Head Cook / Chef

The kitchen lead at a historic fly-in lodge in the Alaska Range, with the work split across two windows: February to March, covering the Iditarod period when the lodge sits near the trail, and June to September for the summer and hunting seasons. The role covers menu planning, ordering and general kitchen management as well as cooking, so the posting is aimed at someone who can run a remote kitchen rather than work a station. Supply runs to a fly-in camp shape the job, since everything arrives by air. No pay figure is published and no formal qualification is named. Enquiries go through the lodge’s contact form, which also handles its hunting guide and caretaker roles.