Address
Form of work
SalaryHiring for all shifts!
As a production team member your top priority is guest satisfaction. You take pride in producing quality finished bakery & menu items that our guests come to enjoy and love. You assist in serving guests where necessary and respond to special guest requests in a friendly manner.
You follow Tim Hortons standards and guidelines when preparing products. You support a clean and organized environment through regular clean up; maintain a neat and professional appearance in accordance to our company policy, minimize food waste and maintain freshness of products.
Your energy and passion for guest service are what make you a top team member in this fast-paced environment while your ability to multi-task and communicate with your fellow team members will contribute to your success.
Apply to this job if you:
- Demonstrate a passion for guest service and creating exceptional guest experiences
- Enjoy working with a successful team in a safe environment
- Have a strong work ethic and are committed to your team
- Are reliable, dependable & take instruction well
- Previous food preparation experience considered an asset.
- Are 18 years of age or older
Why work for us?
- Amazing Team
- Competitive Wages
- Flexible Schedules
- Comprehensive training
- Growth Opportunities
- Tim Hortons Scholarship Program
- Incentive and Recognition Programs - Team Member Referral and Guest Recognition Program
- Health Care Benefits per ACA to qualifying employees after 60 days
- 401k Safe Harbor & Profit Sharing to qualifying employees
- Free Meal during shift
- Free Uniform
- Footwear Discount Program
REQUIREMENTS
- Customer service background preferred
- Must be able to lift 25 lbs
- Previous experience in Quick Service an asset
- Friendly and outgoing
- Flexible schedule
- Must be over 18 years old
Job applicants responding to this posting may be applying to a Tim Hortons® restaurant independently owned and operated by a franchisee and, if so, any hiring decisions will be made by the franchisee.
