Dinner Chef

Doyon Limited•Denali National Park, Alaska

7d•Onsite

About The 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 is not 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.

Requirements

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

Responsibilities

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.