You're Viewing 1 Of 95,000+ Jobs On OysterLink
New hospitality jobs added daily. Browse by role, pay, or location.
Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $25.00 - $26.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Paid Time Off
sick leave
Medical Coverage
Dental Insurance
Vision Insurance
Life insurance
Accidental death and dismemberment coverage
Job Description
Ginger and Baker is a unique community-focused establishment located in a historic 100-year-old grain mill in Northern Colorado. Known for its commitment to local farmers, ranchers, food artisans, and craftspeople, the venue offers much more than just dining. It is home to two restaurants, a coffee shop, a teaching kitchen, event spaces, and a market. Ginger and Baker is deeply rooted in celebrating the history, creativity, and community spirit of Fort Collins. Their dedication to showcasing innovative culinary experiences and providing a welcoming gathering space has made them a cherished destination for locals and visitors alike.
The Sous Che... Show More
The Sous Che... Show More
Job Requirements
- Must have ServSafe/County required certifications
- Certified Food Protection Manager within 90 days of employment
- associate's degree in Culinary Arts or equivalent
- minimum of 3 years experience in a high-volume kitchen environment
- proven experience as a Sous Chef or similar role
- knowledge of menu development and seasonal ingredient use
- strong leadership and management skills
- excellent organizational and communication skills
- ability to work flexible schedules including days, nights, weekends, and holidays
- physical ability to lift up to 50 pounds frequently and up to 100 pounds occasionally
- capability to stand, walk, reach, bend, stoop, and perform manual dexterity tasks frequently
- ability to speak and hear English (Spanish a plus)
- ability to remain calm under pressure
- strong work ethic and reliability
Job Qualifications
- Associate's degree in Culinary Arts or equivalent from a recognized culinary institution
- minimum of 3 years of experience in culinary arts in a free-standing restaurant or resort/hotel
- proven track record as a Sous Chef or similar role in a reputable establishment
- experience in menu development and execution focusing on seasonal and locally sourced ingredients
- strong staff management capabilities
- passion for new flavor profiles and cooking techniques
- knowledge of cost and labor processes
- basic knowledge of service and food and beverage products
- excellent basic math skills and ability to operate PC/software systems
- strong leadership skills
- excellent organizational skills
- proficiency in various cooking techniques and cuisines
- ability to work under pressure
- strong communication skills
- knowledge of food cost management and inventory control
Job Duties
- Work alongside the culinary team providing direction and motivation
- manage day-to-day kitchen operations in the absence of the Head Chef
- ensure compliance with policies, procedures, and standards
- perform management duties including systems management, budgeting, forecasting, and reporting
- assist in interviewing, training, assigning duties, and supervising kitchen and stewarding staff
- ensure proper receiving, storage, and rotation of food products
- adhere to cost and quality control procedures
- assist in menu development and planning
- schedule and manage culinary staff to maintain coverage and control payroll costs
- supervise daily cleaning, sanitation, and organization of kitchen and equipment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Don't Stop At One Job - There's More
Create a free profile
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
More Jobs Like This: