Pastry Sous Chef - San Francisco

Job Summary

In conjunction with The Manufactory leadership team, properly manage all aspects of pastry production, viennoiserie, and ice cream production, service of all pastry and ice cream related items & maintenance of product, as well as execute all related administrative tasks.

Salary Range:$68K - $75K

Activities & Responsibilities

Primary

• Promote, work, and act in a manner consistent with the mission of THE MANUFACTORY.
• Act with integrity, honesty and knowledge to promote the culture, values, and mission of The MANUFACTORY.
• Contribute to create a culture and work environment based on respect; providing opportunities for staff to learn, grow, and develop their abilities
• Execute pastry and ice cream menus developed by Liz Prueitt and pastry chef. Properly train, educate, and direct pastry team members.
• Maintain sustainable amounts of all of pastry and ice cream related inventory items and ingredients.
• Collaborate with vendors, and farms to purchase necessary produce and ingredients in the most cost-effective manner.
• Assist pastry chef in organizing all pastry and ice cream production schedules and communicate to staff with at least a week’s lead time per schedule.
• Assist pastry chef in overseeing sale of pastry, ice cream, and other pastry-related retail goods.
• Collaborate with pastry chef to share space, ingredients, and labor.
• Collaborate with General Manager to properly train and communicate with ice cream and pastry FOH team members.
• Test new recipes with Liz Prueitt and pastry chef.
• Prepare & manage a regular cleaning schedule of all kitchen areas & major equipment in conjunction with department heads
• Assist pastry chef in overseeing inventory of all pastry-related goods on the last day of every month
• Assist pastry chef in managing the transfer & transport of product between all The MANUFACTORY space in all aspects including packaging, documentation, receipt, storage, & input
• Possess excellent communication skills.
• Strong interpersonal skills and the ability to command the attention and direction of the production & stewarding staff.
• Assists pastry chef in the guidance and training of pastry cooks and commis team on a daily basis to ensure high motivation and an economical working environment.
• 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

***Other DutiesPlease 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.

Supplemental

• Empowered to make decisions regarding all kitchen activities
• Work with the management team to champion performance improvement
• Providing guidance and direction to staff including setting performance standards and monitoring performance.
• Please note that all specific menu and pastry product changes must be approved by Liz Prueitt and pastry chef before being rolled out.

***Responsibilities include, but are not limited to, performing and coordinating a variety of duties and tasks for the restaurant.

Tools & Technology (examples in parentheses)

• Microsoft Excel
• Microsoft Word

Minimum Qualifications

• Be 18 years of age or older
• Must have a high school diploma, formal culinary education is preferred, but not required.
• A minimum of 4 years’ experience in kitchen preparation. At least 6 months in a kitchen management position.
• Be able to communicate and understand English & 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 excellent basic math skills and have the ability to operate computer software programs including spreadsheet applications.
• Be able to work in a standing position for long periods of time (minimum of 12 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 60 hours per week

EEO: Tartine is an equal opportunity employer.