Production Baker 1- Swing Shift

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 Baker 1 is responsible for learning to produce high-quality artisan baked goods while maintaining efficiency and adhering to FSMA requirements. This position requires attention to detail, a desire to continually improve baking skills, and the ability to work cooperatively in a production-level team environment. This is the first of three Baker levels; upon completion of the training period, a Baker 1 is expected to demonstrate competence in responsibilities necessary to advance to Baker 2.

This position is represented by BCTGM (Bread Bakers and Dishwashers & Bakery, Confectionary, Tobacco Workers, and Grain Miller International Union) and UFCW 3000 (United Food and Commercial Workers union), subject to the terms of the respective collective bargaining agreements.

Responsibilities

Functional Responsibilities

• Bake, mix, form, ferment, and proof all products.
• Understand the use of all equipment on the bread production floor.
• Maintain accurate counts and meet quality and production pace expectations as per Level 1 training requirements.
• Follow FSMA guidelines, maintain records, and uphold food safety goals.
• Perform quality control of product, cull unusable loaves, and report shortages to the Person in Charge (PIC).
• Monitor and accurately record mix times and dough temperatures.
• Communicate critical information (equipment issues, supply concerns, maintenance or cleaning needs, product counts, and shortages) to the Shift Lead, Manager, and Delivery in a timely manner.
• Demonstrate knowledge of all bread products and describe the properties of different products.
• Use checklists and training documents to produce accurate results at every step of the baking process.
• Understand final product goals and the financial impact of lost product.

Foundational Responsibilities

• Act in accordance with the mission, vision, and values of Grand Central Bakery in all aspects of the job.
• Work collaboratively with a team and communicate respectfully and professionally with teammates.
• Contribute to the training of team members on stations for which the Baker 1 has completed training.
• Deliver excellent customer service by following the 3 steps to great service at all times.
• Maintain competencies and demonstrate continuous application of these skills throughout employment.
• Commit to creating an anti-racist organization by actively opposing racism and promoting racial tolerance.
• Support a culturally inclusive environment through language and conduct of mutual respect and critical self-reflection.
• Follow all safety requirements, training, and instructions; report potential hazards or injuries promptly.

Requirements

• Must be at least 18 years old.
• Maintain a valid Food Handler’s Card at all times and follow health department guidelines.
• Working knowledge of and ability to speak and understand basic English preferred.
• 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.
• Basic math skills required.
• Professional baking experience preferred.

Tools and Equipment Used

• Rack and hearth ovens
• Manual and automatic loaders
• Mixers and bowl lifts
• Dividers and knives
• Bread racks and various baking equipment

Physical Requirements

The following frequency indicators apply: Seldom (1-10%), Occasional (10-30%), Frequent (30%-70%), Constant (Over 70%).

• Standing: Constant
• Walking: Frequent
• Hearing: Constant
• Seeing: Constant
• Lifting: Frequent – up to 50 lbs.
• Carrying: Frequent – up to 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 – up to 200 lbs.

Environmental Conditions

• Works in a production facility constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat).
• Walks up to the equivalent of two miles per shift.
• Stands for 100% of the shift worked.
• Works in warm environments.

Pay

$22.34/hour. This is a full-time, non-exempt role eligible for overtime.

Schedule

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

Supervision

The Baker 1 is directly managed by the Production Shift Manager and is also accountable to the Shift Lead.

Competencies

• Positive Impact
• Informal Communication
• Team Player
• High Standards
• Initiative
• Change Agility
• Results Orientation
• Drive and Energy