Chef de Cuisine
- Depends on experience
- Full Time
- Ask Us!
- Employer Fairly Likely to Respond
Expanding on the Tartine classics, from country bread to our croissants and morning buns, our All-Day Cafes are bakery forward. Featuring an extensive bread, pastry and viennoiserie program, with an expanded savory offering of seasonal tartines, smorrebreads, salads, soups and more. Serving Coffee Manufactory beverages, and a bar program curated by Nick Meyer. A cafe, the Tartine Way. Our Silverlake outpost is right on Sunset in the heart of the Silverlake neighborhood. This location will feature a full service dining room most akin to our Tartine Manufactory in SF.
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
· Promote, work, and act in a manner consistent with the mission of Tartine
· Interview, select, train, supervise, counsel and discipline all employees in the department.
· Provide, develop, train, and maintain a professional work force.
· Ensure all services to members are conducted in a highly professional and efficient manner.
· Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
· Develop and implement annual budget for kitchen to include, food, labor, and other costs.
· 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.
· Act with integrity, honesty and knowledge to promote the culture, values, and mission of Tartine
· Contribute to creating a culture and work environment based on respect; providing opportunities for staff to learn, grow, and develop their abilities
· Plan menus for restaurant and catering.
· Schedule and coordinate 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.
· Approve the requisition of products and other necessary food supplies.
· Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
· Establish controls to minimize food and supply waste and theft.
· Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
· Develop standard recipes and techniques for food preparation and presentation which help to assure consistence in high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices.
· Attend food and beverage staff and management meetings.
· Consult with the FOH managers about food production aspects of special events being planned.
· Cook or directly supervise the cooking of items that require skillful preparation.
· Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
· Evaluate food products to assure that quality standards are consistently attained.
· Interact with food and beverage management to assure that food production consistently exceeds the expectations of guests.
· In conjunction with director of culinary and director of operations, assist in maintaining a high level of service principles in accordance with established standards.
· Evaluate products to assure that quality, price and related goods are consistently met, including the utilization of technology like Plate IQ
· Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
· Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
· Provide training and professional development opportunities for all kitchen staff.
· Ensure that representatives from the kitchen attend service lineups and meetings.
· Support safe work habits and a safe working environment at all times.
· Perform other duties as directed.
***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.
· Empowered to take decisions regarding culinary
· Manage daily and monthly kitchen activities
· Manage annual culinary budget
· Work with the management team to champion performance improvement
· Provide 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.
· Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
· At least 6 months experience in a similar capacity
· Able to communicate effectively with managers, kitchen and dining room personnel, and guests
· Able to reach, bend, stoop and frequently lift up to 50 pounds
· Able to work in a standing position for long periods of time (up to 9 hours)
· At least 3-5 years’ experience as a working Executive Chef or Chef de Cuisine
· BA preferred
· Excellent verbal, analytical, organizational and written skills
· Competent computer skills including email, Word, Excel and other software
Tools & Technology
· Blast freezers and chillers
· Cappuccino or espresso machines
· Carbonated beverage dispenser
· 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 or iced tea makers
cotton candy machines or accessories
· Domestic tools:
kitchen or food thermometers
melon or butter baller
strainers or colanders
whipped cream maker
· Fire blankets
· Fire extinguishers
· Ice dispensers
· Ice shaver machines or accessories
· Non-carbonated beverage dispenser
· Notebook computers
· Personal computers
· Point-of-sale terminals and workstations
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 Human Resources 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.