Brooks Lodge

F&B - Chef / Kitchen Manager

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Approximate Season Dates: May 10 - September 25

Brooks Lodge operates under a Concessions Contract with the National Park Service and is the busiest of the three lodges. The lodging capacity at Brooks is for 64 guests. In addition, there is a campground for 60 people nearby and Brooks is also a popular fly-in destination for day trips that include fishing and bear viewing.

Chef / Kitchen Manager: Oversees all kitchen operations including supervising and participating in all food preparation, supervising kitchen staff, food ordering, proper food storage and rotation, inventory, quality control, schedules, special diet requests, kitchen cleanliness, and adherence to U.S. Public Health Service Standards.

Must have a current ServSafe manager certification and HACCP. Three years of kitchen supervisory experience in a restaurant operation that includes breakfast, lunch, and dinner. Preparation for 350 to 500 covers per day incorporating a family-style buffet menu.