Chef - Winterlake Lodge, AK - Eleven Experience

About Us

Grassy Creek is a private equity firm with offices in London, Amsterdam, Crested Butte, New York, and the Bay Area. Our primary business lines are Asset Management, Property Development, Property Management, and Technology Ventures. Grassy Creek’s diverse portfolio includes private homes, commercial spaces, as well as a collection of remote lodges for the adventure travel brand, Eleven Experience. Our lodges, chalets and beach houses are miles from the main road and in unique locations away from the crowd. Each property is carefully designed and crafted, showcasing our distinct style that considers local architecture and cultural aesthetic.

Eleven is like no other place. We’re an adventure travel company with a diverse portfolio of intimate, extraordinary adventure lodges in remote locations around the world. We strive to give every one of our guests the best day of their life every day, whether heli-skiing near the Arctic Circle in Iceland or casting for bonefish on a remote island in the Bahamas. At each destination, our guided backcountry adventures await guests of all ages and skill levels. Our lodges, chalets, and beach houses combine five-star accommodations with incredible cuisine. To our guests, we are trusted, down to Earth, smart, innovative, discreet, and fun. To our international team, we are a community with genuine camaraderie, and we value creativity, work ethic, kindness, and strong communication. Our success depends on our employees’ well-being, and we continue to evolve more programs and benefits to support work-life balance and remain open to ideas, feedback, and new sustainable approaches. We take pride in promoting employees from within who prove to be committed, valuable, and have a genuine desire to grow.

Position Summary

Grassy Creek is seeking a dynamic and flexible Chef to manage kitchen operations, including scheduling, inventory, budget, food production, sanitation and safety compliance. This position will also be responsible for preparing meals for on-site staff and construction crews. The guest lodge will be closed for renovations and all meals will be prepared for staff and crews. This position requires 4+ years food and beverage experience, as well as ServSafe certification or willingness to be certified. This is a full time, seasonal position starting at $4,500 - $5,500 monthly, depending on experience and qualifications. The season runs May through September. 

This position is located at Winterlake Lodge, Alaska. Winterlake Lodge is situated near the western edge of the Alaska Range, 90 miles north west of Anchorage and along Alaska’s historic Iditarod Trail. This lodge is off the beaten path, and is only accessible by a 45 minute charter flight. This job is perfect for someone who has a passion for food, enjoys nature and the remoteness of lodge living.

Position Purpose

• The chef directs the preparation, seasoning, and cooking three meals per day for our staff and construction crews.

Responsibilities/Duties/Functions/Tasks

• Collaborate with other chef and kitchen staff to plan menus based upon seasonality of product, staff traffic, dietary requests, and other variables.

• Direct food preparation, transportation, and meal service three times per day for staff and construction crews on site.

• Manage inventory of food, supplies, and other materials necessary for kitchen operations, including communicating weekly orders with leadership and coordinating transportation to the lodge.

• Review invoices for accuracy and coordinate with accounting and admin offices for payment.

• Oversee the quality of production and delivery of meals to staff.

• Ensure compliance with DEC regulations regarding the cleaning and proper temperatures of food storage areas.

• Coordinate with on-site supervisor to ensure efficiency and effectiveness of kitchen operations.

• Provide direction and leadership for the support staff in the kitchen.

• Check the quality of raw and cooked food products to ensure that standards are met and maintained.

• Adhere to a food cost budget as discussed with the supervisor.

• Monitor sanitary practices to ensure compliance with best practice standards and regulations.