Production Baker Lead - Night Shift

Baker Lead

The Baker Lead is directly responsible for working with the Production Manager to ensure that accurate quantities of high quality product are produced in an efficient manner while adhering to FSMA guidelines. The Baker Lead is responsible for daily shift operations and should be actively engaged in all aspects of Bread Production during the shift including baker coaching, mentoring, and training.

This position requires attention to detail, a desire to continually improve upon one's skills as a production baker, and the ability to lead a crew while working cooperatively in a production level team environment. This position is the third of three Baker Levels.

Pay: $ 28.06 hourly, non-exempt, eligible for overtime

Schedule Requirements:
Able to work Saturday and Sunday.

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

Supervision:
The Baker Lead is directly managed by the Production Manager.

Competencies Required for this Position:

Positive Impact

Communicativeness

Team Player

High Standards

Change Agility

Results Orientation

Problem Solving and Decision Making

Customer Orientation

Self-Objectivity

Organizing and planning

Functional Responsibilities:

Adept in the following tasks/equipment stations:

o Forming

o Couching

o Hand Scaling

o Hydraulic Divider

o Bertuetti Bread Line

o Dough molders

o Rack Oven

o Hearth Oven

o Spiral Mixer

o Water Meter

o Silo

o Sour Starter Health

o Folds and Fermentation

o Proofing

o Scoring

o Culling

· Trains new crew members, coaches team members on the floor, and is able to provide feedback in the moment as a PIC

· Responsible for daily production decisions and planning.

· Sets and maintain pace ensuring that transitions are smooth, and the crews are working to maximize efficiency.

· Works with production manager to ensure that all bakers are trained effectively and safely in all areas of bakery.

· Takes an active role in quality control of all product.

· Understands use of all equipment used on Bread Production Floor and is able to troubleshoot basic equipment problems.

· Assists in ingredient intake and is trained in ordering ingredients and forklift use.

· Follows FSMA guidelines and understands responsibilities to maintain record and food safety goals.

· Trained to use current Bakery software systems to generate production reports and starter feeds.

· Communicates critical information to appropriate departments:

o Production Manager

§ Equipment issues

§ Supply concerns

§ Ideas to improve efficiency

o Delivery

§ Accurate Counts

§ Issues/concerns

o Sales

§ Late Adds (Red tag PDX)

§ Shorts/Trends

§ Quality Control

o Other shifts/Team Members

§ End of Shift report

§ Maintenance or cleaning needs

· Responsible for basic scheduling, such as shift coverage for last minute or unexpected changes.

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 and departments. Disrupts and corrects inappropriate communication in the moment.

· Leads teams in delivering excellent customer service - following and promoting 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. Understands company Diversity, Equity, and Inclusion (DEI) concepts and is able to explain them to teammates. As an active participant in setting company culture, disrupts behavior that is harassing, discriminatory, or otherwise harmful to a culture of diversity, equity and inclusion by correcting and redirecting behavior in the moment.

· Above all, sets the best example of behavior, work ethic, and work quality.

· Knows and demonstrates efficient, correct and safe work and procedures.

· Primary trainer of team members.

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