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
Charter Captain & Fishing Guide
$200.00 - $350.00 / day + tips
Whaler's Cove Lodge
Fishing and adventure guiding which will include:
Meeting and greeting guests on their arrival morning and getting them outfitted for their adventures.
Salt water vessel operations (up to 6 guests) including fishing for salmon, halibut,  gray cod, ling cod, black cod (sablefish) and 30 species of rock fish. Demonstrable knowledge of small vessel operation (Diesel Inboard and single & twin Gas Outboard up to 35’ in length), including close quarter handling, anchoring (shore and deep water) and maintenance/cleaning (even the head) is required.
Fresh water vessels and occasional fly out operations (up to 6 guests) including salt water boat transfers to intertidal salt/fresh water fishing opportunities. Use of kayaks, canoes and inflatable whitewater rafts, outboard powered (prop and jet) boats and skiffs. Safe use of firearms and a professional knowledge of both spin cast and fly-fishing techniques is required.
Wildlife viewing and photography excursions (up to 6 guests) which may include Alaskan brown bears, eagles, humpback and killer whales, and other local wildlife are often requested by guests. A naturalist working knowledge of coastal mammals, birds and fish is preferred and an eagerness to learn is essential.
All types of guiding require that the guides actively clean and maintain all gear provided to guide and guests.  This includes, but is not limited to rods, reels, terminal tackle, foul weather gear (bibs, jackets, boots), fresh water gear (waders & boots),
Job Requirements:
• Guides are required to have an applicable U.S. Coast Guard Merchant Mariner Credential.  A U.S. Coast Guard Operator of Uninspected Passenger Vessels (OUPV) License is a minimum requirement.
• Guides are required to have a current American Red Cross (or equivalent) First Aid and CPR card.
• Guides are required to have a current Transportation Workers Identification Card (TWIC), or have had one in the past (OUPV reduced requirement)
• Guides must have good communication skills, sound work ethics, be service oriented, self-motivated, and make every effort to work with the entire team of Whaler’s Cove Lodge.
• Guides must be healthy, physically fit, maintain a clean appearance, drug-free (pre-employment drug testing and random seasonal drug testing is required by U.S.C.G. regulations).
• The ability to lift 50 lbs. and be free of any mobility limitations is required to perform the duties of this job.
• Guides must be outdoor and nature enthusiasts.
Required Experience:
Alaskan guiding experience is preferred with a sound working knowledge of vessels (both salt and fresh water), minor mechanical maintenance, vessel and guest safety equipment maintenance, vessel electronics (GPS, fish-finder, VHF, Radar), firearm familiarity and safety, fishing, fishing terminal tackle, angling methods, techniques and skills. Salt water fishing (salmon and bottom fishing), fresh water fly fishing or spin fishing knowledge is required.
We require the following minimum experience:
• Salt water fishing in Alaskan waters – 2 years
• Outdoor guiding (not boat based) – 2 to 5 years
• Fly fishing – 2 years
• All open ocean time required per MMC OUPV with Near Coast Endorsement was earned in the capacity the license represents.  In other words you need to have actively piloted a vessel, acted as a deckhand, or worked as an engineer on a vessel for all required hours to earn the license and to maintain it for renewal.
WCL provides:
• Vessel
• Insurance
• Fuel
• Rods
• Reels
• Downriggers
• Terminal Tackle Historically Effective in our Fishing Grounds
• On-site Mechanic
• Guest Foul Weather Gear
• Guest Fresh Water Gear
• Professional Guest Services Team:  this team guarantees guiding for at least 90% (usually 100%) of our operating season.  We host guests for 68-72 days straight depending upon bookings.  This means that guides have 68-72 days of work – with no day off (unless there is an extreme weather event).  If you’re looking to work – we got you!
• Professional Fish Processing Team: you hook ’em, gill em’, track ’em, keep them on ice, then the filet team will meet you at the docks, help you unload, and coordinate with guests on filet preferences and boxing between the group.  This allows you time to clean and sanitize the gear and vessel, service the gear for the next day, perform maintenance checks on the vessel, and report any issues immediately to ensure your vessel is safe for the next days adventures.
• Professional Culinary Team: this team ensures that you and your guests receive a hearty Alaskan breakfast, lunches on the water, and delicious wild dinners.  The only cooking a guide would do is shore-side over an open flame; the kitchen team will provide cooking kits with prior notice.
• Professional Housekeeping Team:  this team ensures that your guests are warm, comfortable, and clean for every day of their adventure.
If you would like to join our team, please send in your Cover Letter/Letter of Interest and Resume to:  WCLapplicant@gmail.com
 
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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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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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Guest Services/Front Desk
Guest Services Representative
$3,800.00 / month + tips
Whaler's Cove Lodge
To create a positive guest experience from first point of contact, through the reservation process, travel, arrival & welcoming, friendly departures, daily activities, processed fish shipments, and gift shop sales for up to 32 Guests per day, for an approximate 71 day operating season with guests, with up to 21 days pre-guests and 14 days post guests. The lodge is located in Southeast Alaska, on Killisnoo Island, just off of Admiralty Island National Monument, near the City of Angoon. This is a remote wilderness lodge specializing in salt & freshwater fishing and ecotourism.
