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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.
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
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 Use 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 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 Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
o Keep records of the quantities of food used.
o Load dishes, glasses, and tableware into dishwashing machines.
o Distribute food servers to serve to customers.
o Operate cash register, handle money, and give correct change.
o Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
o Stock cupboards and refrigerators and tend salad bars and buffet meals.
o Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
o Package take-out foods or serve food to customers.
o Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
o Vacuum dining area and sweep and mop kitchen floor.
o Scrape leftovers from dishes into garbage containers.
Tools & Technology (examples in parentheses)
o Cappuccino or espresso machines
o Carbonated beverage dispenser
o Commercial use:
o blenders, choppers, cubers, dicers, grinders, processors, and/or slicers
o broilers, deep fryers, griddles, grills, microwave ovens, ovens, pizza ovens, ranges, rotisseries, steamers, and/or toasters
o coffee grinders
o coffee or iced tea makers
o cotton candy machines or accessories
o dough machines
o food warmers
o measuring cups
o popcorn machines
o Ice dispensers
o Ice shaver machines or accessories
o Milkshake machines
o Non-carbonated beverage dispenser
o Personal computers
o Point of sale terminal
o Roasting machinery
o Slush machines
o Soft serve machines
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)