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Tartine Bakery Jobs (NOW HIRING)

Belgian Brasserie

Kitchen Line and dishwasher

Beverly, MA

$14.25 - $18.50/hr

Tartine is looking for part time and full time kitchen staff, line cook, dishwasher and baker. we are also looking for Barrista part time and full time, as well as front of the house help. Please ...

Belgian Brasserie

Kitchen Line and dishwasher

Beverly, MA

$14.25 - $18.50/hr

Tartine is looking for part time and full time kitchen staff, line cook, dishwasher and baker. we are also looking for Barrista part time and full time, as well as front of the house help. Please ...

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Tartine Bakery information

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$11

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$30

How much do tartine bakery jobs pay per hour?

As of Sep 4, 2026, the average hourly pay for tartine bakery in the United States is $21.01, according to ZipRecruiter salary data. Most workers in this role earn between $17.31 and $23.56 per hour, depending on experience, location, and employer.

What is a Tartine Bakery?

A Tartine Bakery job involves working in a dynamic, artisan bakery known for high-quality baked goods and exceptional service. Roles range from bakers and pastry chefs to baristas and front-of-house staff, each contributing to the bakery's commitment to craftsmanship and hospitality. Employees are expected to uphold Tartine’s standards for quality, efficiency, and teamwork in a fast-paced environment.

What does a typical workday look like at Tartine Bakery?

A typical day at Tartine Bakery involves early morning starts for bakers and prep staff, focusing on mixing doughs, shaping pastries, and baking to meet daily production targets. Team members also rotate tasks such as packing, merchandising, and interacting with customers, ensuring a clean and organized work area. Collaboration is key, as the team works closely to coordinate baking schedules and maintain the high standards Tartine is known for. If you enjoy a dynamic, fast-paced environment with hands-on responsibilities, working at Tartine Bakery offers a rewarding and team-oriented experience.

What are the key skills and qualifications needed to thrive in the Tartine Bakery position?

To thrive at Tartine Bakery, you need hands-on experience in baking, recipe execution, and attention to food safety, often supported by prior bakery or culinary training. Familiarity with commercial kitchen equipment, inventory management systems, and possibly ServSafe certification is valuable. Strong teamwork, punctuality, and excellent customer service make someone stand out in this environment. These skills are essential for maintaining high product quality, efficient operations, and a welcoming customer experience at a renowned bakery.

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Cities with the most Tartine Bakery job openings:

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Tartine Bakery jobs near you
Infographic showing various Tartine Bakery job openings in the United States as of August 2026, with employment types broken down into 65% Full Time, and 35% Part Time. Highlights an 100% Physical job distribution, with an average salary of $43,697 per year, or $21 per hour.

General Manager - Manufactory

Tartine Bakery

San Francisco, CA • On-site

$90K - $115K/yr

Full-time

Re-posted 8 days ago

Key responsibilities

  • Ensure compliance with health, safety, and fire regulations regarding food preparation, serving, and building maintenance.

  • Monitor food preparation, presentation, and quality to ensure acceptable standards are met.

  • Manage staff scheduling, assign duties, and oversee employee performance and training.

Job description

Description
General Manager - Manufactory
Salary Range: $90,000 - $115,000 DOE
Job Summary
Experienced GM, wanting to join a professional team, you know service, you know food, you know your P&L, you can handle controllable costs and boost sales. You are versatile and efficient. But your mood is even, your team is as important as your Guests. You have experience in openings. You have Hotel and/or Michelin experience. You want to grow.
Activities & Responsibilities
Primary
  • Promote, work, and act in a manner consistent with the mission of Tartine.
  • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Count money and make bank deposits.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
  • Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Maintain food and equipment inventories, and keep inventory records.
  • Schedule staff hours and assign duties.
  • Establish standards for personnel performance and customer service.
  • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
  • Be knowledgeable of restaurant policies regarding personnel
  • Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Continually strive to develop staff in all areas of managerial and professional development.
  • Order and purchase equipment and supplies.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Assess staffing needs and recruit staff.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  • Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
  • Attend all scheduled employee meetings and offers suggestions for improvement.
  • Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
  • 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.
Supplemental
  • Monitor employee and guest activities to ensure liquor regulations are obeyed.
  • Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients.
  • Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  • Create specialty dishes and develop recipes to be used in dining facilities.
  • Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
  • Take dining reservations.

Tools and Technology
  • Cash registers
  • Laser printers
  • Notebook computers
  • Personal computers
  • Point-of-sale terminals and workstations
  • Accounting software (Food Services Solutions DayCap; Intuit QuickBooks)
  • Calendar and scheduling software (espSoftware Employee Schedule Partner; iMagic Restaurant Reservation)
  • Data base user interface and query software (ValuSoft MasterCook)
  • Desktop publishing software (SoftCafe)
  • Electronic mail software (Microsoft Outlook)
  • Inventory management software (Food Service Solutions FoodCo; Gift Certificates Plus Giftworks)
  • Office suite software (Microsoft Office)
  • Point-of-sale software (Compris Advanced Manager's Workstation; Compris; Hospitality Control Solutions Aloha Point-of-Sale; ICVERIFY; Intuit QuickBooks Point of Sale; MICROS Systems HSI Profits Series; NCR Advanced Checkout Solution; NCR NeighborhoodPOS; The General Store; ClubSoft Food & Beverage Point of Sale; DataTeam Lunch Express; Dinerware Intuitive Restaurant; Food Service Solutions POSitive ID System; Restaurant Manager)
  • Presentation software (Microsoft PowerPoint)
  • Procurement software
  • Spreadsheet software (Microsoft Excel)
  • Word processing software (Microsoft Word)

Minimum Qualifications
  • Be 21 years of age or older
  • Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry
  • Able to understand and speak using the predominant language(s) of guests
  • Excellent basic mathematical skills
  • Able to handle money and operate a point-of-sale system
  • Able to work in a standing position for long periods of time (up to 5 hours)
  • Able to reach, bend, stoop and frequently lift up to 50 pounds
  • Stamina and availability to work 50 to 60 hours per week

AAP / EEO:
TARTINE is an equal opportunity employer.
EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
This position is currently accepting applications.

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