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Jobs · Management · Oregon

Production Baker Lead - Night Shift

Grand Central Bakery · Portland, OR · Today
On-siteManagement$28.06/hrFull-time

About the Role

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.

The Baker Lead works with the Production Manager to ensure accurate quantities of high-quality product are produced efficiently while adhering to FSMA guidelines. This role oversees daily shift operations, engages in all aspects of bread production, and provides coaching, mentoring, and training to bakers. This is the third of three Baker Levels.

Responsibilities

  • Adept in the following tasks and equipment stations:
    • Forming, couching, hand scaling
    • Hydraulic Divider, Bertuetti Bread Line, dough molders
    • Rack Oven, Hearth Oven, Spiral Mixer
    • Water Meter, Silo, Sour Starter
    • Health Folds and Fermentation, Proofing, Scoring, Culling
  • Trains new crew members, coaches team members on the floor, and provides real-time feedback as Person in Charge (PIC).
  • Makes daily production decisions and planning, sets and maintains pace, and ensures smooth transitions to maximize efficiency.
  • Works with the Production Manager to train all bakers effectively and safely in all bakery areas.
  • Actively participates in quality control of all products.
  • Understands and troubleshoots basic equipment problems on the Bread Production Floor.
  • Assists in ingredient intake, trained in ordering ingredients, and forklift use.
  • Follows FSMA guidelines, maintains records, and upholds food safety goals.
  • Uses bakery software systems to generate production reports and starter feeds.
  • Communicates critical information to appropriate departments, including:
    • Production Manager (equipment issues, supply concerns, efficiency improvements)
    • Delivery (accurate counts, issues/concerns)
    • Sales (late adds, shorts/trends, quality control)
    • Other shifts/team members (end-of-shift reports, maintenance/cleaning needs)
  • Handles basic scheduling, such as shift coverage for last-minute or unexpected changes.
  • Knows and acts in accordance with Grand Central Bakery’s mission, vision, and values.
  • Works collaboratively with teams, models respectful communication, and disrupts inappropriate behavior.
  • Leads teams in delivering excellent customer service and promotes an anti-racist, culturally inclusive environment.
  • Disrupts harassing, discriminatory, or harmful behavior to foster diversity, equity, and inclusion.
  • Trains team members on safety protocols, reports injuries, and enters maintenance/safety tickets into FMX.
  • Demonstrates efficient, correct, and safe work procedures.

Requirements

  • Must be at least 18 years old.
  • Ability to read, write, and speak English required; English/Spanish bilingual preferred.
  • Maintains a valid Food Handler’s Card and follows health department guidelines.
  • Regular attendance and punctuality required; must work weekends, holidays, and varied shifts.
  • Prior experience leading, training, and coaching in the baking industry preferred.
  • HS diploma/GED preferred; professional baking experience required.
  • Basic math skills and intermediate computer skills (Microsoft Outlook, Excel, Word, or comparable programs).
  • Intermediate experience with ChefTec, GlobalBake, or other ERP systems.
  • Experience placing orders, signing invoices, and checking in inventory.

Skills

  • Positive Impact
  • Communicativeness
  • Team Player
  • High Standards
  • Change Agility
  • Results Orientation
  • Problem Solving and Decision Making
  • Customer Orientation
  • Self-Objectivity
  • Organizing and Planning

Tools and Equipment Used

  • Rack and hearth ovens
  • Manual and automatic loaders
  • Mixers, bowl lifts, dividers
  • Knives, bread racks, various baking equipment
  • Forklift
  • Computer, keyboard, mouse, office equipment

Physical Requirements

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

  • Standing: C
  • Walking: F (up to 2 miles per shift)
  • Hearing: C
  • Seeing: C
  • Lifting: F (up to 50 lbs.)
  • Carrying: F (up to 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 (up to 200 lbs.)

Environmental Conditions

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

Pay

$28.06 hourly, non-exempt, eligible for overtime.

Schedule

Able to work weekends (Saturday and Sunday). Grand Central Bakery operates 7 days a week, 365 days a year. Schedule flexibility and weekend availability are required.

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