Culinary Lead (Sellwood) at Grand Central Bakery

Portland, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Oct, 26

Salary

18.89

Posted On

15 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Leadership, Food Cost Management, Sandwich Preparation, Barista Skills, Inventory Management, Staff Training, Customer Service, POS Systems, Vendor Ordering, Performance Management, Food Safety, Cash Handling, Problem Solving, Scheduling, Quality Control, DEI Implementation

Industry

Food and Beverage Services

Description

Job Summary: The Culinary Lead’s role is an integral part of the efficient, enthusiastic team that makes Grand Central Bakery’s vibrant cafes such wonderful spaces to be in. The Culinary Lead is passionate about serving delicious food and drink to a community of loyal customers. They ensure all team members are trained on proper sandwich making procedures, are responsible for meeting food cost goals, and serve as a conduit for food specific knowledge. The Culinary Lead often leads in training and can be the PIC for all parts of the day. Compensation: $18.89/hour, overtime eligible. Plus tips Tips average $7.00 - $9.00 per hour Competencies: Customer Orientation Team Player Mission Focus Drive and Energy Communicativeness High Standards Composure Positive Impact Problem Solving and Decision Making Organizing and Planning Self-Objectivity Change Agility Supervision: This position reports to the Café Manager. Schedule Requirements: The Culinary Lead works 5 shifts a week on a regular basis (3-4 shifts in the Sandwich Bar and 1-2 Retail shifts, including Mid Shifts and Closes). Schedule flexibility and the ability to work weekends and holidays is required. Essential job responsibilities: · Regularly works a variety of shifts to maintain awareness and expertise in all areas of the café · Proficient in accounting systems, including processing invoices and facilitating physical inventory. · Serves as a visible and reliable leader with a positive presence, and can effectively motivate the team · Contributes to performance management of cafe employees through effective and timely communication of coaching notes and training assessments with Cafe Manager · Troubleshoots in all areas of café operations · Assists in the hiring process for new Café Team Members · Communicates effectively and often with the café team to disseminate relevant information, as well as filter feedback and questions up to the Café Manager. · Leads new hire and ongoing training on sandwich bar operations, menu and ingredients, and sourcing and product information. · Sets pars, orders & Invoices for the following: o Kitchen/SB specific vendors o SB Bread o Sandwich bar supplies (knives, grill cleaning, etc.) · Meets cafe kitchen cost goals · Responsible for specials and new product roll out · Manages shift coverage as needed and when Café Manager is out · Responsible for all equipment used in the food prep area, including maintenance, cleanliness, and training · Ensures high quality food and maintains GCB standards by sending feedback and communication regularly to Kitchen and Bread teams · Proficient on Point-of-Sale System · Is proficient in Vendor ordering systems · Serves bread and pastry to customers while ensuring both meet GCB specs · Makes and serves all sandwiches according to GCB specs- including during a rush · Makes and serves all coffee and espresso drinks according to GCB specs- including during a rush, and is proficient at latte art · Displays product knowledge of all items on our menus · Works in a way that maintains a clean cafe environment including: bussing, washing dishes, and executing all necessary café cleaning tasks. · Shares knowledge about where and how our products are sourced with customers and team members · Has a solid understanding of our organizational structure and who/what/where to go for problem solving · Works in a way that can improve the cafe environment- takes initiative, contributes ideas, is solutions oriented · Uses creativity and ideas for product display to maximize sales · Has a "pitches in" mentality, can be seen volunteering with duties or helping others · Adheres to proper cash handling procedures and standards with a high level of accuracy · Uses checklists and training documents to become competent and proficient with the cafe systems · 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. Models and encourages respectful and professional channels of communication between teammates and departments. Disrupts and corrects inappropriate communication in the moment. · Leads teams in delivering excellent customer service - following and promoting 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. Understands company Diversity, Equity, and Inclusion (DEI) concepts and is able to explain them to teammates. As an active participant in setting company culture, disrupts behavior that is harassing, discriminatory, or otherwise harmful to a culture of diversity, equity and inclusion by correcting and redirecting behavior in the moment. · Above all, sets the best example of behavior, work ethic, and work quality. · Knows and demonstrates efficient, correct and safe work and procedures. · Primary trainer of team members. · Coaches team members on the floor. · Escalates personnel matters to manager including concerns about attendance, performance, and conduct. · Able to be the Person in Charge in a manager's absence. · Follows all safety requirements, safety training, and instructions. · Notifies manager if they ever become aware of a potential hazard in the workplace. · Able to enter maintenance and safety tickets into FMX · Promptly reports all injuries, big or small, that are sustained while at work. Assists with injury reports. · Trains new hires and existing employees on safety protocols. Knowledge, Skills, Abilities: · Must be at least 18 years old · Ability to read, write, and speak English required · Maintains a valid Food Handler's Card at all times and follows health department guidelines at all times. · 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 · Must display professionalism and personality with customers · Stays thoughtfully busy at all times, regardless of customer flow Tools and Equipment Used: · Serrated knife · Espresso machine · Point of Sale (POS) · Soup Warmer · Oven · Bread slicer · Dishwasher · Sandwich grill Physical Requirements: S: Seldom (1-10%) O: Occasional (10-30%) F: Frequent (30%-70%) C: Constant (Over 70%) N/A: Not Applicable Sitting S Standing C Walking C Driving N/A Hearing C Seeing C Lifting F – 20 lbs. Carrying F – 20lbs. Talking C 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 O – 100lbs Foot controls/Driving N/A Environmental Conditions: · This position works in a building containing a bakery and is constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat). · This position requires standing 100% of the shift. · Loud café environment with frequent interruptions. It is understood that this does not constitute an exhaustive list of the duties and responsibilities of the Culinary Lead position but is offered as a general guideline of minimum essential expectations involved in this position.

Responsibilities

The Culinary Lead manages sandwich bar operations, ensures food quality standards, and leads the training of cafe team members. They are responsible for meeting food cost goals, managing vendor orders, and serving as the Person in Charge in the manager's absence.