Pastry Lead - Retail Bakery, Full-Time with Tips

Grand Central Bakery; Portland (OR); On-site; USD 52,000 - 68,000; Full time

Job summary

Grand Central Bakery is seeking a Pastry Lead to oversee daily pastry production, staff training, and collaboration with café teams to deliver high-quality products and exceptional service.

The role reports to the Café Manager, and requires weekend availability, 3am starts, and a full-time schedule. You will manage pars, inventory, and ensure adherence to GCB standards across all pastry operations.

Qualifications

• Must be at least 18 years old.
• Ability to read, write, and speak English.
• Maintains a valid Food Handler's Card.
• Regular attendance including weekends/holidays.
• Basic math skills.
• Professional baking experience preferred.

Responsibilities

• Communicates effectively with the café team to disseminate information and relay feedback to the Café Manager.
• Leads new hire and ongoing training, provides pastry baking expertise for operations and sourcing.
• Sets pars, ordering, and invoicing for Commissary Pastry, all pastry ingredients, and pastry supplies.
• Responsible for specials and new product roll out.
• Helps troubleshoot and cover pastry shifts when possible.
• Maintains equipment in the baking area, including maintenance and cleanliness.
• Ensures high quality food and maintains Grand Central Bakery standards by communicating with the Commissary team.
• Leads teams in delivering excellent customer service following the three steps to great service.

Skills

Customer Orientation

Team Player

Mission Focus

Drive and Energy

Communicativeness

High Standards

Composure

Positive Impact

Tools

Cheftec

Outlook

Job description

Grand Central Bakery is seeking a Pastry Lead to oversee daily pastry production, staff training, and collaboration with café teams to deliver high-quality products and exceptional service.

The role reports to the Café Manager, and requires weekend availability, 3am starts, and a full-time schedule. You will manage pars, inventory, and ensure adherence to GCB standards across all pastry operations.