Description

Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship.. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to:

• Have a desire to help where needed and work as part of a team

• Possess a passion for cooking with a keen eye for freshness, quality and cleanliness

• Live from Tatte’s core values and help Tatte deliver on its mission

• Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings

• (Ideally, team members also have at least 1 year of experience successfully working in a fast-paced kitchen)

Our Perks and Benefits:

• Competitive Pay (dishwasher pay ranges from $17.50-$19/hour, prep cook pay ranges from $18-$20/hour, and line cook pay ranges from $18.50-$21.50/hour)

• Health, dental and vision insurance for full time team members

• 401(k) (with a vesting match)

• Free employee assistance program services

• Vacation Time (after 1 year of full-time service)

• Immigration Reimbursement Program (after 1 year of full-time service)

• Flexible schedule with no late nights

• Internal English and Spanish classes

• Free drinks and generously discounted meals

• Exciting potential for growth

Summary of Prep Cooks’ Primary Responsibilities

• Follow prep lists created by chefs.

• Label and stock all cooking ingredients

• Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager

• Washing, chopping, and sorting ingredients like fruits, vegetables, and meats

• Measuring quantities of seasonings and other cooking ingredients

• Adhere to all relevant nutrition and sanitary regulations and standards

• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

• Learn about the cooking methods and techniques employed in the kitchen

• Ensuring all food items are properly stored and easily accessible

• Supervising food and cooling room temperatures

• Maintaining a clean, orderly, and sanitized kitchen

• Assisting chefs in preparing food and attending to any culinary tasks that arise

• Other duties as assigned

Summary of Line Cooks’ Primary Responsibilities

• Execute techniques under the direction of the Sous Chef and Executive Chef

• Prepare and cook food according to recipes, quality, and presentation standards

• Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients

• Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment

• Ensure the correctness of the temperature of appliances and food

• Actively set up and break down workstation and prepare for an upcoming shift

• Wash and disinfect kitchen, tables, tools, knives, and equipment

• Follow all company safety and security policies and procedures

• Ensure adherence to quality expectations and standards

• Assisting chefs in preparing food and attending to any culinary tasks that arise

• Other duties as assigned

Summary of Dishwashers’ Primary Responsibilities:

• Responsible for proper care and maintenance of the dish machine

• Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift

• Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area

• Other duties as assigned

Essential Functions/Working Conditions for all Savory Team Positions

• Strong communication skills

• Ability to work in a fast-paced environment

• Able to grasp and reach overhead

• Must be able to lift, move, and carry 50+lbs

• Must be able to work 8+ hours a day on feet

Join us on our journey to create something special!