Whaler's Cove Lodge

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Salary is DOE + Tips. Room and Board included.  Flight reimbursement upon completion of full season.

• Reports to the Front of House Manager.
• Exhibits strong menu, beverage, and lodge knowledge. If there is something that you don’t know, know where to quickly get the answer.
• Exhibits service etiquette.
• Understands floor and table numbering and order communication with chef.
• Professional, respectful, and timely communication with the entire BOH and FOH crew.
• Provide outstanding service to our guests.   Exceed their expectations.
• Handles all opening and closing duties required to operate the restaurant, including but not limited to ensuring that all stocking is done, the dining room is clean, break down and set up of stations, resets of dining space.
• Communicates all necessary and important guest information with the Food and Beverage Management Team and Guest Services Team.
• Promote environment conducive to teamwork.
• Support co-workers when you can.
• Maintain an open line of communication with the culinary staff, other servers, and management.
• Ask for help when you need it.
• Attend all scheduled meetings, trainings, and events.
• Smile, be pleasant, and great all our guests, using their names whenever possible.
• Adhere to grooming and uniform standards as mentioned in the WCL Employee Handbook; dress modestly and appropriately for the activities of the industry.
• Adhere to the WCL Employee Handbook, policies & procedures.
• Handle customer complaints to the best of your ability.  Ensure that the Head Chef, Sous Chef, or Kitchen Manager are involved when necessary.
• Prepares the coffee and condiments.
• Prepares and maintains the mixing station in the Buoy Bar.
• Inspects the floor area frequently, especially main walkways, for any spills and makes sure it is cleaned immediately.
• Helps clear the tables of used plates and utensils assuring that there are no used plates around that the Guests no longer need.
• Refills condiments and beverages.
• When the meal period is done, makes sure that the tables are clean and buffet areas are clean for the following meal.
• Insures that the cabinets are sanitized, stocked and organized.
• Handle plate ware and glasses carefully and in a sanitary manner.   Avoid breakage by carefully sorting for the dishwasher when dropping of dirty plates.   Wipe debris into trash beforehand.  Don’t let silverware go into the trash.
• Timeliness and time management are imperative.
• All kitchen staff, BOH & FOH, participate in dish duties.

In addition to filleting fish, you’ll also be cleaning and trimming the carcasses to prepare them for the rest of the processing operation. You will be responsible for checking the fish for any defects or abnormalities, tracking the fillets for each guest, following our processing procedures to ensure each guest receive the fish that they caught, putting the carcasses into the gut buckets and labeling goods. You’ll be working with a variety of hand tools including knives, banding machine, box stapler, and vacuum packagers. You will not only use the knives but also sharpen them, and maintain other pieces of equipment.  You will be responsible for excellent customer service.
 

Technique

Filleting technique depends on whether you're filleting a flat fish or a round fish. To fillet a flat fish, you cut off its head, tail and fins, cut it down the center and cut the flesh off of the bone. This process is repeated three times, until the three fillets have been separated from one another. Filleting a round fish involves slicing around one side of the fish’s head, slicing the fish from head to tail and cutting the fillet away from the body. The filleter then turns the fish over to repeat the process, this time starting from the tail end and working upwards. The fillets are then trimmed, meaning the fins at the bottom are removed.  We process over 60,000lbs of fish per season.

 

Work Conditions

Our fish filleters work on our fish processing dock. You will spend most of your day standing up and are likely to have to spend extended periods of time working in the rain and in the cold.  Our freezers are below 40 degrees Fahrenheit.  A fish filleter is also be required to do heavy lifting as part of his job.  Each of our packed and wrapped fish boxes weighs 50 pounds.

 

Requirements

• Must be over 18 years of age
• Preferred High School Graduate or GED
• Preferred processing and fillet experience
• Must be able to work 6 days a week
• Hours vary throughout the day depending upon quantity of fish processed.
• Monthly Salary starts at $3316 per month; Depends On Experience
• This position qualifies for TIPS.
• This position provides private room and board.

 

Submit Cover Letter and Application to wclapplicant@gmail.com.

