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Job Details

Baker Posted on Jan 23, 2018 by Tags Jasper

  • Location Jasper, AB
  • Earnings $14.50 hourly
  • Work Hours 35 hours per week
  • Position Permanent Full Time
  • Vacancies 1 Vacancy
  • Closing Date Apr 11, 2018
Job Requirements


Tags Jasper




Secondary (high) school graduation certificate


1 year to less than 2 years

Specific Skills

  • Prepare special orders
  • Inspect kitchen and food service areas
  • Ensure that the quality of products meets established standards
  • Draw up production schedules
  • Bake mixed dough and batters
  • Operate machinery

How to Apply

Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.

In Person

401 Patricia St.
Jasper, Alberta T0E1E0

Advertised Until

Apr 11, 2018

Important notice: This job posting has been provided by an external employer.The Government of Alberta and the Government of Canada are not responsible for the accuracy, authenticity or reliability of the content.

Interest Codes
The Baker is part of the following larger National Occupational Classification (NOC).

Interest in compiling information to record production data and draw up production schedules to determine type and quantity of goods to produce; and to ensure quality of products meets established standards


Interest in controlling machinery and equipment to mix and bake doughs and batters


Interest in hiring, training and supervising staff; may oversee sales and merchandising of baked goods

Reading Interest Codes
A Quick Guide

The interest code helps you figure out if you’d like to work in a particular occupation. 
It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective and Social.

Each set of 3 interest codes is listed in order of importance.

A code in capital letters means it’s a strong fit for the occupation.

A code in all lowercase letters means the fit is weaker.

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