Company description

TARTINE STORY

Pastry chef Elisabeth M. Prueitt and her husband renowned baker, Chad Robertson, are the co-owners of Tartine Bakery. They both trained in the Culinary Arts at the baking and pastry schools of the Culinary Institute of America in Hyde Park, New York. Elisabeth and Chad traveled, trained, and cooked in France and upon their return, opened Bay Village Bakery in Point Reyes Station, California, where they baked bread in a wood-fire brick oven and created rustically elegant pastry using many techniques they learned abroad. Chad’s bread garnered that attention of Alain Ducasse, who wrote about the couple in his book, Harvesting Excellence. They then relocated Bay Village Bakery to Mill Valley, where Elisabeth’s pastry and professional reputation caught the attention of local food lovers who recognized the integrity of fresh, often organic ingredients and the attention to detail in her desserts. Tartine Bakery opened in June of 2002, and has been rated in the Zagat Survey as Best Bakery and Best Breakfast in San Francisco. Elisabeth and Chad were nominees for the 2006 James Beard Outstanding Pastry Chefs, National Award and won in 2008.

At Tartine we strive to provide a fulfilling work environment for our dedicated team of staff members passionate about food. Over the next several years, the company will be growing to new levels and are seeking enthusiastic, genuine, food-lovers to join us on the journey.

Job description

• Maintain a clean and safe commissary facility, including overall responsibility for building and health certificates.
• Insure Tartine quality product and consistency
• Manage staffing
• Oversee training programs
• Manage Commissary P&L and annual operating plan.
• Manage commissary logistics including delivery schedules and customer
• orders.
• Manage vehicle registration and maintenance.
• Oversee sales and look for wholesale and event opportunities
• Manage sales platforms such as phones and web orders.
• Manage inventory and product ordering including keeping an updated
• product guide and manage supplier relationships.

• Manage annual budget
• Staffing and hiring
• Sales
• Quality parameters

• Minimum of 5 years' culinary experience including managing COGS and Labor
• Experience with managing pastry production
• Experience managing wholesale accounts
• 5 years experience managing people
• 5 years of P&L experience
• A passion for learning
• BA preferred
• Excellent verbal, analytical, organizational, and written skills

Compensation

Application instructions

Deadline

no deadline