Production Baker 1- Night Shift

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.

Compensation & Schedule

• $23.23/hour
• Full-time role, non-exempt, eligible for overtime
• Must be able to work Fri/Sat/Sun/Mon
• Grand Central Bakery operates 7 days a week/365 days a year; schedule flexibility and the ability to work weekends is required

Competencies Required

• 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 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

Qualifications

• 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

• Standing: Constant
• Walking: Frequent
• Hearing: Constant
• Seeing: Constant
• Lifting: Frequent – 50 lbs.
• Carrying: Frequent – 30 lbs.
• Talking: Frequent
• Climbing Stairs/Ladders: Occasional
• Bending/Twisting at waist: Frequent
• Kneeling/Squatting: Occasional
• Crouching/Kneeling: Occasional
• Crawling: Seldom
• Reaching above shoulder: Occasional
• Repetitive Arm/Hand Motion: Constant
• Handling/Grasping: Constant
• Fine Finger Manipulation: Constant
• Pushing/Pulling: Frequent – 200 lbs.
• Sitting: N/A
• Driving: N/A
• 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 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.