- compensation depends on experience
- Part Time / Full Time
- Employer Fairly Likely to Respond
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 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 days dough is being mixed. Pastries are baked in small batches to ensure the freshest items are enjoyed by our customers. The care are 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.
Serve guests, bread, water and butter upon their arrival, and provide refills as needed. Remove used tableware between courses; clear and reset tables after guests leave.
Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of The Manufactory
o Set tables with clean linens, condiments, or other supplies.
o Clear tables after guests, wipe tables or seats with dampened cloths or replace dirty tablecloths.
o Promptly clean table tops, chairs, booths, and the floor under and around tables between guests.
o Remove used tableware between courses and provide tableware for next course.
o Locate items requested by guests.
o Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.
o Take soiled tableware to the designated area, and unload, sort and stack silverware, dishes, and glassware for cleaning.
o Perform serving, cleaning, or stocking duties to facilitate customer service.
o Carry food, dishes, trays, or silverware from kitchens or supply areas to serving counters.
o Clean up spilled food or drink or broken dishes and remove trash.
o Serve food to guests when servers need assistance.
o Promptly greet guests as they are seated and serve ice water, coffee, rolls, or butter to guests.
o Thank guests as they leave.
o Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, or trays.
o Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of the restaurant, and mop or vacuum floors.
o Fill beverage or ice dispensers.
o Stock cabinets or serving areas with condiments and refill condiment containers.
o Communicate with server and host or hostess to expedite efficient seating, table utilization, and customer service.
o Respond appropriately to guest requests, and communicate guest requests to server as needed.
o Obtain service area assignment at the beginning of each shift.
o Inspect assigned restroom every 30 minutes, and clean as needed.
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.
o Slice and pit fruit used to garnish drinks.
o Wash glasses or other serving equipment at bars.
o Stock refrigerating units with wines or bottled beer or replace empty beer kegs.
o Carry linens to or from laundry areas.
Tools & Technology
o Bar code reader equipment
o Carbonated beverage dispenser
o Cash registers
o Commercial use:
o coffee or iced tea makers
o food processors
o food warmers
o microwave ovens
o garbage disposals
o garnishing tools
o Ice dispensers
o Non-carbonated beverage dispenser
o Point-of-sale receipt printers
o Point-of-sale terminals and workstations
o Soft serve machines
o Touch screen monitors
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 lift, reach, bend and stoop
Hourly (based on experience)