Production Baker 1- Swing Shift (Seattle)

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: $23.13/hour

• Full-time role
• Non-exempt, eligible for overtime

Specific requirements: Must be able to work Sunday/Monday.

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 as well as accountable to the Shift Lead.

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

• 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

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.