Commissary Kitchen Cook 1 (Part-time)
Grand Central Bakery, Seattle, WA, United States
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). Comprehensive benefits package.
Competencies Required for this Position
High Standards
Problem Solving & Decision Making
Self‑Objectivity
Positive Impact
Informal Communication
Team Player
Results Orientation
Drive and Energy
Supervision
The Cook is directly managed by the Cuisine Manager and is also accountable to the Head Cook and Senior cooks.
Schedule Requirements
Grand Central Bakery operates 7 days a week/365 days a year. Schedule flexibility and the ability to work weekends is required. This is a part‑time position (Less than 24 hours/week. Must be able to work Saturdays).
Functional Responsibilities
Maintains a clean and organized workstation
The Cook must be competent in all following areas:
Dishwasher
Packing
Cold Prep
Trains staff on the 6 Level I station
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:
Product and recipe information
Portions, pack sizes
Sourcing standards
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 meet business needs including weekends and holidays.
Basic math skills required.
Professional experience as a prep cook required.
Experience signing invoices and checking in deliveries preferred.
Tools and Equipment Used
Sprayer
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
Standing
C
Walking
F
Driving
N/A
Hearing
C
Lifting
F – 50 lbs.
Carrying
F – 30 lbs.
Talking
O
Bending/ Twisting at waist
F
O
Crouching/Kneeling
O
S
Reaching above shoulder
O
Repetitive Arm/ Hand Motion
C
C
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.
#J-18808-Ljbffr
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). Comprehensive benefits package.
Competencies Required for this Position
High Standards
Problem Solving & Decision Making
Self‑Objectivity
Positive Impact
Informal Communication
Team Player
Results Orientation
Drive and Energy
Supervision
The Cook is directly managed by the Cuisine Manager and is also accountable to the Head Cook and Senior cooks.
Schedule Requirements
Grand Central Bakery operates 7 days a week/365 days a year. Schedule flexibility and the ability to work weekends is required. This is a part‑time position (Less than 24 hours/week. Must be able to work Saturdays).
Functional Responsibilities
Maintains a clean and organized workstation
The Cook must be competent in all following areas:
Dishwasher
Packing
Cold Prep
Trains staff on the 6 Level I station
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:
Product and recipe information
Portions, pack sizes
Sourcing standards
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 meet business needs including weekends and holidays.
Basic math skills required.
Professional experience as a prep cook required.
Experience signing invoices and checking in deliveries preferred.
Tools and Equipment Used
Sprayer
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
Standing
C
Walking
F
Driving
N/A
Hearing
C
Lifting
F – 50 lbs.
Carrying
F – 30 lbs.
Talking
O
Bending/ Twisting at waist
F
O
Crouching/Kneeling
O
S
Reaching above shoulder
O
Repetitive Arm/ Hand Motion
C
C
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.
#J-18808-Ljbffr