Whaler's Cove Lodge

Current Job dates:

Currently recruiting for the season that runs from May 15th, 2025 to September 20th, 2025.

Housekeeping
Housekeeper
$3,762.00 / month + tips
Whaler's Cove Lodge
Whaler’s Cove Lodge is entering into its 43rd Season of hosting Sport Fishing and Wilderness Adventures.  Housekeepers are responsible for assuring the highest degree of room quality guest care is maintained at all times. Housekeepers work under the supervision of the Housekeeping Manager. 
This is a unique housekeeping environment: all guest accommodations are in cabins spread out over 4 acres.  The housekeeping team will be working in all types of weather, including inclement weather such as walking between cabins in the rain, taking shoes on/off all throughout the day.  The team will wear radios for efficient communication and will follow the guidance of the Housekeeping Manager for work efficiency.
Tasks and Responsibilities
• Participate in the daily activities of the housekeeping department to include appropriate cleaning and sanitation of all guest rooms, common areas, washrooms, and all public spaces.
• Uphold the highest standards of sanitation, safety, and conduct.
• Knowledge of OSHA and safety standards within Housekeeping department.
• Daily communication with the Housekeeping Manager regarding the status of the property, including any maintenance or repair requirements.
• Engage in ensuring that the lodge aesthetic is upheld.
• Assist the Housekeeping Manager with all duties as required.
Requirements
• Must be over 18 years of age.
• High school diploma or GED required.
• A minimum of 2 years’ experience in all aspects of Housekeeping in a large, multi-use facility required.
• This is a physically demanding job: must be able to work while standing, bending, and lifting for ~ 10 hours per day.
• Ability to regularly lift ~ 20lbs.
• Ability to frequently lift ~ 40lbs.
• Working knowledge of room management systems.
• Knowledge of housekeeping process and procedures.
• Willingness to learn specific housekeeping procedures based upon the property.
• Positive references performing similar duties.
• Self-motivated to accomplish goals, with a strong sense of responsibility.
• Proven job reliability, diligence, dedication and attention to detail.
• Season runs approximately June 5th – September 18th.
• Positive attitude and good work ethic.
• Background check required.
• Non-smoker.
• Adaptability: not every day goes as scheduled.  In those times it’s about communicating with the team to ensure the job gets done.
Material and Equipment Used
• Commercial Front Load Washing & Drying Machines
• Residential Front Load Washing & Drying Machines
• Vacuums, Carpet Cleaners
• Cleaning chemicals with accompanying MSDS sheets to ensure safe utilization.
Compensation
• Salary is commensurate with experience.
• Tips are pooled.
• Private room provided (no room shares).
• Board provided.
• Travel benefits to and from Alaska can be earned.
• Other benefits or perks disclosed during interview.
 
Whaler’s Cove Lodge is a permit holder in the Tongass National Forest and Admiralty Island National Monument. All rules and regulations are expected to be followed.
 
Email Cover Letter / Letter of Interest and Resume to:  wclapplicant@gmail.com
907-723-7057 Business Line
Whaler’s Cove Lodge is an Equal Opportunity Employer
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Whaler's Cove
Sous Chef
$4,000.00 / month + tips
Whaler's Cove Lodge
We are looking for Sous Chefs and Prep Cooks who:
• Love to cook!
• Will cooperate with the Head Chef.
• Knows what it takes and is motivated.
• Has an understanding of every aspect of their trade through practice and education.
• Is willing to expand their skillsets with coaching from the Head Chef.
• Is willing to tackle the task of a seasonal lodge: opening, performing, wrapping up.
• Knows themselves well enough to enjoy living and working on a small island, in the middle of 17 million acres of wilderness, with 32 crew, and up to 32 guests.
• Is tenacious enough to work through all of the challenges working in a remote location brings, including limited labor force.
• Is encouraging to every person who works on their team: set the pace, establish the standard.
• Is willing to clean, including dishes.  For real.
• Is a planner. It takes two + weeks, multiple modes of transportation, and many hands to get supplies to our kitchen.  Thinking ahead is paramount to our restaurant’s success.
• Is willing to work with management and respect the culinary culture. The lodge has been successful for over 40 years in its unique location, in part due to standards developed by the founders, and systems developed by current ownership.  It takes a tremendous amount of collaboration to make this endeavor successful.
If you would like to join our team, please send in your Cover Letter/Letter of Interest and Resume to:  WCLapplicant@gmail.com
 Although this is seasonal employment; we prefer a multi-season commitment. 
Qualifications to Include:
• High School Graduate or GED Required
• Culinary Arts Degree Preferred or Equivalent Experience
• At least 3 years of professional experience as a Sous Chef 
• Large Batch Cooking
• Scratch Cooking
• Demonstration cooking experience preferred
• Excellent and genuine customer service skills 
• Hospitality financial management experience is a plus.
• Computer literate preferred
• Ability to delegate, coach, and train.
• Proven effective team leader
• “All-Hands on Deck” attitude
• Authentic enjoyment for chosen profession
• ServSafe Manager Certification preferred
 
