Head Chef / Cook (Seasonal / Alaska / Remote)

Head Chef / Cook (Seasonal / Alaska / Remote) Posted by Whaler's Cove Lodge on 01/05/2026 Job Basics Industry Sector: Fishing, Hunting/Shooting, Lifestyle, Outdoor Job Categories: Dude - Guest Ranch Staff, Hospitality & Lodge Staff, Operations, Outfitter- Adventure Travel Staff Company Type: Recreation, Service State: AK City: Angoon Country: United States Required Experience: 5 - 7 years Job Type: Seasonal Full Time Salary: $4500 - $7000/month (DOE) Required to Relocate: Yes Required to Travel: No Employee May Telecommute: No Job Seeker Must Live Within: 50+ miles Job Description & Requirements Head Chef / Cook Whaler’s Cove Lodge is entering into its 44th Season of hosting Sport Fishing and Wilderness Adventures. We are seeking a great Chef or great Cook who can run a wonderful Alaskan Lodge kitchen filled with personality, pride and inspiration... in the food and in the entire team that delivers happiness to each of our guests. There is no appetite for ego, except for what is found in the quality of the Alaskan cuisine and the smiles of patrons who laud their good fortune in the selection of our Lodge and dining room. If you can develop and lead a "team" with the common pride of an owner and the spirit of Robin Williams... then we want to talk! Duties Will report directly and cooperate daily with the Lodge Director and will quickly amass an in-depth familiarity with the kitchen’s operations so that they may fill in for the Executive Chef when needed and assist them in leading the kitchen crew and resolving any problems that may arise on the job. Knows what it takes and is motivated to lead and inspire a team Is an optimist who seeks practical solutions Has an understanding of every aspect of their trade through practice and education Is willing to tackle the task of a seasonal lodge: opening, performing, wrapping up Knows themselves well enough to enjoy living and working on a small island, in the middle of 17 million acres of wilderness, with 32 crew, and up to 32 guests Is tenacious enough to work through all the challenges working in a remote location brings, including a limited labor force Is encouraging to every person who works on their team... sets the pace, establishes the standard. Is willing to clean, including dishes Is a planner. It takes two + weeks, multiple modes of transportation, and many hands to get supplies to our kitchen... planning starts in the fall for the next summer Is willing to work with management and respect the culinary culture. The lodge has been successful for 40 years in its unique location, in part due to standards developed by the founders and systems developed by current ownership and management. It takes a tremendous amount of communication and cooperation to make this endeavor successful. Whaler’s Cove Lodge is a REMOTE lodge on a small ISLAND. There are no roads, no cars, no stores where you can go to purchase necessities or other desired goods. There is no Amazon delivery. There are no coffee shops, salons or movie theaters. There is nowhere to go out to eat other than at the lodge. Killisnoo Island consists of a few private homes and the lodge... that’s it. And technology is not guaranteed. Although this is seasonal employment; we prefer a multi-season commitment. Qualifications to Include: ü High School Graduate or GED Required ü Culinary Arts Degree Preferred or Equivalent Experience ü At least 5 years of professional experience as a Prep Cook ü At least 2 years of professional experience as a Sous Chef ü Demonstration cooking experience preferred ü Excellent and genuine customer service skills ü Hospitality financial management experience is a plus ü Computer literate preferred ü Ability to delegate ü Proven effective team leader ü “All-Hands on Deck” attitude ü Authentic enjoyment for chosen profession ü ServSafe Manager Certification preferred Responsibilities Include: Primary responsibility is to create an inviting, welcoming, pleasurable, and satisfying dining experience for our guests and crew. Service will include three meals per day, for up to 60 persons throughout ~ 67-100 days operating season. Pre & post guest-weeks involve dining for owners, hosts, employees, and select contractors; up to 32 people per service. Breakfast and dinner service are plated. The lunch sandwich and sides bar, salad bar, continental breakfast items, and beverages are self-serve. Guests and crew are accustomed to well-flavored food and tantalizing displays. The lodge has an established , rotating, 10 day menu for guests and an established menu for crew. Inventory, stock, and rotation must occur with