Part Time Bakery Jobs in Bothell, WA (NOW HIRING)

Grand Central Bakery ignited a bread revolution in 1989 by introducing rustic artisan loaves to Northwest tables. Values are at the heart of our company and sustainability touches everything we do - from where we buy ingredients to how we care for our employees and invest in our communities. A Certified B Corporation, Grand Central Bakery is part of a global movement of organizations using business as a force for good.
Job Summary: The Cook is responsible for the consistent and efficient production of all cold side kitchen products including salads, condiments, some oven roasted items, sliced meats and cheeses and soup prep. The Cook is responsible for daily maintenance of walk-in inventory and stocking for the next day's production. The Cook accurately slices all meats and cheeses and packs all kitchen items and soups for delivery as needed and assists the Senior Cooks in some of their daily responsibilities. 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 first of three Cook levels.
Compensation: $21.99/hour (non-exempt, overtime eligible). This is a part-time (3 days/week) position.
Supervision: The Cook is directly managed by the Cuisine Manager and is also accountable to the Head Cook and Senior cooks.
Specific requirements: Must be able to work Saturdays & Holidays with a flexible schedule.
Schedule Requirements: Grand Central Bakery operates 7 days a week/365 days a year. Schedule flexibility and the ability to work on Saturdays is required.
Competencies Required for this Position:
High Standards
Problem Solving & Decision Making
Self-Objectivity
Organizing & Planning
Positive Impact
Informal Communication
Team Player
Results Orientation
Drive and Energy
Functional Responsibilities:
• Maintains a clean and organized workstation
• The Cook must be competent in all following areas:
o Dishwasher
o Lettuce Washer
o Slicing
o Packing
o Cold Prep
o Light Oven work
• Trains staff on the 6 Level I station
• Prepares test recipes
• Checks in and signs all orders/invoices
• Organizes dry storage and walk-ins
• Understands and is able to meet timing goals for all 6 stations and associated projects
• Is able to assist hot prep station with roasted meats, and basic hot prep items.
• Understands and is able to communicate with the crew daily, seasonal and special information including but not limited to:
o Product and recipe information
o Systems/techniques
o Portions, pack sizes
o Sourcing standards
o Daily labor goals
• Uses preparedness skills to support an organized workspace, i.e. prep station for next shift
• 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.
• Follows all safety requirements, safety training, and instructions.
• Notifies manager if they ever become aware of a potential hazard in the workplace.
• Promptly reports maintenance and safety issues for entry 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 basic English; 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
• Experience signing invoices and checking in deliveries preferred
Tools and Equipment Used:
• Industrial dishwasher
• Sprayer
• Sink
• Deli Slicer
• Ovens and smoker
• Dishwasher chemicals including soap and disinfectant
• Kitchen equipment including knives, cutting boards, food processors, mixer, and immersion blender
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
ClimbingStairs/ 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 Cook position but is offered as a general guideline of minimum essential expectations involved in this position.