Whaler's Cove Lodge is entering into its 42nd Season of hosting Sport Fishing and Wilderness Adventures. We are looking for a Working Chef who:
Will report directly and cooperate daily with the Lead Chef and will quickly amass an in-depth familiarity with the kitchen s operations.
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, 32 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 3 years of experience in a professional kitchen OR degree from an accredited culinary school.
Demonstration cooking experience preferred
Excellent and genuine customer service skills
All-Hands on Deck attitude
Authentic enjoyment for chosen profession
ServSafe Manager Certification preferred
Responsibilities Include:
Primary responsibility is to create an inviting, welcoming, pleasurable, and satisfying dining experience for our guests and crew. Service will include three meals per day, for up to 65 persons throughout 90 day season. Pre & post guest-weeks involve dining for owners, hosts, employees, and select contractors; up to 32 people per service. Breakfast and dinner service are served family style. The lunch sandwich and sides bar, salad bar, continental breakfast items, and beverages are self-serve. Guests and crew are accustomed to well-flavored food and exceptional displays. The lodge has an established, rotating, 8 day menu for guests and an established menu for crew. Inventory, stock, and rotation must occur without fail. Ordering is performed in conjunction with management. Vigilance with sanitation is essential.
$5000+ / mo + Tips