Head Baker

About the role

We are looking for an experienced Head Baker who wants to take their craftsmanship further in a high-volume artisan bakehouse. You will prepare and produce bread, viennoiserie, enriched doughs and small cakes — and you will lead the standard the rest of the bench works to. The right person has a sharp eye for detail and presentation, follows systems, and can work on their own or with the team. This is production first. The ovens are part of the job.

Key responsibilities

• Plan and run high-volume production of artisan sourdough, French-style bread, viennoiserie, enriched doughs and small cakes

• Hand-mould, shape, cut and finish bread and pastry to a consistent, presentation-ready standard

• Work the ovens and operate proofers, dough sheeters, mixers and other pastry equipment — and keep that kit in good order

• Follow bakehouse systems, food safety and hygiene on every shift

• Help with product development and continuous improvement, and set a clear example for the team

About you

• Certificate III in Retail Baking and Patisserie, or equivalent trade qualification

• At least 2–3 years' French-style artisan bread and pastry experience, including high-volume sourdough and viennoiserie

• Excellent hand-moulding, shaping, cutting and finishing, with a high level of attention to detail

• Confident on specialised pastry equipment: proofers, sheeters, mixers and ovens

• Clear communicator who lives honesty, accountability, teamwork and pride in the craft

• A strong food-safety record is essential

• Flexibility and a steady approach when the bake changes will serve you well here

About us

Tanglewood Organic Sourdough Bakery is a small artisan bakery based in Noosaville, inside Belmondos Organic Market. We are a busy wholesale bakery. We use artisan skill, hard work and the best local and organic produce to stock cafes, restaurants, our own two retail bakeries and other shops on the Sunshine Coast. We pride ourselves on craftsmanship. We specialise in organic produce, slow natural-ferment sourdoughs and viennoiserie. Flour is stone-milled from organic growers. Loaves take a 20-hour slow rise. Pastry is made with real butter, pasture-raised eggs and local jersey milk. We have further growth plans. This will be discussed with you at the interview.

Benefits

• Salary $80,000–$90,000 + super, set to your skill and experience

• A Head Baker brief in a bakehouse known for organic sourdough and viennoiserie

• A small team that takes the craft seriously and still enjoys the work

• Room to grow your skill, contribute to new products and build your career on the Sunshine Coast

• Wholesale and retail work that actually leaves the building every morning