Bakery Sous

GINGER AND BAKER LLC•Fort Collins, CO

16d•$21 - $25

About The Position

Located in an historic 100-year-old grain mill, Ginger and Baker is home to two restaurants, a coffee shop, teaching kitchen, event spaces and a retail market. It's become a community gathering place for dining, shopping, learning, celebrating and enjoying a great slice of homemade pie. Ginger and Baker features authentic Colorado cuisine and is proud to partner with local farmers, ranchers, food artisans and craftspeople to showcase the innovative, hardworking spirit that makes Northern Colorado so unique. We are committed to the highest quality guest service and dining experience; requiring commitment, dedication and skill from our 100+ team members. SUMMARY The Assistant Head Baker is a member of the Ginger and Baker management team, working in concert with the Bakery Production Manager to effectively manage all bakery operations. This includes hiring, staffing, training, scheduling, appraising, disciplining and terminating as required, all bakery staff. This is a hands-on role that requires demonstration of techniques and recipe adherence, daily training and quality checks, interaction with Coffee Shop to plan “in-day” production, and communication with Café and Cache Chefs to determine daily production for each restaurant, ensure the entire building has the product it needs for service. The Assistant head baker is responsible for management of labor costs, performance and production goals within the department while on-duty.

Requirements

Two (2yrs) Upscale and/or hotel or high-volume experience preferred.
Must have ServSafe/County required certifications.
Pass certification within 90 days of employment
This is not a Monday through Friday job. It requires a flexible schedule that includes days, nights, weekends, and holidays. There are always going to be days when you won’t be able to leave right at your scheduled time.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
High school diploma or equivalent; culinary degree or certification preferred
Minimum of 3 years experience working in a professional bakery or culinary environment
Proven track record of managing kitchen staff and operations efficiently
Experience in preparing a variety of baked goods, pastries, and desserts
Strong knowledge of baking techniques and pastry arts
Ability to follow and develop recipes accurately
Excellent organizational and time management skills
Ability to work in a fast-paced environment and handle multiple tasks simultaneously
Strong leadership skills with the ability to train and motivate kitchen staff
Attention to detail and commitment to maintaining high-quality standards
Excellent communication skills and ability to work collaboratively with team members

Nice To Haves

Pastry/Baking degree is a plus

Responsibilities

Interview, hire, train, schedule, coach, appraise and terminate bakery staff, as required
Manage shifts and staff including but not limited to daily decision making, service quality, production quality and cleanliness.
Must have a comprehensive understanding of bakery menu; descriptions, methods, ingredients, allergens.
Make schedule changes based on business volume, budget requirements, and staff skills and needs, including altering shifts, hours and headcount.
Direct the production of consistent-quality products for a variety of bakery items according to recipes and techniques within production timelines.
Consistently and accurately demonstrate and teach techniques to read recipes, scale ingredients, evaluate products and mise en place on a daily basis.
Must understand basic and advanced methods/techniques; doughs, pies, cookies, lamination, creaming, custards, meringues, and bread baking.
Maintain a safe, clean and organized work environment with the understanding of pars, inventory and basic ordering within the operation.
Communicate in a clear, open, honest, and timely manner.
Check pars for shift use, determine necessary preparation, freezer pull and display-case set up.
Note any out-of-stock items or possible shortages.
Keep the bakery stocked and clean at all times.
Work with Production Manager to suggest and test seasonal menu items, plan for alterations in food ordering, taking inventory, direct production of individual products, forecasting, setting and managing PARS on a daily basis, communicate with Purchasing Manager to ensure adequate raw materials as needed.
Propose and gain alignment on plans and actions to correct any food quality or cost problems, control food waste, loss and usage per goals and budgets.
Keeps spoilage/waste to a minimum by producing and utilizing proper quantities and rotating products, create utilization options for turning leftovers and overruns into usable products
Operate, maintain and properly clean scales, mixers, ovens, tilt skillets, sheeter, induction burners, food processors, slicer, and other bakery equipment.
Maintain bakery staff compliance with attendance rules and be available to work shifts to fill gaps and maintain production quantities
Perform any other job-related duties as assigned.
Protect the safety of self, team members and Ginger and Baker Guests at all times.
Promptly report any incidents and/or potentially harmful equipment or situations to the immediate supervisor.
Report/document safety-related accidents and incidents at once to immediate supervisor and appropriate department(s), following documented procedures.
Follow all company and department safety policies and procedures as required.
Operate equipment in a safe manner that will not lead to injury of yourself or others.