Production Baker 1- Swing- 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

$22.68/hour
- Non-exempt, eligible for overtime
- Full-time position

Schedule requirements

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

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
• Mets 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

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 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 meet 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
• Variety of baking equipment

Physical Requirements

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 S 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