Senior Cook- Fremont
Company: Grand Central Bakery
Role summary
Senior Cook- Fremont is a role at Grand Central Bakery in Portland, Oregon, United States (on-site). Posted 2026-08-25. Experience level: 2-5.
- Job title
- Senior Cook- Fremont
- Company
- Grand Central Bakery
- Location
- Portland, Oregon, United States
- Work arrangement
- on-site
- Category
- Hospitality
- Experience level
- 2-5
- Date posted
- 2026-08-25
You’ll love working in this fast-paced, scratch-made kitchen where your culinary experience is truly valued and rewarded with competitive pay. It is a fantastic opportunity to showcase your passion for quality ingredients while growing your career within a company that prioritizes craft and team culture.
Job description
Job Summary: The Senior Cook is responsible for the organization and functional management of the daily kitchen operations. The Senior Cook monitors food quality at all stations and provides coaching as needed. The Senior Cook is responsible for the preparation of all hot food. This position manages the daily ordering and inventory control for the walk-in coolers and warehouse. The Senior Cook communicates with cafes and processes café requisitions. 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 second of three Cook levels.
Pay: $23.58 per hour
Full-time role
Non-exempt, eligible for overtime
Supervision: The Senior Cook is directly managed by the Cuisine Manager and is also accountable to the Lead Cook.
Specific requirements: Must be able to work Saturday, Sunday and Monday.
Schedule Requirements: Grand Central Bakery operates 7 days a week/365 days a year. Schedule flexibility is essential including the ability to work weekends and extra hours or days based on department needs.
Competencies:
High Standards
Problem Solving & Decision Making
Self-Objectivity
Organizing & Planning
Positive Impact
Communicativeness
Team Player
Results Orientation
Drive and Energy
Customer Orientation
Functional Responsibilities:
· Maintains a clean and organized workstation
· The Senior Cook must be competent in all of the following areas:
o Dishwasher
o Lettuce Washer
o Slicing
o Packing
o Cold Prep
o Hot Prep
o Oven work
o Smoker
· Works with the Cuisine Manager and the Lead Cook to set and maintain standards to produce high quality delicious food.
· Leads kitchen production day
· Trains staff on the 8 Level II stations
· Sets timing expectations, and holds others accountable
· Leads daily Quality Control meetings
· Manages daily ingredient inventory and assists with the end of month count
· Assists with placing non-farm vendor orders, checks in and signs all orders/invoices; is able to place farm orders as needed
· Prepares test recipes
· Organizes dry and walk-in storage
· Uses Cheftec to print recipes and process all requisitions
· Checks email daily and responds to any feedback or requests
· Assesses and assigns cleaning tasks
· 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. sets station up for next shift
· Is able to print recipes as needed from food cost/inventory software
· Understands the financial goals of the department and the impact of lost product.
· Is skilled in current technology systems including R365, FMX and MS Office
· Follows all food safety requirements including GMP, HAACP, and food defense at all times.
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