PT Bakery Team Member - 12am-8am - Clark Holdings Inc. / Tim Hortons : Job Details

We are searching for part-time weekend Morning Bakery Team Member (12am-8am) who is energetic and dedicated and strives to provide excellent food items and service in an efficient, professional manner. You will design, execute, and perform quality checks on ingredients and finished products, use icing, glazes, fillings, and decorations to enhance item presentation and process orders from customers. You will clean workstations and equipment, and perform other duties to ensure that customer needs are satisfied and the bakery area is well-stocked and operating smoothly.

To be a successful Kitchen Team Member, you should be efficient and friendly with a focus on food quality and customer satisfaction. You should be organized, decisive, and attentive.

Job Description:

The Bakery Team Member plays a vital role in delivering an exceptional guest experience through the preparation and monitoring of quality bakery products. We are seeking a dedicated team member who is passionate about hospitality and committed to providing our guests with the best products and service.

Hospitality & Guest Service:

• Ensure that our bakery products are always fresh and accurate, following all company procedures and adhering to product shelf-life standards.
• Deliver consistent and outstanding guest service by maintaining an appealing showcase with a variety of high-quality products for guests to choose from.
• Enhance the guest experience through friendly and attentive behavior, following the S.E.T. Principles: Smile, Eye Contact, Thank You.
• Employ proper procedures to ensure accuracy in every order and prepare and finish products to meet our quality standards.
• Support speed of service targets by working efficiently to fill orders and meet guests' needs.
• Promptly address guest concerns or complaints, taking responsibility for service recovery and ensuring guest satisfaction.

Restaurant Operations:

• Follow all operational standards and guidelines for product preparation and equipment operation, as provided through training and operational materials.
• Monitor inventory of bakery products in the fridge and freezer and prepare products as needed.
• Prepare products in appropriate quantities to minimize waste and record prepared items and waste on the production sheet.
• Respond to showcase and product needs communicated by the Restaurant Front.
• Assist in serving guests in the Restaurant Front when necessary.
• Regularly monitor and record temperatures of required products, fridges, and freezers.

Policies & Procedures:

• Adhere to all restaurant policies, procedures, and standards.
• Maintain a clean and organized kitchen to ensure a ready-for-rush periods and timely service.

Health & Safety:

• Work in compliance with occupational health and safety legislation.
• Follow safe work practices and procedures.
• Use personal protective equipment or clothing as required.
• Report any injuries, accidents, unsafe conditions, or contraventions of health and safety regulations promptly to the Restaurant Manager or Human Resources.
• Operate equipment and machinery safely to ensure the well-being of everyone.

Postural & Physical Demands Requirements:

• Perform frequent reaching above waist, chest, and shoulder level, as well as below waist level.
• Exhibit frequent manual dexterity of both hands for handling, gripping, and fine finger control.
• Have the ability to stand for long periods.
• Demonstrate frequent hip flexion while walking for all tasks.
• Occasionally lift boxes of supplies/products weighing from