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Posted: Saturday, December 16, 2017 12:04 AM

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WHALER'S COVE LODGE

LOCATION:
Angoon, Alaska
WAGES/PAY:
$4,000.00 / month + tips
EXPERIENCE:
Previous experience required
START DATE:
Job starts in 6 months (May 20, 2018)
Professional and experienced Working Chef/Head Chef wanted!

We are looking for a positive, well-intended, talented Chef with an excellent work ethic and team-oriented, encouraging management style.

Yes - we need you to cook and to manage! We need your versatility and your talent.

Our remotely located lodge creates some challenges that you need to be ready to take on and ready to adapt to.

These challenges usually revolve around logistics.

Our food, for example, is ordered 10 days prior to arrival!

There is no such thing as "green firm bananas" in our remote temperate rain forest.

Seriously. The food is barged up from Seattle to Juneau (5-6 days), then stored in our purveyors warehouse, where the lodge

Expediter will then load thousands of lbs of food into our 19' box truck, the truck is then loaded onto the Alaska Marine Highway Ferry System for a 5-8 hour journey to the Angoon

Ferry terminal (this ferry only comes to our port once a week, and more than once has been cancelled). Our crew then unloads the truck off the ferry, then unloads the totes of food onto a float, and then all food is floated across the channel to Killisnoo Harbor.

Then it's all hands on deck (all crew from all departments) to meet the front-end loader that drops full totes of chill, dry, and frozen goods onto the kitchen loading dock - where we all fire-brigade the 6,000 - 10,000 lbs of food into the walk-ins and pantry at the Chef's direction!!

And adaptability is key - can you imagine how "fresh" our produce is upon arrival after the journey just described?

And if an item is on back-order, we may not see it all season.

Planning is the only way our operation works; we cannot scramble for an item that was forgotten in an order, we need to improvise.

We could, but we will not, charter an $1800 floatplane for milk or eggs.

Plan. We have the tools.

We have the exact number of guests for each meal. We do not have a truck, however, that shows up each morning, or a fresh market to peruse each day.

We do not have "farm to table" nor are we on the island long enough to grow anything other than some herbs.

We do have the luxury, however, of "ocean to table" with fresh King and Silver salmon being bought directly from licensed trollers and delivered right to our dock, processed by our own fish crew; and Alaskan Halibut caught fresh, frozen, and served within a week (from surrounding waters and picked up in Juneau).

We also have the exciting opportunity to catch and serve fresh Dungeness crab, twice weekly June 15 through August 15, with the commercial crabbing vessel and crew on-site.

We respectfully request that if this is your first year with us as a Chef, listen - to our logistics and our planning and our routines. This is our 36th year in business. We have it dialed in. If time can be well spent with the owners learning the ropes prior to being plopped onto our lovely remote island for the summer - it makes time for the fun things like fishing, hiking, and the well-earned naps.

Direct communication skills are necessary for the daily communication required; with owners, other managers, and crew.

You will need to work directly with our Fish Processing Manager, our Front Of House Manager, our Housekeeping Manager, and our Guest Services crew.

Although our menu is fairly set (two-week rotation), we work with guests who have allergies, are vegetarian, or Kosher. We also work with our freshwater anglers, who would like to cook up a fish caught that day to consume for themselves.

And sometimes, we have family, friends, and long-time guests, who appreciate and are welcomed into our kitchen to participate and share their talents.

Although we ask that our Chefs take ownership in their kitchen, we also ask that these infrequent, but special guests, are welcomed with open arms and treated with respect and courtesy.

We have limited internet; barely enough to process payroll and order food. We do not have wifi.

The Head Chef will have the opportunity to refine the prior year's menu, in conjunction with the Owner, and to utilize the FSA Star Solutions program with a company computer, prior to arrival in Alaska.

Prior experience with the FSA Star Solutions program is preferred, at the very least a concerted effort to become familiar with the program, and it's ordering and reporting functions, a pre-operating season is essential.

Our Head Chef will work with a core team of 3 (Sous Chef, Prep Cooks) who also live on-site, and 2-3 crew who commute from the local village of Angoon.

Head Chef will work directly with the Owner/Kitchen Manager, participate in managing and scheduling staff, work closely with the Front of House Manager to ensure all guest expectations are satisfied and will be the primary person placing food orders, taking inventory, and overseeing/performing stock rotations.

Our Head Chef must hold a Serv Safe Certificate or an Alaska Food Worker's Card.

Serv Safe Manager certification is preferred, however not necessary, as the owner and executive assistant are Serv Safe Managers.

Our entire kitchen team is responsible for upholding all health and safety requirements.

The primary focus is to consistently produce quality meals served buffet style; 48 guests per day, 40 crew per day, 3 meals per day - EVERY DAY! The season begins approximately third week of May, serving onsite crew until guests arrive June 20th. Season ends third week of September. The lodge earns it's annual income in less than 85 days; peak performance is necessary all season.

Although this is a seasonal position, we are open and enthusiastic about the possibility of a multi-year commitment so that our guests can depend upon the quality and presentation of their food service. 85% of our guests are returning, and quite a few of our guests have returned for 20+ years!!

We are also hoping to work with a Chef who will be willing to diversify with our lodge programs, such as Catch and Cook, publishing a Whaler's Cove Lodge cookbook, filming "Chef's Corner" for our Youtube Channel, and our TV shows and marketing opportunities.

For full job details, visit: http://www.whalerscovelodge.com/Employment-Opportunities_W4447.cfm

Whaler's Cove Lodge is a unique employment environment.

WCL is a cooperative, self-sufficient operation that requires an immense amount of foresight, communication, and teamwork.

Each employee, their attitude and work ethic, is critical to the success and enjoyment of our workplace.

Notes: We live in a DAMP community.

This means that although you can possess alcohol for your own consumption, there is nowhere to purchase libations, and we do not serve alcohol at the lodge.

This is a BYOB situation. You can purchase your libations in Juneau prior to your arrival out to the island, and we will coordinate shipping with our freight shipments.

Although Alaska does allow for recreational marijuana, we do not allow it on our property, in crew or guest housing, or our vessels.

This is due to our insurance restrictions, the regulations of our outfitters' permits (which is federal), and the surrounding waters which are federally regulated by USCG.

We do perform random drug testing.

HOW TO APPLY


Please submit resume and cover letter to WCLapplicant@gmail.com Cover letter must state why you would like to work at Whaler's Cove Lodge. Only applicants that submit a resume and cover letter will be considered.

CONTACT INFO


Kristine Powers

wclapplicant@gmail.com

(907) 723-3901

www.whalerscovelodge.com

• Location: Anchorage

• Post ID: 6270347 anchorage
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