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In 2002, power baking duo Elisabeth Prueitt and Chad Robertson came into San Francisco for dinner from Point Reyes, where they had a tiny bakery at their home called Bay Village Bakery. While in the city, Liz saw an old corner bakery in the dark. There was a baker sitting outside and they started talking. He was ready to retire but determined to keep the shop a bakery. It was meant to be. A few months later, Tartine opened its doors, and the line outside formed.
Tartine Bakery 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.
After years of success with the bakery, Prueitt and Robertson started planning the Manufactory in 2014 and opened Tartine Manufactory in August 2016. By November, the restaurant won its first Eater award for best expansion and in 2017 was named by Bon Appetit as one of the top new restaurants of the year.
In early 2016, Chris Jordan and Bill Chait joined the leadership team and together with Liz and Chad are preparing Tartine for future projects in LA, Asia and beyond.
TARTINE strives to make everything as simple and authentic as possible. Components of flavor and seasonality are considered in making our authentic pastry, cookies, tarts, cakes, confections and bread. Morning pastries don t start coming out of the oven until soon after we open our doors for the day. Throughout the morning breakfast pastries are in constant motion: some are being formed, some are proofing, and some are baking; and at the same time the next day s dough is being mixed. Pastries are baked in small batches to ensure the freshest items are enjoyed by our customers. The care and consideration we make in our food is also reflected in every facet of our operation safety and sanitary practices, punctuality, empathy and communication with each other, with our guests, with our vendors and with our community local, national and international.
AAP / EEO Statement:
The Manufactory 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. The Manufactory also makes reasonable accommodations for disabled employees.
To comply with applicable laws ensuring equal employment opportunities to qualified individuals with a disability, The Manufactory 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 in order to perform the essential functions of the job should contact their supervisor and request such an accommodation.
Finally, The Manufactory 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.
Provide friendly, responsive service to create an exceptional dining experience for all guests by taking orders, making recommendations when appropriate, processing payments, and serving food or beverages to customers at the counter or table. Also perform other duties in the areas of food and finalorder preparation including preparing beverages and arranging food items.
Activities & Responsibilities
o Promote, work, and act in a manner consistent with the mission of The Manufactory
o Serve food, beverages, or desserts to customers.
o Prepare bills for food, and accept payment or make change.
o Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, according to standard portion
sizes and recipe specifications or following directions.
o Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
o Balance receipts and payments in cash registers.
o Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout.
o Scrub and polish counters, steam tables, and other equipment, and clean glasses,
dishes, and fountain equipment.
o Replenish foods at serving stations.
o Brew coffee and tea, and fill containers with requested beverages.
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
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.
o Take guests orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
o Order items needed to replenish supplies.
o Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage
cups and glasses.
Activities & Responsibilities
o Set up dining areas for meals and clear them following meals.
o Carve meat.
o Deliver orders to kitchens, and pick up and serve food when it is ready.
o Add relishes and garnishes to food orders, according to instructions.
o Arrange reservations for patrons of dining establishments.
Tools & Technology (examples in parentheses)
o Cappuccino makers
o Carbonated beverage dispenser
o Cash registers
o Commercial use: blenders, mixers, coffee grinders, coffee or iced tea makers, cutlery, dishwashers, food slicers, food warmers, grills, heat lamps, microwave ovens, ranges, scales
o Credit card processing machines
o Domestic kitchen or food thermometers
o Espresso machines
o Ice dispensers
o Ice-making machines
o Intercom systems
o Laser printers
o Milkshake machines
o Non-carbonated beverage dispenser
o Personal computers
o Pocket calculator
o Point-of-sale terminals and workstations
o Point-of-sale software
o Soft serve machines
o Touch screen monitors
o Data base user interface and query software
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 9 hours)
Hourly (based on experience)