Season Dates: ASAP - September 25th
Temporary, Seasonal Employment
Brooks Lodge is seeking an energetic, guest-focused professional to join our seasonal team in one of the most extraordinary places in the world—Katmai National Park on the Brooks River.
The Head Chef oversees all kitchen operations and plays a critical leadership role in delivering consistent, high-quality meals in a high-volume, remote lodge environment. This position is ideal for an experienced culinary professional who excels in organization, leadership, and food safety while working hands-on with their team.
Position Overview
The Head Chef is responsible for planning, supervising, and executing all food service operations, including breakfast, lunch, and dinner service. This role requires active participation in food preparation, strong supervisory skills, and strict adherence to food safety and public health standards.
Key Responsibilities
Kitchen Leadership & Operations
- Oversee all kitchen operations and daily buffet meal service
- Supervise, train, and support kitchen staff
- Create staff schedules and manage kitchen workflow
- Lead by example through hands-on food preparation and service
Menu Execution & Guest Needs
- Execute quality high-volume family-style buffet menus, for 200 – 400 covers per day
- Accommodate special dietary needs and guest requests
- Maintain consistent food quality, presentation, and portion control
Food Safety & Compliance
- Ensure adherence to U.S. Public Health Service (USPHS) standards
- Maintain a clean, organized, and sanitary kitchen at all times
- Enforce proper food handling, storage, rotation, and labeling procedures
- Maintain and implement HACCP plans
Ordering, Inventory & Cost Control
- Order food and kitchen supplies in coordination with lodge operations
- Monitor inventory levels, food usage, and waste
- Ensure proper food storage, rotation, and quality control
Physical & Work Requirements
- Ability to stand and work on your feet for extended periods
- Ability to lift up to 50 lbs
- Comfortable working long days in a fast-paced, high-volume kitchen
Schedule & Compensation
- Standard workweek of 7 days, approximately 12 hours per day
- Bi-weekly pay, with standard overtime
- Tips pooled among all staff
- Food and housing provided at no cost
Required Certifications
The following certification must be obtained prior to your first day of employment:
- ServSafe Managers Food Handler Card
- https://www.servsafe.com/ServSafe-Food-Handler
- Employment dependent on acceptable completion of background check
Pay: $9,000.00 per month
Work Location: In person