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Whaler's Cove
Front of House Lead
$4,000.00 / month + tips
Whaler's Cove Lodge
The primary responsibilities of the Front of House (FOH) team are to provide our guests with a clean, relaxing, and satiating dining experience and to provide genuine warmth and hospitality while maintaining a professional decorum. The FOH Lead exemplifies professional communication, timing of service, courtesy, and authentic enthusiasm for the hospitality profession.
Whaler’s Cove Lodge FOH team incorporates multiple FOH duties in their daily routine including:  being a liaison between the guests and kitchen; host/hostess; wait staff with assigned zones and tables to cover; food expediter; and busser. Due to the remote location of the lodge, all restaurant staff (BOH & FOH) are required to rotate dish duty. 
 
Main Duties:
• Manage daily operations of the service team, the dining room, stations, FOH prep areas, and common guest areas.  We seat 32 guests people daily for breakfast and dinner service.
• Breakfast and Dinner are plated.   
• Understand daily menu items, ingredients, and preparation.
• Work with Chef(s) to ensure that guests with allergies or dietary restrictions are well tended.
• Ensure compliance with safety and health regulations.
• Train and supervise front of house staff, making sure they meet customer service expectations.
• Train staff to embody superb customer service.
• Responsible for managing 2-3 staff per meal service.
• Ordering FOH inventory in coordination with the Head Chef.  
• Ensure that each guest has been greeted by you or your staff and attended to properly throughout the meal.
• Ensure employee compliance with all health and sanitation procedures.
• Ensure dining room appearance, sanitation and appropriate lighting.
• Lead by example by abiding by all Lodge policies as written in the Whaler’s Cove Lodge Employee Manual.
 Unique Duties:
• All crew enjoy the same meals as the guests.  Crew dining times are staggered around guest meal service.
Requirements
• Must be over 21 years of age.
• Degree in Hospitality Management or equivalent experience.
• High School Graduate or GED.
• Minimum of 5 years prior serving experience: plated experience required.
• Working knowledge of serving etiquette.
• Split Shifts; 9-11 hr days.
• Alaska Food Worker's Card.
• Season runs approximately June 5th  through September 18th.
• Positive attitude and good work ethic.
• Background check required.
• Positive references performing similar duties.
• Non-smoker.
• Ability to regularly lift 20lbs up to 50lbs.
• Ability to be working on your feet (standing, walking, carrying items) for 9-11 hours per day.
Preferred
• French, family style, and buffet experience appreciated.
• Sommelier experience.
• Servsafe Certifcation.
• First Aid/CPR Certification.
Compensation
• Salary is commensurate with experience.
• Tips are pooled.
• Private room provided (no room shares).
• Board provided.
• Travel benefits to and from Alaska can be earned.
• Other benefits or perks disclosed during interview.
 
Email Cover Letter / Letter of Interest and Resume to:  wclapplicant@gmail.com
907-723-7057 Business Line
 
Whaler’s Cove Lodge is an Equal Opportunity Employer
 
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Whaler's Cove
Kitchen Prep
$3,850.00 / month + tips
Whaler's Cove Lodge
We are looking for an ambitious Prep Cook to assist in the preparation of Alaska dishes!  Fresh king salmon, silver salmon, sockeye salmon, halibut, ling cod, sablefish, or Dungeness crab is on the menu every evening! 
You’ll perform routine kitchen tasks such as setting up workstations and ingredients, so that food can be prepared according to recipes.  A great prep cook will be quick and diligent and willing to improve on the job. You will be deft and able to follow instructions as well as all health and safety rules in the kitchen. The ideal candidate will also be able to function in a fast-paced, busy environment as a part of a team.
Responsibilities
• Follow the prep list created by Chef(s) to plan duties
• Label and stock all ingredients on shelves so they can be organized and easily accessible
• Measure ingredients and seasonings to be used in cooking
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
• Undertake basic cooking duties such as reducing sauces, parboiling food etc.
• Prepare simple dishes such as salads, entrees etc.
• Maintain a sanitary and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
• Ensure all food and other items are stored properly and dated.
• Comply with nutrition and sanitation guidelines
• Perform other kitchen duties as assigned
• Participate in daily rotation of stock, weekly inventory, and weekly provisioning.

