Line Cook / Pizza Maker / PM - Manufactory

Hourly Rate: $20.00 per hour + tips

Schedule

• 5 days: Wednesdays, Thursdays, Fridays, Saturdays, and Sundays (required)
• Shift hours: 2:00 pm – 10:30 pm

About the Role

In conjunction with the chef de cuisine and sous chef(s), properly execute all aspects of food production, dish preparation, service of all food-related items, and maintenance of product, as well as execute all necessary cleaning and kitchen organizational tasks. Pizza experience is required, ideally working with high-temperature pizza ovens (wood-fired experience helpful but not required).

Responsibilities

• Promote, work, and act in a manner consistent with the mission of Tartine
• 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; provide opportunities for staff to learn, grow, and develop their abilities
• Arrive ready to work at the start of shift (change before shift)
• Understand all aspects of the menu developed by the kitchen management team and how to execute each component
• Understand the quality of product expected by the company and how to edit product that does not meet that standard
• Work cleanly, ensuring every station is cleaned after every project executed
• Execute recipe processes and techniques developed by the kitchen management team to ensure consistency and quality
• Write prep lists and execute mise en place lists to ensure all components of menu items are delivered for service in a timely manner and that the next day’s shift is set up with product
• Communicate with the following day’s shift on amounts of product
• Coordinate daily tasks with the sous chef(s) and/or pastry chef
• Execute menus developed by the kitchen management team
• Own the stations worked each day, including understanding how to make dishes and completing all necessary prep work
• Assist other team members when needed
• Work a station up to Tartine’s standard without constant supervision
• Clean all equipment and workspaces following specific cleaning procedures
• Communicate with all team members respectfully and professionally—use “we” instead of “I”
• Maximize efficiency in all areas of production and execute proper time management during shifts
• Work gracefully in a fast-paced, high-volume workplace
• Work thoughtfully when executing tasks
• Ask for help when needed
• Ensure all staff work safely to prevent harm or injury to themselves or others
• Be self-motivated and able to work without supervision in the absence of the chef and sous chef(s)

Requirements

• Be 18 years of age or older
• High school diploma (formal culinary education preferred but not required)
• Current California Food Handlers Certificate
• Able to communicate in English and Spanish
• Effective oral communication skills and ability to work as a team player
• Well-groomed, maintain proper hygiene, good posture, and have required uniform and tools
• Display the ethical and professional standards set forth by Tartine
• Possess basic math skills
• Able to work in a standing position for long periods (minimum 8 hours per day)
• Able to reach, bend, stoop, and frequently lift up to 50 pounds
• Able to safely lift and maneuver trays of food weighing up to 40 pounds
• Stamina and availability to work at least 40 hours per week, including weekends and some holidays