Line Cook - Sycamore / Hollywood

In conjunction with the chef de cuisine and sous chef(s), properly execute all aspects of food production, dish preparation, service of all food related items & maintenance of product, as well as execute all necessary cleaning and kitchen organizational tasks.

• 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 TARTINE 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 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 �Iâ€
  
• 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).
  

• 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 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 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.
  

AAP / EEO:

TARTINE is an equal opportunity employer.