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.
