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baker
Posted on October 02, 2024 by Employer details Tim Hortons - Port Dover
Job details
Education: Secondary (high) school graduation certificate. Work setting: Staff accommodation available. Tasks: Bake mixed dough and batters. Train staff in preparation, cooking and handling of food. Frost and decorate cakes and baked goods. Draw up production schedules. Train staff. Ensure that the quality of products meets established standards. Operate machinery. Work conditions and physical capabilities: Attention to detail. Repetitive tasks. Experience: 2 years to less than 3 years. Other benefits: Other benefits.- Location1 st Andrew St.Port Dover, ONN0A 1N0
- Workplace information On site
- Salary$17.50HOUR hourly / 30 to 40 hours per week
- Terms of employment Permanent employmentFull time
- Day, Weekend
- Starts as soon as possible
- Benefits: Other benefits
- vacancies 6 vacancies
- Source Job Bank #3103106
Overview
Languages
English
Education
- Secondary (high) school graduation certificate
Experience
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
- Staff accommodation available
Responsibilities
Tasks
- Bake mixed dough and batters
- Train staff in preparation, cooking and handling of food
- Frost and decorate cakes and baked goods
- Draw up production schedules
- Train staff
- Ensure that the quality of products meets established standards
- Operate machinery
Additional information
Work conditions and physical capabilities
- Attention to detail
- Repetitive tasks
Benefits
Other benefits
- Other benefits
Who can apply to this job?
The employer accepts applications from:
- Canadian citizens and permanent or temporary residents of Canada.
- Other candidates with or without a valid Canadian work permit.
Advertised until
2024-12-27
Important notice: This job posting was posted directly by the employer on Job Bank. The Government of Canada has taken steps to make sure it is accurate and reliable but cannot guarantee its authenticity.
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