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Bread Baker
The Manufactory
757 S. Alameda St, Los Angeles, CA 90021, United States
Bread Baker at The Manufactory

Bread Baker at The Manufactory

The ManufactoryMore Info

Full Time • Hourly (Based on Experience)
Expired: Aug 22, 2019

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Requirements

1 year


Job Details

TARTINE Story:

Elisabeth Prueitt and Chad Robertson opened Tartine Bakery in 2002 in San Francisco’s Mission District.  The two met while attending the Culinary Institute of America (they were seated alphabetically) and together developed their love of baking. Over 17 years later they continue to make their coveted morning buns and country loaves -  and also continue to push the boundaries around sustainability, ingredient sourcing and improving the artisanal process through innovation. Together they have published 5 award-winning books with 2 more in production.

In 2015, Tartine partnered with coffee veteran Chris Jordan to build Coffee Manufactory, a sister brand that would source and roast coffee mirroring the same sustainability principles of Tartine. In 2016, Tartine Manufactory SF opened its doors and in 2018 Tartine launched its first international location in Seoul, Korea and expanded to Southern California opening The Manufactory Los Angeles. We are poised for growth, but ensuring we are doing so at a human scale - continuing to invest in our partners, our people and our supply chain.

Accolades:

Chad and Elisabeth are multi-time James Beard Award Winners and Nominees for their work at Tartine Bakery as well as their cookbooks. 

Tartine Manufactory named one of America’s 50 Best New Restaurants in 2017

Coffee Manufactory named “Best Coffee” in Food & Wine in 2019

 

TARTINE Philosophy:

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 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.

 

Job Summary

Demonstrates a general passion for bread, inquisitive mind, and an eye for quality

 

Activities & Responsibilities

Primary

o   Promote, work, and act in a manner consistent with the mission of The Manufactory.

o   Demonstrates a basic understanding of bread, including components and fermentation.

o    Demonstrates the ability to work in a team-driven environment

o   Establishes and maintains a positive, professional relationship with co-workers and customers

o   Responsibilities Include: mixing dough, managing fermentation, scaling and shaping, baking

o   Is able to complete duties on schedule

o   Maintains organized and clean work stations

o   Demonstrates a willingness to perform occasional small duties to aid other departments and a general understanding of the restaurant as a whole and willingness to support the entire entity

o   Assists in cleaning of production areas

o   Applicants should have previous kitchen experience. Baking experience is a plus.

 

Supplemental

***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. 

 

 

Minimum Qualifications

o   Be 18 years of age or older

o   Minimum of 1 yr. experience in professional bread baking

o   Effective communication skills and the ability to work as a team player

o   Excellent basic mathematical skills

o   Must display the ethical and professional standards set forth by Tartine

o   Able to work in a standing position for long periods of time (minimum of 8 hours)

o   Must have valid Food Handlers Certificate

o   Able to reach, bend, stoop and frequently lift up to 50 pounds or more

o   Stamina and availability to work at least 40hrs per week, including weekends and some holidays.


Required Skills

Bread making

Servsafe Certified


View Job Description

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Part of Tartine Manufactory

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.

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