Rustic Cafe Jobs (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 Pastry Lead's role is an integral part of the efficient, enthusiastic team that makes Grand Central Bakery's vibrant cafes such wonderful spaces to be in. This position works to meet all specifications including quality, timing, and pars, while working to continually improve baking skills. Grand Central aims to be the best part of the customer's day by providing delicious pastries and excellent customer service. The Pastry Lead acts as an ambassador from the Commissary Pastry to the cafés and from the cafés to the customers.
Pay: $22.31 per hour (non-exempt, overtime eligible)

• Tips average $7.00 - $9.00 per hour.

Supervision: This position reports to the Café Manager.
Schedule Requirements: The Pastry Lead works 5 shifts a week on a regular basis (3-4 baking or prep shifts and 1-2 Retail shifts). Schedule flexibility and the ability to work weekends and holidays is required.
Competencies:
Customer Orientation
Team Player
Mission Focus
Drive and Energy
Communicativeness
High Standards
Composure
Positive Impact
Problem Solving and Decision Making
Organizing and Planning
Self-Objectivity
Change Agility
Essential job responsibilities:
• Communicates effectively and often with the café team to disseminate relevant information, as well as filter feedback and questions up to the Café Manager.
• Leads new hire and ongoing training, provides additional expertise on pastry baking operations and sourcing and product information.
• Sets pars, ordering & Invoicing for the following:
o Commissary Pastry
o All pastry related ingredients
o Pastry and baking supplies (tools, equipment, etc.)
• Meets café pastry cost goals
• Responsible for specials and new product roll out
• Helps troubleshoot and cover pastry shifts when possible
• Responsible for all equipment used in the baking area, including maintenance, cleanliness, and training
• Ensures high quality food and maintains GCB standards by sending feedback and communication regularly to Commissary team
• Serves as a visible and reliable leader with a positive presence, and can effectively motivate the team

• Makes delicious pastry in an efficient manner by consistently mixing, forming, proofing and baking pastries.
• Employs different communication methods (written, in person, electronic) daily to maintain clear and timely communication to include product feedback and education to both staff and customers.
• Maintains preparedness by organizing workspace, managing inventory, and stocking and ordering as needed.
• Sets and maintain standards to produce high quality delicious pastries-communicate these to all Pastry Bakers and hold them accountable.
• Understands and is able to communicate with the crew about daily, seasonal and special information including but not limited to:
• • Product information.
  • Systems/techniques.
  • Seasonality and sourcing.
• Knows and demonstrate best practices.
• Is skilled in current technologies, including Cheftec and Outlook.
• Uses a sense of situational awareness - respond to needs as they come up.

• Works in a way that maintains a clean cafe environment including: bussing, washing dishes, and executing all necessary café cleaning tasks.
• Shares knowledge about where and how our products are sourced with customers and team members
• Has a solid understanding of our organizational structure and who/what/where to go for problem solving
• Works in a way that can improve the cafe environment- takes initiative, contributes ideas, is solutions oriented
• Uses creativity and ideas for product display to maximize sales
• Has a "pitches in" mentality, can be seen volunteering with duties or helping others
• Uses checklists and training documents to become competent and proficient with the cafe systems
• 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.
• Coaches team members on the floor.
• Escalates personnel matters to manager including concerns about attendance, performance, and conduct.
• Able to be the Person in Charge in a manager's absence.
• 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. Assists with injury reports.
• Trains new hires and existing employees on safety protocols.
Knowledge, Skills, Abilities:
• Must be at least 18 years old
• Ability to read, write, and speak 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
• Must display professionalism and personality with customers
• Stays thoughtfully busy at all times, regardless of customer flow
• Professional baking experience preferred
Tools and Equipment Used:
• Serrated knife
• Espresso machine
• Point of Sale (POS)
• Soup Warmer
• Oven
• Bread slicer
• Dishwasher
• Sandwich grill
• Mixer
• Scoops/dishers
• Baking 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
F
ClimbingStairs/ Ladders
O
Bending/ Twisting at waist
F
Kneeling/Squatting
O
Crouching/Kneeling
O
Crawling
S
Reaching above shoulder
F
Repetitive Arm/ Hand Motion
C
Handling/ Grasping
C
Fine Finger Manipulation
C
Pushing/Pulling
F - 50 lbs.
Foot controls/Driving
N/A
Environmental Conditions:
• This position works in a building containing a bakery and is constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat).
• This position requires standing 100% of the shift and walking up to the equivalent of two miles per shift.

• Performs work that require a high level of repetitive motion involving the hands, wrists, arms and back.
• Loud café environment with frequent interruptions.

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