Whaler's Cove Lodge

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Charter Captain & Fishing Guide - Summer Seasonal - Fresh water and Salt Water Operations

Salt water vessel operations (up to 6 guests) including fishing for salmon, halibut,  gray cod, ling cod, black cod (sablefish) and 30 species of rock fish. Demonstrable knowledge of small boat operation (Diesel Inboard and single & twin Gas Outboard up to 35’ in length), including close quarter handling, anchoring (shore and deep water) and maintenance/cleaning is required.

All guides must be able demonstrate safe operation of equipment and sufficient skills before hosting clients solo.

Dates of Employment - Be available for the entire season from approximately mid-June through mid-September.

Job Requirements

• Guides are required to have an applicable U.S. Coast Guard Merchant Mariner Credential.  A U.S. Coast Guard Operator of Uninspected Passenger Vessels (OUPV) License is a minimum requirement.
• Guides are required to have a current American Red Cross (or equivalent) First Aid and CPR card.
• Guides must purchase a State of Alaska Sport Fishing License with King Salmon stamp prior to April 1, 2022
• Guides must purchase a State of Alaska Guides License prior to April 1, 2022
• Guides must be healthy, physically fit, maintain a clean appearance, drug-free (pre-employment drug testing and random seasonal drug testing is required by U.S.C.G. regulations), and be a non-smoker. Alcohol is not permitted to be consumed prior to or while working.
• The ability to lift 50 lbs. and be free of any mobility limitations is required to perform the duties of this job.

Starting Salary:   DOE

Tips:  Our guests stay for 3 to 10 days, and may tip their captains directly or specify tip allocation at checkout. Captains are not included in the general staff tip pool. A quality captain, guide and fisherman could expect $50 to $100+ per day (per vessel, not per person) in tips (or more if you provide amazing experiences to our clients!)

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.

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

Front of House Manager - Summer Seasonal. Primary responsibility is to provide our guests with a relaxing and satisfying dining experience! This position will incorporate multiple front of house duties including: liaison between the guests and kitchen, host/hostess, waiter, food runner, and busser. Split shifts, 6 days per week. Approximately June 5 - September 24th, 2022.  Must be able to work the entire season.

• Manage daily operations of our dining room and trophy room.  We seat 34 people (average) daily for breakfast and dinner service, every day of the season.
• Plated service with self serve drink, mixing, and other stations.
• Oversee preparation of public areas before guests arrive, and maintain cleanliness during business hours.
• Ensure compliance with safety and health regulations.
• Hire, train, and supervise front of house staff, making sure they meet customer service expectations.
• Train staff to embody superb customer service.
• Schedule FOH staff; approves/denies requests for days off.
• Responsible for managing 2-3 staff per meal service.
• Ordering FOH inventory in coordination with the Kitchen Manager.  
• Be solution-oriented.
• Ensure that each guest has been greeted by you or your staff and attended to properly throughout the meal.

Prep food and assist our Kitchen team. June through September. Prep Cook experience required; minimum 2 years. Proven experience as Prep Cook; knowledge of health and safety rules; ServSafe preferred, AK Food Worker's card minimum; training from a culinary school or equivalent in experience. Two kitchen prep positions with housing is available.

Marine mechanical duties involve performing repair work on marine engines using hand and power tools along with technical manuals. These individuals also must regularly inspect and test engines and equipment to pinpoint problems. The engines they maintain can be 4 stroke outboard engines of small boats and diesel engines. A working knowledge on marine Inboard/Outdrive systems is a requirement. Our fleet consists of 14’ to 40’ aluminum vessels powered with recent 4 stroke Yamaha 25hp to 300hp engines. Diesel powered vessels from 28’ to 32’ with Yanmar (marinized Toyota) diesel engines 275hp to 320hp. Mechanics replace parts such as gears, universal joints, seals, bearings, electrical and electronic components, hoses, wiring and cabling and additionally can address problems involving boat steering mechanisms, propulsion drives and cooling systems (above water line and below). Performing routine maintenance (engine oil and filter changes, fuel system filter replacements and bleeding, zinc anode replacements, outdrive lube oil replacements) on all vessels is a large part of this job. This position is responsible for keeping well over $2 million in equipment value in running shape!