Responsibilities
• Communications
  • VHF radio; Harbor Master  
  • Guest Services desk; Phone etiquette.
• Hosting bi-weekly Welcome and/or Goodbye speeches.
• Accepting and tending to all (in-house) guest requests and communication with other departments (Restaurant, Housekeeping, Maintenance etc.) if so required.
• Fielding Guest requests for changes in daily boat schedule.
• Assisting Guest Services Lead in coordinating special activities or evening events.
• Distribution of guest transportation arrival and departure manifests.
• Guest Correspondence
  • Support Guest Services Manager with all reservations.
    • Working within the Reservation Database
  • Inquiries & Information Packets
  • Preparing and Processing Guest Check-in/check-out Paperwork
  • Collecting Deposits & Final Payments, Including TIPS
  • Nightly till counts; Cash Drawer management; Safe deposits.
  • Guest Survey & Feedback Forms
• Preparing and processing employee vessel rental related paperwork & fees.
• Processing marina registration paperwork & fees.
• Meeting and greeting guests after each fishing day to socialize and to take pictures on the dock.
• Tending to the gift shop. Selling merchandise to both guests and employees. Restocking and re-arranging when necessary. Inventory.
• Tending to the fireplace(s) in the main lodge. Periodically cleaning of Front Desk work area including the guest commons.
Skills Required
• Authentic Customer Service Skills
• Maturity
• Hospitality Industry Experience, Sales or Hosting
• Computer Literacy
• Microsoft Word - Advanced
• Excel – Intermediate to advanced.  For real.
• Point of Sale systems.
• Familiarity with database management; reservation databases.
Qualifications
• High School graduate required.
• College or university experience preferred.
• AA in Hospitality Management preferred.
• Minimum of 8 years in customer service or sales; hospitality preferred.
• Professional, positive & self-motivated.
• Detailed.
• Proficient communicator.
• Written & Public Speaking
• Adaptable.
• Team-Oriented.
• First Aid & CPR Certified preferred.
• Must know how to swim.
• Non Smoker.
Dates of Employment
Crew must be available for the entire season.  Guest Services crew will fly to Alaska approximately mid-June and training begins onsite immediately with work through approximately September 18th.  We have an approximate 15 week operating season/71 of those days are concurrent with guests.  Flights home are to be schedule September 16th through September 20th, depending upon individual offers.
Considerations
Professionalism ~ We require our Guest Services team to present themselves in a professional manner at all times.  We always have guests at the lodge (from June into September) with turnover days twice a week.  A “turnover day” is when guests come in/go out.  Guests do not check in and out at their leisure; they are brought in/out on scheduled transportation.  Because of our remote location, it is very difficult to replace any of our crew.  We expect a commitment to stay the entire season or agreed upon length of contract.  It is important that our applicants understand the operation and what responsibilities will be required of them.
Attitude ~ Our Guest Services crew have a position with very high guest exposure.  It is important that our personnel enjoy people and enjoy showing the guests a good time.  We are looking for individuals who want to share the joy of hospitality. We require our team to have a positive attitude, show extraordinary manners, and be courteous at all times.
Safety & Medical ~ Our guides are our eyes and ears on the water. Guides are expected to keep tabs on other vessels from the lodge, including self-guided boats. At times our guides act as radio relay stations if a boat is trying to contact the lodge and is out of VHF range. Guided vessels are required to aid vessels in emergency situations where life or property is in danger. Guest Service crew monitor the VHF radios 24/7 (in shifts) and are required to assist with any communications necessary.  Operating in the Alaskan environment is inherently dangerous and all of our employees are required to be aware and responsive to any potentially dangerous situation that may arise.
If a situation arises that requires medical attention, crew is to contact the lodge immediately and render any assistance possible. The community of Angoon has a medical clinic with emergency staff available; response time may be delayed. Regional scheduled sea plane service or charters may be available to transport patients to adequate medical care facilities in Juneau or Sitka (this is a minimum 40 minute transport, 90 minutes from time of call to arrival back to emergency services).  In addition the U.S.C.G. Air Station in Sitka has the capability to medevac serious injuries. In any case, the lodge management is to be contacted immediately to do their best to ensure a coordinated and timely response.
Guest Services crew must be healthy, physically fit, maintain a clean and modest appearance, be drug-free (pre-employment drug testing and random seasonal drug testing is company policy at company discretion), and be a non-smoker. Anyone who cannot maintain themselves in a professional manner regarding alcohol consumption need not apply.
Company Policy ~ Employees of Whaler’s Cove Lodge are to abide by the most current version of the Employee Handbook (provided at time of hiring). The duties and policies described in this job description are in addition to, and an integral part of, the employee policies set forth in the Employee Handbook.
Guest Services Meetings ~ Whaler’s Cove Lodge facilitates training meetings and periodic Guest Service meetings. All Guest Service crew are required to attend these meetings.
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.
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.
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
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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