Second Cook

Kitchen

Second Cook

$4,000.00 - $6,000.00 / month + tips

Katmai National Park

Second Cook – 2026Summary

Responsible for assisting the Executive Chef with the preparation and service of high quality meals for guests and staff at Katmai Wilderness Lodge. Works as part of a small two-person kitchen team and assists with breakfast preparation and service, food prep, cleaning, dishwashing, organization, sanitation and food storage. Must have a commitment to quality and service, a strong work ethic, and a willingness to learn and take direction. This position will regularly interact with lodge guests and must be personable, professional, and comfortable engaging with high-end clientele.

This position also provides a unique opportunity to work closely alongside and learn directly from an experienced Executive Chef in a small, two-person kitchen environment. The Second Cook will receive significant one-on-one exposure to professional cooking techniques, menu execution, food preparation, presentation, and the operation of a high-end lodge kitchen.

Essential Duties & Responsibilities

Works closely with and under the direction of the Executive Chef in the preparation and service of meals.

Responsible for assisting with and independently preparing breakfast as assigned by the Executive Chef.

Assists with food preparation for lunch, dinner, appetizers, desserts, and other meal services as needed.

Follows recipes, preparation methods, portion standards, presentation standards, and direction provided by the Executive Chef.

Provides friendly, professional, and attentive service when interacting with lodge guests.

Contributes to the welcoming and personalized atmosphere expected at a high-end lodge.

Works directly alongside the Executive Chef and takes an active role in learning professional cooking techniques, menu execution, presentation, and kitchen operations.

Will have certification in Safe Food handling procedures and exercise those procedures in the keeping of lodge kitchen and food storage areas.

Will pay close attention to personal sanitation and always have a clean and professional appearance to guests and other staff.

Will wash dishes including serving and cooking dishes, utensils, glassware, and kitchen equipment.

Assists with receiving, storing, labeling, rotating, organizing, inventory, and stocking of food and kitchen supplies.

Maintain regular and punctual attendance.

Must be willing to learn new skills, cooking techniques, recipes, and responsibilities.

Perform other duties as assigned.

Supervisory Responsibilities

This position does not have regular supervisory responsibilities. The Second Cook will work under the direction of the Executive Chef and may be required to independently manage breakfast service, food preparation, or other kitchen responsibilities as assigned.

Minimum Qualifications

Safe Food handling certification, or ability to obtain certification.

Previous culinary, restaurant, catering, lodge, or food-service experience preferred.

Basic cooking and food preparation skills.

Ability to prepare breakfast service with limited supervision after training.

Strong work ethic, willingness to learn, and ability to take direction.

Must be eager to learn and take advantage of the opportunity to work closely and receive one-on-one instruction from the Executive Chef.

Excellent organization and communication skills.

Must be personable, outgoing, and comfortable interacting with high-end clientele.

Professional demeanor appropriate for a luxury guest-service environment.

Dependable, punctual, flexible, and willing to assist with cooking, cleaning, and dishwashing.

High school diploma or GED preferred.

Work Schedule

Temporary seasonal position will be required to work overtime hours to complete assignments and/or projects. May require flexible work schedule.

Travel

Employee must arrange travel to Kodiak, Alaska. Transportation to the lodge will be coordinated from Kodiak. A seasonal travel stipend may be provided.

Physical Demands

Must be able to see, hear and verbally communicate with regular frequency.

Must be able to walk and/or stand on hard surfaces for extended periods of time.

Must be able to kneel, bend and twist at the waist with regular frequency.

Must be able to reach at, above and below shoulder height with regular frequency.

Must be able to push, pull, carry, and lift objects weighing up to 75 pounds with regular frequency.

Must be able to maintain balance and maneuver in crowded space with regular frequency.

Must possess sufficient fine and gross motor skills to operate equipment with regular frequency.

Employee must be able to work in varying conditions for long hours.

Work Environment

Work environment is varied in its requirements with long periods of standing, kneeling, both cold and hot climates that are characteristic of remote lodge operations. Work can be performed in adverse conditions including high humidity, heat, cold, high wind, rain, and various local conditions.

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