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Sous Chef

The Manufactory Los Angeles, CA
  • Depends on experience
  • Full Time
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  • Employer Unlikely to Respond

TARTINE Story:

Pastry chef Elisabeth M. Prueitt and her husband renowned baker, Chad Robertson, are the co-owners of Tartine Bakery. They both trained in the Culinary Arts at the baking and pastry schools of the Culinary Institute of America in Hyde Park, New York. Elisabeth and Chad traveled, trained, and cooked in France and upon their return, opened Bay Village Bakery in Point Reyes Station, California, where they baked bread in a wood-fire brick oven and created rustically elegant pastry using many techniques they learned abroad. Chad’s bread garnered that attention of Alain Ducasse, who wrote about the couple in his book, Harvesting Excellence. They then relocated Bay Village Bakery to Mill Valley, where Elisabeth’s pastry and professional reputation caught the attention of local food lovers who recognized the integrity of fresh, often organic ingredients and the attention to detail in her desserts. Tartine Bakery opened in June of 2002, and 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.

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 days dough is being mixed. Pastries are baked in small batches to ensure the freshest items are enjoyed by our customers. The care are 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:                                                          

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 or Chad Robertson 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.

Job Summary

The role of our Sous Chef is to prepare culinary delights for our guests and owners and execute the menu, ensuring a high level of performance and guest satisfaction.
Guest satisfaction in our dining room revolves around the food appearance, high quality of the food and overall dining experience. The Sous Chef is responsible for creating daily menus, preparation of food items and maintaining cleanliness in all areas of the kitchen.

Activities & Responsibilities

Primary

 Promote, work, and act in a manner consistent with the mission of The Manufactory

Comply with Standards of Service and assists in assuring the same from all kitchen employees.

  • Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
  • Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
  • Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
  • Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
  • In conjunction with the Executive Chef & Chef de Cuisine, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
  • Establish and require strict adherence to health department and food handling guidelines
  • In conjunction with the Executive Chef and Chef de Cuisine, develop menus & create and ensure adherence to recipes and product specifications.
  • Train kitchen staff on all new menus.
  • The Sous Chef must maintain effective communication within the kitchen and dining room, be responsive to staff suggestions and concerns and work to resolve problems
  • Maintain effective working relationship with dining room manager, staff and all other ranch departments.
  • Assist in food orders based upon projected levels of business.
  • Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
  • 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.
  • Protect the safety of self, co-workers ranch guests at all times.

  • Report any potentially harmful equipment or situations to the immediate supervisor without delay.
  • Report safety-related accidents and incidents at once to immediate supervisor.

  • Follow all company and department safety policies and procedures.
  • Operate equipment in a safe manner that will not lead to injury of yourself or others.
  • Drive in accordance with the law and resort policies.
  • Assist Dining Room Manager/Executive Chef/Chef de Cuisine with training of kitchen staff.
  • Assist Dining Room Manager/Executive Chef/Chef de Cuisine with food management/menus.
  • As a Sous Chef you will be expected to work with Associates to ensure satisfaction. A Sous Chef will have to take initiative and get creative in resolving challenges and involve a Manager only when previous methods have been unsuccessful.

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.

***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)

  • Blast freezers and chillers
  • Cappuccino or espresso machines
  • Carbonated beverage dispenser
  • Commercial use:
  • blenders, choppers, cubers, dicers, graters, grinders, peelers, processors, and/or slicers
  • broilers, deep fryers, griddles, grills, heat lamps, high pressure steamers, microwave ovens, ovens, pizza ovens, ranges, rice cookers, rotisseries, smokers, steamers, toasters, waffle irons
  • coffee grinders
  • coffee or iced tea makers
  • cotton candy machines or accessories
  • cutlery
  • dishwashers
  • dough machines
  • food warmers
  • juicers
  • measuring cups
  • mixers
  • pasta machines
  • popcorn machines
  • rolling pins
  • scales
  • woks
  • Domestic tools:
  • apple corer
  • double boilers
  • garnishing tools
  • kitchen or food thermometers
  • kitchen tongs
  • knife sharpeners
  • mandolin
  • melon or butter baller
  • sifter
  • strainers or colanders
  • trash compactors
  • vegetable brush
  • whipped cream maker
  • Fire blankets
  • Fire extinguishers
  • Ice dispensers
  • Ice shaver machines or accessories
  • Non-carbonated beverage dispenser
  • Notebook computers
  • Personal computers
  • Point-of-sale terminals and workstations

Minimum Qualifications

  • Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
  • At least 6 months experience in a similar capacity
  • Able to communicate effectively with managers, kitchen and dining room personnel, and guests
  • Able to reach, bend, stoop and frequently lift up to 50 pounds
  • Able to work in a standing position for long periods of time (up to 9 hours)
  • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Advanced understanding of professional cooking and knife handling skills.Understanding and knowledge of safety, sanitation and food handling procedures. Previous kitchen management/supervisory experience required.
    Skills/Aptitudes:
  • Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
  • Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
  • Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
  • PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and smell. The employee frequently is required to walk; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
  • WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this job, the employee is regularly exposed to outside weather conditions. The employee is frequently exposed to high, precarious places and fumes or airborne particles. The employee is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.

TARTINE Story:

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 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 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.

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