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call us at: 250-597-7727

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5311 Trans Canada Highway, unit 3
Duncan BC, V9l 5j2 

250-597-7727

Open tuesday to Saturday 8-3
Except, each Tuesday following a holiday weekend!

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Please fill out the following form if you wish to apply for any of the above job openings at Hank's!

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Come work with us!
We are currently looking to fill the following positions, please read carefully and apply by filling out the application form below.  Only candidates who meet the job criteria will be contacted.  This list is current as of April 2026.  Thank you so much! 

Front of house: If you enjoy interacting with customers in a busy fast paced environment, this food service job is for you. 
The Job:  Meet and greet customers, help customers make their choices based on a solid knowledge of food ingredients and with a high degree of customer service, be comfortable handling cash and taking orders on a POS system, and have experience in a similar food service environment.  You must be willing and able to lift heavy objects, work up a sweat during closing (we hustle hard to keep our space clean!) and most importantly you need to value being part of a strong team.
Hours: To start part time with potential to lead to full time hours, must be available to work on Saturdays to be considered.  
Requirements:  Must have barista training and experience in a similarly busy setting.
Wages: $20-22/hr plus $8-10/hr in tips.  Benefits are available for part time employees after 6 months,

sous chef: This is a key role within our organization.  Only candidates with a suitable resume will be contacted.
Our current sous chef is stepping away for the 2026 summer season to build her own catering company.  We need to fill this position by early May so please keep that in mind when applying.  Training will be crucial so as much time as we can get together before she leaves, the better. 
The Job:  Our sous chef is responsible for overseeing production for all SAVORY / CULINARY items at Hank's.  Under the direct supervision of our Executive Chefs, this person must be able to manage not only their own production workflow, but also those of 2-3 cooks who are at a Cook 3 level.  You must be organized, show attention to detail despite the large volumes of production, be clean and efficient in your workday (our space is wide open to our customers and very busy) and able to communicate well in a busy team environment.  You must be able to lift heavy objects, be physically fit and capable of working hard when it comes time to cleaning, and able to work early mornings if need be (6am).  Production jobs include: sausage rolls made from scratch, pâté and terrines for our retail line, all sandwich fillings and sauces, all salad fillings and dressings which are made from scratch, soups in the winter, jams/chutneys year round including canning, sous vide and smoked meat products.  You need to be comfortable with large scale equipment such as tilt skillets, 20 rack icombi pro Rational Oven, 60 and 20 quart hobart mixers.
Hours: Monday to Friday 7:30 am - 3:30 pm.  We are closed each Tuesday following a long weekend and for an extended break following Christmas each January.  Mondays are solely prep days as the bakery is closed to customers, the hours of Monday to Friday are non negotiable.
Requirements:  Must have 3 years in a similar role, Red Seal Certification is ideal, preference will be given to those who have experience in a bakery setting.  Current food safe certification. 
Wages: Salary Position, $55k / year to start depending on experience plus tips ($4-5 / hr).  2 weeks vacation, and benefits after 3 months probation.

baker's assistant: This is a new role on our team and the right candidate will need to be flexible and patient as we develop the day to day job.  We are ideally looking for a baker with a few years professional experience in a commercial setting (sorry, home bakers or those who simply love to bake but who have no experience cannot be considered) or 1-3 years in a Baking/Pastry University program.
The Job:  This person ideally would support our bakers by scaling the next days ingredients, scaling and prepping inclusions for our sourdoughs, preparing fillings for roles and knots, be able to help scale and shape bread and have knowledge working with laminated doughs.  You must be precise and willing to work cleanly in an open kitchen environment.  
Hours: Hours for this position are somewhat flexible, ideally you would be available Wednesday - Friday to start, 8am-4pm.
Requirements: 1-3 years in a professional baking/pastry program, or equivalent experience in a similar environment.  If you have experience with sourdough and with laminated doughs all the better! Must be comfortable with bread/deck ovens, spiral dough mixers, planetary mixers, combi ovens.  Food Safe Certification.
Wages: $19-21/hr plus tips.

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