Line Cook at Alameda Supper Club at The Manufactory LA
- Depends on experience
- Full Time
- Employer Unlikely to Respond
Line Cook at Alameda Supper Club at The Manufactory LA (dinner-only and eventually brunch on weekends)
Pastry chef Elisabeth M. Prueitt and her husband renowned baker, Chad Robertson, are the co-owners of Tartine Bakery. They both trained in the Culinary Arts at the baking and pastry schools of the Culinary Institute of America in Hyde Park, New York. Elisabeth and Chad traveled, trained, and cooked in France and upon their return, opened Bay Village Bakery in Point Reyes Station, California, where they baked bread in a wood-fire brick oven and created rustically elegant pastry using many techniques they learned abroad. Chad’s bread garnered that attention of Alain Ducasse, who wrote about the couple in his book, Harvesting Excellence. They then relocated Bay Village Bakery to Mill Valley, where Elisabeth’s pastry and professional reputation caught the attention of local food lovers who recognized the integrity of fresh, often organic ingredients and the attention to detail in her desserts. Tartine Bakery opened in June of 2002, and 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.
The Manufactory is the brainchild of the Tartine team and Chris Bianco. Alameda Supper Club is a refined dinner-only experience with a menu that is designed to be shared, emphasizing the true meaning of the word “supper.” The style of food at Alameda Supper Club cannot be pigeonholed to a country or cuisine. Although Chris Bianco is of Italian heritage and the restaurant will be producing fresh pasta along with other Italian items, Alameda Supper Club is not solely an “Italian” restaurant – it will have a broader spectrum with influences from the Mediterranean Northern Europe. It will continue Tartine’s legacy of using produce that is ethically raised, responsibly sourced, and simply executed with a modest flare.
The Manufactory Philosophy:
The Manufactory 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 and 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 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 meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of THE MANUFACTORY
o Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
o Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
o Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
o Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
o Responsible for the quality of products served.
o Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
o Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
o Turn or stir foods to ensure even cooking.
o Season and cook food according to recipes or personal judgment and experience.
o Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
o Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
o Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
o Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
o Follow proper plate presentation and garnish set up for all dishes.
o Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
o Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
o Assist in food prep assignments during off-peak periods as needed.
o Substitute for or assist other cooks during emergencies or rush periods.
o Close the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
o Attend all scheduled employee meetings and offer 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 Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
o Keep records and accounts.
o Coordinate and supervise work of kitchen staff.
o Prepare relishes and hors d'oeuvres.
o Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
o Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
o Plan and price menu items.
o Bake breads, rolls, cakes, and pastries.
Tools & Technology (examples in parentheses)
o Commercial use:
o blenders, grinders, slicers
o broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers
o cutlery (boning knives, chefs' knives, paring knives)
o ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)
o Cutting machinery
o Domestic knives (cimeter knives, filet knives, utility knives)
o Food safety labeling systems
o Personal computers
o Point of sale terminal
o Slicing machinery
o Menu planning software
o Inventory management software
o Recipe cost control software
o Point-of-sale software (Compris Advanced Manager's Workstation; Compris; Hospitality Control Solutions Aloha Point-of-Sale; ICVERIFY; Intuit QuickBooks Point of Sale; MICROS Systems HSI Profits Series; NCR Advanced Checkout Solution; NCR NeighborhoodPOS; The General Store; ClubSoft Food & Beverage Point of Sale; DataTeam Lunch Express; Dinerware Intuitive Restaurant; Food Service Solutions POSitive ID System; Restaurant Manager)
o Spreadsheet software (Microsoft Excel)
o Two 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 9 hours)