Baker for Production

Baker Tim Hortons Baking Program

Follows the guaranteed Always Fresh procedure to ensure products are always fresh and always accurate; adheres to product shelf life standards to ensure the best quality product is available to guests

Delivers consistent and outstanding Customer Service by maintaining a showcase that is appealing for guests and contains the minimum quantity and variety standards to ensure proper product selection is available

Enhances the Customer Service experience through friendly attitude, attentive behavior and following the S.E.T. Principles: Smile, Eye Contact, Thank You

Helps support speed of service targets by working quickly and efficiently to fill orders and meet customer needs in the restaurant and drive thru

Promptly executes service recovery for any Customer Service concerns or complaints by making it right with the guest, regardless of involvement in the issue

Listens carefully to Customer Service concerns and apologizes for the experience in the case of a complaint

Restaurant Operations

Follows all Operations standards and guidelines for preparation of products and operation of equipment, according to training and operational materials provided

Monitors fridge and freezer product inventory and submits order quantities

Prepares all products as required, minimizing food waste through the production of smaller quantities of food more often throughout the day; records prepared items and waste on the production sheet

Receives and responds to showcase and product needs from the Restaurant Front

Assists in serving guests in the Restaurant Front when necessary

Regularly takes temperatures of the required products, fridges and freezers and records information in the Time & Temperature Log

Cleans and maintains the production area in the restaurant

Policies & Procedures

Follows all restaurant policies, procedures and standards

Supports a clean environment that is ready for rush periods and time-sensitive requests through regular clean up, organization and stocking of the kitchen

Follows proper hand washing techniques and all sanitation guidelines; completes all sanitation tasks as outlined by the Restaurant Management team

Health & Safety

Works in compliance with occupational health and safety legislation

Knows, understands and follows safe work practices and procedures

Uses or wears personal protective equipment or clothing as required

Reports all injuries/illnesses, accidents, unsafe conditions, security incidents and any contravention of health and safety legislation, policies and procedures to the Restaurant Manager or Restaurant Owner

Does not operate any equipment, machine, device or thing, or otherwise work in a manner that will endanger anyone

*Must be 16 years of age or older.