Pantry / Salad Bar Cook
- Depends on experience
- Full Time
- Employer Fairly Likely to Respond
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’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 put into our food is also reflected in every facet of our operation – safety and sanitary practices, punctuality, empathy, and communication with each other, our guests, our vendors, and our community – locally, nationally and internationally.
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.
Prepares salads at salad station as well as prepares and portions food products prior to making salads. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of salad items and preparing appropriate garnishes for menu item plates.
Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of The Manufactory.
o Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
o Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers,, roasters, and other kitchen equipment.
o Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
o Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
o Responsible for the quality of products served.
o Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
o Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
o Turn or stir foods to ensure even cooking.
o Season and cook food according to recipes or personal judgment and experience.
o Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
o Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
o Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
o Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
o Follow proper plate presentation and garnish set up for all dishes.
o Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
o Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
o Assists in food prep assignments during off-peak periods as needed.
o Substitute for or assist other cooks during emergencies or rush periods.
o Closes the kitchen following the closing checklist for kitchen stations and assists others in 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 Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
o Keep records and accounts.
o Coordinate and supervise work of kitchen staff.
o Prepare relishes and hors d'oeuvres.
o Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
o Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
o Plan and price menu items.
o Bake breads, rolls, cakes, and pastries.
Tools & Technology (examples in parentheses)
o Commercial use:
o blenders, grinders, slicers
o broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers
o cutlery (boning knives, chefs' knives, paring knives)
o ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)
o Cutting machinery
o Domestic knives (cimeter knives, filet knives, utility knives)
o Food safety labeling systems
o Personal computers
o Point of sale terminal
o Slicing machinery
o Menu planning software
o Inventory management software
o Recipe cost control software
o 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)
o Spreadsheet software (Microsoft Excel)
o Two 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 9 hours)
Hourly (based on experience)