Requirements
• Proven experience as Prep Cook, minimum of 4 years’ experience.
• Large Batch Cooking knowledge
• Knowledge of health and safety rules in a kitchen
• Manual dexterity able to operate cutting tools and kitchen utensils
• A team player with good communication skills
• Patient with an ability to stay positive under pressure
• Very good physical condition and endurance; able to lift up to 50lbs consistently
• High school diploma or equivalent is desirable; Training from a culinary school will be an asset
• Preferred High School Graduate or GED
• Must be able to work 6 days a week
• Shifts are scheduled generally between 5:00am and 10:00pm
• Salary Depends On Experience; Start Range is approximately $3800. Plus TIPS
• Must live-onsite in Alaska from approximately  mid-June through mid-September.
• Must be over 18 years of age to live on site
• Must hold a current Alaska Food Worker’s Card, or Serv Safe certification

Submit Cover Letter and Application to:  wclapplicant@gmail.com
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Dining
Front of House
$3,762.00 / month + tips
Whaler's Cove Lodge
The primary responsibilities of the Front of House (FOH) team are to provide our guests with a clean, relaxing, and satiating dining experience and to provide genuine warmth and hospitality while maintaining a professional decorum.
Whaler’s Cove Lodge FOH team incorporates multiple FOH duties in their daily routine including:  being a liaison between the guests and kitchen; host/hostess; wait staff with assigned zones and tables to cover; food expediter; and busser. Due to the remote location of the lodge, all restaurant staff (BOH & FOH) are required to rotate dish duty. 
Main Duties:
• The Front of House team works under the supervision of the FOH Lead.
• Exhibits strong menu, beverage, and lodge knowledge. The lodge works on a rotating menu.
• Provide outstanding service to our guests.   Exceed their expectations.
• Handles all opening and closing duties required to operate the restaurant, including but not limited to ensuring that all stocking is done, the dining room is sanitary and in good order, break down and set up of buffets, beverage stations, table resets, and resets of dining space
• Communicates all necessary and important guest information with the Food and Beverage Management Team.
• Promote environment conducive to teamwork.
• Support co-workers when you can.
• Maintain an open line of communication with the culinary staff, other servers, and management.
• Ask for help when you need it.
• Attend all scheduled meetings, trainings, and events.
• Be pleasant, and greet our guests, using their names whenever possible.
• Adhere to grooming and modest uniform standards as mentioned in the WCL Employee Handbook.
• Prepare the coffee and condiments.
• Prepare and maintain the continental breakfast station, waffle station, coffee station, and mixing station in collaboration with Prep Cooks.
• Inspect the floor area frequently, especially main walkways, for any spills and makes sure it is cleaned immediately.
• Clear the tables of used plates and utensils, in a timely and courteous manner, assuring that there are no used plates around that the Guests no longer need.
• Refill condiments and beverages.
• Work with Head Chef and Sous Chef to ensure timeliness and accuracy of plated food orders and service.
• When the meal service is done, make sure that the entire front of house is sanitized and prepped for the following service.
• Ensure that the cabinets are sanitized, stocked and organized.
• Handle plate ware and glasses carefully (minimal breakage) and in a sanitary manner. 
• Timeliness and time management are imperative.
Unique Duties:
• All crew enjoy the same meals as the guests.  Crew dining times are staggered around guest meal service.
Requirements
• Must be over 21 years of age.
• High School Graduate or GED.
• Minimum of 5 years prior serving experience: plated experience required.
• Working knowledge of serving etiquette.
• Split Shifts; 9-11 hr days.
• Alaska Food Worker's Card.
• Season runs approximately June 5th  through September 18th.
• Positive attitude and good work ethic.
• Background check required.
• Positive references performing similar duties.
• Non-smoker.
• Ability to regularly lift 20lbs up to 50lbs.
• Ability to be working on your feet (standing, walking, carrying items) for 9-11 hours per day.
Preferred
• French, family style, and buffet experience appreciated.
• AA in Hospitality Management.
• Sommelier experience.
• Servsafe Certifcation.
• First Aid/CPR Certification.
Compensation
• Salary is commensurate with experience.
• Tips are pooled.
• Private room provided (no room shares).
• Board provided.
• Travel benefits to and from Alaska can be earned.
• Other benefits or perks disclosed during interview.
Email Cover Letter / Letter of Interest and Resume to:  wclapplicant@gmail.com
907-723-7057 Business Line
Whaler’s Cove Lodge is an Equal Opportunity Employer
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Dock
Fish Processing/Dock Crew
$3,800.00 / month + tips
Whaler's Cove Lodge
Duties
In addition to assisting guides to dock and unload guest fish, you’ll be filleting fish. You’ll be cleaning and trimming the carcasses to prepare them for the rest of the processing operation. You will be responsible for checking the fish for any defects or abnormalities, tracking the fillets for each guest, following our processing procedures to ensure each guest receives the fish that they caught, putting the carcasses into the gut buckets and labeling goods. You’ll be responsible for vacuum packaging, flash freezing, loading, sealing, and banding waxed fish boxes.  You’ll be responsible for loading final fish boxes onto the freight vessel.  You’ll be working with a variety of hand tools including knives, banding machine, box stapler, and vacuum packagers. You will use the knives and also sharpen them and maintain other pieces of equipment.  You will be responsible for excellent customer service and guest and crew safety.
 
