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Head Chef Position

Unalakleet River Lodge
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Head Chef Position - Unalakleet River Lodge 

 

Overview of the Lodge

The Unalakleet River Lodge is a lodge located on the banks of the Unalakleet River in Unalakleet, Alaska.  The River Lodge hosts 14 guests per week for 8 weeks, providing comfortable accommodations, fine dining and premier fishing. The lodge has been in operation for over 30 years and prides itself on quality service, building community and providing guests with a once in a lifetime experience. Because of our remoteness, our staff need to be organized, motivated, flexible, and resourceful. Preparation is key to providing a consistent experience week after week.  This job is perfect for someone who has a passion for creating a unique culinary experience for guests, enjoys nature and the remoteness of lodge living and thrives on working with a motivated team.  


 

Job Description

As Head Chef your job is to provide a delicious and unique culinary experience for up to 14 guests per week. Your role is to oversee and manage the kitchen, create an exclusive menu for our lodge and manage ordering of all food products while staying within our defined budget. The Head Chef with support from our Sous Chef will be in charge of all guest meals, which includes: breakfast, lunch, hors d'oeuvres (during cocktail hour) and three course dinner.  The Head Chef will coordinate with Sous Chef, server, and dishwasher on daily duties and/or needs to keep the kitchen running smoothly. You will work closely with lodge owners on menu, food orders, and inventory.  Being remote and seasonal, requires set-up and shut down procedures. Kitchen staff will be in charge of getting the kitchen cleaned and prepped for the season as well as shutting down and prepping the kitchen for winter. 


 

Season Dates

-Job start date at the lodge would be: June 23rd, 2025

- Job end date: Sept. 10th, 2025

-Our general season runs from July 14th - Sept 7th but can change according to Mother    Nature and the salmon. 


 

Compensation

  • Starting Salary $5,000 per month based on experience + weekly tips 
  • Paid once a month 
  • Private Cabin with private bathroom 
  • Access to the river and fishing 
  • All meals provided 
  • Airfare to and from Unalakleet, AK (from within the continental US) 



 

Key Responsibilities:

  • Menu Development: Create innovative and seasonal menus that showcase your skills while incorporating fine dining and staying within a budget. Create menus for Breakfast, Lunch, Dinners, and hors d'oeuvre and utilize spreadsheets for menu and ordering lists.  Also be able to adapt menus to cater to the lodge's guests and any special dietary requirements.
  • Kitchen Management: Oversee all aspects of the kitchen operation, including, potential training, and scheduling of kitchen personnel. Ensure a safe and efficient working environment.
  • Food Preparation: Direct the culinary team in preparing dishes, ensuring consistency, quality, and adherence to established recipes and plating standards.
  • Inventory Management: Manage food inventory, ordering, and stock control to minimize waste and maintain cost-effective practices.
  • Quality Control: Implement rigorous quality control measures to guarantee that all dishes meet the lodge's high standards and guest expectations.
  • Budgeting: Work within budget constraints while maintaining the quality and variety of the menu offerings.
  • Safety and Hygiene: Uphold strict food safety and sanitation standards, following health department guidelines and ensuring kitchen cleanliness.
  • Creativity: Stay updated on food trends and incorporate innovative culinary techniques and presentations to continually elevate the dining experience.
  • Collaboration: Coordinate with other lodge departments to plan and execute special events and theme nights.
  • Guest Relations: Interact with guests, accommodating special requests, and addressing any concerns or feedback regarding the dining experience.
  •  


 

Menu Info

Our menu changes year to year. We work closely with our kitchen team to develop a menu that plays to the chefs strengths and also creates the warm, comforting and elevated dining experience we want guests to have.  Prior to the season we plan out the full menu with our chefs and are always eager to hear new and creative ideas!


 

The Head Chef supports the Sous Chef if needed, but mainly focuses on the guest cocktail hour and dinner and shore lunch. The Sous Chef typically handles breakfast and lunch and helps prep for guest dinner, and is responsible for crew dinner. 



 

Breakfast: Made to order breakfast + breakfast special of the day for Guests and Staff 

Lunch:  To-go lunch (for guests eating from the boat) is usually a sandwich/chips/cookies or hot lunch at the lodge- usually a hot soup, pressed sandwich, pasta dish, tacos, burger etc. 

Cocktail Hour:  3 different hors d'oeuvres each night put out for folks to graze.  Salmon cakes, tartare, mini corndogs, mini Banh Mi sliders etc. 

Crew Dinner: This is served family style and we have a steam tray-  Pasta and salad, make your own burritos with all the fixins’,  protein and side,  fried rice with chicken 

Guest Dinner: All Plated-  First course, Main dish, dessert.  Short Rib, Elk Steaks, Salmon dish. 

We bake bread, make the pasta from scratch, and make all of the desserts in house.   



 

Specific Job Requirements

  • Valid U.S. driver's license 
  • Must be able to lift at least 50lbs 
  • CPR certification (preferred but not required) 
  • Willing to get a Alaska Food Worker Card prior to arrival (Employer will provide the training online)  
  • Flexibility and adaptability to work in a remote location.

Culinary:

  • 5+ years Head Chef experience
  • Proven culinary experience as a Head Chef or Executive Chef in a fine dining or high-end restaurant setting.
  • Creativity and a willingness to experiment with new dishes and presentations.
  • 10 + years in restaurant/service industry
  • Extreme passion for food and flavor
  • Diverse culinary background



 

Kitchen Management:

  • Strong leadership and communication skills to manage and inspire the kitchen team.
  • Create prep list and cooking schedule with sous chef
  • Knowledge of Inventory to manage food ordering
  • Managing a budget 
  • Organizational and multitasking abilities to oversee daily kitchen operations.
  • Knowledge of food safety regulations and procedures.
  • ServSafe certification or equivalent food safety training is a plus.



 

How to Apply: 

Please apply through our River Lodge Application Form.  If you have any questions or trouble with the form, please email mitch@unalakleet.com.  Once you apply, we will do our best to reach out within 24-48 hours.