Commissary Pastry Baker 1- Fremont

Grand Central Bakery•Portland, OR

10d

About The Position

The Commissary Pastry Baker 1 produces large quantities of high-quality, delicious, and consistent products efficiently, often using mechanized equipment. The facility produces frozen pastries for Grand Central cafes and wholesale customers. This is the first of three Commissary Pastry Baker levels. The role requires attention to detail, a desire to develop production-baking skills, and the ability to work cooperatively in a production team environment. The baker works under the Pastry Manager and is also accountable to the Pastry Baker Leads. This full-time, non-exempt position is overtime eligible and pays $22.39 per hour. Morning availability and weekend availability are required. The bakery operates seven days a week, year-round, so schedule flexibility—including the ability to work weekends and holidays—may be needed to meet business needs.

Requirements

Must be at least 18 years old.
Working knowledge of basic English and the ability to speak and understand it.
Must maintain a valid Food Handler’s Card and follow health department guidelines.
Regular attendance and punctuality are required.
Must be able to work mornings and have weekend availability; schedule flexibility is required, and a variety of shifts, weekends, and holidays may be required to meet business needs.
Basic math skills are required.
Must meet the physical demands described, including frequent lifting up to 50 pounds, carrying up to 30 pounds, and pushing or pulling up to 50 pounds.
Must be able to work in a bakery building with constant exposure to wheat flour and other grain dusts.

Nice To Haves

High school diploma or GED.
Prior professional pastry experience or completion of a pastry program.
Bilingual English/Spanish skills.
Experience with mechanized production equipment.

Responsibilities

Work competently at the spiral mixer, paddle mixer, pastry finishing, sheeter, scaling, and bench stations.
Understand and use the equipment in Commissary Pastry.
Take an active role in quality control and meet product quality and production pace expectations.
Communicate equipment issues, supply concerns, maintenance or cleaning needs, product counts and culling-related shortages, and quality-control insights or trends to the Pastry Baker Lead or Pastry Production Manager in a timely manner.
Maintain a basic understanding of seasonality and rotating pastry specials.
Use checklists and training documents to produce accurate results throughout the baking process.
Understand and communicate final product goals.
Understand department financial goals and the impact of lost product.
Follow food safety requirements, including GMP, HAACP, and food defense requirements.
Act in accordance with Grand Central Bakery’s mission, vision, and values.
Work collaboratively and communicate respectfully and professionally with teammates.
Deliver excellent customer service by following the bakery’s three steps to great service.
Maintain job competencies and apply them continuously.
Help create an anti-racist organization by opposing racism and promoting racial tolerance, and support an inclusive environment through mutual respect and critical self-reflection.
Follow safe and correct work procedures, safety requirements, training, and instructions; notify a manager of potential workplace hazards and promptly report work-related injuries.
Maintain regular attendance and punctuality, and work a variety of days and shifts, including weekends and holidays, as business needs require.
Maintain a valid Food Handler’s Card and follow health department guidelines.