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We are seeking a dedicated and passionate Chef/Cook to join our incredible team.
Before you continue with this posting...
Immediate Availability: Candidates must be able to start within the next two weeks.
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.
The Crew Chef / Rosies Chef will strictly follow all of the guidelines set out in the Highliner Lodge “Crew Chef / Rosies Chef Responsibilities, Procedures & Checklist” as well as those set out in this contract job description. The performance bonus, share of tips and rehire bonus will all be directly related to how well the chef is able to follow these guidelines.
The overriding goal of every Highliner Lodge team member should be:
-Ensure the safety and comfort of our guests
-Help develop Rosie’s Bar and improve the overall service and product
-Provide the highest possible level of hospitality and service to our guests and customers
-Further both the reputation and profitability of the Highliner Lodge
1. Job Description
-Take overall responsibility for the kitchen operation at Rosie’s Bar and Grill
-Daily preparation of nutritionally balanced lunch and dinner for our staff
-There will be around 20 daily dockside employees who will eat lunch at Rosie’s Bar
-Staff dinner is a family-style dinner for all of the lodge’s employees (around 20 employees) at Rosie’s As the crew chef you are expected to prepare a wide variety of nutritious and substantial meals paired with a dessert.
-Provide excellent service to Highliner Lodge guests, the public, and lodge staff
-Share responsibility with the Bartender to maintain a friendly, welcoming environment for all
-Monitor patrons for level of intoxication and refuse service to those who arrive already intoxicated
-Be cognizant of the public image Rosie’s Bar and Grill reflects on the Highliner Lodge
-If needed help the bartender keep accurate tabs for each guest and employee, entering all transactions into the Clover terminal before assisting the next guest
-Do not allow employees to retrieve their own beverages from the cooler unless you have time to immediately add it to their tab (normally the bartender handles this)
-Develop bar menu with assistance from the Bartender
-Suggest (and justify) prices to Operations Manager and Owner
-Collect feedback from patrons about the quality of food
-Discuss and implement changes during the season to increase profitability
-Order and keep accurate inventory of food for the Highliner Lodge crew and Rosie’s Bar
-Work with the Operations Manager to minimize shipping costs
-Make every effort to minimize loss and obtain refunds from distributors for expired products
-Prepare and manage inventory spreadsheet
-Nightly cleaning of the Rosie’s kitchen
-All surfaces must be wiped down and sanitized after closing
-Daily removal of garbage to be stored in trash bins outside
2. Requirements
Obtain Alaska Food handlers Permit & Alcohol Server Training Certificate (CHARR)
Be outgoing and courteous with patrons and staff
Able to work independently
Able to clearly communicate with co-workers, managers and owners
Able to complete tasks on a schedule
Able to lift 60 lbs 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
Have exceptional culinary skills
Follow all health code regulations
Be prepared to help out in any other department as needed, particularly the hospitality department
Must be willing to accept criticism from owners and managers
The lodge owner will randomly attend crew dinners or visit the bar during operating hours, after which he WILL critique the quality and presentation of the food, the environment, and service
The lodge owner will present a report to the managers with numerical values to evaluate the bartender and bar chef on all aspects of service
After review, the owner and/or managers will meet with the bartender and bar chef to discuss changes that need to be implemented to improve the quality of service
You must be willing to implement any suggestions for improvement
3. Daily Schedule
Rosie’s Bar & Grill will be open to the public between the hours of 12pm - 9pm (for food)
The bar will close at 11:00pm… or one hour earlier/later at the bartender’s discretion
The kitchen will close at 9:00pm… or later, at the chef’s discretion
The Rosie’s bartender and chef will cooperate to ensure that one or both are present at any given time when the door is unlocked
The Rosie’s Chef will start their day around 9:00am
Crew lunch is served at Rosie’s from 12:00 to 1:00pm
The bar will be closed from 2pm - 4pm (break or prep time)
Crew dinner from 6:00-8:00pm
The Rosie’s Chef will end their day around 10:00pm, after cleaning and closing down the kitchen
During the afternoon, there are typically very few patrons at Rosie’s until new guests arrive and fishing guests return from their excursions. This presents a good opportunity for cleaning, inventory, and prep
The bartender and chef may cover for each other, should one need to leave the bar or take a short break
Both the bartender and bar chef must be able to adjust and adapt to unexpected changes
4. Workload
We expect that the workweek will average 84 hours for most the Crew Chef / Rosies 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 an approved platform such as Apple Notes or Google Docs, which is shared with managers. If you do not have a phone or computer, we will provide you with a paper form that you must maintain and be able to share with your supervisor
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”
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
You are covered by Worker's Comp Insurance while at work
Off-time activities are not covered by Worker’s Comp
5. Clean Up
You are required to keep your own workstations and bar clean. This includes washing dishes, throwing away any garbage left in the bar, cleaning all surfaces (including countertops, tables, sinks, etc.), daily sweeping and mopping, properly disposing of garbage, and laundering your rags.
It is your responsibility to make sure the front of Rosies is tidy. No trash should be left in front of the bar overnight.
6. Supervision
The Rosie’s Chef / Crew Chef will work under the supervision of the owner and/or Operations Manager
The Rosie’s Chef / Crew Chef will work alongside the Bartender as equals and may share tasks/responsibilities with them
7. Efficiencies
The Rosie’s Chef / Crew Chef will strive to develop efficient and economic procedures for Rosies’s Bar and Grill
The Rosie’s Chef / Crew Chef will work with kitchen staff and Highliner Lodge managers as needed to promote these efficiencies
8. Ordering
The Crew Chef / Rosie’s Chef is responsible for all food and food service supplies ordering at Rosie’s Bar
The Crew Chef / Rosie’s Chef will be responsible to see that resources are not wasted
Food and liquor orders may be subject to the approval of lodge owner or manager
The Crew Chef / Rosie’s Chef will make every effort to obtain a refund for any unusable items sent by vendors
The Crew Chef / Rosie’s Chef will keep copies of all invoices, all orders and receipts kept in chronological order in a file next to the cash register. This file will be kept orderly and updated for review by the owner and/or manager at all times.
Compensation Package:
Your compensation package will include the following:
-Base salary is $5,000 - $6,000 (DOE) 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 $166-$200
-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.
-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.
-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.
-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).
-Room and Board: provided at a rate of $700/month
Travel Expense
-Your point of hire is Juneau, Alaska
-The job starts and ends in Juneau, Alaska
-We do not pay airfare from the lower forty-eight to Juneau
-We will pay for your transportation from Juneau, Alaska to the Highliner Lodge in Pelican, AK
-If you choose to leave and return to the lodge it will be at your own expense
-You will have to pay for any personal baggage over 50 pounds on Alaska Seaplanes
It's important for us that we find the right fit for this role, to be considered please send us:
1. Updated resume
2. Brief summary as to why you are interested
3. Recent photo
4. 3 professional references
