- 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.
A cheese monger is the liaison between the cheesemaker and the consumer. The Manufactory is looking for a great cheese monger who has knowledge and experience working behind a cheese counter. We Thrive on telling our customers about the cheeses we are selling including the background of the farmers and cheesemakers. The Manufactory has achieved its reputation by having a very close relationship with our customers and our suppliers. It is vital that these links are continued, constant vigilance is required to keep products at their peak, and present them fairly and honestly to customers. Manufactory LA is passionate about good food and exceptional customer service – our work atmosphere is fast-paced, positive, and fun. The cheese monger sells awesome products honestly and enthusiastically. The ability to hustle is required, as is the desire to be a part of an established team. Customer service and customer experience are paramount. You must have a love of cheese and a passion for delivering exceptional customer service!
Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of The Manufactory
o Curate a selection of cheeses and accompanying items based on the customer’s needs.
o Provide a working knowledge of artisan cheese, wine, and beer to the customer in a clear and understandable way.
o Efficiently and accurately ring up customers on a computerized point of sale (POS) with weighed, scanned, and manually entered items. Give true and accurate information to customers about products.
o Respect cheese and other products, present them in the best possible way.
o Merchandise cheese case and dry goods in an aesthetically appealing way .
o Basic knife skills to efficiently prepare a variety of foods.
o Receive incoming deliveries, verifying quantities, weights, and condition of products.
o Cheese care and rotation.
o Clean and sanitize work areas to improve efficiency and cleanliness.
o Keep the kitchen tidy and sanitary, washing dishes and sanitizing in real time.
o Clean and reset for the next day in the closing of a shift.
***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 Be 21 years of age or older
o Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry
o Able to understand and speak using the predominant language(s) of guests
o Excellent basic mathematical skills
o Able to handle money and operate a point-of-sale system
o Able to work in a standing position for long periods of time (up to 5 hours)
o Able to reach, bend, stoop and frequently lift up to 50 pounds
o Stamina and availability to work 50 to 60 hours per week
o Previous role as a cheesemonger for at least 6 months.
o Passionate about good food, especially cheese.
o Ability to handle numerous tickets in an organized manner.
o Able to lift up to 40 lbs.
o Must be able to work Weekends.
o Valid ServSafe Food Handlers Card within 10 days of hire.
o Speak, read, & write English fluently.
o Reliable transportation to arrive on time.
Hourly (based on experience)