PASTRY & SOUS CHEF

Is pastry your passion? Prepare a wide variety of desserts and breads for breakfast, lunch and dinner such as muffins, scones, cakes, cookies, pies, custards, plated desserts, etc. following traditional and modern recipes. The ability to work efficiently and follow our signature recipes is critical, but there is also much room for creativity and self-expression as well, creating seasonal desserts that engage the interest of our guests. A variety of unique plating styles and consistent decorative elements are required.

The Chef De Cuisine creates 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.

Balance your schedule to accommodate both roles of Pastry Chef and Sous Chef; help us mindfully prepare our cuisine, and ensure the kitchen is clean, stocked and well organized. Culinary knowledge and familiarity with healthy cuisine, gluten-free, vegetarian and whole-grain, low sugar baking is desirable.

Read More About Our Cuisine >
 

Although each staff member specializes in a specific job, at times everyone assists with cleaning, 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 >