The Lodge Chef is responsible for many aspects of kitchen operations including: maintaining food quality, food preparation, kitchen sanitation, weekly inventory, and kitchen organization. This position requires at least one full year of commercial kitchen experience. Preparation of our menu items will be taught by the lodge owners. You will have kitchen help from the breakfast and swing cooks, baker and lodge staff. This position requires experience with fresh fish preparation, attention to detail, food preparation and organizational skills, line-cooking, as well as an ability to get along well with other kitchen staff. You will have the freedom to prepare daily dinner specials and occasional staff dinners. In our small, well-equipped kitchen, all workers must be flexible and willing to help where needed. The ability to lead and communicate well with others is a must. Our kitchen specializes in fresh Alaska seafood and the menu includes local favorites of salmon quesadillas and fish tacos. The Chef will be responsible for overseeing and helping kitchen close-down each night, including full clean-up of the days mess. This position is physically demanding and requires moderate lifting of up to 50 lbs. We appreciate the experience of a Chef in this role and pay a salary that reflects this experience but remember – all of our kitchen staff do dishes.
45 hrs/wk. From $2,000/mo + tip share.