Head Chef

Chef, Chef, Chef!

WCL offers an 8 day menu rotation, organized logistics and provisioning, a healthy food budget, and a well-appointed remote facility.

The culinary team takes care of all guests (32 at 100% occupancy) and all crew (~30) for an estimated <14,000 meals each operating season.  Crew are on-site for approximately 110 days and guests are on-site for 68-72 days.

Breakfast is plated, lunch is self-serve sandwich buffet for guests and a hot buffet for crew, dinner is plated.

Our chefs need to be adept at preparing and serving meats & seafoods (wild game, wild Alaskan fish).  As a former WCL chef said – Alaska is “produce purgatory”.  Due to our remote location, fresh, tender vegetables are a challenge.  Interviews will involve reviewing menu concept, menu rotation, ordering logistics, daily timing of all services for guests and crew.

We are looking for a good coach with an all-hands-on-deck attitude, excellent timing of service, and a taste profile that will keep everyone dreaming for the next meal.

Everyone on our culinary team cleans.  Due to our remote nature, we do not have the luxury of hiring an outside service to handle waste management or major degreasing; it’s integral that our entire team maintains the prep and cooking areas throughout each service and the entire operating season.  If you're up for a unique experience to hone your management skills and to share your culinary skills - this is the place.

Healthy salary commensurate with professional experience.  Salary range is to start. Let's talk.