Production Baker 1 (Night) at Grand Central Bakery

Portland, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Aug, 26

Salary

22.34

Posted On

08 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Attention To Detail, Team Player, Quality Control, Communication, Baking, Food Safety, Record Keeping, Customer Service, Collaboration, Initiative, Problem Solving, Time Management, Basic Math, Adaptability, Safety Procedures, Training

Industry

Food and Beverage Services

Description

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. **This position is represented by BCTGM (Bread Bakers and Dishwashers & Bakery, Confectionary, Tobacco Workers, and Grain Miller International Union). This position is subject to the terms of the BCGTM and Grand Central Bakery collective bargaining agreement. Compensation: $22.34/hour (non-exempt, eligible for overtime). Competencies Required for this Position: Positive Impact Informal Communication Team Player High Standards Initiative Change Agility Results Orientation Drive and Energy Supervision: The Baker 1 is directly managed by the Production Shift Manager as well as accountable to the Shift Lead. Schedule requirements: Grand Central Bakery operates 7 days a week/365 days a year. Schedule flexibility and the ability to work weekends is required. 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. 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 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: S: Seldom (1-10%) O: Occasional (10-30%) F: Frequent (30%-70%) C: Constant (Over 70%) N/A: Not Applicable 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 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.

Responsibilities

The Baker 1 is responsible for producing high-quality artisan baked goods while adhering to FSMA requirements. This includes baking, mixing, and maintaining quality control of products.