Cache Chef

GINGER AND BAKER LLC•Fort Collins, CO

1d•$68,000 - $74,000

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. JOB OVERVIEW The Cache Chef is responsible for the entire operations of the kitchen including: staffing, scheduling, menu creation, ordering, costing/pricing food products, inventory and waste tracking and management, food preparation, personnel management, and partnering with the Restaurant Manager to create an exceptional guest experience and a successful business. As a member of the management team, this position is responsible for clear, timely and effective communications and the development and monitoring of operational goals and standards. It is the responsibility of the Cache Chef to instill a strong atmosphere of service excellence in order to promote self-motivation and redirect performance as soon as discrepancies are observed/experienced. The Cache Sous Chef reports directly to you and works with you to ensure the execution of all aspects of daily kitchen management. The Chef is responsible for hitting cost targets, labor targets, kitchen equipment cleaning and daily maintenance, safety and execution requirements so that the restaurant receives positive guest feedback and repeat business. Leading by example and holding standards to build the culture of Ginger and Baker, consistent with our values and norms, is required.

Requirements

10+ years of experience in culinary arts at a senior level in an award winning/regional recognized free-standing restaurant, preferred 4/5 Star rated resort/hotel experience.
Strong staff management capabilities
Passion for new flavor profiles and cooking techniques
Successful knowledge of cost and labor processes
Have a good knowledge of service and food and beverage products/pairing skills in an upscale or fine dining concept.
Possess excellent basic math skills and have the ability to operate a PC/Software system.
Must have ServSafe Manager certification.

Responsibilities

Skill and expertise in culinary techniques, flavor profiles and the ability to create and transform raw product into leading cuisine is required. You will be a hands-on Chef, working alongside the Culinary Brigade providing clear direction, strong motivation and consistency of quality.
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Performs management duties including, but not limited to, systems management, report generation and meeting participation and facilitation on a timely manner
Interviewing, hiring, training, assigning duties and supervision of the kitchen staff during the preparation, cooking and expediting of food items.
Supervise culinary staff.
Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with all Health Department regulations.
Maintaining a clean, organized, and safe kitchen at all times
Adheres to control procedures for cost and quality.
In charge of menu development/planning activities.
Scheduling/managing culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Cover shifts when employees call out, and or business dictates more help is needed.
Supervises daily cleaning/sanitation/organization of your kitchen, ware washing, walk-in and reach-in boxes, flooring, walls, etc.