Line Cook

GINGER AND BAKER LLC; Fort Collins (CO); On-site; USD 23,419 - 25,485; Full time

Benefits offered by this job

Paid Time Off

Medical coverage

Company-paid life insurance

Job summary

GINGER AND BAKER LLC in Fort Collins, CO is seeking a motivated Line Cook to assist the kitchen team in food preparation and ensure quality service. This role requires a focus on maintaining cleanliness and safety standards while also adhering to recipe specifications.

Ideal candidates will have a minimum of 2 years of food preparation experience and the ability to work a flexible schedule that includes nights and weekends. Benefits include paid time off, medical coverage, and company-paid life insurance.

Qualifications

• Minimum of 2 years’ experience in food preparation required.
• Ability to communicate satisfactorily with guests, management, and co-workers.
• Knowledge of food allergies and safety measures necessary.

Responsibilities

• Prepare food items for guests using quality methods timely.
• Check pars for shift use and determine necessary preparations.
• Wash and disinfect kitchen area and equipment throughout the shift.

Skills

Food preparation knowledge

Communication skills

Experience in food preparation

Knowledge of sanitation regulations

Education

N/A

Tools

Ovens

Knives

Vacuum sealer

Job description

Job Location: Fort Collins, CO 80524

Salary Range: $17.00 - $18.50 hourly

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 Member’s 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-paced atmosphere.
• Not settling for OK. We only send out the best food, if it’s in question fix it or start over.
• Strive 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, and any kitchen equipment including 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.

BENEFITS

• Paid Time Off Accrual for full time employees.
• Sick leave provided by the Healthy Families and Workplaces Act.
• Medical Coverage: 60% of employee premium coverage paid.
• Voluntary Dental and Vision Plans.
• Company-paid Life Insurance.
• Accidental Death and Dismemberment Coverage Available.

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.

• 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, subtract, 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 the SERV Safe exam.

PHYSICAL DEMANDS / WORK ENVIRONMENT

• Regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear, taste or smell. Occasionally required to sit, stoop, kneel, crouch, or crawl. Regularly lift and/or move up to 50 pounds.
• Frequently exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat. Occasionally exposed to risk of electrical shock and vibration. Noise level usually loud.