Viennoiserie Chef

S.F. Manufactory San Francisco, CA
  • $65K - $75K Annual Salary
    + Bonuses
  • Full Time
  • Health Insurance, Dental Insurance, Vision Insurance, Employee Discounts

Job Title: Viennoiserie Chef

Location: Classification: Salary Range:
SF Exempt

Department: Reports to: Supervisory Responsibility:
Kitchen Director of Culinary All Viennoiserie Staff

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 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

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 day’s dough is being mixed. Pastries are baked in small batches to ensure the freshest items are enjoyed by our customers. The care and 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.

AAP / EEO Statement:
TARTINE 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. TARTINE Manufactory also makes reasonable accommodations for disabled employees.
To comply with applicable laws ensuring equal employment opportunities to qualified individuals with a disability, TARTINE 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 or Chad Robertson and request such an accommodation.
Finally, TARTINE 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.

Job Summary
Oversee all viennoiserie for all Northern California locations (Tartine Bakery, The Manufactory, Commissary and 9th Ave.) including sourcing, producing, quality control and efficiency. Oversees includes

Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of TARTINE.
o Act with integrity, honesty and knowledge to promote the culture, values, and mission of Tartine
o Contribute to create a culture and work environment based on respect; providing opportunities for staff to learn, grow, and develop their abilities
o Execute pastry, properly train, educate, and direct pastry team members.
o Maintain sustainable amounts of all pastry related inventory items and ingredients.
o Collaborate with vendors and farms to purchase necessary produce and ingredients in the most cost-effective manner.
o Organize all pastry production schedules and communicate to staff with at least a week’s lead time per schedule.
o Liaise between Commissary, Guerrero Street and Manufactory to coordinate exchange of product and organize production schedules between the two locations.
o Collaborate with other leads to share space, ingredients, and labor.
o Work with the finance team to hit pastry financial goals
o Test new recipes and collaborate on rotating menu items.
o Prepare & manage a regular cleaning schedule of all kitchen areas & major equipment in conjunction with department heads
o Oversee inventory of all pastry-related goods on the last day of every month
o Manage the transfer & transport of product between the Manufactory, Bakery, and Commissary space in all aspects including packaging, documentation, receipt, storage, & input
o Empowered to make decisions regarding all kitchen activities
o Create seasonal flavor changes to recipes
o Set new prices based on constantly changing ingredient cost
o Work with the management team to champion performance improvement
o Providing guidance and direction to staff including setting performance standards and monitoring performance.
o Please note that all specific menu and pastry product changes must be approved by Liz before being rolled out.
***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.

Tools & Technology (examples in parentheses)

Minimum Qualifications
o Be 21 years of age or older
o A minimum of 5 years’ experience in kitchen preparation. At least 6 months in a kitchen management position.
o Must have a high school diploma, formal culinary education is preferred, but not required.
o Be able to communicate and understand English & a reasonable amount of Spanish.
o Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
o Be able to safely lift and easily maneuver trays of food frequently weighing up to 40 pounds
o Be able to work in a standing position for long periods of time (minimum of 12 hours a day).
o Effective oral communication skills and the ability to work as a team player.
o Must be well groomed, maintain good hygiene, good posture, and have required uniform and tools.
o Must display the ethical and professional standards set forth by Tartine.
o Must have the stamina to work at least 60 hours per week.
o Possess excellent basic math skills and have the ability to operate computer software programs including spreadsheet applications.
o Possess excellent communication skills.
o Strong interpersonal skills and the ability to command the attention and direction of the production & stewarding staff.

More positions available