Commissary Pastry Baker 1- Fremont

Positive Impact

Informal Communication

Team Player

High Standards

 Initiative

Change Agility

Results Orientation

Drive and Energy

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

·         Is adept at the following stations/tasks:

o   Spiral Mixer

o   Paddle Mixer

o   Finishing Pastry

o   Sheeter

o   Scaling

o   Bench

·         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:

o   Equipment issues

o   Supply concerns

o   Maintenance or cleaning needs

o   Accurate counts of product and shortages due to culling

o   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.

• →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.  

• 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

• Basic math skills required 

• Prior professional pastry experience or completion of a pastry program preferred

• Bilingual English/Spanish, Preferred 

• Preferred experience with Mechanized Production Equipment

·         Mixers

·         Bowl lifts

·         Knives

·         Pastry racks

·         Sheeter

·         Cookie depositor

·         Various baking equipment

·         Dough Divider

·         Dough Rounder

·         Scale

 N/A

 C

 F

 N/A

 C

 C

 F – 50 lbs.

F – 30 lbs.

 F

 O

F

O

O

S

F

C

C

C

F – 50 lbs.

 N/A

·         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.