Sportsman's Cove Lodge — Alaska's Friendly World-Class Sportfishing

Culinary Team

• Culinary Lead Chef

  Reports To: Operations Manager

  Essential Duties and Responsibilities:

  • Will be expected to prep, prepare and present all guest meals. Presenting the menu to the guest during dinner each evening, along with Captain Mac. Will prepare meals as scheduled and supply presentation of the meals in a professional manner.
  • Responsible for Guest Lunches (Spike Table) on a daily basis. Assures the Spike Table is set up and in place by 5:30 each morning.
  • Assures that Guest breakfast is served on time at 6:00 am each morning.
  • Assures that team member breakfast is served on time at 7:00 am each morning.
  • Assures that hors d'oeuvre’s are presented and on time during turnover, daily guest returns and for unexpected weather situations.
  • Responsible for stocking and inventory, care of frozen and fresh items. Available to stock and store culinary items during arrival of the provider, weekly. Maintains the freezers and refrigerators, keeping them organized and clean.
  • Provides direction and oversees the workload of the assistant chef/cook.
  • Works closely with the Hospitality Team and oversees their functions whenever in the culinary area.
  • Assures the Culinary area is clean and organized 24-7. Work within established policies regarding safety, sanitation and accident prevention principles.
  • Must be flexible and deal with change. Occasional late arrivals of food or guests require thinking on your feet and quick decision-making. Must always be prepared for the unexpected.
  • The Chef is responsible for providing the Lodge Manager with a request for food items to be ordered each week. These include fresh produce, breads, meats and dairy products. It is expensive and lengthy to have items shipped to our remote area; therefore you must utilize all food supplies for maximum usage.
  • Must be in excellent health and able to lift 50 pound boxes of dry goods.
  • Perform other duties as appropriate.

  Qualifications

  • 3 years responsible position in culinary role, especially in a supervisory position.
  • Demonstrated quality written, verbal and interpersonal communication skills.
  • Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
  • Positive attitude, professional manner and appearance in all situations.
  • Ability to maintain accurate inventory counts.
  • Management expects superior performance from employees in personal hygiene, professional contact with guest and good relations with other employees. We look for excellence in attitude and work ethics. We require a Chef who can present them self in an outgoing manner. All employees must be willing to put in long hours and be capable of handling a split shift position. Changeover day is a very hectic and busy, every employee is expected to pitch in with the work to provide a smooth and undetectable transition.
  • Team member appearance gives our guest the impression of the quality of our service and the cleanliness of our kitchen. We insist on a neat, professional appearance. We are a non-smoking lodge and all team members are required to take a drug-screening test, prior to employment. No excessive drinking is allowed by team members.

• Culinary Cook

  Reports To: Culinary Lead Chef

  Essential Duties and Responsibilities:

  • Need good baking skills, as you will be expected to prepare evening cookies for our guests.
  • Will be expected to prep, prepare and present all team member meals.
  • Assures that team member breakfast is served on time at 7:00 am each morning.
  • Responsible for Team member Lunches (Spike Table) on a daily basis.
  • Responsible for providing assistance with stocking and inventory, care of frozen and fresh items.
  Available to stock and store culinary items during arrival of the provider, weekly. Maintains the freezers and refrigerators, keeping them organized and clean.
  • Takes direction from the General Manager and Lead Chef.
  • Works closely with the Hospitality Team whenever in the culinary area.
  • Teams up with the Lead Chef to assure the Culinary area is clean and organized 24-7. Work within established policies regarding safety, sanitation and accident prevention principles.
  • Must be flexible and deal with change. Occasional late arrivals of food or guests require thinking on your feet and quick decision-making. Must always be prepared for the unexpected.
  • Must be in excellent health and able to lift 50 pound boxes of dry goods.
  • Perform other duties as appropriate.

  Qualifications

  • 3 years responsible position in cook’s role, especially in a breakfast, baking and family style situation.
  • Demonstrated quality verbal and interpersonal communication skills.
  • Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
  • Positive attitude, professional manner and appearance in all situations.
  • Ability to maintain accurate inventory counts.
  • Management expects superior performance from employees in personal hygiene, professional contact with guest and good relations with other employees. We look for excellence in attitude and work ethics. We require a Cook who can present them self in an outgoing manner. All employees must be willing to put in long hours and be capable of handling a split shift position. Changeover day is a very hectic and busy, every employee is expected to pitch in with the work to provide a smooth and undetectable transition.
  • Team member appearance gives our guest the impression of the quality of our service and the cleanliness of our kitchen. We insist on a neat, professional appearance. We are a non-smoking lodge and all team member is required to submit a drug-screening test, prior to employment. No excessive drinking allowed by team members.

Maintenance Team

• Maintenance Team Member

  Reports To: Maintenance Team Leader

  Essential Duties and Responsibilities:

  • Being available at all times to anticipate guest needs and to assist guests in whatever way is necessary.
  • Assist with the general maintenance of the entire lodge, dock and all of the shore side equipment and facilities as needed.
  • Complete all sweep downs of the lodge on a daily basis prior to guests returning from fishing.
  • Assist with keeping all maintenance shops and work areas clean and organized.
  • Track maintenance related inventory and advise the Maintenance Team Leader so that supplies can be re-ordered in a timely manner.
  • Assist on the dock with fish processing, as needed during high workload periods.
  • Assist with arriving and departing guests/floatplanes, including guest luggage as needed.
  • Interact with guests daily to ensure that they have a memorable Alaskan fishing experience.
  • Perform start-up and shutdown procedures and assist with completion of the final inventory.
  • Work within established policies regarding safety, sanitation and accident prevention principles.
  • Perform other duties as appropriate.
  • Maintenance and upkeep of all landscaping throughout the Lodge.
  • Responsible for cleanliness of personal quarters and common areas.

  Qualifications

  • Basic knowledge of hand tools and power tools and their uses.
  • Ability to carry heavy loads for extended periods of time including up multiple flights of stairs.
  • Willingness to learn.
  • Demonstrated quality written, verbal and interpersonal communication skills.
  • Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required.
  • Positive attitude, professional manner and appearance in all situations.
  • Ability to maintain accurate inventory counts.
  • Previous grounds keeping experience a plus.
  • Willingness to work approximately 90 days continuously (no days off).