Line Cook - Mill Valley

Tiburon, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Range $20.00 - $25.00

Work Schedule

Standard Hours

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Paid holidays

Professional Development

Job Description

TARTINE is a renowned bakery and restaurant group recognized for its artisanal approach to baking and culinary excellence. With multiple locations and a commitment to quality, TARTINE has built a strong reputation for delivering exceptional food experiences grounded in traditional techniques and fresh, local ingredients. As a leader in the industry, TARTINE prides itself on fostering a vibrant work culture that values creativity, respect, and professional growth. The company’s mission is to create an environment where employees can thrive while contributing to innovative culinary creations that delight customers. TARTINE operates in a fast-paced, high-volume setting, emphasizing both quality and efficiency to meet the demands of its diverse clientele. They provide competitive compensation, with this particular role offering an hourly wage ranging from $20.00 to $25.00, depending on experience.

The Line Cook position at TARTINE is vital to ensuring the flawless execution of all food preparation and production activities under the guidance of the chef de cuisine and sous chefs. This role demands a dedicated culinary professional who can accurately follow recipes, maintain high standards of food quality, and contribute positively to the overall kitchen environment. The Line Cook is responsible not only for preparing and plating dishes but also for maintaining cleanliness and organization at their station and throughout the kitchen. They must be proactive in communication, able to work cohesively with team members, and embrace the culture and values of TARTINE.

Key aspects of the job include understanding the menu thoroughly, preparing mise en place, and helping to set up for upcoming shifts while ensuring that all dishes meet the restaurant’s high standards. The role requires someone who can work efficiently and thoughtfully in a high-pressure environment while adhering strictly to safety and sanitation standards. The Line Cook should also exhibit a sense of ownership over their station, showing readiness to assist teammates and operate independently when needed. The role is designed for individuals who are self-motivated, detail-oriented, and able to thrive in a collaborative kitchen team. Ultimately, this position offers a valuable opportunity to grow culinary skills within a respected establishment and contribute to memorable dining experiences for guests.

Job Requirements

be 18 years of age or older
must have a high school diploma
formal culinary education is preferred, but not required
must have a current California Food Handler's Certificate
be able to communicate and understand English and a reasonable amount of Spanish
effective oral communication skills
be a team player
maintain proper hygiene
possess basic math skills
be able to stand for at least 8 hours per day
able to lift up to 50 pounds frequently
able to maneuver trays weighing up to 40 pounds
have stamina to work at least 40 hours per week including weekends and some holidays
meet ethical and professional standards set forth by Tartine.

Job Qualifications

be 18 years of age or older
must have a high school diploma, formal culinary education is preferred, but not required
must have a current California Food Handler's 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 the 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 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 creating 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 (change before 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
work 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 promptly and that the next day’s shift is set up with product to execute their day
communicates with the following day’s shift on amounts of product
coordinates daily tasks with the sous chef(s) and/or pastry chef
executes menus developed by the kitchen management team
own the stations that they are working each day
assist other team members when needed
can 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 thoughtfully when executing any 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 themselves or others
to be self-motivated and be able to work without supervision in the absence of chef and sous chef(s).