Equipment mechanic duties include maintenance of diesel generation equipment (25Kw to 225Kw) utilizing Cummins and Caterpillar engines. Heavy equipment engines and hydraulic systems (International, Cummins, Caterpillar, John Deere). UTV’s, ATV’s and gas-powered golf carts, assorted maintenance and problem solving. Mechanics diagnose and repair all systems related to onsite equipment except for full engine rebuilds and transmission rebuilds (typically removed, crated and shipped out to specialty shops). Routine replacement of parts such as gears, universal joints, seals, bearings, electrical and electronic components, hoses, wiring and cabling is common. Ability to perform compression testing and valve train inspection and adjustment is required.

• Consults with supervisor regarding installation or repair problems, sequence of operations, and time required to complete repair or installation.
• Removes vessels from water, using heavy equipment and trailers of various sizes.
• Positions and secures blocking at bottom and sides of vessels according to size, weight, and weight distribution of vessels, using fasteners, handtools, and power tools.
• Removes flaked paint, barnacles, and encrusted debris from hulls of vessel, using scrapers, scrubbers, power washers, and sandblast equipment.
• Repairs and maintains boats and similar vessels in marine service facility: Examines repair or installation orders, drawings, and vessel, utilizing knowledge based on past experience to determine extent of repairs required or modifications necessary for installation of equipment, accessories, and hardware.

                                                                  Summary of Essential Job Functions

Mechanics need to be prepared to put in long days (10-16 hours if emergencies call for it). Otherwise expect 8-10 hours 6 days a week. This is a seasonal position and our company earns all of its revenue in less than 90 days per year. Pay rates take into account the expected long hours during our operating season to ensure a quality guest experience.

Mechanic Experience -  

Diesel Engines – 5 years    
4 stroke Outboards – 3 years
Marine cooling systems (raw salt water and salt water to glycol heat exchangers)
Marine electrical systems (12VDC)
Marine Electronics
Hydraulic systems (Marine and heavy equipment)
Metal Fabrication

Welding:
Steel (plain and stainless) Arc, Mig & Tig welding. Aluminum Mig and Tig welding. Knowledge of metals and uses (basic metallurgy needed for welding) .

Heavy Equipment Operation:
Real time working knowledge and use of telehandlers (extendable boom forklifts), front end loaders, backhoe and excavators is needed. This equipment is used daily to do everything from haul vessels, move vessels onto and off of trailers and movement freight and supplies. 

Tool Accountability & Maintenance:
All company tools are to be tracked and kept organized, clean and in working order. Tools that are left in hidey holes cannot be used on the next job. Overall productivity is maintained by tool etiquette! Whaler’s Cove Lodge has a substantial investment in tooling and it is a requirement of this position to be the custodian of that investment.  

Cleaning

Emergency Mechanical Support:
Any and all mechanical issues with vessels are to be reported to the lodge shop (via VHF) immediately upon discovery by the vessel operator. This enables the shop staff to prepare for mechanical repairs. All of our vessels are booked every day with few exceptions. It is EXTREMELY important that our mechanics know their equipment and stay on top of maintenance. Mechanical issues on vessels that can be dealt with after 5:00pm (boat normal return) are scheduled and handled accordingly. Disabling or potentially damaging failures that occur while the vessels are away from the dock may require an immediate response by the mechanics. This may entail on the water repairs or responding with a backup vessel for the captain & guests to use so the disabled vessel can be run or towed back to the lodge for repair.

Paperwork
     -  Invoicing
     -  Equipment Service Logs

                                                                                  Job Requirements

Mechanics must have good communication skills, sound work ethics, be service oriented, self-motivated, and make every effort to work with the entire team of Whaler’s Cove Lodge.

Staff are required to sign a Media Release form for all forms of media including but not limited to: photography, videography, and audio recordings for internet use, print media, radio, or television show. The Media Release form is provided by Whaler’s Cove Lodge at time of hiring.

Mechanics must be healthy, physically fit, maintain a clean appearance, drug-free (submit to pre-employment drug testing and random seasonal drug testing). Alcohol is not permitted to be consumed prior to or while working.

The ability to lift 50 lbs. and be free of any mobility limitations is required to perform the duties of this job.

