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

Benefits

Hourly rate plus tips

flexible scheduling

opportunities for growth

Professional Development

Supportive team environment

Employee Discounts

Equal opportunity employer

Job Description

Tartine is a renowned establishment in the food industry dedicated to delivering exceptional culinary experiences. Known for its commitment to quality and excellence, Tartine operates as a distinguished restaurant that embraces a vibrant and team-oriented work environment. The company places a strong emphasis on integrity, respect, and professional growth, making it an ideal workplace for individuals passionate about the art of cooking and customer satisfaction. Tartine’s mission revolves around creating a culture where staff members can learn, grow, and develop their abilities, contributing to an overall atmosphere grounded in respect and collaboration.

The Line Cook / Pizza Maker position at Tartine is a vital role within the kitchen team, working closely with the chef de cuisine and sous chefs to properly execute all aspects of food production, dish preparation, and the service of food-related items. This hourly position offers a rate of $20.00 per hour plus tips and requires availability for shifts five days a week, specifically Wednesdays through Sundays, from 2:30 pm to 10:30 pm.

This role demands a candidate with pizza-making experience, ideally with high-temperature pizza ovens, although wood-fired experience is a plus but not mandatory. The Line Cook / Pizza Maker is responsible for maintaining product quality, performing necessary cleaning and kitchen organization tasks, and executing all recipe processes and techniques developed by kitchen management to ensure consistent, high-quality dishes. The candidate should be capable of working efficiently in a fast-paced and high-volume environment, demonstrating proper time management and a commitment to safety.

In addition to technical skills, this position requires an individual who promotes the mission and values of Tartine by acting with integrity, honesty, and professionalism. They must contribute to a respectful workplace culture and be prepared to communicate respectfully and effectively with team members. The Line Cook / Pizza Maker needs to manage their station independently and assist others when necessary, ensuring smooth coordination with sous chefs and pastry chefs to execute daily menus flawlessly.

This job is not only about cooking; it involves being self-motivated and capable of working without direct supervision. Staff hygiene, proper uniform, and the ethical standards set by Tartine are essential aspects of the role. Candidates must be able to stand for extended periods, lift heavy items safely, and demonstrate the stamina required to meet the physical demands of the kitchen environment. This position supports Tartine’s equal opportunity employment policies and values diversity in the workplace.

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 in English and 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

High school diploma or equivalent
Formal culinary education preferred
Experience with pizza making, especially using high temperature ovens
Food handlers certificate valid in California
Bilingual in English and Spanish preferred
Strong oral communication skills
Ability to work effectively in a team environment
Good hygiene and professional appearance
Ability to work efficiently in a fast-paced kitchen
Ability to stand for extended periods
Ability to lift heavy items safely
Self motivation and ability to work independently without supervision.

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 (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 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
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 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 - 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).