Bakers & Pastry Chefs (Trades & Services)
Copain is a French bakery based at 55 Mackelvie St, Ponsonby. We are open 7 days per week and are currently seeking a full-time Head Baker and a full-time Senior Baker to join our team.
Head Baker Role
We are seeking a Head Baker with a minimum of 5 years experience working in artisan bakeries, preferably at management level. You will need to have a baker's qualification and experience in making French artisan breads and also viennoiserie or French pastries (croissants, pain au chocolat, pain au raisin, etc).
This is a permanent, full-time position with a minimum of 40 hours per week and a maximum of up to 60 hours per week in busy periods. However, generally your hours will be between 40-45 hours each week. You will have 5 shifts per week with 2 consecutive days off and may be required to work weekends. Shifts start between 1am-3am and finish between 9am-11am, with 40 hours spread across 5 days.
Pay will be based on experience but will be between $65,000-$75,000 per annum gross.
The role will include managing the production schedule for both wholesale and retail sections. This will include processing orders, planning prep for the team, and managing the production schedule each day.
You will be in charge of managing and mentoring other staff, training and developing team members where needed, and overseeing the overall quality of the product, making sure that food is baked on time and to a high standard.
You will need to be adept at general baking duties including mixing doughs, molding and shaping breads, baking bread, folding and laminating viennoiserie (pastries), as well as general food prep.
As Head Baker, you will be in charge of ordering and cost control both for the food cost and kitchen staff cost. You will also be responsible for maintaining an A food hygiene grade.
There will definitely be scope to work and develop new products as well as invent seasonal changes for the product.
We are seeking an individual who is as committed to producing quality breads as we are.
You must have valid rights to work in NZ in order to apply for the role.
Senior Baker Role
We are seeking a skilled and experienced Senior Baker with a minimum of 3 years experience working in artisan bakeries. A baker's qualification is preferred along with experience in French artisan breads and viennoiserie or pastries (croissants, pain au chocolat, etc).
This is a permanent full-time position with a minimum of 40 hours per week and a maximum of up to 60 hours per week in busy periods. However, generally your hours will be between 40-45 hours each week. You will have 5 shifts per week and 2 consecutive days off and may be required to work weekends. Shifts start between 1am-3am each morning and finish between 9am-11am, with 40 hours spread across 5 days.
Pay will be based on experience and will be between $30-$33 per hour gross.
The role will include molding and shaping doughs, mixing doughs and baking breads as well as laminating viennoiserie and general food prep.
Your role will include assisting the Head Baker where required with ongoing mentoring and training of junior bakers as well as managing the kitchen in the absence of the Head Baker.
You must have valid rights to work in NZ in order to apply for the role.
If this sounds like you, please email a CV and cover letter through to Romain at ****** .
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