Cook: 100 year old log lodge located on the shores of Voyageurs NP in Northern MN!

The right Arrowhead Line Cook works best independently but is also very comfortable on a team.  He/She/They would have a positive, friendly outlook.   He/she/they would be looking to combine work and fun, not afraid to ask questions, and looking to provide great experiences for our team and our guests.   

Arrowhead has a solid menu based on American fare made with quality ingredients.  We serve burgers, chicken, and walleye with evening dinners and weekend specials.  All recipes and methodology will be provided.   

Our small “mom and pop” operation is growing and we are working to improve facilities regularly.  We will be opening a brand new commercial kitchen this year and we are looking for someone who will enjoy the challenge of change and bring a “can make it happen” attitude with us as we transition over to the new space!  It will be BEAUTIFUL!  

Key Responsibilities:

1. Food Preparation and Quality Control:

   • Ensure all food is prepared to the highest quality standards.

   • Develop and implement recipes and menu items.

   • Monitor food presentation and portion sizes.

   • Conduct regular kitchen inspections and maintain cleanliness and sanitation standards.

2. Inventory and Cost Management:

   • Manage food inventory and place orders as needed.

   • Monitor food costs and minimize waste.

   • Conduct regular inventory checks and maintain accurate records.

   • Develop and manage kitchen budgets.

3. Compliance and Safety:

   • Ensure compliance with health and safety regulations.

   • Enforce kitchen safety protocols.

   • Maintain proper food handling and storage procedures.

4. Customer Service:

   • Collaborate with front-of-house staff to ensure customer satisfaction.

   • Address and resolve customer complaints related to food quality or service.

   • Gather and respond to customer feedback to improve kitchen operations.

Qualifications:

• Proven experience as a Kitchen Manager, Head Chef, or similar role.

• Positive, friendly, can-do demeanor.

• Strong leadership and management skills.

• Excellent knowledge of kitchen operations and culinary techniques.

• Familiarity with food safety and sanitation regulations.

• Ability to manage inventory and control costs.

• Strong organizational and problem-solving skills.

• Effective communication and interpersonal skills.

• Ability to work in a fast-paced environment and handle high-pressure situations.

• Culinary degree or equivalent experience preferred.

Working Conditions:

• Fast-paced kitchen environment.

• Standing for extended periods.

• Occasional lifting of heavy objects.

• May require working evenings, weekends, and some holidays.

Spring/Summer Resort Hours of Operation: 

• Open Daily 11am-11pm 

• Hours may vary based on resort traffic. 

Winter Hours of Operation:

• Open Daily 4pm-11pm

• Hours may vary based on resort traffic.

**We are opened year-round, however traffic significantly slows in November and April allowing for plenty of time off! 

Benefits: 

• Free, private housing with private bath (heat and air conditioning) may be provided 

• RV slip/spot with full hook-up available if applicant comes with their own rig

• Flexible work schedule 

• 401K (Retirement plan)

• Team discounts 

• Discounted meals 

• Paid Time Off (PTO)