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. This position is represented by United Food and Commercial Workers union (UFCW 3000) and is subject to terms of the Grand Central Bakery and UFCW 3000 collective bargaining agreement.

Compensation: $22.34/hour

Full-time roleNon-exempt, eligible for overtime

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.

Competencies Required for this Position:

Positive Impact

Informal Communication

Team Player

High Standards

Initiative

Change Agility

Results Orientation

Drive and Energy

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 requirementsFollows FSMA guidelines and understands responsibilities to maintain records and food safety goalsQuality 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 oldMaintains 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 preferredMust 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 requiredProfessional 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

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.