Dishwasher​/Prep Cook Venice

Job Details

Hourly Rate: $19.00 Per Hour + Tips

Weekly

Schedule:

Thurs, Fri, Sat, and Sun / 8:00 AM - 4:00 PM

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.

TARTINE - Venice

Dishwasher / Prep Cook - FT

Hourly Rate: $19.00 Per Hour + Tips

Weekly

Schedule:

Thurs, Fri, Sat, and Sun / 8:00 AM - 4:00 PM

• 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.
• Work 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.
• Execute prep lists and 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.
• Communicate with kitchen management if ever running low on product or equipment needed for production.
• Prepare completed menu items for the grab and go case daily, and refill the case as needed.
• Communicate with following day’s shift on amounts of product.
• Organize daily tasks in the most efficient manner possible.
• Execute menus developed by the kitchen management team.
• Own the stations that they are working each day, including understanding and executing all necessary prep work to properly execute all dishes.
• Assist other team members when needed.
• Clean all equipment and work spaces following specific cleaning procedures set forth by pastry management.
• Communicate 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.
• Be self-motivated and able to work without supervision in the absence of chef and sous chef(s).
• Other Duties:
  This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities. Duties, responsibilities and activities may change at any time with or without notice.

• 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

TARTINE is an equal opportunity employer.