Production Baker 1 (Day Shift)

Grand Central Bakery is a pioneering artisan bakery that sparked a bread revolution in the Pacific Northwest since its founding in 1989. Known for its rustic artisan loaves, the bakery has built a reputation rooted deeply in values that emphasize sustainability, community engagement, and ethical business practices. The bakery is a Certified B Corporation, which places it among a global group of companies leveraging business as a force for good, ensuring social and environmental performance, accountability, and transparency. Grand Central Bakery’s commitment to sustainable sourcing of ingredients and nurturing its employees demonstrates its holistic approach to quality and responsibility. Over the decades, Grand Central Bakery has expanded its presence and its role as a community-focused employer, continuously innovating while preserving the tradition and craftsmanship that have defined its products. The company operates seven days a week, maintaining its dedication to serving high-quality artisan breads daily. They offer competitive compensation, exemplified by the Baker 1 position’s pay rate of $21.48 per hour, with overtime eligibility as a non-exempt role.

The Baker 1 role is an entry-level position crucial for learning the craft of artisan bread production under the guidance of experienced managers and team leads. This role emphasizes producing high-quality baked goods while maintaining operational efficiency and conforming to Food Safety Modernization Act (FSMA) guidelines. As the entry point in a three-tier baker progression system, Baker 1 serves as the foundation for skill development, requiring a strong attention to detail and a commitment to continuous learning. The position demands cooperative work within a team environment, excellent communication skills, and the ability to follow precise baking processes that include mixing, fermentation, proofing, and baking. A Baker 1 is expected to gain proficiency in using various specialized equipment such as rack and hearth ovens, mixers, and dividers, and diligently track production counts and quality measurements such as dough temperatures and mix times. Their role also involves quality control measures, like identifying defective loaves and ensuring accurate reporting to shift leads and managers. Training at this level aims to instill both technical baking skills and awareness of department financial targets, including minimizing product loss. The function operates within a schedule that requires attendance starting at 5 a.m. with weekend shifts due to the bakery’s year-round daily operations.

Beyond technical skills, this role embodies the values of Grand Central Bakery, promoting teamwork, respect, exceptional customer service, and active participation in fostering an inclusive and anti-racist environment. Physical requirements include standing and walking for significant portions of the shift, lifting up to 50 pounds, and performing repetitive manual tasks in an environment where exposure to flour and grain dusts is common. Candidates should hold or be willing to maintain a valid Food Handler's Card and demonstrate reliability, punctuality, and a basic understanding of English and math. The Baker 1 position is both a learning opportunity and a stepping stone to advanced baking responsibilities within a company dedicated to excellence and community impact.