Line Cook / Pizza Maker / PM - Manufactory

San Francisco, CA, USA|

Job Overview

Employment Type

Hourly

Compensation

Hourly

Exact $20.00

Work Schedule

Day Shifts

Weekend Shifts

Fixed Shifts

Benefits

Tips

meal discounts

Job Description

Tartine is a renowned culinary establishment known for its commitment to high-quality food production and exceptional service. As a distinguished bakery and restaurant, Tartine prides itself on its dedication to craftsmanship, fresh ingredients, and a unique dining experience that reflects both tradition and innovation. With a strong reputation in the food industry, Tartine is continually seeking talented culinary professionals who embody their mission to promote integrity, respect, and excellence within the kitchen and throughout their team.

This role as a Line Cook / Pizza Maker at Tartine's Manufactory location plays an essential part in maintaining the high standards for the preparation and production of food items. This position operates under the direct supervision of the chef de cuisine and sous chef(s), requiring close collaboration to execute menu items accurately and efficiently. The hourly rate for this role is $20.00 per hour plus tips, with a required schedule of five days a week working Wednesday through Sunday from 2:30 pm to 10:30 pm.

The Line Cook / Pizza Maker is expected to have pizza-making experience, preferably with high-temperature pizza ovens, which contributes significantly to the quality and authenticity of the food served. Responsibilities extend beyond cooking to include maintaining kitchen organization, cleanliness, and equipment sanitation. The candidate must exhibit a thorough understanding of the menu, be able to follow recipe techniques with consistency, and own their station independently. Working at Tartine demands teamwork, respect, and professionalism while managing high-volume and fast-paced environments gracefully. Employees are encouraged to develop their skills and grow within the company, fostering a culture of continuous learning and mutual support. This role demands stamina, attention to detail, and a strong work ethic to maintain the exemplary standards Tartine is known for in the culinary world. Tartine also emphasizes safety and ethical professional behavior as fundamental characteristics for all team members.

Job Requirements

Be 18 years of age or older
Must have a high school diploma
Formal culinary education is preferred but not required
Current California Food Handlers Certificate
Be able to communicate in English and Spanish
Effective oral communication skills and ability to work as a team player
Must be well groomed and maintain proper hygiene
Must display ethical and professional standards
Possess basic math skills
Able to work standing for long periods
Able to reach bend stoop and lift up to 50 pounds
Able to safely lift and maneuver trays of food up to 40 pounds
Stamina to work at least 40 hours per week including weekends and holidays

Job Qualifications

Be 18 years of age or older
High school diploma formal culinary education preferred but not required
Current California Food Handlers Certificate
Ability to communicate in English and Spanish
Effective oral communication skills and ability to work as a team player
Well groomed maintain proper hygiene good posture and have required uniform and tools
Display ethical and professional standards set forth by Tartine
Possess basic math skills
Ability to work on feet for long periods
Ability to reach bend stoop and frequently lift up to 50 pounds
Ability to safely lift and 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 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 the COMPANY 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
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 including prep work
Assist other team members when needed
Is able to work a station up to the TARTINES 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
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 work in a manner safe to avoid harm or injury
Be self motivated and able to work without supervision in the absence of chef and sous chef(s)