Line Cook

Job Details: Job Location: Ginger and Baker LLC - Fort Collins, CO, Salary Range: $17.00 - $19.00Hourly, 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

You bring the dishes that the chef creates to life. The chef relies on you to “get it right” and you take pride in making it happen. The bustle and sometimes intensity of the kitchen energizes you. You understand the importance of staying within budget and knowing exactly how much to prep. You also understand that cleanliness in the kitchen and safe food handling is key. The kitchen team is tight and you’re a valued player. And as a motivated active listener, you’re well positioned to learn all things culinary. The Line Cook is responsible for keeping station pars as well as quality product stocked at all times. As a Café line cook you will be asked to follow recipes when preparing items for service and to communicate with the prep team on items that are priorities. This position is responsible for creating an atmosphere that will inspire Guests and Team Members to return.  A key part of every Team Members job is to serve as a Ginger and Baker ambassador, engaging the guest at every opportunity.

ESSENTIAL DUTIES AND RESPONSIBILITIES

What you will be doing:

Prepare food items for guests using a quality predetermined method in a timely and consistent manner.
Set up stations required to meet the day’s needs.
Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
Date all food containers and rotate accordingly, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Anticipate all and any menu/allergy/dietary requests
Check all food for tastes, temperature, and eye appeal.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Constantly spot check food and quality service during all meal periods to ensure that foods served meet our portion control and quality standards.
Wash and disinfect kitchen area, tables, tools, knives, and equipment throughout and at end of shift.
Adhere to kitchen sanitation standards; avoid cross contamination of products and follow proper rotation practices to decrease spoilage.
Adhere to recipes and food pictures to ensure uniformity and consistency.
Consult with Chef de Cuisine or Sous Chef on forecasted business volumes.
Maintain an open line of communication at all times with any and all departments.
Develop and maintain positive working relationships with others while having fun working in a fast paste atmosphere.
Not settling for OK. We only send out the best food, if it’s in question fix it or start over.
Striving for perfection, not mediocrity

SCHEDULE

This is not a Monday thru 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.

EQUIPMENT/SOFTWARE USED

Operate ovens, dishwasher, any and all kitchen equipment not limited to stoves, grills, microwaves, and fryers.
Fluent knife skills
Vacuum sealer
Mandolin

RESPONSIBILITIES TO SAFETY:

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 Chef de Cuisine/Sous Chef and/or appropriate department(s).

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.

QUALIFICATIONS

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 accommodation may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION/EXPERIENCE

Knowledge of food preparation, menu concepts, food allergies, sanitation regulations, and safety measures
Ability to communicate satisfactorily with guests, management, and co-workers
Minimum of 2 years’ experience in food preparation.                       
Must possess a thorough knowledge of the hospitality industry

MATHEMATICAL SKILLS

Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.  Able to accurately read and make measurements.

DISCRETION/ INDEPENDENT JUDGEMENT

Remains calm under pressure/Able to Multitask

CERTIFICATES, LICENSES, REGISTRATIONS

Must be willing to take and pass SERV Safe exam

PHYSICAL DEMANDS & WORK ENVIRONMENT

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.  The employee frequently is required to taste or smell.  The employee is occasionally required to sit and stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 50 pounds.

While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat.  The employee is occasionally exposed to risk of electrical shock and vibration.  The noise level in the work environment is usually loud.

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.

BENEFITS

Paid Time Off Accrual for full time employees
Sick leave provided by the Healthy Families and Workplaces Act
Medical Coverage: access to ICHRA plan with employer contribution toward employee only premium
Voluntary Dental and Vision Plans
Company-paid Life Insurance
Accidental Death and Dismemberment Coverage Available

 
Qualifications: QUALIFICATIONS
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.
 
EDUCATION/EXPERIENCE

Knowledge of food preparation, menu concepts, food allergies, sanitation regulations, and safety measures
Ability to communicate satisfactorily with guests, management, and co-workers
Minimum of 2 years’ experience in food preparation.                       
Must possess a thorough knowledge of the hospitality industry

MATHEMATICAL SKILLS

Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.  Able to accurately read and make measurements.

DISCRETION/ INDEPENDENT JUDGEMENT

Remains calm under pressure/Able to Multitask

CERTIFICATES, LICENSES, REGISTRATIONS

Must be willing to take and pass SERV Safe exam

PHYSICAL DEMANDS & WORK ENVIRONMENT

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.  The employee frequently is required to taste or smell.  The employee is occasionally required to sit and stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 50 pounds.
While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat.  The employee is occasionally exposed to risk of electrical shock and vibration.  The noise level in the work environment is usually loud.

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.