Canada

Part-Time Bakery Associate (3 open positions), Digby Neck (Digby)

Part-Time Bakery Associate (3 open positions), Digby Neck (Digby)
Description
Position Summary Working as a Bakery Associate at Walmart Canada is a great way to develop your skills in the retail industry. A Bakery Associate provides exemplary customer service by adhering to the basic beliefs and values of Walmart, maintains and zones the bakery area, and assists with stocking and the sale of goods. If you are looking for an exciting job in customer service or retail, working as a Bakery Associate may be a great fit for you!

What You'll Do

Ensures the quality and visual appearance of Bakery Department merchandise; such as bread, cakes, pies, cookies, and rolls.

Ensures that department is fully stocked with merchandise and is ready for business.

Ensures the merchandise is properly signed and priced.

Adheres to standards and policies for cold chain compliance, thermometer calibrations, temperature recording, food handling, product rotation, sell‑by dates, and expiration dates.

Adheres to food safety and handling procedures and following sanitation and cleaning procedures.

Follows proper procedures for; Ordering, clearance, markups/markdowns, signing/flagging/pricing/labels.

Prepares bakery merchandise by accurately following thawing and baking guidelines to ensure the quality and visual appearance of Bakery Department merchandise, such as bread, cakes, pies, cookies, and rolls.

Ensures all displays are secured in a safe and proper manner.

Minimum Qualifications

Age - 16 or older

Preferred Qualifications

Walmart will accommodate the disability‑related needs of applicants and associates as required by law.

Minimum Rate of Pay The minimum rate of pay for this position starts from $17.20.

Le taux horaire minimum pour ce poste débute à 17.20.

Primary Location 108 STARRS RD, YARMOUTH, NS B5A 2T5, Canada

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Part-Time Bakery Associate (3 open positions) est visible sur Locanto dans la rubrique Saint-Jean Informatique, télécommunications.

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