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Prep Cook

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

TARTINE Story:

After becoming a favorite of Alice Waters at the Berkeley Farmers’ Market in the late 1990s, pastry chef Elisabeth Prueitt and her husband, renowned baker Chad Robertson, officially moved into San Francisco to open their wildly successful Bakery in June 2002. Over 15 years later, you can still find the same line out the door and down Guerrero St. Elisabeth and Chad were jointly named Best Pastry Chef in America by the James Beard Foundation in 2008, and are both best-selling authors.

In 2016, Chad and Elisabeth opened the acclaimed restaurant and production space, Tartine Manufactory, also in the Mission District of San Francisco. Additionally, they have partnered with Chris Jordan, former CEO of Verve Coffee, to launch Coffee Manufactory and now source and roast their own coffee. In 2018 the Tartine footprint became international, expanding to South Korea with two new outposts in Seoul.

We have expanded to Los Angeles at The Row DTLA and partnered with acclaimed chef and pizzaiolo, Chris Bianco of Phoenix’s Pizzeria Bianco to open The Manufactory. The project occupies nearly 40,000 square feet and includes an all-day cafe, a bakery, a market, a dinner-only restaurant, a coffee lab and roastery.

TARTINE Philosophy:

The Manufactory strives to make everything as simple and as authentic as possible. We consider components of flavor and seasonality in making our authentic pastry, cookies, tarts, cakes, confections, and bread. Pastries are baked in small batches to ensure the freshest items are enjoyed by our customers. Morning pastries leave the oven mere moments before we open our doors for the day. Throughout the morning pastries are in constant motion; being formed, proofing, and baking at the same time next day dough is being mixed. The care and consideration we put into our food is mirrored in each facet of our operation – safety and sanitary practices, punctuality, empathy and communication with each other, our guests, our vendors, and 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 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

Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

Activities & Responsibilities

Primary

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

o   Refer to Daily Prep List at the start of each shift for assigned duties.

o   Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.

o   Clean and sanitize work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

o   Store food in designated containers and storage areas to prevent spoilage.

o   Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.

o   Take and record temperature of food and food storage areas, such as refrigerators and freezers.

o   Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.

o   Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.

o   Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.

o   Weigh or measure ingredients.

o   Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.

o   Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.

o   Remove trash and clean kitchen garbage containers.

o   Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.

o   Carry food supplies, equipment, and utensils to and from storage and work areas.

o   Use manual or electric appliances to clean, peel, slice, and trim foods.

o   Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.

o   Make special dressings and sauces as condiments for sandwiches.

o   Stir and strain soups and sauces.

o   Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.

o   Complete opening and closing checklists and assists others in opening and 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. 

Minimum Qualifications

o   One 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 5 hours)

o   Must be able to provide a Food Handlers Card. 

Compensation

Hourly (based on experience)

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