Lodge Chef

Overview

Kantishna Roadhouse (KRH) is a full-service, backcountry lodge located 90 miles into the pristine natural wonder of Denali National Park in a remote area where few are lucky enough to travel. Employees at the Roadhouse will find adventure, tranquility and an escape from every-day modern life. The season at Kantishna Roadhouse is approximately from June 3 - September 13 and KRH is seeking candidates available to stay the entire season. Room and board are provided free of charge for this position.

JOB SUMMARY: The Lodge Chef is responsible for planning and managing the preparation and service of meals for guests and employees at Kantishna Roadhouse, ensuring the smooth and profitable operation of the kitchen, and maintaining high standards of food quality and safety at all times.

Responsibilities

ESSENTIAL FUNCTIONS:

• Plan and execute menus for guest and employee meals; set standards for all recipes, service systems, and storage procedures; plan rotating menus to utilize supplies and minimize waste efficiently
• Working knowledge and experience with preparing vegetarian, vegan, gluten-free, Kosher, and other dietary needs and restrictions
• Train and evaluate small kitchen and dining room staff on an ongoing basis
• Manage food and kitchen budget, maintain awareness of accurate food costs, implement and monitor portion control
• Inventory control, ordering, and rotation
• Oversee and maintain high standards of presentation
• Ensure kitchen and dining areas are maintained to the highest standards of hygiene and cleanliness
• Ensure equipment is maintained in a clean and operational state, that it is secure, and replaced or repaired when necessary, maintaining safety standards
• Monitor and maintain operational procedures, including practices stipulated by the Department of Environmental Health; where feasible, develop and maintain a recycling program for cardboard, glass, and aluminum
• Primary responsibility for the preparation of all meals at the Roadhouse. Breakfast, onsite lunch for guests and/or sack lunches for guests on hikes for the day, and two nightly dinner services; one for staff and one for guests.
• Demonstrate high personal competency in technical and artistic skills necessary to operate the kitchen and produce food of consistently high quality
• May be required to work split shifts
• Other duties as assigned

DOYON CORE COMPETENCIES:

• Commitment to Excellence – Identifies what needs to be done and takes action to achieve a standard of excellence beyond job expectations.
• Corporate Values- Understand, embraces, and integrates Doyon corporate values into everyday duties and responsibilities.
• Customer Service – Identifies and responds to current and future client needs by providing excellent service to internal and external clients.
• Safety and Security – Promotes a safe work environment for co-workers and customers.
• Teamwork – Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside or outside the organization.

JOB-SPECIFIC COMPETENCIES:

• Adaptability - Adapts to changing conditions and work assignments, sets priorities and manages multiple assignments, and tasks.
• Attention to Detail - Ensures one's own and others’ work and information are complete and accurate.
• Decision Making - Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Management - Plans, organizes, directs, monitors and controls a group of one or more employees or one or more entities to accomplish organizational goals and objectives.
• Planning and Organizing - Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Time Management - Manages time effectively when accomplishing tasks, projects, and goals.

SUPERVISION:

• This position may supervise kitchen staff.

Qualifications

QUALIFICATIONS:

• Minimum of three (3) years as a hands-on chef in a commercial venture
• Minimum two (2) years of commercial kitchen management experience
• Current Professional Food Manager Certification

WORKING ENVIRONMENT: Kantishna Roadhouse provides a unique and challenging work experience. Each role is physically demanding with staff typically averaging 45-60 hours per week, especially during the beginning and end of the season. The nature of our business requires every team member to be adaptable and versatile, making each day an exciting opportunity to learn and grow. Due to the Denali Park Road closure, access to Kantishna Roadhouse is by small aircraft only, which means that staff is expected to remain in Denali National Park and Preserve for the duration of the season.

PHYSICAL DEMANDS: An individual will be on their feet throughout their workday. The work requires routine walking, standing, bending, and carrying items weighing up to seventy-five (75) pounds without assistance. [Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions].

REASONABLE ACCOMMODATION: It is Doyon’s business philosophy and practice to provide reasonable accommodations, according to applicable state and federal laws, to all qualified individuals with physical or mental disabilities.

PREFERENCE STATEMENT: Doyon grants preference to qualified Doyon Shareholders first, and second to qualified shareholders of other Alaska Native corporations that grant a similar preference in all phases of employment and training, which include, but are not limited to hiring, promotion, layoff, transfer, and training.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

A review of this position has excluded marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbent(s) will possess the skills, aptitudes and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills or abilities.