Line Cook

San Francisco, CA, USA|

Job Overview

Employment Type

Hourly

Compensation

Hourly

Exact $20.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Tips

Paid Time Off

employee discount

uniform provided

Career development opportunities

team oriented environment

Job Description

TARTINE is a well-established and celebrated bakery and cafe chain known for its commitment to quality, craftsmanship, and community. Founded with a passion for artisanal baking and exceptional cafe experiences, TARTINE has grown into a favorite destination in neighborhoods like the Inner Sunset, where this particular line cook position is based. As a company, TARTINE values integrity, respect, and continuous growth, aiming to foster a positive work environment where employees can learn and develop their culinary skills and broader professional abilities. The company is renowned for its dedication not just to producing outstanding food, but also to nurturing a culture of teamwork, honesty, and mutual respect among its staff members.

The Line Cook role at TARTINE in the Inner Sunset location is a vital position focused on maintaining the high standards the brand is known for. This is an hourly, part-time to full-time role offering $20.00 per hour plus tips, dependent on experience (DOE). The shifts required are from Wednesday to Sunday, running from 7:30 AM to 4:00 PM, fitting individuals who want consistent weekday and weekend hours within a dynamic and fast-paced food service environment.

As a Line Cook, you will work closely with the Chef de Cuisine and Sous Chefs to properly execute all aspects of food production and dish preparation. Responsibilities extend beyond mere cooking to include service of food items, maintenance of product quality, and thorough cleaning and organization of the kitchen. This role demands meticulous attention to detail for executing recipes as per the kitchen management team’s standards and contributing to a smooth kitchen workflow by coordinating task completion and communicating effectively with other staff.

The ideal candidate will have a genuine passion for food and a commitment to excellence, able to handle multiple stations with minimal supervision after adequate training. Emphasis is placed on understanding all menu items, maintaining the quality set by TARTINE, and working efficiently in high-volume settings. The work environment encourages respect and collaboration among team members, supporting an inclusive culture where staff can grow professionally. This position also emphasizes physical stamina and attention to safety, given the demands of working in a busy kitchen including standing for long periods and handling substantial food weights.

Joining TARTINE means becoming part of a team that honors the mission of delivering top-tier culinary experiences and maintaining a workplace culture that supports career growth and professional conduct. The Line Cook role at Inner Sunset represents an opportunity to develop culinary craftsmanship while contributing to an esteemed culinary brand. TARTINE’s inclusive hiring practices reflect its dedication to equal opportunity employment and fostering a diverse workforce committed to continued learning and success.

Job Requirements

Be 18 years of age or older
must have a high school diploma formal culinary education is preferred but not required
a current California Food Handlers Certificate
be able to communicate and understand English and a reasonable amount of Spanish
effective oral communication skills and the ability to work as a team player
must be well groomed maintain proper hygiene good posture and have required uniform and tools
must display the ethical and professional standards set forth by Tartine
possess basic math skills
be able to work in a standing position for long periods of time minimum of 8 hours a day
able to reach bend stoop and frequently lift up to 50 pounds
be able to safely lift and easily maneuver trays of food frequently weighing up to 40 pounds
stamina and availability to work at least 40 hours per week including weekends and some holidays

Job Qualifications

Be 18 years of age or older
must have a high school diploma formal culinary education is preferred but not required
a current California Food Handlers Certificate
be able to communicate and understand English and a reasonable amount of Spanish
effective oral communication skills and the ability to work as a team player
must be well groomed maintain proper hygiene good posture and have required uniform and tools
must display the ethical and professional standards set forth by Tartine
possess basic math skills

Job Duties

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 create a culture and work environment based on respect providing opportunities for staff to learn grow and develop their abilities
arrive to the kitchen floor ready to work at the time of the start of 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 TARTINE and how to edit product that is not to that standard
works cleanly ensuring that 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 that 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 to execute their day
communicates with following day’s shift on amounts of product
coordinates daily tasks with the sous chef(s) and/or pastry chef
execute menus developed by the kitchen management team
own the stations that they are working each day this includes understanding not only how to make dishes that are made on the station but understanding and completing all necessary prep work to properly execute all the dishes
assist other team members when needed
is able to work a station up to the TARTINE standard without needing the constant supervision of a chef
clean all equipment and workspaces following specific cleaning procedures set forth by pastry management
communicates 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 in a thoughtful manner when executing any and all tasks
ask for help when it is needed
ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others
to be self motivated and be able to work without supervision in the absence of chef and sous chef(s)