Sous Chef

GINGER AND BAKER LLC•Fort Collins, CO

4d•Onsite

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 market. It's become a community gathering place for dining, shopping, learning, celebrating and enjoying a great slice of homemade pie. Ginger and Baker is proud to partner with local farmers, ranchers, food artisans and craftspeople to showcase the innovative, hardworking spirit that makes Northern Colorado so unique. Dedicated to celebrating Fort Collins’ history, community, creativity and pie. As a member of the management team, this position is instrumental in developing and fulfilling the short-term as well as long-term goals of Ginger and Baker and executing our philosophy. This position is responsible for creating an atmosphere that will inspire Guests and Team Members to return. The above goals will be accomplished by the proper implementation, promotion, and success of our operations through continual evaluation of the products/services provided while ensuring effective training of the service teams. The individual will help instill a strong atmosphere of service excellence in order to promote self-motivation and will redirect performance as soon as discrepancies are observed/experienced. This individual will help develop guidelines and goals within the structure of the budget, achieving results through prudent management techniques and cost controlling measures.

Requirements

3+ years of experience in culinary arts in a free-standing restaurant or resort/hotel.
Strong staff management capabilities.
Passion for new flavor profiles and cooking techniques.
Knowledge of cost and labor processes.
Have a basic knowledge of service and food and beverage products.
Possess excellent basic math skills and have the ability to operate a PC/Software system.
Must have SERV Safe/County required certifications.
Within 90 days of employment be a Certified Food Protection Manager.
Strong communication skills with management and team members.
Strong work ethic, willingness to roll up sleeves and get the job done.
Reliable, with a sense of urgency.
Energetic.
Capable of being flexible within the role.
Ability to speak and hear English.
Close and distance vision.
Frequent sitting with mostly walking and standing at times.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
Associate’s degree in Culinary Arts or equivalent from a recognized culinary institution.
Minimum of 3 years of experience working in a high-volume kitchen environment.
Proven track record of working as a Sous Chef or similar role in a reputable establishment.
Experience in menu development and execution, with a focus on seasonal and locally sourced ingredients.
Strong leadership skills with the ability to effectively manage and motivate kitchen staff.
Excellent organizational skills and attention to detail in food preparation and presentation.
Proficient in various cooking techniques and cuisines, with a creative approach to menu planning.
Ability to work under pressure and maintain high standards of food quality and safety.
Strong communication skills to collaborate with team members and coordinate kitchen operations efficiently.
Knowledge of food cost management and inventory control practices.

Nice To Haves

High volume steak house experience
Event experience
Ability to speak and hear Spanish

Responsibilities

Be a hands-on Chef, working alongside the team providing clear direction, strong motivation, development of each Team Member to be the best and insure consistency of quality.
Manage the wider day to day operations in the absence of the Chef.
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Performs management duties including, but not limited to, systems management, budget and forecasting, report generation and meeting participation and facilitation on a timely manner.
Assists with interviewing, training, assigning duties and supervision of the kitchen/stewarding staff during the preparation, cooking and expediting of food items.
Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
Adheres to control procedures for cost and quality.
Assists in menu development/planning activities.
Scheduling/managing culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Supervises daily cleaning/sanitation/organization of your kitchen, ware washing, walk-in and reach-in boxes, flooring, walls, etc.
Represent the company in handling complaints, arbitrating disputes or resolving grievances.
Work with Team Members and Guests to ensure satisfaction.
Take initiative and get creative in resolving challenges and involve the Director when previous methods have been unsuccessful.