Mechanics must have a working knowledge of heavy equipment operation

Skills - Paying strong attention to detail is a requirement for marine mechanics. They must be responsible and careful in their work to prevent injuries and equipment damage. Marine mechanics also must be analytical and good at solving problems. They additionally should have solid manual dexterity, have good hand-eye coordination and be physically fit. These individuals must be self-directed, organized and able to train new mechanics as well, and they should have solid repair skills. In addition, marine mechanics must have solid written, verbal and interpersonal communication skills.       

                                               
Shop Staff Communication – Our mechanics and shop staff are a critical par of our fast response team to minor and major emergencies, both on land and water. Mechanics are required to carry and monitor handheld VHF radios at all times while on shift. Any responses needed will be broadcast from the guest services or lodge admin staff accordingly. Prompt and effective voice communications are required and expected to prevent situations from becoming life threatening.

Clear and concise communication with other staff and department managers is required throughout each day. The shop (department) is instrumental in the productivity and safety of every other department at the lodge.  

Safety & Medical Awareness – Our mechanics are our eyes and ears with regards to the physical plant and industrial areas of the business. Situational awareness is required to maintain a safe working environment for yourself and others. Emergency medical personnel are available 24/7, but serious injuries can become life threatening as major medical is two hours away (assuming planes can fly).  All shop staff are to be aware of their surroundings and are to assess and adjust practices of themselves (and others as observed) to maintain a safe working environment. Nothing we do should be at risk of people to injury and death. If you see an unsafe situation, or are participating in one, it is your responsibility to stop the action and make corrections as needed. If you are unable to stop another from said actions, you are to immediately report to company managers.

Facility & equipment Cleaning

Whaler’s Cove Lodge takes cleanliness of its facilities (shop, storage, water processing & generator spaces) kitchen, guest housing, public spaces, staff rooms and all vessels & equipment extremely seriously.

Mechanics are responsible for the cleanliness of ship and generation buildings and surrounding support yard.

Environment
The ability to stand for long periods is important for marine & equipment mechanics. Mechanics should be able to handle high noise levels and be comfortable with kneeling, stooping and working in cramped and uncomfortable positions. They also should be prepared to twist and turn their bodies often and must be open to working outdoors in various weather conditions.

Professionalism - We require our staff to present themselves in a professional manner at all times.  We always have guests at the lodge (from June into September, 24 hours a day, 7 days a week) 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 from our staff 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. 

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.

Compensation

Starting Salary:   $5,000

Tips:  Mechanics are entitled to a share of the general tip pool as specified in the current Employee Handbook

Transportation:  Transportation is provided from Juneau, to Whaler’s Cove Lodge and back to Juneau upon a successful (complete) season.  Guides must arrange and pay for travel to/from Juneau to/from their home.

Room & Board:  Provided by Whaler’s Cove Lodge.     

Accommodations:  While at the lodge, the crew will be housed in private rooms with shared bath facilities.  Self-service laundry facilities (including detergent) are provided for the crew along with bedding and towels.

Meals:  Our staff enjoys hearty meals served buffet-style in the crew dining room. Some of our guides will be asked to dine in the main dining room with the guests a night or two each week.

Personal Items:  Other than getting to Juneau, Alaska, your only living expenses while at the lodge will be personal items: i.e. toiletries, medicines, etc.

                                                                            Daily Schedule & Routine

Breakfast is served at 7:00 am each morning.   

Vessels are typically away from our dock by 8:00 am each morning (except turnover days). Newly arriving guests (on turnover days) are typically ready to depart the dock by 8:30 am to 10:30 am.

All guest turnovers happen first thing in the morning with outbound guests leaving on the same aircraft or ferry that the inbound guests arrive on. Whaler’s Cove Lodge operates continuously and uninterrupted (24/7) from opening day until the last guests depart.  

During the day, mechanics will perform routine maintenance on support equipment and vessels that are not in service that day.

Each guided salt water excursion boat returns to the lodge with guests between 4:30 pm and 5:00 pm.  Guided vessels returning from fresh water trips are to be back to the dock by 6:00 pm. (Freshwater trips and eco/photography tours do not impact the fish processing plant to the extent that salt water trips do. Additionally, fresh water trips have more travel time each day and less time on the water (fishing) for guests.)

When boats return to the lodge in the evenings, guests and fish are to be unloaded, fish processing forms completed per guest specifications, vessels are to be thoroughly cleaned (interior and external, including heads), tackle and fishing gear maintenance, boating gear maintenance, vessel maintenance checks are to be performed after each guided day (by captains) so that there are no surprises the next morning. Our mechanical and support staff are willing to work all night if need be to perform necessary repairs to ensure that our fleet is in shape for each days’ uses. Our mechanics and related support staff are not available early in the morning to handle repairs that should have been known the day or night before.

