Breakfast Chef/Baker

Kantishna Roadhouse (KRH) is a full-service, backcountry lodge located 90 miles inside Denali National Park. Due to the Denali Park Road closure, the lodge is accessible only by small aircraft, and employees should expect a truly remote, wilderness-based work environment. Because of this remoteness, staff are expected to live on-site for the entire season (approximately June 1 to September 15) with no ability to leave the park on days off. Employees may enjoy hiking and exploring the surrounding backcountry during their free time, but travel outside the park is not available. KRH operates with a small, close-knit team and hosts a limited number of guests, so every staff member plays a vital, hands-on role in daily lodge operations. Room and board are provided at no cost to employees.

JOB SUMMARY:  The Breakfast Chef/Baker is responsible for planning and managing the preparation and service of meals for guests and employees at Kantishna Roadhouse, ensuring the smooth and profitable operation of the kitchen, and maintaining high standards of food quality and safety at all times. 

ESSENTIAL FUNCTIONS:

• Plan, develop, and execute rotating menus for guest and staff meals, ensuring efficient use of ingredients, minimal waste, and adherence to established recipes, service standards, and storage protocols.
• Lead all breakfast service operations, including menu execution, timing, quality control, and overall guest experience. Prepare plated breakfasts for approximately 2–20 guests and a buffet-style breakfast for 10–15 staff.
• Oversee preparation and execution of guest lunch service, including trail lunches and on-site lunches when guests remain at the lodge.
• Prepare and lead staff lunch service, ensuring timely, nutritious meals that effectively utilize available ingredients and leftovers.
• Maintain ownership of kitchen operations during morning and midday shifts, including prep, organization, and smooth handoff to the Dinner Chef.
• Coordinate daily transitions with the Dinner Chef to ensure continuity between meal periods; provide support during shared prep windows as needed.
• Participate in weekly kitchen alignment meetings to review menus, inventory, and workflow improvements.
• Prepare a variety of breakfast dishes (e.g., poached eggs, latkes, soufflés, frittatas, sourdough pancakes) along with accompanying meats and breads.
• Produce baked goods and quick breads such as biscuits, scones, and muffins as required.
• Accommodate a wide range of dietary needs, including vegetarian, vegan, gluten-free, Kosher, and other restrictions.
• Demonstrate strong culinary and baking skills, maintaining consistent quality and high presentation standards.
• Lead and supervise a small kitchen team (including a kitchen helper/dishwasher), fostering a positive team environment and providing training and performance guidance.
• Communicate effectively with supervisors, promptly reporting concerns or operational issues.
• Manage kitchen budgets and food costs, implementing portion control and cost-effective practices.
• Oversee inventory management, including ordering, receiving, rotation, and proper storage of food products.
• Ensure all kitchen equipment is clean, safe, and in good working order; coordinate repairs or replacements as needed.
• Maintain a clean, organized, and efficient workspace, including completing dishwashing tasks and supporting overall kitchen cleanliness.
• Uphold strict sanitation and hygiene standards in compliance with all safety regulations and Department of Environmental Health requirements.
• Support sustainability initiatives, including recycling programs for cardboard, glass, and aluminum where feasible.
• Work split shifts as required based on operational needs.
• Perform other duties as assigned.

DOYON CORE COMPETENCIES:

• Commitment to Excellence – Identifies what needs to be done and takes action to achieve a standard of excellence beyond job expectations.
• Corporate Values- Understand, embraces, and integrates Doyon corporate values into everyday duties and responsibilities.
• Customer Service – Identifies and responds to current and future client needs by providing excellent service to internal and external clients.
• Safety and Security – Promotes a safe work environment for co-workers and customers.
• Teamwork – Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside or outside the organization.

JOB-SPECIFIC COMPETENCIES:

• Adaptability - Adapts to changing conditions and work assignments, sets priorities and manages multiple assignments, and tasks.
• Attention to Detail - Ensures one's own and others’ work and information are complete and accurate.
• Decision Making - Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Management - Plans, organizes, directs, monitors and controls a group of one or more employees or one or more entities to accomplish organizational goals and objectives.
• Planning and Organizing - Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Time Management - Manages time effectively when accomplishing tasks, projects, and goals.

SUPERVISION:

• This position may supervise kitchen staff.

QUALIFICATIONS:

• Minimum of three (3) years as a hands-on chef in a commercial venture
• Minimum two (2) years of commercial kitchen management experience
• Current Professional Food Manager Certification

PREFERENCE STATEMENT: Doyon grants preference to qualified Doyon Shareholders first, and second to qualified shareholders of other Alaska Native corporations that grant a similar preference in all phases of employment and training, which include, but are not limited to hiring, promotion, layoff, transfer, and training.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

A review of this position has excluded marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbent(s) will possess the skills, aptitudes and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills or abilities.