Inventory and Fulfillment Coordinator
- Depends on experience
- Part Time / Full Time
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- Employer Unlikely to Respond
After becoming a favorite of Alice Waters at the Berkeley Farmers’ Market in the late 1990s, pastry chef Elisabeth Prueitt and her husband, renowned baker Chad Robertson, officially moved into San Francisco to open their wildly successful Bakery in June 2002. Over 15 years later, you can still find the same line out the door and down Guerrero St. Elisabeth and Chad were jointly named Best Pastry Chef in America by the James Beard Foundation in 2008, and are both best-selling authors.
In 2016, Chad and Elisabeth opened the acclaimed restaurant and production space, Tartine Manufactory, also in the Mission District of San Francisco. Additionally, they have partnered with Chris Jordan, former CEO of Verve Coffee, to launch Coffee Manufactory and now source and roast their own coffee. In 2018 the Tartine footprint became international, expanding to South Korea with two new outposts in Seoul.
This Fall, the team will expand to Los Angeles at Row DTLA and partner with acclaimed chef and pizzaiolo, Chris Bianco of Phoenix’s Pizzeria Bianco to open The Manufactory. The project will occupy nearly 40,000 square feet and will include an all-day cafe, a bakery, a market, a dinner-only restaurant, a coffee lab and roastery and is anticipated to roll out the first phase in late 2018.
Tartine 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:
Tartine 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. Tartine also makes reasonable accommodations for disabled employees.
To comply with applicable laws ensuring equal employment opportunities to qualified individuals with a disability, Tartine 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 to perform the essential functions of the job should contact their supervisor or Chad Robertson and request such an accommodation.
Finally, Tartine 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.
As a key member of the Restaurant Receiving Department in Los Angeles, the Inventory and Fulfillment Coordinator will assist the Commissary Chef and Purchasing Manager in maintaining inventory and delivering product orders to various outlets, delivers food, beverage and other products throughout the facility in an efficient and timely manner.
Activities & Responsibilities
● Support internal wholesale ordering for So-cal Tartine locations
● Receive daily and weekly standing orders and maintain production schedules for bakery and commissary production
● Work with Bakery Manager and Commissary Manager to ensure product packaging and delivery is up to standards
● Oversee invoice management and ensure proper ordering and fulfillment for wholesale orders
● Understanding, reading and executing the production schedule under minimal supervision
● Package and fill orders
● Continually monitor products for specifications and quality
● Manage wholesale/retail relationships with existing clients
● Oversee all delivery logistics including scheduling local deliveries and drivers for delivery of goods to customers across the US
● Stocks product in commissary; ensures that inventory levels of supplies are maintained.
● All other duties as assigned by Director of Culinary
Tools & Technology
● PC proficiency is essential (Windows environment) and Excel is preferred.
● experience with Google Drive, including Sheets and/or Excel
● Detail-oriented and organized person with strong communication skills
● Ability to multi-task and work efficiently in a fast-paced environment
● Strong organizational and time management skills
● Analytical, Decision-Making, and Negotiating Skills; Experience in accounting/bookkeeping and sales a plus
● Culinary background and/or interest a plus
● Food Handlers Permit or ability to obtain one
● Be able to reach, bend, stoop and frequently lift up to 50 pounds
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.