The Crew Chef / Rosies Chef will strictly follow all of the guidelines set out in the Highliner Lodge “Crew Chef / Rosies Chef Responsibilities, Procedures & Checklist” as well as those set out in this contract job description. The performance bonus, share of tips and rehire bonus will all be directly related to how well thebartender is able to follow these guidelines.
The overriding goal of every Highliner Lodge team member should be:
- Ensure the safety and comfort of our guests
- Help develop Rosie’s Bar and improve the overall service and product
- Provide the highest possible level of hospitality and service to our guests and customers
- Further both the reputation and profitability of the Highliner Lodge
1. Job Description
- Take overall responsibility for the kitchen operation at Rosie’s Bar and Grill
- Daily preparation of nutritionally balanced lunch and dinner for our staff
- There will be 15-20 daily dockside employees who will eat lunch at Rosie’s Bar
- Staff dinner is a family-style dinner for all of the lodge’s employees (16-20 employees) at Rosie’s As the crew chef you are expected to prepare a wide variety of nutritious and substantial meals paired with a dessert.
- Provide excellent service to Highliner Lodge guests, the public, and lodge staff
- Share responsibility with the Bartender to maintain a friendly, welcoming environment for all
- Monitor patrons for level of intoxication and refuse service to those who arrive already intoxicated
- Be cognizant of the public image Rosie’s Bar and Grill reflects on the Highliner Lodge
- Keep accurate tabs for each guest and employee, entering all transactions into the Clover terminal before assisting the next guest
- Do not allow employees to retrieve their own beverages from the cooler unless you have time to immediately add it to their tab
- Develop bar menu with assistance from the Bartender
- Suggest (and justify) prices to Operations Manager and Owner
- Collect feedback from patrons about the quality of food
- Discuss and implement changes during the season to increase profitability
- Order and keep accurate inventory of food for the Highliner Lodge crew and Rosie’s Bar
- Work with the Operations Manager to minimize shipping costs
- Make every effort to minimize loss and obtain refunds from distributors for expired products
- Prepare and manage inventory
- Nightly cleaning of the Rosie’s kitchen
- All surfaces must be wiped down and sanitized after closing
- Daily removal of garbage to be stored in trash bins outside
2. Requirements
- Obtain Alaska Alcohol Server Training Certificate (CHARR)
- Be outgoing and courteous with patrons and staff
- Able to work independently
- Able to clearly communicate with co-workers, managers and owners
- Able to complete tasks on a schedule
- Able to lift 60 lbs and in good physical condition
- Be drug-free and a non or very light drinker
- Able to live and work in a close environment with co-workers
- Have good organizational skills
- Have exceptional culinary skills
- Keep accurate tabs
- Follow all health code regulations
- Be prepared to help out in any other department as needed, particularly the hospitality department
- Must be willing to accept criticism from owners and managers
- The lodge owner will randomly attend crew dinners or visit the bar during operating hours, after which he WILL critique the quality and presentation of the food, the environment, and service
- The lodge owner will present a report to the managers with numerical values to evaluate the bartender and bar chef on all aspects of service
- After review, the owner and/or managers will meet with the bartender and bar chef to discuss changes that need to be implemented to improve the quality of service
- You must be willing to implement any suggestions for improvement
3. Daily Schedule
- Rosie’s Bar & Grill will be open to the public between the hours of 12pm - 9pm (for food)
- The bar will close at 11:00pm… or one hour earlier/later at the bartender’s discretion
- The kitchen will close at 9:00pm… or later, at the chef’s discretion
- The Rosie’s bartender and chef will cooperate to ensure that one or both are present at any given time when the door is unlocked
- The Rosie’s Chef will start their day at 9:00am
- The Rosie’s Chef will typically prepare lunch for shoreside crew between the hours of 9:00am and noon, dinner prep between the hours of 2:30pm-3:00pm and 6:00pm
- Crew lunch is served at Rosie’s from 12:00 to 1:00pm
- Possible break between 1pm - 3pm
- Crew dinner from 6:00-8:00pm
- The Rosie’s Chef will end their day around 10:00pm, after cleaning and closing down the kitchen
- The Bartender will start their day at 9:00am, checking in with the Operations Manager first to receive a work assignment for the morning
- If required, the bartender will assist housekeeping with daily cleaning of the Pelican Inn or other properties
- If assistance is not required with housekeeping, the bartender will be instructed to either take time off until opening the bar at 11:00 or return to Rosie’s to stock drinks or do clerical work between 9:00-11:00.
