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We are a remote upscale luxury lodge located 60 miles NE of Juneau, AK. We are looking for motivated, honest, hardworking, and talented individuals who will take pride in their work.
The Chef (with help from the morning chef/prep cook) is responsible for all aspects of kitchen operation, serving ~35 guests and ~15 employees 3 meals per day. The successful candidate will work and communicate well with others, possess excellent culinary skills, be very hard-working, and be adaptable.
Employment dates are approximately May 21 – September 11
Job Requirements:
Must have exceptional culinary skills
Must take pride in keeping a clean kitchen
Able to work independently
Able to clearly communicate with co-workers, manager and owners
Able to complete tasks on a schedule
Outgoing and courteous with clients and staff
Able to lift 60lbs and in good physical condition
Be drug free and a non or very light drinker
Able to live and work in a close environment with co-workers
Have good organizational skills
Able to cook creatively with limited resources
Daily Schedule:
Oversee Breakfast for buffet-style and made to order breakfast (served to our guest from 6am-8am).
Daily lunch service for all staff at the lodge is served on time at 11:30am
On occasion, guests will be in house for lunch
Pre-dinner appetizer ready at 5:00 pm in the Lobby Great Room
Dinner prep varies from day to day, as the evening meals and appetizers vary, it is up to the chef to be fully prepared to serve a 3-course meal to our clients and the lodge owner(s)
We expect you to serve visually appealing gourmet quality dishes to the guests
Staff meals may be served buffet style, but we expect these meals good quality, to be nutritionally balanced and that there is plenty of food for the employees
Chef is responsible for planning and overseeing prep of guests lunches every evening for the following day
The owners and/or lodge manager will collaborate and work with the chef to ensure the chef has all the resources needed to meet the production schedule and uphold a very high standard. However, it is the responsibility of the chef alone to ensure that food orders and delivery of those orders are made within a time frame and in such a manner as to ensure that the restaurant has everything needed to execute all meals at a very high standard.
You must be able to adjust and adapt to unexpected changes.
Workload:
We expect the workweek will average 60 hours . There may be times when you will be asked to work more, or less than 60 hours.
Working hours are to be logged on a daily basis on a form provided by the manager. We will request that you submit it on designated days or at the end of the pay period.
At the owner’s discretion, from time to time, there will be days with a light workload, or days declared “off”
You are covered by Worker’s Comp Insurance while at work
Off-time activities are not covered by Worker’s Comp
Supervision:
The chef will work under the supervision of the owner and/or General Manager
Ordering:
The chef is responsible for menu development and all food ordering
The chef will be responsible to see that resources are not wasted
Food orders are subject to the approval of lodge owner or manager
The most important factors that we look for when hiring a person is a good attitude and a strong work ethic. If you aren’t willing to put in the hours and are flexible with work duties, this is not the place for you. We expect good manners, good grooming and a professional appearance above reproach. We are a drug free workplace.
Compensation:
$4000/mo. salary plus free room and board
End of season / performance bonus
Job Types: Full-time, Contract
Pay: $4,000.00 per month
Benefits:

• Food provided

Shift:

• 10 hour shift

Supplemental Pay:

• Bonus opportunities

Experience:

• Culinary: 4 years (Preferred)

Work Location: In person