Chef - Santa Monica

Overview

Job Overview Tartine Santa Monica is looking for a talented Chef with pastry baking experience in a full-service high-volume restaurant. The ideal candidate will be a culinary leader passionate about delivering exceptional dining experiences. As the Chef, you will oversee daily kitchen, bakery, and pastry operations, and labor and people management to ensure high-quality food production and customer satisfaction.

Salary Range: $100k - 105k

Job Overview Tartine Santa Monica is looking for a talented Chef with pastry baking experience in a full-service high-volume restaurant. The ideal candidate will be a culinary leader passionate about delivering exceptional dining experiences. As the Chef, you will oversee daily kitchen, bakery, and pastry operations, and labor and people management to ensure high-quality food production and customer satisfaction.

• Promote, work, and act in a manner consistent with the mission of THE MANUFACTORY
• Interview, select, train, supervise, counsel, and discipline all employees in the department
• Provide, develop, train, and maintain a professional workforce
• Ensure all services to members are conducted in a highly professional and efficient manner
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility
• Develop and implement an annual budget for the kitchen to include food, labor, and other costs
• Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met
• Act with integrity, honesty, and knowledge to promote the culture, values, and mission of Tartine
• Contribute to creating a culture and work environment based on respect; provide opportunities for staff to learn, grow, and develop their abilities
• Plan menus for restaurant and catering
• Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labor cost goals
• Approve the requisition of products and other necessary food supplies
• Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
• Establish controls to minimize food and supply waste and theft
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
• Develop standard recipes and techniques for food preparation and presentation to assure consistency in high quality and to minimize food costs; exercise portion control for all items served and assist in establishing menu selling prices
• Attend food and beverage staff and management meetings
• Consult with the FOH managers about food production aspects of special events being planned
• Cook or directly supervise the cooking of items that require skillful preparation
• Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability
• Evaluate food products to assure that quality standards are consistently attained
• Interact with food and beverage management to assure that food production consistently exceeds the expectations of guests
• In conjunction with the director of culinary and director of operations, assist in maintaining a high level of service principles in accordance with established standards
• Evaluate products to ensure that quality, price, and related goods are consistently met, including the utilization of technology like Plate IQ
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Provide training and professional development opportunities for all kitchen staff
• Ensure that representatives from the kitchen attend service lineups and meetings
• Support safe work habits and a safe working environment at all times
• Perform other duties as directed
• Other duties:
  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.

• Empowered to take decisions regarding culinary
• Manage daily and monthly kitchen activities
• Manage annual culinary budget
• Work with the management team to champion performance improvement
• Provide guidance and direction to staff including setting performance standards and monitoring performance
• Responsibilities include but are not limited to, performing and coordinating a variety of duties and tasks for the restaurant

• Blast freezers and chillers
• Cappuccino or espresso…