FT Overnight Bakery 11pm-7am #7475

We are searching for friendly full-time Overnight Bakery Team Members to join our Tim Hortons team at 20 E Main St in Batavia, NY from (11pm-7am). As a team member, your top priority is guest satisfaction. Whether you are the very first person our guests encounter or you are producing quality food items that our guests have come to enjoy and love you will have the opportunity to deliver and create exceptional guest experiences.

In this position, baking food products and delivering outstanding customer service will be your main objectives. Additional responsibilities include processing food orders, cleaning and re-stocking multiple areas of the restaurant, and preparing food and beverage orders. The ideal candidate will be friendly, with excellent communication and interpersonal skills.

 

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 and employee 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.

Physical Demands and Working Environment:

The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

Environment:

Work is performed in a busy quick food service restaurant, where employees are communicating
frequently with customers and other employees. Employees in this role must be able to prepare a variety of food and beverage items and work with/train other employees. There are frequent interruptions, tasks, and position changes.

Physical:

Primary functions require sufficient physical ability and mobility to work in a restaurant setting with multiple employees and customers; to stand for prolonged periods of time; to stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to moderate amounts of weight from <5 – 50 lbs.; to operate cash register system requiring repetitive hand movement and fine coordination including use of electronic devices; frequent exposure to cold/freezing
below temperatures and high heat temperatures (walk-in freezers/coolers and working with ovens), and to verbally communicate to exchange information.

Vision:

See in the normal visual range with or wi