Production Baker 1- Swing Shift

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.

**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. This position is represented by__ __United Food and Commercial Workers__ __union (UFCW 3000) and is subject to terms of the Grand Central Bakery and UFCW 3000 collective bargaining agreement.__

**Compensation:** $22.34/hour

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

**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.

**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.

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**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__ ____

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**Sitting| N/A| Standing| C| Walking| F| Driving**| N/A

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**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

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**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.