Executive Chef – Remote Fly-In Lodge

Running the kitchen at a remote fishing lodge on the Holitna River, roughly 237 miles west of Anchorage, for a season running June through mid-September. The posting asks for a sound background in the foodservice industry with formal culinary training preferred but not required, a food safe handling certification, and above all the ability to work remotely for three to four months at a stretch with limited resupply. Creative problem-solving and a team mentality are named explicitly, which reflects cooking for a small crew and guest group far from any supply chain. Remote lodging is provided for the length of the contract. No pay figure is published. Applications go by email with a resume and four references.