Line Cook / Sycamore

Job Summary

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 & maintenance of product, as well as execute all necessary cleaning and kitchen organizational tasks.

Activities & Responsibilities

• Promote, work, and act in a manner consistent with the mission of TARTINE.
• Work with the chef de cuisine and sous chef(s) to understand all aspects of the menu and how to execute each component.
• Ensure the quality of product meets TARTINE standards and make necessary edits.
• Clean all equipment and workspaces following specific cleaning procedures.
• Communicate with the following day's shift about product quantities.
• Execute menus developed by the kitchen management team.
• Assist other team members when needed.
• Communicate with all team members respectfully and professionally.
• Work in a fast-paced, high-volume workplace and ask for help when needed.
• Ensure all staff work safely and efficiently.

Minimum Qualifications

• Be 18 years of age or older.
• Have a high school diploma; formal culinary education is preferred, but not required.
• Hold a current California Food Handlers Certificate.
• Communicate and understand English & a reasonable amount of Spanish.
• Display ethical and professional standards set forth by Tartine.
• Possess basic math skills.
• Be able to stand for long periods of time (minimum of 8 hours a day).
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Have the stamina and availability to work at least 40 hours per week, including weekends and some holidays.