands use of all equipment used on Bread Production Floor and is able to troubleshoot basic equipment problems.

·         Assists in ingredient intake and is trained in ordering ingredients and forklift use.

·         Follows FSMA guidelines and understands responsibilities to maintain record and food safety goals.

·         Trained to use current Bakery software systems to generate production reports and starter feeds.

·         Communicates critical information to appropriate departments:

o   Production Manager

§  Equipment issues

§  Supply concerns

§  Ideas to improve efficiency

o   Delivery

§  Accurate Counts

§  Issues/concerns

o   Sales

§  Late Adds (Red tag PDX)

§  Shorts/Trends

§  Quality Control

o   Other shifts/Team Members

§  End of Shift report

§  Maintenance or cleaning needs

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

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  within the baking industry

• HS diploma/GED preferred
• Professional baking experience required
• Basic math skills required

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

·         Intermediate experience with ChefTec, GlobalBake or other ERP systems

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

Tools and Equipment Used:

·         Rack and hearth ovens

·         Manual and automatic loaders

·         Mixers

·         Bowl lifts

·         Dividers

·         Knives

·         Bread racks

·         Various baking equipment

·         Forklift

·         Computer, keyboard, mouse, various office equipment

Physical Requirements:

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

Sitting

 N/A

Standing

C

Walking

 F

Driving

  N/A

Hearing

 C

Seeing

 C

Lifting

 F – 50 lbs.

Carrying

 F – 30 lbs.

Talking

 F

Climbing  Stairs/ Ladders

 O

Bending/ Twisting at waist

 F

Kneeling/Squatting

 O

Crouching/Kneeling

 O

Crawling

 S

Reaching above shoulder

 O

Repetitive Arm/ Hand Motion

 C

Handling/ Grasping

 C

Fine Finger Manipulation

 C

Pushing/Pulling

 F – 200 lbs.

Foot controls/Driving

  N/A

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 Lead position but is offered as a general guideline of minimum essential expectations involved in this position.