Dinner is served to the guests and the crew at 7:00 pm and is over usually by 8:30 pm. If circumstances prevent any staff from being able to attend dinner, our chefs and kitchen staff can plate and hold dinner with notice.

Whaler’s Cove Lodge is entering into its 39th Season of hosting Sport Fishing and Wilderness Adventures.  We are looking for a Sous Chef who:

• Knows what it takes and is motivated.
• Is an optimist who seeks practical solutions.
• Truly enjoys cooking!
• Has an understanding of every aspect of their trade through practice and education.
• Is willing to tackle the task of a seasonal lodge: opening, working, wrapping up.
• Knows themselves well enough to enjoy living and working on a small island, in the middle of 17 million acres of wilderness, with 32 crew, and up to 32 guests.
• Is tenacious enough to work through all of the challenges working in a remote location brings, including limited labor force.
• Understands that although the food is important, people are more important. 
• Is encouraging to every person who works on their team: set the pace, establish the standard.
• Is First In and Last Out.
• Is willing to clean and who does clean!
• Is a planner.  It takes two + weeks, multiple modes of transportation, and many hands to get supplies to our kitchen.  Planning starts in the fall for the next summer.
• Is willing to work with management and respect the culinary culture.  The lodge has been successful for 34 years, in its unique location, in part due to standards developed by the founders, and systems developed by current ownership and management.  It takes a tremendous amount of communication and cooperation to make this endeavor successful. 

 Although this is seasonal employment; we prefer a multi-season commitment. 

Qualifications to Include:

• High School Graduate or GED Required
• Culinary Arts Degree Preferred or Equivalent Experience
• At least 3 years of professional experience as a Sous Chef 
• Large Batch Cooking
• Scratch Cooking
• Demonstration cooking experience preferred
• Excellent and genuine customer service skills 
• Hospitality financial management experience is a plus.
• Computer literate preferred
• Ability to delegate, coach, and train.
• Proven effective team leader
• “All-Hands on Deck” attitude
• Authentic enjoyment for chosen profession
• ServSafe Manager Certification preferred

Responsibilities Include:

Primary responsibility is to create an inviting, welcoming, pleasurable, and satisfying dining experience for our guests and crew.Service will include three meals per day, for up to 60-70 persons throughout 100-135 days operating season. Pre & post guest-weeks involve dining for owners, hosts, employees, and select contractors; up to 32 people. Although service is buffet, guests and crew are well-accustomed to well-flavored food and tantalizing displays. The lodge has an established, rotating, 14 day menu for guests.Inventory, stock, and rotation must occur without fail. Ordering is performed in conjunction with management due to remote location logistics.

Additional Responsibilities Include:

• Support Head Chef in all duties.
• Assist in direction of kitchen and dining room staff (3-8 per shift) in cooperation with Head Chef and Front of House to establish the best flow and to provide exceptional customer service
  • Demonstrate new cooking techniques and equipment to staff
  • Establish presentation technique and quality standards
  • Ensure timely serving: 7am breakfast, 12pm lunch, 6pm Soup, 6:30pm Appetizers & Salad, 7pm dinner.
  • Train and develop the team to prepare and deliver food to exceptional specifications
  • Praise and recognize good performance
  • Deal with poor performance through education, coaching, informal reprimands, and where necessary the company disciplinary procedure
  • Maintain impeccable personal hygiene
  • Maintain safety standards within the workplace
  • Communicate via team meetings, one to one meetings, training sessions, notice boards and written formats.
  • Daily meetings with Head Chef and Kitchen Manager (5-15 minutes)
• Food orders/quality/inventory control
  • Work with Head Chef to order supplies. 
  • Check the quantity and quality of received products
  • All substandard food is reported to Head Chef with the appropriate paperwork for credit.  Due to our remote location it is unreasonable to return substandard items.
    • Kitchen Manager will assist with supplier issues.
  • Secure stock, monitor, and control levels.  As a seasonal enterprise, our chill and freeze needs to end with minimal stock to store over the winter for following season start-up and our pantry items need to be reduced to as bare a cupboard as possible. 
  • Stock rotation is followed and all store rooms,  fridges, and freezers are in order
  • Crew Food policy is followed with no unauthorized food leaving the kitchen
  • Cooperate with entire crew during weekly provisioning.
• Comply & implement all health and safety requirements.
  • Ensure that all Food Worker cards or Serv Safe certifications are collected from kitchen and dining crew.
  • Ensure temperature records and food labeling are maintained and up to date
  • Ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to
  • Monitor sanitation practices to ensure that employees follow standards and regulations
• Ensure proper equipment operation/maintenance;
  • Report any deficiencies in equipment to Head Chef or Kitchen Manager.
• Menu Selection and Presentation
  • Incorporating Whaler’s Cove traditions and Owner’s vision, following the lead of the Head Chef, while maintaining standards that long time clients have come to expect.
  • Although there is a two week menu rotation, the challenge of ending the season with minimal inventory that will keep throughout the winter creates a situation that the last few weeks’ menu has variability to use up the inventory.  There have also been delays with receiving orders due to the unforeseen logistical challenges such as ferries being cancelled due to acts of Mother Nature or mechanical failures.  Any changes in the menu is strategized with the Head Chef & Owner.

