Chef / Lodge Keeper

Approximate Season Dates Mid to Late May - October 1

Grosvenor is a small boutique fishing lodge which hosts a maximum of 6 guests at a time and operates under a Concession contract with the National Park Service. The principal program at Grosvenor is sportfishing and the entire operation is run by three employees. Employees must be able to handle working in a remote setting and have excellent customer service skills.

Chef/Lodge Keeper: As a Chef/Cook you shall be responsible for the execution of the menu in a timely and efficient manner based on in house guest numbers and needs. You shall be responsible for cooking breakfast, lunch, and dinner 7 days per week. During each meal service you shall be the primary face and customer service point for the guests.

Beyond cooking you shall oversee all kitchen operations, including ordering, inventory, quality control, special diet requests, and adherence to U.S. Public Health Service Standards. Must have or be able to obtain a current ServSafe Manager Certification. Must obtain a TAP (Alaska alcohol training) card, be certified in CPR,1st Aid, and AED. Prior professional culinary experience required a minimum of 2 years. Other duties include but are not limited to daily cleaning of guests' cabins, dishes, and lodge laundry while anglers are out fishing for the day.  Wait tables during meal hours and bus tables. Physically fit and able to lift 50 lbs.

   - Prior cooking experience and knowledge of wide array of kitchen equipment and tools expected.

   - Expected Work Week: 7 days per week: breakfast - dinner.

   - Pay: approximately $5,500 per month + Tips (pooled amongst staff)