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Prep Cook
The Manufactory
757 S. Alameda St, Los Angeles, CA 90021, United States
Prep Cook  at The Manufactory

Prep Cook  at The Manufactory

The ManufactoryMore Info

Full Time • Hourly (Based on Experience)
Expires: Sep 1, 2019


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 as authentic as possible.
We consider components of flavor and seasonality in making our authentic pastry, cookies, tarts, cakes, confections, and bread. Pastries are baked in small batches to ensure the freshest items are enjoyed by our customers. Morning pastries leave the oven mere moments before we open our doors for the day. Throughout the morning pastries are in constant motion; being formed, proofing, and baking at the same time next day dough is being mixed. The care and consideration we put into our food is mirrored in each facet of our operation – safety and sanitary practices, punctuality, empathy and communication with each other, our guests, our vendors, and our community – local, national and international.

AAP / EEO Statement:                                                          

Tartine 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. Tartine also makes reasonable accommodations for disabled employees.

To comply with applicable laws ensuring equal employment opportunities to qualified individuals with a disability, Tartine 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 to perform the essential functions of the job should contact their supervisor or Chad Robertson and request such an accommodation.
 
Finally, Tartine 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

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

Primary

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. 

Minimum Qualifications

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)

o   Must be able to provide a Food Handlers Card

Compensation

Hourly (based on experience)

To Apply

Please email [email protected] and put the job you are applying for in the subject line.


Required Skills

Chopping

Enforcement Of Safety / Sanitation Standards

Food Safety Knowledge

Kitchen Cleaning/Sanitation

Portioning

Classic Food / Wine Service

Experience in a High Volume Environment




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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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