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Elisabeth Prueitt and Chad Robertson opened Tartine Bakery in 2002 in San Francisco’s Mission District. The two met while attending the Culinary Institute of America (they were seated alphabetically) and together developed their love of baking. Over 17 years later they continue to make their coveted morning buns and country loaves - and also continue to push the boundaries around sustainability, ingredient sourcing and improving the artisanal process through innovation. Together they have published 5 award-winning books with 2 more in production.
In 2015, Tartine partnered with coffee veteran Chris Jordan to build Coffee Manufactory, a sister brand that would source and roast coffee mirroring the same sustainability principles of Tartine. In 2016, Tartine Manufactory SF opened its doors and in 2018 Tartine launched its first international location in Seoul, Korea and expanded to Southern California opening The Manufactory Los Angeles. We are poised for growth, but ensuring we are doing so at a human scale - continuing to invest in our partners, our people and our supply chain.
Chad and Elisabeth are multi-time James Beard Award Winners and Nominees for their work at Tartine Bakery as well as their cookbooks.
Tartine Manufactory named one of America’s 50 Best New Restaurants in 2017
Coffee Manufactory named “Best Coffee” in Food & Wine in 2019
The Manufactory strives to make everything as simple and as authentic as possible. We consider components of flavor and seasonality in making our authentic pastry, cookies, tarts, cakes, confections, and bread. Pastries are baked in small batches to ensure the freshest items are enjoyed by our customers. Morning pastries leave the oven mere moments before we open our doors for the day. Throughout the morning pastries are in constant motion; being formed, proofing, and baking at the same time next day dough is being mixed. The care and consideration we put into our food is mirrored in each facet of our operation – safety and sanitary practices, punctuality, empathy and communication with each other, our guests, our vendors, and our community – local, national and international.
AAP / EEO Statement:
The Manufactory is an equal opportunity employer and does not unlawfully discriminate on the basis of race, color, religion, creed, sex, (including pregnancy, childbirth or related medical conditions), national origin, ancestry, age, physical disability, mental disability, medical condition, family care leave status, marital status, sexual orientation, veteran status or political ideology, as these terms are defined by state, federal and local law. The Manufactory also makes reasonable accommodations for disabled employees.
To comply with applicable laws ensuring equal employment opportunities to qualified individuals with a disability, The Manufactory will make reasonable accommodations for the known physical or mental limitations of an otherwise qualified individual with a disability who is an applicant or an employee unless undue hardship would result. Any employee who requires an accommodation in order to perform the essential functions of the job should contact their supervisor and request such an accommodation.
Finally, The Manufactory prohibits harassment of any individual on any of the bases listed above. For information about the types of conduct that constitute impermissible harassment, and internal procedures for addressing complaints of harassment, please refer to the restaurant's policy against harassment.
Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.
Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of The Manufactory.
o Refer to Daily Prep List at the start of each shift for assigned duties.
o Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
o Clean and sanitize work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
o Store food in designated containers and storage areas to prevent spoilage.
o Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
o Take and record temperature of food and food storage areas, such as refrigerators and freezers.
o Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
o Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
o Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.
o Weigh or measure ingredients.
o Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
o Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
o Remove trash and clean kitchen garbage containers.
o Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
o Carry food supplies, equipment, and utensils to and from storage and work areas.
o Use manual or electric appliances to clean, peel, slice, and trim foods.
o Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
o Make special dressings and sauces as condiments for sandwiches.
o Stir and strain soups and sauces.
o Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
o Complete opening and closing checklists and assists others in opening and closing the kitchen.
o Attend all scheduled employee meetings and offers suggestions for improvement.
o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
***Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
o One or more years of experience in kitchen preparation and cooking
o At least 6 months experience in a similar capacity
o Able to communicate effectively with managers and kitchen personnel
o Able to reach, bend, stoop and frequently lift up to 40 pounds
o Able to work in a standing position for long periods of time (up to 5 hours)
o Must be able to provide a Food Handlers Card.
Hourly (based on experience)
In 2002, power baking duo Elisabeth Prueitt and Chad Robertson came into San Francisco for dinner from Point Reyes, where they had a tiny bakery at their home called Bay Village Bakery. While in the city, Liz saw an old corner bakery in the dark. There was a baker sitting outside and they started talking. He was ready to retire but determined to keep the shop a bakery. It was meant to be. A few months later, Tartine opened its doors, and the line outside formed.
Tartine Bakery 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.
After years of success with the bakery, Prueitt and Robertson started planning the Manufactory in 2014 and opened Tartine Manufactory in August 2016. By November, the restaurant won its first Eater award for best expansion and in 2017 was named by Bon Appetit as one of the top new restaurants of the year.
In early 2016, Chris Jordan and Bill Chait joined the leadership team and together with Liz and Chad are preparing Tartine for future projects in LA, Asia and beyond.
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 day dough is being mixed. Pastries are baked in small batches to ensure the freshest items are enjoyed by our customers. The care is 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.