KITCHEN SHIFT LEAD
The Kitchen Shift Lead at Cirrus plays a crucial leadership role in guiding back-of-house (BOH) operations, upholding culinary excellence, and maintaining strict standards of cleanliness, safety, and compliance. In addition to preparing and plating premium menu items, the Shift Lead oversees daily shift readiness, guides line staff, monitors quality control, and ensures seamless execution that complements Cirrus’s luxury atmosphere.
Reports To: Kitchen Manager, General Manager
Key Responsibilities
Shift Leadership & Daily Operations
- Post kitchen prep lists for opening teams and ensure all station prep lists are completed consistently for a smooth BOH service flow.
- Assign BOH stations and verify the previous shift’s closing and deep-cleaning tasks were completed properly; report any discrepancies in shift recap emails to the Kitchen Manager.
- Track staff punctuality and ensure accurate clock-ins/outs, noting any attendance issues in shift recaps.
- Coordinate with the Front of House (FOH) Manager to review shift notes and projected cover counts, communicating key updates to the culinary team.
- Lead pre-shift briefings to deliver shift notes, align the team, and maintain high morale and focus.
Food Preparation, Cooking & Quality Control
- Prepare, measure, and assemble ingredients and dishes strictly following established recipes and presentation guidelines.
- Actively monitor food preparation, plating accuracy, and consistent high-quality execution across the line.
- Assure the freshness and quality of all prepped items, check current stock levels, initiate 86 calls when necessary, and immediately inform FOH management.
- Support the implementation of new menu items based on brand standards and culinary direction.
Food Safety, Compliance & Facilities
- Uphold and enforce all food and beverage safety standards in accordance with Food Handler Certifications and the Denver Department of Public Health & Environment.
- Inspect and verify daily time and temperature logs, immediately correcting any out-of-spec readings.
- Ensure all BOH equipment, tools, workstations, and storage areas are meticulously cleaned, sanitized, and maintained throughout and at the end of each shift.
- Safely operate equipment, conduct routine maintenance, and report any malfunctions promptly to the Kitchen Manager.
Inventory & Cost Control
- Assist the Kitchen Manager in ordering, receiving, and stocking food, beverage, and operating supplies while supporting company budget targets.
- Actively track and minimize food and beverage waste during prep and service.
- Help maintain inventory levels for non-cannabis, non-food supplies (cleaning agents, linens), building goods (register paper, monthly operational supplies), and brand assets (merchandise).
Systems, Administration & Building Security
- Utilize and manage the Point of Sale (POS) system as needed for operational workflow.
- Assist in monitoring shift labor efficiency and staff deployment in coordination with the Kitchen Manager and General Manager.
- Share responsibility for overall facility security, including camera monitoring and ensuring all external entry points and the cannabis vault remain strictly secured during open, operational, and closing hours.
Qualifications & Requirements
- Proven culinary experience in a high-volume, quality-driven restaurant or upscale hospitality setting; previous supervisory or lead cook experience preferred.
- Strong familiarity with health department food handling codes (Food Handler or ServSafe certification preferred).
- Reliable leadership, time management, and proactive communication skills across both BOH and FOH teams.
- Active Colorado MED badge required (due to shared licensed facility compliance requirements).
Posting & Application Details
- Pay Range: $21.00 – $23.00 per hour (or adjusted lead rate if applicable)
- Hiring Team: Guy Phillips, Crystal Nguyen, Mandy Ellingsburg, Olivia Eisenhart
Application Settings:
- Resume: Must Include
- Cover Letter: Optional