Kitchen Shift Lead

Boxcar Coffee Roasters•Boulder, CO

32d•Onsite

About The Position

Boxcar is a quality-focused food and beverage company in Boulder, Colorado, operating an award-winning coffee wholesale program and two vibrant cafe spaces with extensive bakery and food programs. Since 2010, Boxcar has prioritized employee growth and quality of life, with a mission to 'Uplift Lives' through kindness and continuous improvement. As a Shift Lead, you will report to the Culinary Manager and act as their representative when they are away. This role involves taking on some Culinary Manager responsibilities, such as ordering supplies, processing inventory, and supervising/training staff. You will also function as a line cook, preparing approachable yet classic food with fresh twists. This includes tasks like mixing dough, baking bread, roasting vegetables and meats, cooking jams and sauces, and serving visually appealing dishes. Versatility, creativity, and an interest in new foods are essential. This is a comprehensive kitchen production role, not just reheating food. You will be involved in prepping, cooking, and serving food in various styles that will evolve with the food program. The position requires daily interaction with cooks, baristas, and guests, fostering an efficient and supportive work environment. We seek service-oriented individuals with Back of House (BOH) experience or a strong interest in BOH kitchen work. Prior supervisory experience is a plus. Effective time management is crucial for balancing computer work, prep, orders, and employee needs. This is a full-time position (up to 40 hours/week) with overtime as allowed. Shifts are scheduled two weeks in advance, and weekend availability is required.

Requirements

Valid driver's license and personal vehicle
Available to work weekends and flexibility around the holidays
A passion for hospitality and uplifting your community
Ability to stay positive and focused under pressure
Strong leadership and interpersonal communication skills (written & verbal)
A detail-oriented approach, planning and time management are key
Accountability and reliability, ability to model teamwork, give and receive critical feedback
Show up to work on time and prepared to start your shift
Maintain cleanliness of yourself, your workstation and work environment as a whole
Be cognizant of the safety of yourself and others in regards to your work environment, especially with knives, the slicer, and oven
Be kind to yourself and your teammates
Service oriented people who either have BOH experience or have an interest in BOH kitchen work.

Nice To Haves

Prior supervisory experience is a plus.

Responsibilities

Prep food according to recipes, including spreads, marinades, and jams, using equipment like hand mixers, food processors, and induction burners, and be able to multiply yield sizes.
Complete required trainings to ensure competency and safety when working with knives, automatic slicer, etc.
Assemble meals to order according to plating examples and measurements provided and batch produce ready-to-eat food for later consumption, including sandwiches, salads, etc.
Comply with food safety guidelines regarding food preparation, storage, and serving to avoid contamination.
Wash dishes using an industrial dishwasher or a 3-bay sink before letting them dry and returning them to their proper spot.
Make dough and bake loaves as part of daily sandwich bread production.
Clearly communicate prep lists and other needs for next day production.
Receive and put away food and operational goods orders from vendors when necessary.
Demonstrate strong communication and interpersonal skills as well as a professional demeanor in dealing with guests and co-workers alike, and report any issues with food or equipment to the Culinary Manager in a timely manner.
Perform other small tasks (such as cleaning, stocking, etc) as necessary.
Put orders in for various vendors while following order guides, set par amounts, and oversee monthly inventory.
Supervise and assist line cooks to ensure tasks are completed within a timely manner and assign new tasks as needed and report any issues with staff to Culinary Manager.