Commissary Pastry Baker 1- Fremont

Grand Central Bakery; Portland (OR); On-site; USD 25,000 - 36,000; Full time

Job summary

Grand Central Bakery is hiring for the Commissary Pastry Baker 1 in Portland, Oregon. The role involves producing large quantities of high-quality pastries for cafes and wholesale customers using mechanized equipment, with a strong emphasis on detail and teamwork.

The position requires weekend and morning shifts, 7-days-a-week operation, and adherence to food safety standards. Prior pastry production experience is a plus; compensation is $22.39/hour and full-time.

Qualifications

• Must be at least 18 years old.
• Basic English spoken and understood.
• Valid Food Handler's Card required.
• Weekend availability required.
• HS diploma/GED preferred; pastry program preferred.

Responsibilities

• Finish Pastry, operate sheeter, and scale products.
• Ensure use of all equipment in Commissary Pastry.
• Participate in quality control of all products and meet pace expectations.
• Communicate equipment, supply, or quality issues to leads/managers.
• Follow safety requirements including GMP/HAACP.

Skills

18 years minimum

Basic English

Food Handler's Card

Weekend availability

Team collaborative

Attention to detail

Initiative

Quality control

Education

HS diploma/GED preferred

Tools

Mechanized Production Equipment

Job description

JobSummary :The Commissary Pastry Baker 1is responsible forproducinglarge quantitiesof high quality, delicious, and consistent product produced in an efficient manner, often on mechanized equipment. This facility produces frozen pastries for all Grand Central cafes and wholesale customers. This position requires attention to detail, a desire to continuallyimprove uponone's skills as a production baker, and an ability to work cooperatively in a production level team environment. This is the first of three Commissary Pastry Baker levels.

Compensation : $22.39/hour

• Full-time role

Supervision: The Commissary Pastry Baker 1 is managed by the Pastry Manager as well as accountable to the Pastry Baker Leads.

Specific requirements: Must be able to work morning and have weekend availability.

Schedule Requirements: Grand Central Bakery operates 7 days a week/365 days a year. Schedule flexibility and the ability to work weekends is required.

Positive Impact

Informal Communication

Team Player

High Standards

Initiative

Change Agility

Results Orientation

Drive and Energy

Functional Responsibilities:

Is adept at the following stations/tasks:

• Finishing Pastry
• Sheeter
• Scaling

Understands use of all equipment used in Commissary Pastry

Takes an active role in the quality control of all products

Meets quality and pace expectations

Communicates critical information to the Pastry Baker Lead or Pastry Production Manager in a timely manner including:

• Equipment issues
• Supply concerns
• Maintenance or cleaning needs
• Accurate counts of product and shortages due to culling
• Quality control insights and trends

Must have a basic understanding of seasonality and rotating pastry specials

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.

Follows all food safety requirements including GMP, HAACP, and food defense at all times.

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.
• 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
• Working knowledge of and ability to speak and understand basic English required
• Maintains a valid Food Handler's Card at all times and follows health department guidelines at all times.
• 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.
• HS diploma/GED preferred
• Prior professional pastry experience or completion of a pastry program preferred
• Preferred experience with Mechanized Production Equipment

Tools and Equipment Used:

• Pastry racks
• Various baking equipment
• Dough Divider
• Dough Rounder

Physical Requirements:

S : Seldom (1-10%) O : Occasional (10-30%) F : Frequent (30%-70%) C : Constant (Over 70%) N/A : Not Applicable

N/A

Standing

C

Walking

F

Driving

N/A

Hearing

C

C

Lifting

F – 50 lbs.

Carrying

F – 30 lbs.

Talking

F

O

Bending/ Twisting at waist

F

O

Crouching/Kneeling

O

S

Reaching above shoulder

F

Repetitive Arm/ Hand Motion

C

C

C

Pushing/Pulling

F – 50 lbs.

Foot controls/Driving

N/A

Environmental Conditions:

This position works in a building containing a bakery and is constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat).

• Standing for 100% of the shift worked.
• Walking up to the equivalent of two miles per shift.

It is understood that this does not constitute an exhaustive list of the duties and responsibilities of the Commissary Pastry Baker 1 position but is offered as a general guideline of minimum essential expectations involved in this position.

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.

Grand Central Bakery’s Pastry Production Kitchen has an opening to join a great production team. We are mission driven, with industry leading benefits and hours – flexible days and no overnight shifts. 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.