Immediate Employment Opportunity for a Breakfast Chef at high profile SE Alaska Fishing Lodge
We are seeking a dedicated and passionate chef to join our team.
Before you continue with this posting
Immediate Availability: Candidates must be able to start within the next two weeks. Ideally sooner.
Drug-Free Workplace: We are not a party lodge. We maintain a strict no-drugs policy. (don't waste our time)
Our team is exceptional, and we are looking for someone who can match our level of dedication and care. If you meet these criteria and are eager to be part of a supportive and dynamic work environment, we would love to hear from you.
A bit about us:
We are a thriving, ambitious fishing lodge and as an expanding business, we are looking for motivated, honest, hardworking & talented individuals. The lodge is located in a remote fishing village, it's a bit like stepping back in time. This position requires cooking experience and ideally a background and understanding of seasonal work.
1. Job Description
a. Daily preparation of breakfast buffet for our guests and crew
b. Daily preparation of boat lunches for all guests, captains, and deckhands
c. Work with the Head Chef to develop menus and create a pre-season order
d. Share responsibility with the Head Chef for kitchen operations: this includes ordering supplies & equipment,
taking inventory, storing food properly (with date & labels), cleaning and organization of all kitchen areas (such as refrigerators, freezers, counters, pots/pans, stoves, and ovens)
i. All menu items, backup food items, and orders must be planned several weeks in advance.
ii. Sysco barge orders, Costco, and any other ‘heavy’ shipments must be coordinated with the Operations Manager around
e. The Breakfast Cook is expected to account for any food allergies of our clientele and employees and provide alternatives for them
f. Kitchen staff will include (at minimum) 3 servers, a breakfast cook and head chef
g. The Breakfast Cook is expected to prepare (or be willing to learn) a wide variety of food items, including
baked goods
h. The Breakfast Cook is required to follow all health code regulations
i. We have an open kitchen that is exposed to our dining area to promote interaction between staff and guests
j. You must be personable and capable of working well while in view and within distraction of our clients.
i. Yelling, arguing and cursing is not tolerated
ii. You must keep this area reasonably clean and orderly at all times
k. The Breakfast Cook will work with the head chef, owner, lodge manager or another employee designated by the owner to ensure that the owner’s interest in having a first class dining experience at the Highliner Lodge is achieved as efficiently as possible
l. The Breakfast Cook agrees to provide direct and honest feedback (in a professional manner) to anyone working under his/her supervision with a goal of improving efficiency and elevating the level of food service received by our guests and crew.
m. The Breakfast Cook agrees to set his/her own ego aside and welcome criticism of his/her own work by the Head Chef, as well as Highliner Lodge management
i. Our guests are not likely to share honest negative feedback with the chefs. You must be receptive to indirect feedback from
guests to management (if management finds a complaint worthy of sharing).
ii. The lodge owner will attend guest breakfast periodically, after which he WILL give an evaluation to the Breakfast Cook and/or
Head Chef. He will critique the quality and presentation of your food, the environment, and service. You must be willing to
implement any suggestions for improvement.
