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Chef de Cuisine

The Manufactory Los Angeles, CA
  • Depends on experience
  • Full Time
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TARTINE Story:

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.

Accolades:

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 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's 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:                                                          

Tartine Restaurant Group 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.  Tartine Restaurant Group also makes reasonable accommodations for disabled employees.

To comply with applicable laws ensuring equal employment opportunities to qualified individuals with a disability, Tartine 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, Tartine Restaurant Group 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

Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

Activities & Responsibilities

Primary

o   Promote, work, and act in a manner consistent with the mission of Tartine Restaurant Group.

o   Interview, select, train, supervise, counsel and discipline all employees in the department.

o   Provide, develop, train, and maintain a professional work force.

o   Ensure all services to members are conducted in a highly professional and efficient manner.

o   Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

o   Develop and implement annual budget for kitchen to include, food, labor, and other costs.

o   Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

o   Act with integrity, honesty and knowledge to promote the culture, values, and mission of The Manufactory

o   Contribute to create a culture and work environment based on respect; providing opportunities for staff to learn, grow, and develop their abilities

o   Plans menus for restaurant and catering.

o   Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

o   Approves the requisition of products and other necessary food supplies.

o   Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

o   Establishes controls to minimize food and supply waste and theft.

o   Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

o   Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

o   Attends food and beverage staff and management meetings.

o   Consults with the FOH managers about food production aspects of special events being planned.

o   Cooks or directly supervises the cooking of items that require skillful preparation.

o   Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

o   Evaluates food products to assure that quality standards are consistently attained.

o   Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests.

o   In conjunction with director of culinary and director of operations, assist in maintaining a high level of service principles in accordance with established standards.

o   Evaluates products to assure that quality, price and related goods are consistently met, including the utilization of technology like Parsley, IQ Kitchen, & XtraChef

o   Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

o   Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

o   Provides training and professional development opportunities for all kitchen staff.

o   Ensures that representatives from the kitchen attend service lineups and meetings.

o   Support safe work habits and a safe working environment at all times.

o   Perform other duties as directed.

***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   Empowered to take decisions regarding culinary

o   Manages daily and monthly kitchen activities

o   Manages annual culinary budget

o   Work with the management team to champion performance improvement

o   Providing guidance and direction to staff including setting performance standards and monitoring performance

***Responsibilities include, but are not limited to,  performing and coordinating a variety of duties and tasks for the restaurant.

Tools & Technology (examples in parentheses)

o   Blast freezers and chillers

o   Cappuccino or espresso machines

o   Carbonated beverage dispenser

o   Commercial use:

­   - blenders, choppers, cubers, dicers, graters, grinders, peelers, processors, and/or slicers

­   - broilers, deep fryers, griddles, grills, heat lamps, high pressure steamers, microwave ovens, ovens, pizza ovens, ranges, rice cookers, rotisseries, smokers, steamers, toasters, waffle irons

­   - coffee grinders

­   - coffee or iced tea makers

­   - cotton candy machines or accessories

­   - cutlery

­   - dishwashers

­   - dough machines

­   - food warmers

­   - juicers

­   - measuring cups

­   - mixers

­   - pasta machines

­   - popcorn machines

­   - rolling pins

­   - scales

­   - woks

o   Domestic tools:

­   - apple corer

­   - double boilers

­   - garnishing tools

­   - kitchen or food thermometers

­   - kitchen tongs

­   - knife sharpeners

­   - mandolin

­   - melon or butter baller

­   - sifter

­   - strainers or colanders

­   - trash compactors

­   - vegetable brush

­   - whipped cream maker

o   Fire blankets

o   Fire extinguishers

o   Ice dispensers

o   Ice shaver machines or accessories

o   Non-carbonated beverage dispenser

o   Notebook computers

o   Personal computers

o   Point-of-sale terminals and workstations

Minimum Qualifications

o   Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter

o   At least 6 months experience in a similar capacity

o   Able to communicate effectively with managers, kitchen and dining room personnel, and guests

o   Able to reach, bend, stoop and frequently lift up to 50 pounds

o   Able to work in a standing position for long periods of time (up to 9 hours)

o   At least 3-5 years’ experience as a working Executive Chef or Chef de Cuisine

o   BA preferred

o   Excellent verbal, analytical, organizational and written skills

o   Competent computer skills including email, Word, Excel and other software

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.

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