"Reliable team player with a can-do attitude."
We'll stop there. You've read enough of those.
We're Hank's Bagelry. Two stores in Melbourne (Armadale and Chadstone), more on the way, and a brand-new production kitchen in Mordialloc that's just fired up. Every bagel, every pastry and all the prep for our stores now comes out of one production kitchen. We need another baker!
The setup.
This isn't a build-from-scratch job. We did that bit already. The kitchen is running and our Head Baker has the bagel side humming. What we need now is the person who stands next to him and makes it hum louder.
You'll be mixing, shaping, proofing, boiling and baking bagels for our stores, plus pastries and whatever else we're baking that week. You'll work in with our Executive Chef's team, who run store prep out of the same facility. Some mornings you're the one opening up and getting the first bake away. Other mornings you roll in later once the first shift has done the heavy lifting. We rotate who sets up so nobody cops every 2am. We'll be starting later as our operations become seamless.
Polin deck oven, retarder prover, the works, sized for a lot more volume than we're doing today. That's the point. We built this to grow.
The hours. Let's be upfront.
40 hours a week on a rotating roster, Friday to Wednesday. Weekday starts are 2 or 3am.



Weekend starts are later. Our Head Baker is off Monday and Tuesday, so on those days you're running the bake. If 2am is a deal-breaker, no hard feelings, but read no further.
Who we're after.
Bagel experience is ideal. If you've never made one but you know dough inside out and properly love a outstanding bagel, we'll still take the call.
Someone who can handle volume without dropping their standards. Production baking is a different sport to a cafe bench.
Comfortable running a production bake without someone standing over you.
Reliable. 2am doesn't work if you're not there at 2am.
Curious. We're still testing, playing and learning. You'll be part of that, not just following a sheet.
A good human. The team is small and tight and we plan to keep it that way.
What we're putting on the table.
$75,000 to $80,000 + super. Let's talk.
Real responsibility. You'll run the bake on Mondays and Tuesdays, and you'll be backed to do it.
Brand-new kit and a Head Baker who is, no exaggeration, an absolute legend to learn from.
Room to grow. We're expanding, and the people who grow with us are the ones who end up running things. Our longest-tenured staff have been with us since the start for a reason.
Come join us.
#J-*****-Ljbffr

📌 Baker Wanted | Hanks Bagelry (Melbourne)
🏢 Beatty Group
📍 Melbourne