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
JOB TITLE: GM Tartine Commissary
REPORTS TO: Director of Culinary Operations
SUPERVISES: All Commissary Staff
DEPARTMENT: Culinary
LOCATION: San Francisco, Tartine Commissary Kitchen
Please note that this is a position carried out full-time within the Tartine Commissary Kitchen, directly across the street from Tartine Manufactory.
TARTINE PHILOSOPHY
TARTINE strives to make everything as simple and authentic as possible. Components of flavor and seasonality are considered in making our authentic pastry, cookies, tarts, cakes, confections and bread. Morning pastries don’t start coming out of the oven until soon after we open our doors for the day. Throughout the morning breakfast pastries are in constant motion: some are being formed, some are proofing, and some are baking; and at the same time the next days dough is being mixed. Pastries are baked in small batches to ensure the freshest items are enjoyed by our customers. The care are consideration we make in our food is also reflected in every facet of our operation – safety and sanitary practices, punctuality, empathy and communication with each other, with our guests, with our vendors and with our community – local, national and international.
Operations
-
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.
KEY CONTACTS
Internal: Financial Controller, Bread Team, Pastry Team, Savory Team, General Manager of other entities
External: Suppliers, Wholesale customers, Equipment providers
DECISION MAKING PARAMETERS
-
Manage annual budget
-
Staffing and hiring
-
Sales
-
Quality parameters
QUALIFICATIONS
-
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
this position is: salaried, $50,000 to $100,000
Application instructions
This job expired on November 19, 2017
Deadline
no deadline