Dinner Chef

Dinner Chef Position Kantishna Roadhouse (KRH) is a full-service, backcountry lodge located 90 miles inside Denali National Park. Due to the Denali Park Road closure, the lodge is accessible only by small aircraft, and employees should expect a truly remote, wilderness-based work environment. Because of this remoteness, staff are expected to live on-site for the entire season (approximately June 1 to September 15) with no ability to leave the park on days off. Employees may enjoy hiking and exploring the surrounding backcountry during their free time, but travel outside the park isnot available. KRH operates with a small, close-knit team and hosts a limited number of guests, so every staff member plays a vital, hands-on role in daily lodge operations. Room and board are provided at no cost to employees. The Dinner Chef is responsible for planning, preparing, and overseeing the service of dinner for guests and employees at Kantishna Roadhouse. This role ensures efficient, cost-effective kitchen operations while maintaining exceptional standards of food quality, presentation, and safety at all times. Essential Functions: Plan, develop, and execute rotating menus for guest and staff meals, ensuring efficient use of ingredients, minimal waste, and adherence to established recipes, service standards, and storage protocols. Prepare meals for two nightly services: a plated dinner for up to 20 guests and a buffet-style meal for 10–15 staff. Lead all aspects of dinner service, ensuring seamless execution, proper timing, high-quality standards, and an exceptional guest experience. Oversee kitchen operations during afternoon and evening shifts, including preparation, organization, and end-of-day closeout. Maintain accountability for kitchen cleanliness, efficiency, and operational readiness throughout service periods. Support the Breakfast Chef/Baker with guest and staff lunch service during shared midday prep windows, including preparation and packaging. Assist with trail lunch preparation as needed to ensure consistency, quality, and guest satisfaction. Coordinate daily handoffs with the Breakfast Chef/Baker to ensure smooth transitions and continuity between meal periods. Participate in weekly kitchen alignment meetings to review menus, inventory, and workflow improvements. Demonstrate strong technical and creative culinary skills, consistently producing high-quality dishes that meet presentation standards. Accommodate a wide range of dietary needs, including vegetarian, vegan, gluten-free, Kosher, and other special dietary restrictions. Lead and supervise a small kitchen team, providing clear direction, training, performance feedback, and fostering a positive, collaborative work environment. Manage kitchen budgets and food costs, implementing portion control and cost-effective purchasing and production practices. Oversee inventory management, including ordering, receiving, stock rotation, and proper storage of all food products. Ensure all kitchen equipment is clean, safe, and fully operational; coordinate maintenance, repairs, or replacements as needed. Maintain a clean, organized, and efficient workspace, upholding high standards of sanitation and full compliance with safety regulations and Department of Environmental Health requirements. Collaborate effectively with other kitchen staff, sharing workspace respectfully and maintaining efficient workflow. Work split shifts as required based on operational needs. Perform other duties as assigned. Doyon Core Competencies: Commitment to Excellence – Identifies what needs to be done and takes action to achieve a standard of excellence beyond job expectations. Corporate Values - Understand, embraces, and integrates Doyon corporate values into everyday duties and responsibilities. Customer Service – Identifies and responds to current and future client needs by providing excellent service to internal and external clients. Safety and Security – Promotes a safe work environment for co-workers and customers. Teamwork – Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside or outside the organization. Job-Specific Competencies: Adaptability - Adapts to changing conditions and work assignments, sets priorities and manages multiple assignments, and tasks. Attention to Detail - Ensures one's own and others' work and information are complete and accurate. Decision Making - Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option. Management - Plans, organizes, directs, monitors and controls a group of one or more employees or one or more entities to accomplish organizational goals and objectives. Planning and Organizing - Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period. Time Management - Manages time effectively when accomplishing tasks, projects, and goals. This position may supervise kitchen staff. Qualifications: Minimum of three (3) years as a hands-on chef in a commercial venture Minimum two (2) years of commercial kitchen management experience Current Professional Food Manager Certification Kantishna Roadhouse provides a unique and challenging work experience. Each role is physically demanding with staff typically averaging 45-60+ hours per week, especially during the beginning and end of the season. The nature of our business requires every team member to be adaptable and versatile, making each day an exciting opportunity to learn and grow. Due to the Denali Park Road closure, access to Kantishna Roadhouse is by small aircraft only, which means that staff is expected to remain in Denali National Park and Preserve for the duration of the season. An individual will be on their feet throughout their workday. The work requires routine walking, standing, bending, and carrying items weighing up to seventy-five (75) pounds without assistance. [Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions]. It is Doyon's business philosophy and practice to provide reasonable accommodations, according to applicable state and federal laws, to all qualified individuals with physical or mental disabilities. Doyon grants preference to qualified Doyon Shareholders first, and second to qualified shareholders of other Alaska Native corporations that grant a similar preference in all phases of employment and training, which include, but are not limited to hiring, promotion, layoff, transfer, and training.