Commissary Float- Fremont

Grand Central Bakery•Portland, OR

About The Position

The Commissary Float supports daily operations across assigned areas of the Commissary, including pastry and kitchen production, packing and expediting, receiving, and inventory organization. The role moves between departments according to production needs and priorities and communicates promptly with managers and teams to coordinate work and raise operational concerns. It requires attention to detail, flexibility, strong organizational skills, an interest in developing skills across Commissary operations, and the ability to work independently and collaboratively in a production team. The position supports production activities such as scaling, mixing, finishing, packing, labeling, staging, order fulfillment, cold preparation, light oven work, slicing, ingredient preparation, inventory organization, and dishwashing. The Commissary Float follows recipes, production documents, product specifications, food-safety procedures, and quality standards; helps maintain clean, organized workstations; and communicates issues involving equipment, supplies, maintenance, shortages, quality, and inventory. The role also contributes to team training and coaching, customer service, safety, and the bakery’s inclusive workplace practices. This is a full-time, non-exempt position eligible for overtime. Pay is $23.58 per hour plus a comprehensive benefit package. The schedule changes from week to week and requires flexibility, including availability to work weekends; a variety of days and shifts, including holidays, may be required. The work takes place in a production facility with constant exposure to flour and other grain dust, includes work in cold environments such as walk-in freezers and refrigerators, and involves standing throughout the shift and walking up to the equivalent of two miles per shift.

Requirements

Must be at least 18 years old.
Ability to read, write, and speak English.
Maintain a valid Food Handler’s Card and follow health department guidelines.
Demonstrate regular attendance and punctuality; be able to work a variety of days and shifts to meet business needs, including weekends and holidays.
Basic math skills.
Professional experience as a prep cook.
Ability to work a flexible, changing week-to-week schedule and transition among Commissary work areas.
Ability to meet the described physical demands, including standing for the full shift, walking, lifting up to 50 pounds frequently, carrying up to 30 pounds frequently, and pushing or pulling up to 50 pounds occasionally.

Nice To Haves

English/Spanish bilingual ability.
High school diploma or GED.
Kitchen and pastry experience.
Computer skills, including Microsoft Outlook, Excel, Word, or comparable programs.

Responsibilities

Maintain clean, organized, food-safe workstations in assigned areas.
Demonstrate competency in entry-level production stations across Commissary Pastry, Commissary Kitchen, and Expo operations.
Rotate between Kitchen, Pastry, and Expo as assigned and adapt to changing production needs.
Use recipes, production sheets, checklists, and training resources to ensure accuracy and consistency.
Meet established quality, accuracy, and pace expectations and identify and communicate product concerns.
Follow production, portion, pack-size, and product specifications.
Assist with scaling, mixing, finishing, packing, labeling, staging, and order fulfillment.
Assist with cold preparation, light oven work, slicing, packing, ingredient preparation, and inventory organization.
Support Expo operations by verifying product quality, accuracy, counts, labels, packaging, and order readiness; communicate shortages, overages, and quality concerns.
Assist with receiving deliveries, organizing storage, rotating inventory, and maintaining proper product dating and storage practices.
Assist with dishwashing, cleaning, and sanitation throughout the facility as needed.
Leave workstations organized and ready for the next shift.
Communicate equipment issues, supply concerns, maintenance or cleaning needs, product shortages, quality concerns and trends, and inventory discrepancies to Leads and Managers promptly.
Understand seasonal products, limited-time offerings, production priorities, final product expectations, quality standards, and the effect of waste and product loss on departmental financial goals.
Follow food-safety requirements, including GMP, HACCP, allergen awareness, sanitation standards, and food-defense procedures.
Collaborate with Pastry, Kitchen, Shipping, and Leadership teams to support daily production goals.
Provide coverage in Commissary Pastry, Commissary Kitchen, and Commissary Expediting as needed.
Support special projects and other production-related duties as assigned.
Act in accordance with Grand Central Bakery’s mission, vision, and values and model respectful, professional communication and teamwork.
Deliver excellent customer service and support teammates in providing it.
Maintain job competencies and apply them throughout employment.
Actively oppose racism, promote racial tolerance, support an inclusive environment through respectful conduct and critical self-reflection, and understand and explain company DEI concepts to teammates.
Set a positive example in behavior, work ethic, and work quality; contribute to training and coach team members on the floor.
Follow safe work procedures, safety requirements, training, and instructions; notify a manager of potential workplace hazards.
Enter maintenance and safety tickets into the Facilities Management System and promptly report work-related injuries.
Maintain regular attendance and punctuality.