Bakery Production

The Production Team Member is responsible for the preparation and monitoring of products to support the Exceptional Guest Experience through the delivery of quality products and service.

Hospitality & Guest Service

• Provides important visual cues for guests that make a positive first impression E.g. wearing proper career wear that is clean and neatly pressed, maintaining a clean parking lot/exterior and a clean and inviting dining room
• Follows the guaranteed Always Fresh procedure to ensure coffee and 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 guest 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 guest experience through friendly attitude, attentive behavior and following the S.E.T. Principles: Smile, Eye Contact, Thank You
• Uses proper procedures to ensure the accuracy of every order for every guest; prepares and finishes products to ensure quality standards are met
• Helps support speed of service targets by working quickly and efficiently to fill orders and meet guests’ needs
• Promptly executes service recovery for any guest concerns or complaints by making it right with the guest, regardless of involvement in the issue
• Listens carefully to guests 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

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 Manager or Restaurant Owner

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

Postural & Physical Demands Requirements

• Frequent reaching above waist, chest, and shoulder level, as well as below waist level 
• Frequent to continuous need for manual dexterity of both hands (handling, gripping, fine finger control, etc.) 
• Continuous standing on tiled surfaces for all tasks 
• Ability to stand for long periods of time without a break 

• Frequent hip flexion while walking for all tasks 
• Occasional lifting of boxes of supplies/products weighing from <5 – 50 lbs. vertically from floor to knuckle height 
• Occasional lifting of milk crates weighing between 5 – 30 lbs. vertically from floor to knuckle height, knuckle to shoulder height, or from fridge to counter height 
• Frequent exposure to cold/below freezing and high heat temperatures (walk-in refrigerator and freezers, ovens)