- The bartender will end their day around 11:00pm, after cleaning and closing down the bar
- During the afternoon, there are typically very few patrons at Rosie’s until new guests arrive and fishing guests return from their excursions
- This presents a good opportunity for office work, cleaning, and stocking drinks
- The bartender and chef may cover for each other, should one need to leave the bar or take a short break
- Both the bartender and bar chef must be able to adjust and adapt to unexpected changes
4. Workload
- We expect that the workweek will average 84 hours for most the Crew Chef / Rosies Chef
- We do not guarantee this. There may be times when you will be asked to work more, or less than 84 hours
- Working hours are to be logged on a daily basis on an approved platform such as Apple Notes or Google Docs, which is shared with managers. If you do not have a phone or computer, we will provide you with a paper form that you must maintain and be able to share with your supervisor
- There are no promises of any days off
- At the owner’s discretion, from time to time, there will be days with a light workload, or days declared “off”
- Moonlighting: You may not work at any other company or for any other individual in Pelican before or after your normal work at the Highliner Lodge without specific permission from the lodge owner
- You are covered by Worker's Comp Insurance while at work
- Off-time activities are not covered by Worker’s Comp
5. Clean Up
- You are required to keep your own workstations and bar clean
- This includes washing of bar glasses, throwing away any garbage left in the bar, cleaning all surfaces (including countertops, tables, sinks, etc.), daily sweeping and mopping, properly disposing of garbage, and laundering your rags.
- The bartender is responsible for cleaning the bathrooms in Rosies; this is to be done daily.
- It is your responsibility to make sure the front of Rosies is tidy. No trash should be left in front of the bar overnight.
6. Supervision
- The Rosie’s Chef / Crew Chef will work under the supervision of the owner and/or Operations Manager
- The Rosie’s Chef / Crew Chef will work alongside the Bartender as equals and may share
- tasks/responsibilities with them
7. Compensation Package
Your compensation package will include the following:
- Base salary is $5,000 - $6,000 (DOE) per month working ~ 30 days per month. This salary is paid based on days worked in a given monthly pay period (month). Days worked above 30 per month will be paid at a day rate of $166-$200
- Gratuities are a substantial part of the employee’s overall compensation. Significant share of pooled tips (typically $8k-$13k), distributed at end of contract period.
- Travel Bonus: An end of season bonus will be paid upon completion of the contract period. This bonus is a minimum of $600, which will help cover your transportation costs to and from your individual point of hire.
- Rehire Bonus: A rehire bonus of $1000 - $5000 will be awarded and paid along with your first paycheck for the following season upon return. The amount awarded will depend primarily on the length of employment, but also considered is whether the employee has met the job description details, compatibility with owners, managers and fellow employees. Eligibility for this bonus will be replaced with the Profit Sharing Bonus in Year 4.
- Referral Bonus: A $200 per guest bonus will be paid at the end of the season for any new booking that you are responsible for sending to the Highliner Lodge (must continue to be employed with the lodge to receive this bonus).
- Room and Board: provided at a rate of $700/month
8. Travel Expense
- Your point of hire is Juneau, Alaska
- The job starts and ends in Juneau, Alaska
- We do not pay airfare from the lower forty-eight to Juneau
- We will pay for your transportation from Juneau, Alaska to the Highliner Lodge in Pelican, AK
- If you choose to leave and return to the lodge it will be at your own expense
- You will have to pay for any personal baggage over 50 pounds on Alaska Seaplanes
Job Type: Contract
Pay: $5,000.00 - $10,000.00 per month
Experience level:
Shift:
Supplemental pay types:
- Bonus opportunities
- Yearly bonus
Work setting:
- Bar
- Casual dining restaurant
Experience:
- Culinary experience: 4 years (Preferred)
- Cooking: 1 year (Preferred)
Ability to Commute:
- Pelican, AK 99832 (Preferred)
Ability to Relocate:
- Pelican, AK 99832: Relocate before starting work (Preferred)
Work Location: In person