Seasonal Kitchen Lead
Rocky Mountain Paddleboard, LLC, Boulder, CO, United States
Rocky Mountain Paddleboard (RMP) is hiring a dependable, hands‑on Kitchen Lead to oversee daily back‑of‑house operations at our Lakeside Café during peak summer season.
This is a working leadership role for someone who takes pride in organization, food safety, and efficient execution. In addition to leading day‑to‑day café service, you’ll play a key role in preparing and executing food service for on‑site paddle and athlete events at the Boulder Reservoir.
Our café features a simple, summer‑inspired culinary menu designed for days on the water — approachable, high‑quality food served efficiently in a high‑energy environment. Events add a catering‑style component that keeps the season dynamic and engaging.
We operate with
S.T.O.K.E. values — Service, Teamwork, Ownership, Knowledge, and Energy . We’re looking for someone who brings consistency, ownership, and a positive presence to the team. What You’ll Do
Maintain efficient service flow during peak hours Ensure food is prepared consistently and to standard Keep kitchen clean, organized, and inspection‑ready Event Food Execution
Prepare food for on‑site paddle board and athlete events Execute menus based on provided BEOs and event direction Follow established prep timelines and service standards Coordinate event prep needs with the Café & Event Lead Act as back‑of‑house lead during shifts Guide kitchen flow and standards for other BOH staff Support onboarding of seasonal kitchen team members Coordinate prep lists and staffing needs with the Café Lead Food Safety & Standards
Uphold all health and sanitation requirements Ensure proper labeling, storage, and rotation procedures Maintain compliance with food safety regulations Conduct weekly inventory counts Create and manage prep lists Communicate ordering needs to the Café Lead (ordering handled by management) What We’re Looking For
2+ years kitchen experience (lead line or senior cook preferred) Experience guiding service flow or acting as a shift lead in a kitchen environment Strong organization and prep management skills Ability to follow structured BEOs and execute efficiently Takes ownership of kitchen standards and leads by example Clear communicator who works well with both BOH and FOH Food Handlers or ServSafe Certification Schedule & Commitment
30–35 hours per week Occasional support for on‑site paddle events (sunset paddles, full moon events, etc.) All major summer holidays required (Memorial Day, July 4th, Labor Day) Full seasonal commitment (April–September) required
#J-18808-Ljbffr
S.T.O.K.E. values — Service, Teamwork, Ownership, Knowledge, and Energy . We’re looking for someone who brings consistency, ownership, and a positive presence to the team. What You’ll Do
Maintain efficient service flow during peak hours Ensure food is prepared consistently and to standard Keep kitchen clean, organized, and inspection‑ready Event Food Execution
Prepare food for on‑site paddle board and athlete events Execute menus based on provided BEOs and event direction Follow established prep timelines and service standards Coordinate event prep needs with the Café & Event Lead Act as back‑of‑house lead during shifts Guide kitchen flow and standards for other BOH staff Support onboarding of seasonal kitchen team members Coordinate prep lists and staffing needs with the Café Lead Food Safety & Standards
Uphold all health and sanitation requirements Ensure proper labeling, storage, and rotation procedures Maintain compliance with food safety regulations Conduct weekly inventory counts Create and manage prep lists Communicate ordering needs to the Café Lead (ordering handled by management) What We’re Looking For
2+ years kitchen experience (lead line or senior cook preferred) Experience guiding service flow or acting as a shift lead in a kitchen environment Strong organization and prep management skills Ability to follow structured BEOs and execute efficiently Takes ownership of kitchen standards and leads by example Clear communicator who works well with both BOH and FOH Food Handlers or ServSafe Certification Schedule & Commitment
30–35 hours per week Occasional support for on‑site paddle events (sunset paddles, full moon events, etc.) All major summer holidays required (Memorial Day, July 4th, Labor Day) Full seasonal commitment (April–September) required
#J-18808-Ljbffr