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HOT JOB

Porter

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

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.

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

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

Primary

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.

o   Major focus on cleanliness and supply of Guest Restroom

o   Cleanliness of all common areas of the restaurant inside and outside

o   Washing windows on regular basis and as needed

***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. 

Supplemental

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.

Tools & Technology

o   Carbonated beverage dispenser

o   Commercial use:

o   dishwashers

o   glasswashers

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   Lifts

o   Remote reading thermometers

o   Sinks

o   Soap dispensing brush

o   Wet mops 

Minimum Qualifications

o   AT LEAST 1 YEAR IN A SIMILAR POSITION WORKING WITH CHEMICAL CLEANING PRODUCTS DEEP CLEANING OF EQUIPMENT

o   MANUAL HANDLING TRAINING

o   HEALTH AND SAFETY AWARENESS

o   Able to work in a hot, wet, humid, and loud environment for long periods of time.

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

Compensation

Hourly (based on experience)

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