Prep Cook at Alameda Supper Club at The Manufactory LA
- Depends on experience
- Full Time
- Employer Fairly Likely to Respond
Prep Cook at Alameda Supper Club / The Manufactory LA @ The Row (dinner-only and eventually brunch)
The Manufactory Story:
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 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 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 and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.
Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of The Manufactory
o Refer to Daily Prep List at the start of each shift for assigned duties.
o Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
o Clean and sanitize work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
o Store food in designated containers and storage areas to prevent spoilage.
o Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
o Take and record temperature of food and food storage areas, such as refrigerators and freezers.
o Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
o Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
o Portion according to standard portion sizes and recipe specifications and wrap the food, or place it directly on plates for service to guests.
o Weigh or measure ingredients.
o Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
o Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
o Remove trash and clean kitchen garbage containers.
o Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
o Carry food supplies, equipment, and utensils to and from storage and work areas.
o Use manual or electric appliances to clean, peel, slice, and trim foods.
o Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
o Make special dressings and sauces as condiments for sandwiches.
o Stir and strain soups and sauces.
o Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
o Complete opening and closing checklists and assists others in opening and closing the kitchen.
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 Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
o Keep records of the quantities of food used.
o Load dishes, glasses, and tableware into dishwashing machines.
o Distribute food servers to serve to customers.
o Operate cash register, handle money, and give correct change.
o Cut, slice, or grind meat, poultry, and seafood to prepare for cooking.
o Stock cupboards and refrigerators, and tend salad bars and buffet meals.
o Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
o Package take-out foods or serve food to customers.
o Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
o Vacuum dining area and sweep and mop kitchen floor.
o Scrape leftovers from dishes into garbage containers.
Tools & Technology (examples in parentheses)
o Cappuccino or espresso machines
o Carbonated beverage dispenser
o Commercial use:
o blenders, choppers, cubers, dicers, grinders, processors, and/or slicers
o broilers, deep fryers, griddles, grills, microwave ovens, ovens, pizza ovens, ranges, rotisseries, steamers, and/or toasters
o coffee grinders
o coffee or iced tea makers
o cotton candy machines or accessories
o dough machines
o food warmers
o measuring cups
o popcorn machines
o Ice dispensers
o Ice shaver machines or accessories
o Milkshake machines
o Non-carbonated beverage dispenser
o Personal computers
o Point of sale terminal
o Roasting machinery
o Slush machines
o Soft serve machines
o One 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 5 hours)