Considerations:

Team Oriented ~ Chef needs to be independent, yet totally understand the interdependence that this operation requires to succeed.   Healthy communication skills, willingness to solve issues, positive attitude, big-picture mentality, sense of humor, self-motivation, modesty, and an ability to adapt and learn are all required. 

Professionalism ~ We require our Chef to present themselves in a professional manner at all times.  We always have guests at the lodge (from June into September, 24 hours a day/7 days a week) 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 during the operating season.  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 & Social Ability ~ Our Chef is highly influential of our guest experience.  It is important that our Chefs enjoy people and enjoy showing the guests a good time.  We are looking for individuals who truly enjoy hospitality!  We expect for our Chefs to make their presence known in the dining room at one point during each meal time to greet guests and ask how they are faring.  We require our team to have a positive attitude, show extraordinary manners, and be courteous at all times.  This position involves daily communication: kitchen crew, Department Manager, up to 6 other Department Managers (who will be integral as support staff for delivery and stocking of all goods, storage, and maintenance), up to 32 crew members who live on site, and up to 32 guests daily!

Guest Requests ~ As a well-established lodge that prides itself in taking care of each and every guest and employee, our Chefs will need to incorporate specific specialty menu items that will ensure that every person at the lodge has a safe and enjoyable experience.  These specialty menu items include gluten free, allergy considerations, and special event items (i.e. anniversary & birthday cakes).  The Chefs, Guest Services Manager, and Department Manager all have access to a Special Events calendar that is updated frequently so that the entire team can ensure that all special requests are attended to.

Safety & Medical ~ Knowledge of maritime radio etiquette is helpful.  Guest Services crew and General Managers rotate monitoring the lodge radio 24 hours a day, while guests are on site.  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. Firearms are kept on site and carried by all fresh water guides.  The lodge has working cannon for entertainment purposes only.  First Aid and CPR certified is preferred. 

If a situation arises that requires medical attention, crew is to contact Guest Services immediately and render any assistance possible. The community of Angoon has a medical clinic with emergency staff available; although due to irregular cell service, contact may not occur immediately.  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).  In addition, the U.S.C.G. Air Station in Sitka has the capability to medevac serious injuries with a minimum response time of 45 minutes. The lodge management is to be contacted immediately to ensure a coordinated and timely response.

Kitchen 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.  Alcohol is not to be consumed prior to or during a shift.

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.

Adaptable & Hard Working ~ this seasonal industry is intense and unique.  This company performs its services in a very remote location in Alaska:  crew lives and works on 10 acres, on a small island, for up to 120 days, with little “down time”.   Without a doubt, the operating season is hard work, and can be very satisfying.  Most of the administrative duties are performed at the company satellite offices in Kalispell, Montana from October through May.  There are opportunities for recreation; however our primary purpose is to perform.

Daily Schedule & Routine in Alaska

Kitchen is responsible for filling bellies with good food every day, for up to 120 days, without fail.  There are no other options for food service in our remote area.  Work week consists of six (6) days on shift (5 regular and 1 double), with one (1) day off. A typical week during the operating season for the Chef includes 60-80 hours of work. 

