- Depends on experience
- 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.
The Butcher is responsible for coordinating and executing the preparation and processing of beef, lamb, pork, goat and poultry and other animal products, following The Manufactory specifications and procedures, in a timely manner. The Butcher must have extensive knowledge of menu items, ingredients and product utilization. Must have a passion for meat, be a team player, a positive attitude, and a drive to provide excellent product for our guests.
Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of The Manufactory
o Perform all butchery duties, including breaking, cutting, packaging, and special orders.
o Maintain the highest levels of sanitation, cleanliness and organization.
o Maintain timely and accurate production. Jobs completed to time, cost and quality standards.
o Minimize waste by using appropriate product-rotation systems, accurate cutting and portioning.
o Use all butchery tools and equipment in accordance with the established standards.
o Other duties and responsibilities, as instructed by Chef de Cuisine.
o Prepare all products to Fuddruckers specifications, following freshness standards, temperatures and hold times as directed by company, local, state and federal guidelines
o Set up and maintain meat display ensuring freshness throughout shift
o Ensure working area is kept clean, sanitized, and well stocked
o Clean and maintain all equipment and butcher areas per The Manufactory standards
o Provide routine equipment preventive maintenance as needed
o Updates production amounts on Butchery List and items completed
o Follow Protein Storage Hierarchy in all storage areas
o Follow all Butcher – Job Responsibilities as listed
***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.
Tools & Technology (examples in parentheses)
o Learn Parsley
o Minimum of 18 years of age to operate heavy equipment
o Ability to speak, read and write using a minimal amount of the English language
o Be able to withstand the pressures of working in close quarters, standing for hours
o at a time, and working in cold temperatures
o Must possess excellent Guest service and verbal communication skills
o Must maintain a positive and upbeat attitude
o Must report to work on time in a company approved uniform
o Professional appearance required (see uniform standards)
o Ability to multitask
o Must be a team player with a high since of urgency
o Ability to handle stress appropriately
o Ability to cross train in other areas as needed
o Problem solver that has the ability to adapt and overcome
o Activities include, but are not limited to, walking or standing for 6 to 8 hours at a
time, reaching, stooping, lifting up to 50 pounds, carrying, talking, and sitting
Hourly (based on experience)