- Depends on experience
- Part Time / 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 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 put into our food is also reflected in every facet of our operation – safety and sanitary practices, punctuality, empathy, and communication with each other, our guests, our vendors, and our community – locally, nationally and internationally.
AAP / EEO Statement:
TARTINE 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.
Wash and clean tableware, pots, pans, and cooking equipment. Maintain a clean and organized work area.
Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of The Manufactory.
o Wash dishes, glassware, flatware, pots, or pans, using a dishwashing machine or by hand.
o Keep dishwasher clean and immediately report any functional or mechanical problems to the Kitchen Manager.
o Monitor dishwasher water temperature to ensure sanitary wash cycle.
o Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
o Place clean dishes, utensils, or cooking equipment in storage areas.
o Maintain adequate levels of clean tableware for dining room and kitchen.
o Maintain adequate levels of dish detergents and cleaning supplies.
o Sort and remove trash, placing it in designated pickup areas.
o Sweep or scrub floors.
o Stock supplies, such as food or utensils, in serving stations, cupboards.
o Clean food preparation and production areas as required.
o Handle tableware carefully to prevent breakage and loss.
o Attend all scheduled employee meetings and offers 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 Load or unload trucks that deliver or pick up food or supplies.
o Set up banquet tables.
Tools & Technology (examples in parentheses)
o Commercial use:
o pot-washing machines
o power washers
o Drying and draining racks
o Domestic kitchen funnels
o Domestic trash compactors
o Hand trucks or accessories
o Handheld thermometer
o Remote reading thermometers
o Soap dispensing brush
o Wet mops
o Able to work in a hot, wet, humid, and loud environment for long periods of time.
o Able to work in a standing position for long periods of time (up to 5 hours)
o Able to lift, reach, bend and stoop
o Able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.
Hourly (based on experience)