Our chef is responsible for the management of all food service operations including the cooking
and presentation of all meals for guests and staff (12 total). This will include everything from
breakfasts, lunches packed for the guides/guests, and dinners. The position is flexible and can
be tailored to the skills, preferences and personality of our chef. The chef will also train and
supervise one kitchen assistant/housekeeper who will help with dishes, prep work, and various
cooking duties. The chef is responsible for all food ordering, logistics, and budgeting. We offer
room for creativity as the management simply oversees the kitchen operation to assure quality
and productivity. It is a challenging position due to the intimacy of the lodge. The kitchen is
small and the equipment is basic and less sophisticated than most professional kitchens—2
propane stove/ranges, propane grill, small smoker, food processor, mixers, etc. Even with the
limited resources, our chef’s have always put out a great product.
Qualifications & Requirements:
Hard working and physically fit with the energy to work long hours 6 days per week
Culinary experience in restaurants or lodges
Baking and dessert making skills
Ability to interact and work well with others
Cooperative and open to suggestion
Good leadership and training skills
Creative and willing to offer suggestions
Must be positive, happy and enjoy their line of work
An appreciation for the outdoors and the experience remote Alaska offers
Strong customer service skills including interacting with people, sharing stories, etc.
Ability to conduct kitchen operations in an efficient and professional manner
Ability to delegate kitchen tasks to minimize workload and increase efficiency
Pay and benefits:
The chef position starting pay is $3500 to $5000 per month DOE + gratuities, room & board and
travel (domestic). The employment runs from late May to early October. Tips are pooled and
distributed equally to crew members and average $800+/week.
