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Market Chef
The Manufactory
757 S. Alameda St, Los Angeles, CA 90021, United States
Market Chef at The Manufactory

Market Chef at The Manufactory

The ManufactoryMore Info

Full Time • Salary (Based on Experience)
Expired: Aug 24, 2019

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Requirements

5 years


Job Details

TARTINE 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.

 

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

Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, sanitation and cleanliness.

 

Activities & Responsibilities

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

o   Monitor sanitation practices to ensure that employees follow standards and regulations.

o   Responsible for maintaining appropriate cleaning schedules for kitchen floors, carpets, walls, hoods, other equipment and food storage areas.

o   Check the quality of raw or cooked food products to ensure that standards are met.

o   Check and maintain proper food holding and refrigeration temperature control points.

o   Estimate amounts and costs of required supplies, such as food and ingredients.

o   Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

o   Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

o   Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.

o   Supervise or coordinate activities of cooks or workers engaged in food preparation.

o   Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

o   Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

o   Inspect supplies, equipment, or work areas to ensure conformance to established standards.

o   Order or requisition food, equipment, or other supplies needed to ensure efficient operation.

o   Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.

o   Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

o   Determine production schedules and staff requirements necessary to ensure timely delivery of services.

o   Check the quantity and quality of received products.

o   Determine how food should be presented and create decorative food displays.

o   Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens.

o   Coordinate planning, budgeting, or purchasing for all the food operations.

o   Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

o   Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

o   Meet with sales representatives to negotiate prices or order supplies.

o   Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

o   Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

o   Provide orientation of company and department rules, policies and procedures to new kitchen employees.

o   Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.

o   Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.

o   Demonstrate new cooking techniques or equipment to staff.

o   Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

o   Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

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. 

 

Tools & Technology

o   Blast freezers and chillers

o   Commercial use:

o   blenders, choppers, cubers, dicers, graters, grinders, peelers, processors, and/or slicers

o   broilers, deep fryers, griddles, grills, heat lamps, high pressure steamers, microwave ovens, ovens, pizza ovens, ranges, rice cookers, rotisseries, smokers, steamers, toasters, waffle irons

o   cutlery

o   dishwashers

o   dough machines

o   food warmers

o   juicers

o   mixers

o   pasta machines

o   scales

o   Fire blankets

o   Fire extinguishers

o   Ice dispensers

o   Non-carbonated beverage dispenser

o   Ipad

o   Computers

o   Point-of-sale terminals and workstations

 

Minimum Qualifications

o   Five or more years of experience in varied kitchen positions including food preparation, line cook, prep cook, and expediter

o   At least 2 years experience in a similar capacity

o   Able to communicate effectively with managers, kitchen and dining room personnel, and guests

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

o   Able to work in a standing position for long periods of time (up to 9 hours)


View Job Description

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1 Employee RecommendationSee Details

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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