Cook 2 (Fremont) in Portland, Oregon at Grand Central Bakery

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 Senior Cook is responsible for the organization and functional management of the daily kitchen operations. The Senior Cook monitors food quality at all stations and provides coaching as needed. The Senior Cook is responsible for the preparation of all hot food. This position manages the daily ordering and inventory control for the walk-in coolers and warehouse. The Senior Cook communicates with cafes and processes café requisitions. 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 second of three Cook levels.

Pay: $23.00 (non-exempt, eligible for overtime)

Specific requirements: Saturday/Sunday.

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

Competencies:

High Standards

Problem Solving & Decision Making

Self-Objectivity

Organizing & Planning

Positive Impact

Communicativeness

Team Player

Results Orientation

Drive and Energy

Customer Orientation

Supervision: The Senior Cook is directly managed by the Cuisine Manager and is also accountable to the Lead Cook.

Functional Responsibilities:

· Maintains a clean and organized workstation

· The Senior Cook must be competent in all of the following areas:

o Dishwasher

o Lettuce Washer

o Slicing

o Packing

o Cold Prep

o Hot Prep

o Oven work

o Smoker

· Works with the Cuisine Manager and the Lead Cook to set and maintain standards to produce high quality delicious food.

· Leads kitchen production day

· Trains staff on the 8 Level II stations

· Sets timing expectations, and holds others accountable

· Leads daily Quality Control meetings

· Manages daily ingredient inventory and assists with the end of month count

· Assists with placing non-farm vendor orders, checks in and signs all orders/invoices; is able to place farm orders as needed

· Prepares test recipes

· Organizes dry and walk-in storage

· Uses Cheftec to print recipes and process all requisitions

· Checks email daily and responds to any feedback or requests

· Assesses and assigns cleaning tasks

· Understands and is able to communicate with the crew daily, seasonal and special information including but not limited to:

o Product and recipe information

o Systems/techniques

o Portions, pack sizes

o Sourcing standards

o Daily labor goals

· Uses preparedness skills to support an organized workspace, i.e. sets station up for next shift

· Is able to print recipes as needed from food cost/inventory software

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

· Is skilled in current technology systems including R365, FMX and MS Office

· 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.

· Delivers excellent customer service - follows the 3 steps to great service at all times and supports teammates in the same.

· 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.

· Has a positive impact on teammates by setting behavior, work ethic, and work quality.

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

· Contributes to the training of team members.

· Coaches team members on the floor.

· 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.

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. HS diploma/GED preferred

· Basic math skills required

· Professional experience as a prep cook required

· Computer skills including use of Microsoft Outlook, Excel, Word or comparable programs preferred

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

Sitting

N/A

Standing

C

Walking

F

Driving

N/A

Hearing

C

Seeing

C

Lifting

F – 50 lbs.

Carrying

F – 30 lbs.

Talking

O

Climbing Stairs/ Ladders

O

Bending/ Twisting at waist

F

Kneeling/Squatting

O

Crouching/Kneeling

O

Crawling

Reaching above shoulder

O

Repetitive Arm/ Hand Motion

C

Handling/ Grasping

C

Fine Finger Manipulation

F

Pushing/Pulling

O – 50 lbs.

Foot controls/Driving

N/A

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