Commissary Float- 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 Commissary Float is responsible for supporting daily operations across all areas of the Commissary in their scheduled department, including pastry and kitchen production, packing and expediting, receiving, and inventory organization. This position requires the ability to transition efficiently between work areas based on daily production needs and priorities. Clear and timely communication with the appropriate managers and teams is essential to ensure production needs, priorities, and operational concerns are effectively coordinated. This position requires attention to detail, flexibility, strong organizational skills, a desire to continually develop skills across Commissary operations, and the ability to work both independently and cooperatively in a production-level team environment.

Pay: $23.58 an hour + comprehensive benefit package

• Full-time role
• Non-exempt, eligible for overtime

Supervision: The Commissary Float 1 is directly managed by the Comm Operations Manager and is also accountable to commissary pastry dept leads and managers.

Schedule Requirements: Must be able to work a flexible schedule as this position will often have a changing week - to week schedule.

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

Customer Orientation

Functional Responsibilities:

· Maintains a clean, organized, and food-safe workstation in all assigned areas.

· Demonstrates competency in entry-level production stations throughout Commissary Pastry, Commissary Kitchen, and Expo operations.

· Rotates between departments (Kitchen, Pastry, Expo) as assigned and adapts quickly to changing production needs.

· Uses recipes, production sheets, checklists, and training resources to ensure accuracy and consistency.

· Meets established quality, accuracy, and pace expectations.

· Takes an active role in quality control by identifying and communicating product concerns.

· Understands and follows established production standards, portion standards, pack sizes, and product specifications.

· Assists with scaling, mixing, finishing, packing, labeling, staging, and order fulfillment activities as assigned.

· Assists with cold preparation, light oven work, slicing, packing, ingredient preparation, and inventory organization as assigned.

· Assists Expo operations by verifying product quality, accuracy, counts, labeling, packaging, and order readiness. Maintains accurate product counts and communicates shortages, overages, or quality concerns.

· Assists with receiving deliveries, organizing storage areas, rotating inventory, and maintaining proper product dating and storage practices.

· Assists with Dishwashing duties as needed to support all departments

· Uses preparedness skills to leave workstations organized and ready for the next shift.

· Communicates critical information to Leads and Managers in a timely manner, including:

o Equipment issues

o Supply concerns

o Maintenance or cleaning needs

o Product shortages

o Quality concerns and trends

o Inventory discrepancies

· Demonstrates a basic understanding of seasonal products, limited-time offerings, and production priorities.

· Understands final product expectations and can communicate quality standards.

· Understands the impact of waste and product loss on departmental financial goals.

· Follows all food safety requirements, including GMP, HACCP, allergen awareness, sanitation standards, and food defense procedures at all times.

· Works collaboratively with Pastry, Kitchen, Shipping, and Leadership teams to support daily production goals.

· Assists with cleaning and sanitation responsibilities throughout the facility.

· Provides support for special projects and other production-related duties as assigned.

· Provides as needed coverage in Commissary Pastry, Commissary Kitchen, Commissary Expediting.

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 demonstrates 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 Facilities Management System)

· 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 meet business needs including weekends and holidays.

· HS diploma/GED preferred

· Basic math skills required

· Professional experience as a prep cook required, with both kitchen and pastry experience preferred

· 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

• Floor Mixers

• Sheeters

• Automated production equipment

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