Production Baker 1 (Night)

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.

**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. 

Compensation: $22.34/hour (non-exempt, eligible for overtime).

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: 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   

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