Sous Chef – 2024
https://www.whalerscovelodge.com/wp-content/uploads/2023/12/2024-Job-Description-Sous-Chef.pdf
Whaler’s Cove Lodge is entering into its 42nd Season of hosting Sport Fishing and Wilderness Adventures. We are looking for a Working SOUS Chef who:
Will report directly and cooperate daily with the Head Chef and will quickly amass an in-depth familiarity with the kitchen’s operations so that they may fill in for the Head Chef when needed and assist them in leading the kitchen crew and resolving any problems that may arise on the job.
Knows what it takes and is motivated.
Is an optimist who seeks practical solutions
Has an understanding of every aspect of their trade through practice and education.
Is willing to tackle the task of a seasonal lodge: opening, performing, wrapping up.
Knows themselves well enough to enjoy living and working on a small island, in the middle of 17 million acres of wilderness, 30 crew, and up to 32 guests.
Is tenacious enough to work through all of the challenges working in a remote location brings, including limited labor force.
Is encouraging to every person who works on their team: set the pace, establish the standard.
Is willing to clean, including dishes!
Is a planner. It takes two + weeks, multiple modes of transportation, and many hands to get supplies to our kitchen. Planning starts in the fall for the next summer.
Is willing to work with management and respect the culinary culture. The lodge has been successful for 40 years, in its unique location, in part due to standards developed by the founders, and systems developed by current ownership and management. It takes a tremendous amount of communication and cooperation to make this endeavor successful.
Although this is seasonal employment; we prefer a multi-season commitment.
Qualifications to Include:
High School Graduate or GED Required
Culinary Arts Degree Preferred or Equivalent Experience
At least 5 years of professional experience as a Prep Cook
At least 2 years of professional experience as a Sous Chef
Demonstration cooking experience preferred
Excellent and genuine customer service skills
Hospitality financial management experience is a plus.
Computer literate preferred
Ability to delegate
Proven effective team leader
“All-Hands on Deck” attitude
Authentic enjoyment for chosen profession
ServSafe Manager Certification preferred
