Working at Le Pain Quotidien NL
Le Pain Quotidien (French for 'daily bread') is a bakery-restaurant chain founded in 1990 by Alain Coumont. Alain was dissatisfied with the quality of bread in Brussels, so he started making his own sourdough bread using only four ingredients: water, flour, salt and time. Now Le Pain Quotidien has more than two hundred restaurants in fifteen countries, spread over three continents.
Are you interested in an engaging management internship or graduation assignment at the headquarters in Amsterdam? Then fill out this form right away and we will contact you as soon as possible to discuss the possibilities!
“ Every time we open a new branch, we welcome new hosts to our 'family' and new guests to our restaurant. We have the opportunity to offer healthy and organic food to more and more people, thus ensuring that more land is grown organically and sustainably. ”
- Headquarters in Brussels, Amsterdam, London and Paris
- Several restaurants in Amsterdam
- 5.000 employees worldwide
- 85 werknemers in the Netherlands
- Active in 15 countries
- 41% / 59%
- Average age 29 years
- Black outerwear
Growth possibilities at this organisation
Growth is one of the four cultural pillars at Le Pain Quotidien. Le Pain Quotidien invests in training, development and team building of all employees. It even has its own training curriculum and academy: the Farming Academy. Here Hosts inspire each other and learn from each other to become even better Hosts and where quality and authenticity are of paramount importance.
Why work at Le Pain Quotidien NL
Kitchen Host
Food makes people happy and especially good food makes people happy! There are not many other jobs where you can make people happy every day. It's good to see your regulars come in knowing they've come because they love the food and services you provide as a Kitchen Assistant.
Shiftleader
The favorable working hours, the pleasant working atmosphere and the opportunities that are offered.
Host
Le Pain Quotidien was already known to me, I went there several times for breakfast. My sister started there as a student and once a shop opened near where I lived I saw my chance to start there.
Jobs at Le Pain Quotidien NL
What is our biggest challenge?
The guest experience is our recipe for success. We don't help customers, but we host guests. Le Pain Quotidien is more than a brand or an employer. We want to grow our community while staying true to what we believe in.
‘Creating meaningful connections with simple, tasty, authentic, organic and home-cooked dishes.’
Le Pain Quotidien NL