Juneau Expeditor (Must live in Juneau). The Juneau Expediter will be responsible for driving company vehicles including a Box Truck, Flatbed and/or trailers to pick up all supplies needed for lodge operation. Expediter will work 5-6 days per week, with varied and sporadic schedule based on lodge needs. Must be customer service oriented. 

Weekly Operations include:

• Load/unload vehicles onto/off of the AMHS ferry. Vehicles range from 19' to 34' - CDL is not required.
• Picking up/loading all lodge supplies from multiple Juneau purveyors in a time efficient manner (Will be required to transport frozen and perishable goods.) 
• Must maintain a clean state in vehicles.
• Will be responsible for verifying purchase orders with received goods, collecting invoices, making employee purchases, and responsible for petty cash handling.

Salary starts at $3150 per month, DOE. Employee will be based out of Juneau, and be responsible for own room and board. 

Required Skills:

• Able to consistently lift 50 lbs 
• Able to drive and maneuver truck and flatbed trailers (including tight space trailer maneuvering skills)
• Forklift experience
• Customer service skills
• Extremely organized
• Excellent phone and email communication skills
• Ability to track receipts and provide accurate expense reports. 

Training begins mid-May and Season concludes on the 3rd week of September. Must be able to complete the entire season.

Please go to www.whalerscovelodge.com and click on "Employment Opportunities" for more information on how to apply.

Equal Opportunity Employer

Facilities Manager/Foreman - Summer Seasonal. 10 years in applicable building trades management - general contracting experience preferred.  Travel benefit and room & board provided.

Facilities Water & Wastewater Technician - Summer Seasonal. State of Alaska Level 1 Water & Waste Water Operators Certificate Required. Travel benefit + room & board provided.

To create a positive guest experience from first point of contact, through the reservation process, travel, arrival & welcoming, friendly departures, daily activities, processed fish shipments, and gift shop sales for up to 48 Guests per day, for an 74 day operating season. The lodge is located in Southeast Alaska, on Killisnoo Island, just off of Admiralty Island National Monument, near the City of Angoon. This is a remote wilderness lodge specializing in salt & fresh water fishing and ecotourism.

Responsibilities

• Communication HUB
  • VHF Radio Base, Dispatch for All Vessels
  • Front Desk, Phones
• Hosting bi-weekly Welcome and/or Goodbye speeches.
• Accepting and tending to all (in-house) guest requests and communication with other departments (Kitchen, Housekeeping, Maintenance etc.) if so required.
• Fielding Guest Requests for Changes in Daily Boat Schedule 
• Distribution of Guest Transportation Manifests
• Fishing Licenses – Sales, Distribution, Reporting to AK Dept. of Fish & Game
• Checking Reservation Emails Daily
• Guest Correspondence
  • Support Guest Services Manager with all reservations.
    • Working within the Reservation Database (GuestPoint)
  • Inquiries & Information Packets
  • Preparing and Processing Guest Check-in/check-out Paperwork
  • Collecting Deposits & Final Payments, Including TIPS
  • Guest Survey & Feedback Forms
• Preparing and Processing Employee Boat Rental Related Paperwork
• Checking the Incoming and Outgoing Mail; Visits to the Local Post Office
• Meeting and Greeting of Guests after each fishing day to socialize and to take pictures
• Tending to the Gift Shop. Selling merchandise to both guests and employees. Restocking and re-arranging when necessary. Inventory.
• Tending to the fireplace in the Main Lodge. Periodically cleaning of Front Desk work area including the Lobby area.

Skills Required*

• Excellent Customer Service Skills
• Hospitality Industry Experience, Sales or Hosting
• Computer Literacy
• Microsoft Word - Advanced
• Excel – Intermediate to Advanced
• QuickBooks – Intermediate
• Point of Sale systems
• Familiarity with Database Management

Qualifications

• High School Graduate Required, College or University Experience Preferred
• Minimum of 8 years in Customer Service, Hospitality Preferred
• Professional, Positive & Self-Motivated
• Detail-Oriented
• Proficient Communicator
• Written & Oral
• Adaptable
• First Aid Certified Preferred
• Team-Oriented

Dates of Employment

Crew must be available for the entire season.  Guest Services crew will fly to Alaska approximately June 19th and training begins onsite immediately.    Opening day is June 25th and guests are at the lodge, every day, through September 7th. [A1]  We have a 18 week operating season/74 of those days are concurrent with guests.  Flights home will be schedule September 13th through September 20th, depending upon individual contracts.

