Doyon, Limited
Overview
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 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 employee meals, ensuring efficient use of supplies, minimal waste, and adherence to established recipe, service, and storage standards.
Prepare high-quality breakfast service for approximately 2–20 guests (plated and served from the kitchen) and a buffet-style breakfast for 10–15 staff.
Produce a variety of single‑entrée breakfast dishes, including poached eggs, latkes, soufflés, frittatas, and sourdough pancakes, along with accompanying meats and breads.
Prepare bakery items such as biscuits, scones, and muffins as required.
Prepare a staff lunch buffet utilizing leftovers and freshly prepared products.
Accommodate a wide range of dietary needs, including vegetarian, vegan, gluten‑free, Kosher, and other special restrictions.
Demonstrate strong culinary and baking skills, delivering consistent quality and maintaining high standards of presentation.
Lead and supervise a small kitchen team, including a kitchen helper/dishwasher; promote an effective team atmosphere and provide ongoing training and performance guidance.
Communicate effectively with supervisors, reporting concerns or issues promptly and appropriately.
Manage the food and kitchen budget, monitor food costs, and implement portion control to ensure cost‑effective operations.
Oversee inventory management, including ordering, receiving, rotation, and proper storage of all food products.
Ensure equipment is kept clean, safe, and operational, arranging for repairs or replacements as needed.
Maintain a clean, organized, and efficient workspace, including completing personal dishwashing tasks and supporting kitchen-wide organization and cleanliness throughout the shift.
Uphold high standards of sanitation and hygiene in all kitchen and dining areas, ensuring full compliance with safety regulations and Department of Environmental Health requirements.
Support and maintain recycling initiatives, including programs for cardboard, glass, and aluminum where feasible.
May be required to work split shifts depending 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 – Understands, 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 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.
Working Environment Kantishna Roadhouse provides a unique and challenging work experience. Each role is physically demanding with staff typically averaging 45–60+ hours per week, especially during the beginning and end of the season. The nature of our business requires every team member to be adaptable and versatile, making each day an exciting opportunity to learn and grow. Due to the Denali Park Road closure, access to Kantishna Roadhouse is by small aircraft only, which means that staff is expected to remain in Denali National Park and Preserve for the duration of the season.
Physical Demands Employees will be on their feet throughout their workday. The work requires routine walking, standing, bending, and carrying items weighing up to seventy-five (75) pounds without assistance. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Reasonable Accommodation It is Doyon’s business philosophy and practice to provide reasonable accommodations, according to applicable state and federal laws, to all qualified individuals with physical or mental disabilities.
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.
Employee Information 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.
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Job Summary 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 employee meals, ensuring efficient use of supplies, minimal waste, and adherence to established recipe, service, and storage standards.
Prepare high-quality breakfast service for approximately 2–20 guests (plated and served from the kitchen) and a buffet-style breakfast for 10–15 staff.
Produce a variety of single‑entrée breakfast dishes, including poached eggs, latkes, soufflés, frittatas, and sourdough pancakes, along with accompanying meats and breads.
Prepare bakery items such as biscuits, scones, and muffins as required.
Prepare a staff lunch buffet utilizing leftovers and freshly prepared products.
Accommodate a wide range of dietary needs, including vegetarian, vegan, gluten‑free, Kosher, and other special restrictions.
Demonstrate strong culinary and baking skills, delivering consistent quality and maintaining high standards of presentation.
Lead and supervise a small kitchen team, including a kitchen helper/dishwasher; promote an effective team atmosphere and provide ongoing training and performance guidance.
Communicate effectively with supervisors, reporting concerns or issues promptly and appropriately.
Manage the food and kitchen budget, monitor food costs, and implement portion control to ensure cost‑effective operations.
Oversee inventory management, including ordering, receiving, rotation, and proper storage of all food products.
Ensure equipment is kept clean, safe, and operational, arranging for repairs or replacements as needed.
Maintain a clean, organized, and efficient workspace, including completing personal dishwashing tasks and supporting kitchen-wide organization and cleanliness throughout the shift.
Uphold high standards of sanitation and hygiene in all kitchen and dining areas, ensuring full compliance with safety regulations and Department of Environmental Health requirements.
Support and maintain recycling initiatives, including programs for cardboard, glass, and aluminum where feasible.
May be required to work split shifts depending 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 – Understands, 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 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.
Working Environment Kantishna Roadhouse provides a unique and challenging work experience. Each role is physically demanding with staff typically averaging 45–60+ hours per week, especially during the beginning and end of the season. The nature of our business requires every team member to be adaptable and versatile, making each day an exciting opportunity to learn and grow. Due to the Denali Park Road closure, access to Kantishna Roadhouse is by small aircraft only, which means that staff is expected to remain in Denali National Park and Preserve for the duration of the season.
Physical Demands Employees will be on their feet throughout their workday. The work requires routine walking, standing, bending, and carrying items weighing up to seventy-five (75) pounds without assistance. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Reasonable Accommodation It is Doyon’s business philosophy and practice to provide reasonable accommodations, according to applicable state and federal laws, to all qualified individuals with physical or mental disabilities.
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.
Employee Information 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.
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