Commissary Pastry Baker Lead- Fremont

The Commissary Pastry Lead is directly responsible for working with the Pastry Operation Manager to ensure that accurate quantities of high-quality product are produced in an efficient manner. The Commissary Pastry Lead is responsible for the department and should be actively engaged in all aspects of the pastry commissary. This position requires attention to detail, a desire to continually improve upon one’s skills as a production baker and leader, and an ability to lead a crew while working cooperatively in a production level team environment.

This is the third of three Pastry Baker levels.

$28.65/an hour + comprehensive benefit package

• Full-time role

Must be available to work 12pm- 8pm shifts Mon-Fri with weekend availability if needed.

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

The Commissary Pastry Lead is managed by the Pastry Operations Manager.

• High Standards
• Results Orientation
• Problem Solving & Decision Making
• Customer Orientation
• Self-Objectivity
• Team Player
• Leader Identification
• Informal Communication

• Is adept at the following stations/tasks:
  • Finishing Pastry
  • Sheeter
  • Scaling
  • Floater (processing products from other stations)
  • Expo packing and transfers
• Understands use of all equipment used in Commissary Pastry and is able to troubleshoot basic equipment problems
• Takes an active role in the quality control of all products.
• Meets quality and pace expectations
• Communicates critical information to appropriate departments (delivery, maintenance, etc) and the Pastry Operations Manager in a timely manner including:
  • Equipment issues
  • Supply concerns
  • Maintenance or cleaning needs
  • Quality control concerns
• Responsible for daily production decisions and planning including but not limited to:
  • Meeting production numbers
  • Equipment knowledge and problem-solving
  • Intercompany organizational knowledge for problem solving
  • Placing orders; maintaining great communication with vendors, and internal team
  • Exhibiting basic sourcing knowledge for problem solving and seasonality
  • Actively participating in financial goals and results
• Is skilled in current technology systems including Chef Tec, Global Bake, and all MS Office products
• Basic training in Commissary Expo with the ability to cover shifts and offer support as needed
• Understands seasonality and has knowledge of special specifications.
• Works with Pastry Operations Manager to maintain high standards of quality control and production efficiency.
• Responsible for basic scheduling, such as shift coverage for last minute or unexpected changes.
• Participates in scheduled production management meetings.
• Participates in product development and development of systems to improve efficiency.
• 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.

• 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…