Commissary Pastry Baker 1- Fremont

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.

About the role

The Commissary Pastry Baker 1 is responsible for producing large quantities of high-quality, delicious, and consistent pastries efficiently, often using mechanized equipment. This facility produces frozen pastries for all Grand Central cafes and wholesale customers. This position requires attention to detail, a desire to continually improve baking skills, and the ability to work cooperatively in a production team environment. This is the first of three Commissary Pastry Baker levels.

Part-time, non-exempt role eligible for overtime. Supervised by the Pastry Manager and accountable to Pastry Baker Leads.

Responsibilities

• Adept at the following stations/tasks:
  • Spiral Mixer
  • Paddle Mixer
  • Finishing
  • Pastry Sheeter
  • Scaling
  • Bench
• Understands use of all equipment used in Commissary Pastry.
• Actively participates in quality control of all products.
• Meets quality and pace expectations.
• Communicates critical information to the Pastry Baker Lead or Pastry Production Manager in a timely manner, including:
  • Equipment issues
  • Supply concerns
  • Maintenance or cleaning needs
  • Accurate counts of product and shortages due to culling
  • Quality control insights and trends
• Has a basic understanding of seasonality and rotating pastry specials.
• Uses checklists and training documents to produce accurate results at every step of the baking process.
• Understands and communicates final product goals.
• Understands the financial goals of the department and the impact of lost product.
• Follows all food safety requirements, including GMP, HAACP, and food defense at all times.
• Works collaboratively with a team and communicates respectfully and professionally.
• Delivers excellent customer service by following the 3 steps to great service at all times.
• Committed to creating an anti-racist organization by actively opposing racism and promoting racial tolerance.
• Supports a culturally inclusive environment through mutual respect and critical self-reflection.
• Demonstrates efficient, correct, and safe work procedures.
• Follows all safety requirements, training, and instructions.
• Reports potential workplace hazards and all injuries, no matter how small.

Requirements

• Must be at least 18 years old.
• Working knowledge of and ability to speak and understand basic English required.
• Maintains a valid Food Handler's Card at all times and follows health department guidelines.
• Must demonstrate regular attendance by coming to work on scheduled days and being on time.
• May be required to work a variety of days and shifts, including weekends and holidays, to meet business needs.
• High school diploma or GED preferred.
• Basic math skills required.
• Prior professional pastry experience or completion of a pastry program preferred.
• Bilingual English/Spanish preferred.
• Preferred experience with mechanized production equipment.

Tools and Equipment Used

• Mixers
• Bowl lifts
• Knives
• Pastry racks
• Sheeter
• Cookie depositor
• Various baking equipment
• Dough Divider
• Dough Rounder
• Scale

Physical Requirements

Frequency: S = Seldom (1-10%), O = Occasional (10-30%), F = Frequent (30%-70%), C = Constant (Over 70%)

• Sitting: N/A
• Standing: C
• Walking: F
• 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: F
• Repetitive Arm/Hand Motion: C
• Handling/Grasping: C
• Fine Finger Manipulation: C
• Pushing/Pulling: F – 50 lbs.

Environmental Conditions

• Works in a bakery environment constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat).
• Standing for 100% of the shift worked.
• Walking up to the equivalent of two miles per shift.

Pay

$22.39/hour

Schedule

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