About us
The Highliner Lodge is a thriving and ambitious fishing lodge, located ~90 miles west of Juneau, AK in a beautiful and remote fishing village.
As a rapidly expanding business, we are looking for motivated, honest, hardworking and talented individuals who will take pride in their work, promote the company's growth, and advance their career.
Please see our website (highlinerlodge.com) for specifics.
The head chef is responsible for all aspects of kitchen operation, serving approximately 35-50 guests.
The successful candidate will work and communicate well with others, possess excellent culinary skills, be hard-working, honest and highly adaptable.
Employment dates are approximately May 20 - September 10
Job Requirements:
- Must have exceptional culinary skills
- Must take pride in keeping a clean kitchen
- Able to work independently
- Able to supervise a prep cook and oversee the flow of meal services
- 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 60 pounds 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:
- 9:00am - 12:00pm - Ordering/inventory/prep
- 12:00pm - 1:00pm - Break
- 12:00pm - 1:00pm - Lunch (prepared by crew cook)
- 1:00pm - 6:30pm - Dinner prep
- 6:30pm - 9:00pm - Dinner service and clean up
*You must be able to adjust and adapt to unexpected changes!
Meal Standards:
- We expect you to serve visually appealing gourmet quality dishes to the guests
- The head chef is responsible for planning and overseeing guest breakfast and dinner, though we have a breakfast cook to handle preparation of these meals.
- The head chefs primary responsibilities are guest dinners and pre-dinner appetizers, ordering, and menu development for the lodge culinary program.
- 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.
Workload:
- We expect the workweek will average 77 hours for the Head Chef. We do not guarantee this. There may be times when you will be asked to work more, or less than 84 hours.
- Working hours are to be logged on a daily basis on a form provided by Highliner Lodge & Charters Inc. We will request that you submit it on designated days or at the end of the pay period.
- There are no promises of any days off
- At the owner’s discretion, from time to time, there will be days with a light workload, or days declared “off”
Workers Comp:
- You are covered by Worker's Comp Insurance while at work
- Off-time activities are not covered
Structure:
- The chef will work under the supervision of the owner and/or General Manager
- The chef will work closely with the Hospitality Director to ensure that the needs of guests and crew are being met
- The chef will supervise a breakfast cook, crew cook (working out of a separate kitchen/venue), and small team of servers
Ordering:
- Responsible for all food ordering and inventory management (subject to approval by Lodge Owner or Manager)
- Supplies come in during bi-weekly boat trips to Costco and Sysco in Juneau for heavy items. Light produce is flown in daily by float plane.
- Must make every effort to ensure that resources are not wasted
- The chef will make every effort to obtain a refund for any unusable items mistakenly sent by vendors
Additional Requirements:
- We expect superior performance from our employees, in personal hygiene, professional contact with our customers and relations with other employees.
- 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 long hours, this is not the place for you.
- We expect good manners, good grooming and a professional appearance above reproach.
Compensation:
- $7000-7500/mo. salary
- Significant share of pooled tips (typically $12-18k, distributed at end of contract period)
- Travel reimbursement (typically $800, distributed at end of contract period)
- Profit sharing, retirement matching and other long-term opportunities for the exceptional individual after two seasons.
- Annual return bonus
Job Types: Full-time, Contract
Pay: $7,000.00 - $13,500.00 per month
Benefits:
- 401(k) matching
- Referral program
Experience level:
Shift:
Supplemental pay types:
Work setting:
Experience:
- Culinary experience: 10 years (Preferred)
License/Certification:
- Food Handler Certification (Required)
Work Location: In person