n. We expect you to serve a wide variety of visually-appealing, nutritionally-balanced, high quality dishes
o. Staff breakfast may be served buffet style, but we expect these meals good quality, to be nutritionally balanced and that there is
plenty of food for the employees
p. Breakfast and boat lunches will be upgraded to meet a higher standard as per Head Chef and Lodge Owner
2. Requirements
a. Have exceptional culinary skills
b. Able to work independently
c. Able to clearly communicate with co-workers, manager and owners
d. Able to complete tasks on a schedule
e. Outgoing and courteous with clients and staff
f. Able to lift 60 lbs and in good physical condition
g. Be drug free and a non- or very light drinker
h. Able to live and work in a close environment with co-workers
i. Have good organizational skills
j. Able to cook creatively with limited resources
3. Daily Schedule
a. The Breakfast Cook is expected to work an average of 12 hours per day
b. Typical days will start at 3:00am and end around 6:00pm, with a mid-day break
c. 3:00 to 9:00am - Breakfast Shift
i. Breakfast is the primary responsibility of the Breakfast Cook
ii. The dining room must be open for coffee no later than 5:00 am
iii. Breakfast is served to our fishing guests from 5:15 - 6:15 am
iv. All fishing guests must be out the door and on their way to the boats no later than 6:20 am
v. Departing guests and shoreside crew are served breakfast at 6:30 am vi. (Clean up before your break)
d. 9:00 to 11:00am - break
i. Must be coordinated with the Head Chef
ii. Breaks may occur at different times, depending on the day
e. 11:00am to 12:00pm - prep, inventory, and pulls
f. 12:00 to 1:00pm - break for lunch
g. 1:00 to 6:00pm - assist Head Chef with dinner prep as directed and complete boat lunch prep for following day
h. On typical days, you can expect to be done working at 6:00pm
i. There will be days when you can expect to work later (helping with dinner service, Emerald Island, or Rosies)
ii. It is the responsibility of the Head Chef to plan your daily schedule per the needs of the overall Highliner Lodge food program.
i. You must be able to adjust and adapt to unexpected changes.
4. Workload
a. We expect the workweek will average 84 hours for the Breakfast Cook
i. We do not guarantee this. There may be times when you will be asked to work more, or less than 84 hours
ii. Working hours are to be logged on a daily basis on a form provided (or approved by) Highliner Lodge & Charters. We will request that you submit it on designated days or at the end of the pay period. You must complete this on a daily basis if you wish to get paid for that day’s work. Working “hours” should be made as accurately as possible, accounting for any breaks or down time.
b. There are no promises of any days off
c. At the owner’s discretion, from time to time, there will be days with a light workload, or days declared “off”
d. Moonlighting: You may not work at any other company or for any other individual in Pelican before or after
your normal work at the Highliner Lodge without specific permission from the lodge owner
e. You are covered by Worker's Comp Insurance while at work
f. Off-time activities are not covered by Worker’s Comp
5. Clean Up
a. You are required to clean your own workstation. This includes washing of pots and pans that you used to prepare your meals, cleaning all kitchen surfaces (including oven, countertops, stoves, sinks, etc.), and laundering your own rags.
6. Supervision
a. The Breakfast Cook will work under the supervision of the Head Chef, as well as the Operations Manager
7. Efficiencies
a. The Breakfast Cook will strive to develop efficient and economic procedures for the Highliner Lodge
b. The Breakfast Cook will work with, and help train kitchen and wait staff as needed to promote these efficiencies
8. Ordering
a. The Head Chef is responsible for all food ordering
i. The Breakfast Cook will assist with ordering by providing an accurate inventory of food and forecasting of his/her anticipated usage
ii. The Breakfast Cook will assist the Head Chef to see that resources are not wasted
iii. Food orders may be subject to the approval of lodge owner or manager
b. The Head Chef (and Breakfast Cook) will make every effort to obtain a refund for any unusable items mistakenly sent by vendors
Compensation Package
Your compensation package will include the following:
a. Base salary is $5,700 per month working 30 days per month. This salary is paid based on days worked in a given monthly pay period (month). Days worked above 30 per month will be paid at a day rate of $190.
b. Gratuities are a substantial part of the employee’s overall compensation.
Significant share of pooled tips (typically $8k-$13k), distributed at end of contract period.
c. Travel Bonus: An end of season bonus will be paid upon completion of the contract period. This bonus is a minimum of $600, which will help cover your transportation costs to and from your individual point of hire.
d. Rehire Bonus: A rehire bonus of $1000 - $5000 will be awarded and paid along with your first paycheck for the following season upon return. The amount awarded will depend primarily on the length of employment, but also considered is whether the employee has met the job description details, compatibility with owners, managers and fellow employees. Eligibility for this bonus will be replaced with the Profit Sharing Bonus in Year 4.
e. Referral Bonus: A $200 per guest bonus will be paid at the end of the season for any new booking that you are responsible for sending to the Highliner Lodge (must continue to be employed with the lodge to receive this bonus).