Dinner Cook - Cooper Landing, United States - Alaska Wildland Adventures

Description

Alaska Wildland Adventures is hiring a Dinner Cook at our Kenai Riverside Lodge, located on the Kenai River in Cooper Landing, AK. This lodge employs near 60 staff and provides free food and housing for all staff. In addition, we will provide airport transportation to and from Anchorage at the start/end of the season. With over 75% of our staff being returning employees, we can provide thorough training and guidance as part of the positive staff culture we have established. Staff work 5 days on and have 2 consecutive days off to enjoy wild Alaska and rest, recharge, and adventure as they choose. We hope to bring someone aboard that is passionate about Alaska, guest-service, and contributing to a team of talented and lively culinary professionals.

Job Details:

• Position: Dinner Cook at Kenai Riverside Lodge
• AVAILABILITY: May 16 - September 16, 2024
• COMPENSATION: This position pays $17.00-$20.00/hour depending on experience, and offers free food and housing.
• REPORTS TO: Food and Beverage Manager and Head Chef

JOB OBJECTIVE:

• This position will work alongside the Kenai Riverside Lodge Head Chef and Lead Cook in preparing and presenting hearty, delicious family-style 3-course meals each night.
• They will also support the Chef in preparing staff dinner and occasional salmon bake lunches for special groups.
• Must have experience in food preparation and sanitation procedures.
• Great teamwork ethic, a cooperative and positive attitude, and flexibility is required.

SCHEDULING:

• This position is regularly scheduled for 40 hour work weeks.
• Overtime is paid at 1.5x its regular hourly rate.
• This role is based on a 5 day work week with 2 consecutive days off.

LOCATION:Kenai Riverside Lodge; on the Kenai River, Cooper Landing, Alaska. Staff members will fly (if not driving) into Ted Stevens Airport in Anchorage, Alaska where an Alaska Wildland Adventures' manager or team member will provide transportation to the lodge.
We also provide transportation back to the airport at the end of the season.
THIS ROLE IS RESPONSIBLE FOR:

• Support Head Chef and Lead Dinner Cook in preparing guest and staff dinner and occasional salmon bake lunches for special groups.
• Able to work within a team structure and also independently in different roles and in a flexible manner to accomplish a variety of tasks, including but not limited to: food preparation, packing, housekeeping, serving, and guest service.
• Knowledge of dietary restrictions, especially allergens.
• Must be able to manage timing for providing all courses of dinner on time.
• Food safety knowledge and certifications are required.
• Great teamwork ethic, cooperative, positive attitude, and flexibility required.

EXPECTATIONS FOR ALL TEAM MEMBERS:

• Contribute to communal duties such as washing your own dishes, cleaning up after any common spaces you have used, and demonstrate general courtesy to community spaces.
• Share a tent cabin with (1) other roommate while keeping your personal living space tidy and respectable. Each tent has 2 twin beds. Partner tent cabins are available with one full bed.
• Interact positively with guests and staff members and possess a kind and approachable attitude. We live where we work, and feel it is very important to preserve and promote a healthy and kind culture within our community for our staff members to live in and for our guests to visit.
• Possess the ability to work within a team structure and in a flexible manner to accomplish a variety of tasks including food preparation, packing, and guest service in a remote setting.
• Ability to live and work in a communal, camp-like atmosphere. Our staff areas offer two kitchens, laundry facilities, lounges, and bathhouses. Our staff tent cabins do not have power or water. It is important our team members are ready for a shift in their accessible amenities and daily routines.
• High-quality guest service standards. We are incredibly intentional in providing our guests with outstanding services. We are attentive to their needs and treat each guest with intention.
• Must be organized in personal and professional spaces as all staff members co-exist within them.
• Must be able to work at a fast pace when needed. A sense of urgency and self-starting tasks is important given some of our time sensitive operations and tasking on a daily basis.