Shadowcliff Mountain Lodge (Grand Lake, CO)

About Shadowcliff

Perched above Grand Lake at the headwaters of the Colorado River, Shadowcliff Mountain Lodge is a nonprofit lodge and retreat center built and sustained by volunteers. For more than six decades, Shadowcliff has been a gathering place for travelers, groups, and artists seeking rest, renewal, and connection with nature and one another.

We are a mountain sanctuary with a mission to hold space for individual and collective transformation, and a vision to inspire a more kind and loving world through the power of connection and our values of healing, growth, community, and hospitality.

Position Summary

The kitchen is more than a workspace. It is the heart of Shadowcliff. Every meal extends our mission: to hold space for individual and collective transformation. Food here is prepared and shared with intention. The Compassionate Kitchen is grounded in these principles.

The Compassionate Kitchen Cook II operates within Shadowcliff’s Compassionate Kitchen in a manner consistent with Shadowcliff’s principles of hospitality and sustainability, with an emphasis on providing nutrient-dense, vegetable-forward, whole foods for groups of varying size and duration, as well as special events throughout the season.

Working closely with the General Manager and under the supervision of the Compassionate Kitchen Lead Cook, the Compassionate Kitchen Cook II plays a vital and collaborative role in executing menus for on-site groups while preparing meals for staff and assisting in the maintenance of order lists to ensure necessary menu items are on hand and do not exceed Shadowcliff’s budgetary requirements.

The Compassionate Kitchen Cook II may also be tasked with guiding and overseeing kitchen assistants and volunteers in group meal preparation, service, and clean-up as needed throughout the season.

This is a hands-on, detail-oriented, and people-centered role for someone who thrives at the intersection of service and culinary inspiration.

Schedule

• Full-time on-site: June 1–September 30
• Work a semi-variable weekly schedule of approximately 40 hours per week as determined by the needs of the group retreat calendar and in coordination with the General Manager with 2 days off per week when possible (may not always be consecutive).
• Shadowcliff operates as a Seasonal Recreational Establishment under Section 13(a)(3) of the Fair Labor Standards Act (FLSA). As a result, certain federal and state overtime provisions do not apply during our operational season. Even with this exemption, Shadowcliff is committed to humane, sustainable scheduling, including:
  • A published weekly schedule
  • Shared rotating on-call duties
  • Reasonable work-hour expectations that allow for rest, days off, and long-term well-being

All hours worked are recorded and either paid or flexed as legally compliant comp time, per written agreement and applicable law.

NOTE: Second jobs are not generally permitted while employed with Shadowcliff for the season.

Compensation & Benefits

• Cash compensation: $500/week (non-exempt; overtime paid per Colorado COMPS Order where applicable)
• Room & board: Provided at no cost while on-site (private room and shared meals included). Estimated value ~$1,400/month
• Shared gratuities
• End-of-season bonus: Discretionary and performance-based
• Paid Sick Leave: Accrued and available in compliance with Colorado Healthy Families and Workplaces Act (HFWA)
• 50% Friends & Family lodging discount.
• Shadowcliff does not currently offer employer-sponsored health insurance

Primary Responsibilities

Compassionate Kitchen Operations

 

• Work in conjunction with the General Manager and the Compassionate Kitchen Lead Cook to support the operation of Shadowcliff’s commercial kitchen and demonstrate an understanding of the Compassionate Kitchen Principles and a commitment to implement them.
• Support in planning and preparation of healthful, nutritious breakfasts, lunches, and dinners for groups of 10-50 persons plus staff on a daily basis.
• Prepare a set number of staff meals to be determined by the Compassionate Kitchen Lead Cook and the General Manager.
• Hold or obtain ServSafe certification upon hire.
• Ensure that the kitchen is kept clean and sanitized, organized, and in compliance with food-handling protocols at all times, and that equipment is kept in good working order.
• Disposal of expired food/ingredients in a timely manner and keep food, refrigerators, freezers, cabinets, shelves, and food storage labeled, clean, and organized.
• Accommodation of reasonable dietary restrictions of guests and staff (GF, DF, Vegetarian, allergies) on a case-by-case basis.
• Forward-thinking aptitude towards best use of time and resources during both the busy and more relaxed points of the season (strategic preparation of food items that may be frozen, for example).

Communication & Coordination

• Attend regular meetings with the General Manager and the Compassionate Kitchen Lead Cook to review menu plans and create regular commercial orders, as well as maintain a shopping list to ensure all items needed for preparing meals are available.
• Provide direction and supervision when the Compassionate Kitchen Lead Cook is not present, in order to:
  • Help train kitchen helpers in kitchen safety and food-handling protocol.
  • Uphold expectations, standards, policies, and procedures for staff kitchen use and consistently uphold them amongst staff.
  • Guide kitchen assistants and rotating hospitality assistants in meal preparation, service, and cleaning as assigned.
  • Encourage learning opportunities to help staff grow and develop food service and cooking skills when they are assigned to kitchen support.
• Act as an ambassador towards the guests to help them understand our Compassionate Kitchen philosophy and its integration as part of the mission of Shadowcliff.

Who You Are

• Intermediate level hospitality professional with some prior experience of commercial kitchen operations (experience in nonprofit, retreat, or lodge environments a plus) who is:
  • Experienced in food service work with cooking experience in a variety of styles
  • Open to cooking whole-food, nutrient-dense, delicious meals.
  • A collaborative problem-solver in dynamic environments.
  • Proficient in conflict resolution and the ability to independently and proactively address employee performance standards, providing guidance for improvement.
  • Able to work effectively and respectfully with a diverse group of staff, volunteers, and guests while maintaining a collaborative attitude and professional appearance and demeanor.
• Confident in your ability to live in a close community including shared common spaces with other members of staff.
• Valid driver’s license is not required for this position, but is useful.
• Able to live and work at altitude during the summer season; reasonable accommodations available.

Work Environment & Physical Requirements

During the summer season, this role involves frequent walking, standing, and stair climbing, with occasional lifting (up to ~40 lbs). The lodge environment is rustic, collaborative, and evolving. A spirit of flexibility, curiosity, and care for others is essential.

Note: Shadowcliff maintains a no pets, no smoking, and no weapons policy for all campus spaces.

Equity, inclusion, & belonging

Shadowcliff Mountain Lodge is an equal opportunity employer that values diversity in all forms. We believe our mission of holding space for transformation is strengthened by the inclusion of voices, perspectives, and life experiences from all backgrounds.

We welcome applications from people of all races, religions, genders, sexual orientations, national origins, abilities, and ages. Reasonable accommodations are available for applicants and employees throughout the hiring process.

How to apply

Please submit your resume and a short cover letter using our online application form:

https://airtable.com/appRwbYFfp2N2spjE/pagJOpLJ1kJDKv3JR/form

Please include two references familiar with you and your hospitality experience.

Priority review begins April 10 and continues until the position is filled.