Senior Cook- Fremont

Grand Central Bakery; Portland (ME); On-site; USD 28,000 - 39,000; Full time

Job summary

Grand Central Bakery is seeking a Senior Cook to manage daily kitchen operations, monitor food quality, and provide coaching to the team. The role oversees ordering, inventory control for walk-ins, and communicates with cafes.

The position requires detail orientation and the ability to work in a production environment as part of a three-tier cook ladder. The Senior Cook is supervised by the Cuisine Manager and Lead Cook, with weekend and extended hours required.

Qualifications

• Must be at least 18 years old.
• Professional experience as a prep cook required.
• Basic math skills required.
• Maintains a valid Food Handler’s Card.
• HS diploma or GED preferred.

Responsibilities

• Maintains a clean and organized workstation.
• Leads kitchen production day and sets timing expectations.
• Trains staff on the 8 Level II stations.
• Leads daily Quality Control meetings.
• Manages daily ingredient inventory and end-of-month counts.
• Assists with vendor orders and prints recipes as needed.
• Communicates product and recipe information to the crew.
• Follows safety requirements including GMP and HAACP.

Skills

High Standards

Problem Solving

Self-Objectivity

Organizing & Planning

Positive Impact

Communicativeness

Team Player

Results Orientation

Drive and Energy

Customer Orientation

English Proficiency

Regular Attendance

Education

HS diploma/GED preferred

Tools

R365

FMX

MS Office

Cheftec

Job description

Job Summary

The Senior Cook is responsible for the organization and functional management of the daily kitchen operations. The Senior Cook monitors food quality at all stations and provides coaching as needed. The Senior Cook is responsible for the preparation of all hot food. This position manages the daily ordering and inventory control for the walk-in coolers and warehouse. The Senior Cook communicates with cafes and processes café requisitions. 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 second of three Cook levels.

Pay

$23.58 per hour

• Full-time role
• Non-exempt, eligible for overtime

Supervision

The Senior Cook is directly managed by the Cuisine Manager and is also accountable to the Lead Cook.

Specific requirements

Must be able to work Saturday, Sunday and Monday.

Schedule Requirements

Grand Central Bakery operates 7 days a week/365 days a year. Schedule flexibility is essential including the ability to work weekends and extra hours or days based on department needs.

Competencies

• High Standards
• Problem Solving & Decision Making
• Self-Objectivity
• Organizing & Planning
• Positive Impact
• Communicativeness
• Team Player
• Results Orientation
• Drive and Energy
• Customer Orientation

Functional Responsibilities

• Maintains a clean and organized workstation
• The Senior Cook must be competent in all of the following areas:
  • Dishwasher
  • Lettuce Washer
  • Slicing
  • Packing
  • Cold Prep
  • Hot Prep
  • Oven work
  • Smoker
• Works with the Cuisine Manager and the Lead Cook to set and maintain standards to produce high quality delicious food.
• Leads kitchen production day
• Trains staff on the 8 Level II stations
• Sets timing expectations, and holds others accountable
• Leads daily Quality Control meetings
• Manages daily ingredient inventory and assists with the end of month count
• Assists with placing non-farm vendor orders, checks in and signs all orders/invoices; is able to place farm orders as needed
• Prepares test recipes
• Organizes dry and walk-in storage
• Uses Cheftec to print recipes and process all requisitions
• Checks email daily and responds to any feedback or requests
• Assesses and assigns cleaning tasks
• Understands and is able to communicate with the crew daily, seasonal and special information including but not limited to:
  • Product and recipe information
  • Systems/techniques
  • Portions, pack sizes
  • Sourcing standards
  • Daily labor goals
• Uses preparedness skills to support an organized workspace, i.e. sets station up for next shift
• Is able to print recipes as needed from food cost/inventory software
• Understands the financial goals of the department and the impact of lost product.
• Is skilled in current technology systems including R365, FMX and MS Office
• 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. Models and encourages respectful and professional channels of communication between teammates.
• Delivers excellent customer service - follows the 3 steps to great service at all times and supports teammates in the same.
• 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. Understands company Diversity, Equity, and Inclusion (DEI) concepts and is able to explain them to teammates.
• Has a positive impact on teammates by setting behavior, work ethic, and work quality.
• Knows and demonstrates efficient, correct, and safe work and procedures.
• Contributes to the training of team members.
• Coaches team members on the floor.
• Follows all safety requirements, safety training, and instructions.
• Notifies manager if they ever become aware of a potential hazard in the workplace.
• Able to enter maintenance and safety tickets into FMX
• Promptly reports all injuries, big or small, that are sustained while at work.

Knowledge, Skills, Abilities

• 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 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
• Basic math skills required
• Professional experience as a prep cook required
• Computer skills including use of Microsoft Outlook, Excel, Word or comparable programs preferred

Tools and Equipment Used

• Industrial dishwasher
• Dishwasher chemicals including soap and disinfectant
• Sprayer
• Sink
• Deli Slicer
• Kitchen equipment including knives, cutting boards, food processors, mixer, immersion blender
• Ovens, stoves, smoker, steam kettle
• Computer and other office equipment

Physical Requirements

• S_: Seldom (1-10%) O: Occasional (10-30%) F: Frequent (30%-70%) C: Constant (Over 70%) N/A: Not Applicable___
• Sitting: N/A
• Standing: C
• Walking: F
• Driving: N/A
• Hearing: C
• Seeing: C
• Lifting: F - 50 lbs.
• Carrying: F - 30 lbs.
• Talking: O
• Climbing Stairs/ Ladders: O
• Bending/ Twisting at waist: F
• Kneeling/Squatting: O
• Crouching/Kneeling: O
• Crawling: S
• Reaching above shoulder: O
• Repetitive Arm/ Hand Motion: C
• Handling/ Grasping: C
• Fine Finger Manipulation: F
• Pushing/Pulling: O - 50 lbs.
• Foot controls/Driving: N/A

Environmental Conditions

• This position works in a building shared with production facilities and is constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat).
• This position walks up to the equivalent of two miles per shift. This position stands for 100% of the shift worked.
• This position works in cold environments (walk-in freezers/refrigerators).

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