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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.
Ensure basic cleaning jobs are carried out as quickly as possible. Collect and wash up pots and pans. Clean food preparation areas and equipment, in addition to crockery and cutlery. Unload food and equipment deliveries. Keep the storeroom organized. Keep work surfaces, walls and floors clean and sanitized.
Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of THE MANUFACTORY
o Wash crockery and utensils
o Daily clean of kitchen areas
o Deep clean of kitchen equipment
o Keep stores areas neat and tidy
o Keep refrigeration and freezers organized
o Report failing equipment to Supervisor
o Report Health and Safety hazards to Supervisor
o Communicate effectively with staff
o Contribute to stock taking as required
o Provide Porter support with deliveries
o Provide Porter support in all areas controlled by The Manufactory
o Accept training to enable safe completion of duties
o Carry out other duties as may reasonably be required from time to time.
***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 AWARENESS OF HYGIENE SYSTEMS
o AWARENESS OF PLATE WASH SYSTEMS
o KNOWLEDGE OF STOCK ROTATION KNOWLEDGE OF HAZARD AWARENESS
***Responsibilities include, but are not limited to, performing and coordinating a variety of duties and tasks for the restaurant.
o At least 1 year in a similar position working with chemical cleaning products, deep cleaning of equipment
o Be 21 years of age or older
o Food hygiene certificate
o Manual handling training
o Health and safety awareness
o Able to understand and speak using the predominant language(s) of guests
o Able to work in a standing position for long periods of time (up to 5 hours)
o Able to reach, bend, stoop and frequently lift up to 50 pounds
o Stamina and availability to work 50 to 60 hours per week