Commissary Kitchen Lead

Grand Central Bakery•Portland, OR

5d•$27•Onsite

About The Position

The Kitchen Lead is responsible for all aspects of daily kitchen management including financial impacts and quality control. The Lead is the trainer for all stations and actively coaches all staff on an ongoing basis. They engage with cafes and management regarding kitchen and production. They oversee daily and weekly production schedules, shift coverage, ordering, inventory management, recipe scaling, processing of requisitions, labor and food cost reporting. This position requires an attention to detail, a desire to continually improve upon one’s skills as a cook, and an ability to work cooperatively in a production level team environment. This position is the fourth of four Cook levels.

Requirements

Must be at least 18 years old
Ability to read, write, and speak English required; English/Spanish bilingual preferred
Maintains a valid Food Handler's Card at all times
Must demonstrate regular attendance by coming to work on scheduled working days and being on time
Professional experience as a prep cook required
Basic math skills required
Intermediate computer skills including use of Microsoft Outlook, Excel, Word or comparable programs
Intermediate experience with ChefTec, or other ERP systems
Experience placing orders, signing invoices and checking in inventory required
This position walks up to the equivalent of two miles per shift and stands for 100% of the shift worked.
Working in cold environments such as walk-in freezers and refrigerators.
The Kitchen Lead works in a building shared with production facilities and are constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat).

Nice To Haves

Prior experience leading, training, and coaching preferred
HS diploma/GED preferred

Responsibilities

all aspects of daily kitchen management including financial impacts and quality control
trainer for all stations and actively coaches all staff on an ongoing basis
engage with cafes and management regarding kitchen and production
oversee daily and weekly production schedules, shift coverage, ordering, inventory management, recipe scaling, processing of requisitions, labor and food cost reporting