Cascade Lodge

Main Lodge
Lodge from the Air
Moose on property
Trails on the property
Trails on the property

Explore the North Shore of Lake Superior and Superior Hiking Trail from your doorstep!

A landmark property on the North Shore of Lake Superior since 1927, Cascade Lodge is the premier resort on Lake Superior's North Shore featuring log cabins, historic main lodge and restaurant & pub. Miles of wild and accessible Lake Superior shoreline and completely surrounded by one one of Minnesota's finest state parks, Cascade River State Park, with access to Superior Hiking Trail and BWCA.

Cascade Lodge is located on the North Shore of Lake Superior in Lutsen, Minnesota. Cascade Lodge has numerous hiking, Nordic skiing, and snowmobile trails going through the property.

About Cascade Lodge

Cascade Lodge, established 1927, is a landmark property on the North Shore of Lake Superior surrounded on three sides by Cascade River State Park. Cascade Lodge offers a warm, inviting environment with log cabins and lodge rooms that display rustic charm and modern amenities in an extraordinary natural setting.  

Restaurant & Pub at Cascade Lodge offers authentic North Shore ambiance with a nod to Irish public houses and is committed to sourcing local and seasonal ingredients featured on a casual and approachable menu.  Beer on drought, exciting wines by the glass list, and inspired craft cocktails are perfect provisions for a truly relaxing and inviting experience.

Cascade Lodge is conveniently located nearby Lutsen Mountain Ski area and Superior National at Lutsen Golf Course.  Miles of hiking, mountain biking, cross country skiing, snow shoeing and snowmobiling trails start from the lodge and cabins.

The Employee Experience

We have a diverse team of 25. We host 5-7 J1 students every year, and have North Shore locals holding a majority of our year-round positions.  Our setting is incredible and our lodge gets very busy.  We value hard work and team spirit. Feeling appreciated and successful is very important to us, and we want to foster those feelings in everyone who is part of our team.  We are located 10 miles to the largest ski resort in the midwest, and 10 miles to Grand Marais, which is voted best small town in the midwest by USA Today.  We like to fish, camp, hike, ski and share adventure stories with our guests.

Ideal Candidate

We are looking for dependable and hard-working individuals who appreciate the great outdoors and are coming to the Cascade Lodge not only to work but to explore. We live in such an amazing place and would like to share it with other individuals who enjoy outdoor activities such as hiking, fishing, canoeing, skiing, and snowshoeing.  We are open year-round with our peak season being summer. There is plenty of opportunity to really take advantage of time and explore this great area!

Room and Board

We offer year round shared employee housing with shared bath and kitchen at a rate of $6 per day.  Everyone on the team gets a free shift meal.  50% discount on food is available at the restaurant and pub.

 

Employee Perks

  • 50% off food at the restaurant
  • Free use of canoes
  • Free use of Nordic ski equipment
  • Free use of snowshoes
  • Free use of trekking poles 

For Fun

Hike, bike, canoe, ski, snowshoe, downhill ski, snow-machine,  fish, swim in small lakes (Lake Superior is way too cold :), take a skill class at the North House Folk School and learn an amazing skill such as canoe building, glass blowing, or woodcarving...

Our Jobs

We are hiring Food and Beverage employees as well as Guest Service/Caretaker positions.

Our main season is summer time from end of May until end of September.  Fall and Winter seasons are more quiet and we do a lot of improvements inside and around the property.  Depending on the snowfall, winter can get quite busy with snowmobiles riders and cross-country skiers.

Food & Beverage

Executive Chef

Lutsen

Job brief

We are looking for a creative and proficient Executive Chef to start ASAP.  Are you determined to make a name for yourself on the culinary scene?  Are you looking for a place where you are able to leave a mark and make real decisions impacting guest experience?  We are looking for a strong, hands on chef or a sous-chef ready to take the next step.  You must have positive attitude, handle challenges well, keep a cool head, and love the kitchen.  Our restaurant has been in business for 75 years, we are the new owners of the resort where the restaurant is located,we are ready to take this place to the next level and we are looking for the right chef to help us get there.

Executive Chef Responsibilities

Include:

  • Planning and directing food preparation and culinary activities
  • Modifying menus or create new ones that meet quality standards
  • Estimating food requirements and food/labor costs, ordering and scheduling
  • Plan and direct food preparation and culinary activities, assume station on the line
  • Modify menus or create new ones that meet quality standards
  • Estimate food requirements and food/labor costs
  • Supervise kitchen staff’s activities
  • Recruit and manage kitchen staff
  • Rectify arising problems or complaints
  • Perform administrative duties
  • Comply with nutrition and sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers

Requirements

  • Proven working experience as a head chef
  • Excellent record of kitchen management
  • Ability to spot and resolve problems efficiently
  • Capable of delegating multiple tasks
  • Communication and leadership skills
  • Keep up with cooking trends and best practices
Food and Beverage

Line Cook

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Duties & Responsibilities: • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. • Assumes 100% responsibility for quality of products served. • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. • Portions food products prior to cooking according to standard portion sizes and recipe specifications. • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. • Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. • Follows proper plate presentation and garnish set up for all dishes. • Handles, stores and rotates all products properly. • Assists in food prep assignments during off-peak periods as needed. • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. • Attends all scheduled employee meetings and brings suggestions for improvement. • Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
Food and Beverage

PM Chef de Cuisine

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Duties & Responsibilities: • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. • Assist with employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. • Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. • Fill in where needed to ensure guest service standards and efficient operations. • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. • Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Food and Beverage

Server

Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each server’s primary objective is to provide our guests with a memorable, above expectation dining experience through knowledgeable and personable service. Duties & Responsibilities: • Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them. • Inform guests of specials and menu changes. • Make recommendations you genuinely feel your guests will enjoy. • Answer questions about our food, beverages and other bar and hotel functions and services. • Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar. • Deliver food and beverages from kitchen and bar to guests in a timely matter. • Perform side work at the start and end of each shift as required by sidework checklist. • Maintain clean service areas. • Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests. • Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable). • Be ready and willing to assist fellow servers as situations arise. • Be ready and willing to assist with prompt clearing and resetting of tables. • Thank guests for their visit and invite them to return. • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant. • Fulfill other assignments related to the restaurant operations as directed by the supervisor and kitchen manager.

How to Apply

Apply by emailing your resume or filling out our online application.

Contact Info