Technique
Filleting technique depends on whether you're filleting a flat fish or a round fish. To fillet a flat fish, you cut off its head, tail and fins, cut it down the center and cut the flesh off of the bone. This process is repeated three times, until the three fillets have been separated from one another. Filleting a round fish involves slicing around one side of the fish’s head, slicing the fish from head to tail and cutting the fillet away from the body. The filleter then turns the fish over to repeat the process, this time starting from the tail end and working upwards. The fillets are then trimmed, meaning the fins at the bottom are removed.  We process an average of 250,000 - 300,000 lbs. of fish!
 
Work Conditions
Our fish filleters work on our fish processing dock. You will spend most of your day standing up and are likely to have to spend extended periods of time working in the rain and in the cold.  Our freezers are below 40 degrees Fahrenheit.  A fish filleter is also required to do heavy lifting as part of his job.  Each of our packed and wrapped fish boxes weighs 50 pounds.  Work days are 8-11 hours, with most shifts beginning at 3:30pm.  Some shifts begin at 2am.  Schedules vary for each team member.
 
Requirements
Must be 18 years of age or older.
High School Graduate or GED.
At least one season of fillet experience.
At least one season of processing experience (vacuum packaging, flash freezing).
Hours vary throughout the day depending upon quantity of fish processed.
 
Compensation
Salary commensurate with experience.
Tips are pooled.
Room and board are negotiable.
Travel benefit can be earned.
 
Submit Cover Letter and Application to wclapplicant@gmail.com
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Whaler's Cove
Head Chef
Whaler's Cove Lodge
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 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.
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.
Healthy salary commensurate with professional experience.
If you are interested, send your resume and letter of interest to: WCLapplicant@gmail.com
 Although this is seasonal employment; we prefer a multi-season commitment. 
Qualifications to Include:
• High School Graduate or GED Required.
• Culinary Arts Degree Preferred or Equivalent Experience.
• At least 7 years of professional experience as a Chef.
• At least 3 years of professional experience as a Sous Chef. 
• Large Batch Cooking.
• Scratch Cooking.
• Demonstration cooking experience preferred.
• Excellent and genuine customer service skills. 
• Hospitality financial management experience is a plus.
• Computer literate preferred.
• Ability to delegate, coach, and train.
• Proven effective team leader.
• “All-Hands on Deck” attitude.
• Authentic enjoyment for chosen profession.
• ServSafe Manager Certification required.
www.whalerscovelodge.com     EOE
Your application will only be considered with a complete submission of your Cover Letter/Letter of Interest and Resume.  Please take the time to let us know within your cover letter why specifically you would like to join the Whaler's Cove Lodge team.  Thank you.
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