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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 also 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 is committed to creating a lasting legacy in our communities through hospitality and experience. Delivering things you have seen before in a way you have never experienced, from a warm loaf of bread to a hot cup of coffee.
Our core values:
We are committed to transparency and approachability every step of the way. We define ourselves by our open kitchens, shared practices and collaboration with partners and suppliers.
Baking requires careful balance. Tartine is built on the balance of flavors, the balance of ideas and the balance between our founders. We bring together a diversity of people, ingredients and approaches.
Patiently pursuing the best possible solution for our guests. We are united by a common high standard. In each space, in each meal, each loaf.
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.
Wash and clean tableware, pots, pans, and cooking equipment. Maintain a clean and organized work area.
Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of THE MANUFACTORY
o Wash dishes, glassware, flatware, pots, or pans, using a dishwasher or by hand.
o Keep dishwasher clean and immediately report any functional or mechanical problems to the Kitchen Manager.
o Monitor dishwasher water temperature to ensure sanitary wash cycle.
o Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
o Place clean dishes, utensils, or cooking equipment in storage areas.
o Maintain adequate levels of clean tableware for dining room and kitchen.
o Maintain adequate levels of dish detergents and cleaning supplies.
o Sort and remove trash, placing it in designated pickup areas.
o Sweep or scrub floors.
o Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
o Clean food preparation and production areas as required.
o Receive and store supplies.
o Clean garbage cans with water or steam.
o Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
o Handle tableware carefully to prevent breakage and loss.
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 DutiesPlease 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 Prepare and package individual place settings.
o Load or unload trucks that deliver or pick up food or supplies.
o Set up banquet tables.
Tools & Technology (examples in parentheses)
o Carbonated beverage dispenser
o Commercial use:
o pot-washing machines
o power washers
o Drying and draining racks
o Domestic kitchen funnels
o Domestic trash compactors
o Hand trucks or accessories
o Handheld thermometer
o Remote reading thermometers
o Soap dispensing brush
o Wet mops
o Able to work in a hot, wet, humid, and loud environment for long periods of time.
o Able to work in a standing position for long periods of time (up to 5 hours)
o Able to lift, reach, bend and stoop
o Able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.