Considerations

Professionalism ~ We require our Guest Services Crew to present themselves in a professional manner at all times.  We always have guests at the lodge (from June into September) with turnover days on Saturdays (every week) and Tuesdays or Wednesdays (alternating every other week).  Because of our remote location, it is very difficult to replace any of our crew.  We expect a commitment to stay the entire season or agreed upon length of contract.  It is important that our applicants understand the operation and what responsibilities will be required of them.

Attitude ~ Our Guest Services crew have a position with very high guest exposure.  It is important that our personnel enjoy people and enjoy showing the guests a good time.  We are looking for individuals who can share the joy of hospitality. We require our team to have a positive attitude, show extraordinary manners, and be courteous at all times.

Safety & Medical ~ Our guides are our eyes and ears on the water. Guides are expected to keep tabs on other vessels from the lodge, including self-guided boats. At times our guides act as radio relay stations if a boat is trying to contact the lodge and is out of VHF range. Guided vessels are required to lend assistance to vessels in emergency situations where life or property is in danger. Guest Service crew staff the VHF radios 24/7 (in shifts) and are required to assist with any communications necessary. 

Operating in the Alaskan environment is inherently dangerous and all of our employees are required to be aware and responsive to any potentially dangerous situation that may arise.

If a situation arises that requires medical attention, crew is to contact the lodge immediately and render any assistance possible. The community of Angoon has a medical clinic with emergency staff available; response time may be delayed. Regional scheduled sea plane service or charters may be available to transport patients to adequate medical care facilities in Juneau or Sitka (this is a minimum 40 minute transport, 90 minutes from time of call to arrival back to emergency services).  In addition the U.S.C.G. Air Station in Sitka has the capability to medevac serious injuries. In any case, the lodge management is to be contacted immediately to ensure a coordinated and timely response.

Guest Services crew must be healthy, physically fit, maintain a clean appearance, be drug-free (pre-employment drug testing and random seasonal drug testing is company policy at company discretion), and be a non-smoker. Anyone who cannot maintain themselves in a professional manner regarding alcohol consumption need not apply.

Company Policy ~ Employees of Whaler’s Cove Lodge are to abide by the most current version of the Employee Handbook (provided at time of hiring). The duties and policies described in this job description are in addition to, and an integral part of, the employee policies set forth in the Employee Handbook.[A2] 

Guest Services Meetings ~ Whaler’s Cove Lodge facilitates training meetings and a weekly Guest Service meeting. The time and place of these meetings is established at the beginning of the season. All Guest Service crew are required to attend these meetings.

Compensation

Salary:   $2,600 to $2,850 per month DOE to start – plus the following:

Tips:  Our guests stay for 3+days, and may tip crew directly or specify tip allocation at checkout. The tip pool is distributed every two weeks with payroll. 

Transportation:  First year employees are responsible for their transportation to and from Juneau, however, upon a successful completion of the season, the employee will be reimbursed the travel cost, with a cap of costs determined upon hire.  Transportation is provided from Juneau, to Whaler’s Cove Lodge and back to Juneau.

Room & Board:  Approximately a $1,500 per month value. 

Accommodations:  While at the lodge, the guides/crew will be housed in private rooms.  Only very few crew rooms have private baths, all others will share bath facilities.  Laundry facilities (including detergent) are provided for the crew along with bedding and bath linens.

Meals:  Our staff enjoys hearty meals served buffet-style in the lodge dining room. There is no obligation for crew to share their meals with guests; crew is welcome to enjoy their meals in the privacy of their rooms, etc.

Personal Items:  Your only living expenses while at the lodge will be personal items: i.e. toiletries, medicines, etc.

Together, the Job Description, Offer of Employment, and Employee Handbook constitute the expectations of our Guest Service crew and are considered a mutual agreement between employee and the lodge.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Whaler’s Cove Lodge is a permit holder in the Tongass National Forest and Admiralty Island National Monument. All rules and regulations are expected to be followed.