• Breakfast
  • 7:00 am each morning. 
  • A lunch bar is provided during breakfast (for guests and staff to pack brown bag lunches for consumption while out on the water or in the wilderness).
  • Twice a week, during guest turnover, double-breakfast service is required.
  • All guest turnovers happen first thing in the morning with outbound guests leaving on the same aircraft or ferry that the inbound guests arrive on.
  • Boats are typically away from our dock by 8:00 am each morning and by 10:00 am on turnover days.
• Hot lunches are provided to crew at 12:00pm, daily (up to 30+/- people).
• Hot Soup served at 6pm daily; Appetizers and Salad Bar at 6:30pm daily.
• Dinner served promptly at 7:00pm daily; Dessert served by 7:40pm daily

Dinner service is usually wrapped up by 8:15-9:30pm. If circumstances prevent any staff from being able to attend dinner, our Chefs and kitchen staff will plate and hold dinner (warm) with notice.  It is NOT a requirement for our crew to enjoy dinner with guests, however crew are welcome.  The dinner and evening presentation is a great way to wrap up the days exhilaration moments. Awards are given each night to guests who chronicle their experiences with the group and for notable catches. We encourage guides and captains to take turns presenting our daily fish count and sharing their fish “stories”.

Our Chefs our encouraged to treat our crew with the same customer service as our guests.  Without our crew, our self-sufficient operation would not be successful!  Management believes that our crew deserves just as fine of food as our guests.  The crew does appreciate comfort food periodically because, believe it or not, crew gets tired of prime rib and fresh Dungeness crab!

Fishing & boat assignments are plotted out for the season by the Guest Services Manager. These are never “etched in stone” and can be changed depending on guest’s needs, equipment availability, mechanical breakdowns, severe weather and a whole range of circumstances. The following days activities and assignments are firmed up each night with the guests around dinner (by the Guides and Guest Services Manager). Daily activities and boat assignments are posted each night, generally by 8 pm in the main lodge and in the fish processing plant on the dock.

This is the routine, every day, up to 135 days each summer.

Compensation

Salary ~ DOE~ Starting Range is $4,000 for summer work, on-site.  Plus TIPS.  Travel benefit to/from lodge is reimbursed upon completion of the first operational season.  Travel benefit is paid upfront for all return seasons.  Other benefits disclosed at interview.  

Accommodations & Meals during time in Alaska ~ Crew will be housed in modest, private rooms.  Only very few crew rooms have private baths, all others will share bath facilities.  Self-service laundry facilities (including detergent) are provided along with bedding and towels.  Our staff enjoys hearty meals served buffet-style in the crew 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, snacks, adult beverages, etc. which you must purchase in Juneau and bring with you to the lodge.  There is no place to purchase these items ALL summer.  

This position will be living and working on-site in Alaska on a remote island for 3+ months; in order to ensure a safe living environment for all, a background and reference check is required prior to final hire. 

Whaler’s Cove Lodge operates continuously and uninterrupted (24/7) from opening day until the last guests depart.  The 2022 season opens to the first guests June 23rd and last guests depart September 11th.  The total 2022 season for Chefs is approximately 108-128 days; season start and end dates are to be finalized based upon final determination of construction projects.  Tentatively is May 15th through September 20th.

WCL is a cooperative, self-sufficient operation that requires an immense amount of foresight, planning, communication, and teamwork. Each employee, their attitude and work ethic, is critical to the success and enjoyment of our workplace.

This business is the largest employer in its remote area of Alaska, it provides a livelihood for 40+ employees, and it’s a destination of choice for over 700 guests each year:  this position is not just a job, it’s a lifestyle and a commitment to success, the business of being hospitable, and positively affecting the local community.  Your skills and attitude affect the team and window of performance each year.  This position offers a unique lifestyle opportunity living in Alaska each summer.

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.

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.

www.whalerscovelodge.com     EOE

Together, this Job Description and the Employee Handbook constitute the expectations of our Head Chef and are considered a mutual agreement between employee and the lodge.

Your application will only be considered with a complete submission of your Cover Letter and Resume.

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 100,000lbs 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 21 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 room and board.

 

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

Work in the Shop with our Crew of Mechanics, assisting in boat maintenance and fueling operations. Room and Board included.  Flight reimbursement earned at end of a successful season. Must be physically fit!