CHEF DE CUISINE & KITCHEN MANAGER

The Chef de Cuisine works in collaboration with our management team and other chefs, and is responsible for all aspects of the dining experience. The Chef de Cuisine is responsible for the lunch buffet, happy hour and multi-course plated dinner, the Breakfast Chef covers the morning shift and helps with staff meals and packed lunches, and the Pastry Chef prepares all breads and desserts. As part of our leadership team, the Kitchen Manager supervises the other kitchen staff including the other chefs, kitchen assistants, dishwashers, servers and gardeners, and oversees menu planning and purchasing.

The Chef de Cuisine must have ongoing willingness to learn and adhere to our high standards of service. We look for chefs who have established culinary knowledge and proficiency with preparing a variety of proteins, gourmet ingredients and artistic food presentations. Inventory and waste-management are important to us as well as catering to special diets. Long days are routine. He or she must be organized, friendly and passionate about food and the environment, and enjoy being creative, doing prep-work, interacting with guests and detail oriented cleaning.

We create a new menu each week, offering seasonal, unique and satisfying homegrown and housemade meals for our guests and crew. We serve fresh vegetables and herbs harvested from our garden and greenhouses, house-made baked goods and specialties, Alaskan seafood and local and organic animal products.

Read More About Our Cuisine >

Although each staff member specializes in a specific job, at times everyone assists with groundskeeping, hauling supplies, other kitchen duties including serving and dishwashing, and ongoing camp chores. This requires the ability to prioritize daily duties with flexibility and readiness to transition between jobs.

requirements

• A working smartphone with cellular service
• Current Alaska  food handler certificate ServSafe >