Start Date: June 17, 2024
End Date: September 12, 2024
Apply/Send Resume: [email protected]
Overview of the Lodge
The Unalakleet River Lodge is a lodge located on the banks of the Unalakleet River in Unalakleet, Alaska. The River Lodge hosts 14 guests per week for 8 weeks, providing luxury accommodations, fine dining and premier fishing. The lodge has been in operation for over 30 years and prides itself on quality service, building community and providing guests with a once in a lifetime experience. Because of our remoteness, our staff need to be organized, motivated, flexible, and resourceful. Preparation is key to providing a consistent experience week after week. This job is perfect for someone who has a passion for creating a unique culinary experience for guests, enjoys nature and the remoteness of lodge living and thrives on working with a motivated team.
As Head Chef your job is to provide a delicious and unique culinary experience for up to 14 guests per week. Your role is to oversee and manage the kitchen, create an exclusive menu for our lodge and manage ordering of all food products while staying within our defined budget. The Head Chef with support from our Sous Chef will be in charge of all guest meals, which includes: breakfast, lunch, hors d’oeuvres (during cocktail hour) and three course dinner. The Head Chef will coordinate with Sous Chef, server, and dishwasher on daily duties and/or needs to keep the kitchen running smoothly. You will work closely with lodge owners on menu, food orders, and inventory. Being remote and seasonal, requires set-up and shut down procedures. Kitchen staff will be in charge of getting the kitchen cleaned and prepped for the season as well as shutting down and prepping the kitchen for winter.
-Job start date at the lodge would be: June 17th, 2024
– Job end date: Sept. 12th, 2024
-Our general season runs from July 14th – Sept 7th but can change according to Mother Nature and the salmon.
Competitive Pay + Tips. $5,000 per month + tips
Paid once a month
Private Cabin with private bathroom
Access to the river and fishing
All meals provided
Airfare to and from Unalakleet, AK
Menu Development: Create innovative and seasonal menus that showcase your skills while incorporating fine dining and staying within a budget. Create menus for Breakfast, Lunch, Dinners, and hors d’oeuvre and utilize spreadsheets for menu and ordering lists. Also be able to adapt menus to cater to the lodge’s guests and any special dietary requirements.
Kitchen Management: Oversee all aspects of the kitchen operation, including, potential training, and scheduling of kitchen personnel. Ensure a safe and efficient working environment.
Food Preparation: Direct the culinary team in preparing dishes, ensuring consistency, quality, and adherence to established recipes and plating standards.
Inventory Management: Manage food inventory, ordering, and stock control to minimize waste and maintain cost-effective practices.
Quality Control: Implement rigorous quality control measures to guarantee that all dishes meet the lodge’s high standards and guest expectations.
Budgeting: Work within budget constraints while maintaining the quality and variety of the menu offerings.
Safety and Hygiene: Uphold strict food safety and sanitation standards, following health department guidelines and ensuring kitchen cleanliness.
Creativity: Stay updated on food trends and incorporate innovative culinary techniques and presentations to continually elevate the dining experience.
Collaboration: Coordinate with other lodge departments to plan and execute special events and theme nights.
Guest Relations: Interact with guests, accommodating special requests, and addressing any concerns or feedback regarding the dining experience.
Specific Job Requirements
Valid U.S. driver’s license
Must be able to lift at least 50lbs
CPR certification (preferred but not required)
Willing to get a Alaska Food Worker Card prior to arrival (Employer will provide the training online)
Flexibility and adaptability to work in a remote location.
5+ years Head Chef experience
Proven culinary experience as a Head Chef or Executive Chef in a fine dining or high-end restaurant setting.
Creativity and a willingness to experiment with new dishes and presentations.
10 + years in restaurant/service industry
Extreme passion for food and flavor
Diverse culinary background
Strong leadership and communication skills to manage and inspire the kitchen team.
Create prep list and cooking schedule with sous chef
Knowledge of Inventory to manage food ordering
Managing a budget
Organizational and multitasking abilities to oversee daily kitchen operations.
Knowledge of food safety regulations and procedures.
ServSafe certification or equivalent food safety training is a plus.