Our hospitality staff shares all necessary duties. These positions encompass serving, dining room cleanup, washing dishes, cleaning guest rooms and laundry. The work day is generally a split shift of about nine hours with a 53 to 55-hour work week. These are hourly positions.

To Apply: please send resume, recent photo and references

REQUIREMENTS:

Friendly, good communications skills, organized, responsible, sound work ethics, service oriented and self-motivated.

Healthy, physically fit, strong, neat and clean appearance, drug-free, and non-smoker.

This position requires a physically fit person. It requires carrying vacuums, cleaning supplies and the commercial dishwasher trays can weigh 50 pounds when full of plates.

SALARY: Approximately $2,320 per month based on a 53 hour work week at $9.75 per hour for regular time (40 hours) and time and a half ($ 14.62) for overtime. Gratuities are in addition to wages, room and board are provided.

ROOM & BOARD: Included in addition to your wages. (This does not include personal items, toiletries, medicines, etc.) The only expenses while at the lodge will be personal items.

ACCOMMODATIONS: Employees are housed two to a cabin or room with private bathroom/shower. Laundry facilities are provided for the crew along with bedding and towels.

EMPLOYEE MEALS: Our Chefs prepare the Hospitality staff diner at 5:30 before the evening shift starts. Lunch is with the rest of the crew buffet style at noon each day. Breakfast is served to order after the guest breakfast is finished usually about 8:00 AM

Our chefs are very accommodating and provide healthy meals, however because we are so remote it is difficult to accommodate some diets. We do not have gluten free food, or to accommodate vegan diets and certain food allergies. Please consider this before applying.

TIPS: Our guests stay for an entire week and we recommend that they do not tip during the week, but leave their tip at the end of their stay. The tips are pooled together and divided amongst the crew equally. Pilots, guides, chefs and lodge staff all make the same amount. Last season the gratuities were around $600.00 per week.

DATES OF EMPLOYMENT: Our hospitality positions are either full season (June through September) or half season rotational positions of approximately 8 weeks in duration.

Full Season – Starts around June 6th and continues until September 17, 2019

Summer Rotation – Starts around June 6th and continues through July 27th, 2019

Fall Rotation – Starts July 27th and continues until September 18, 2019

TRANSPORTATION: We provide $ 500 per hospitality employee towards airfare for getting to and from Anchorage Alaska. Tikchik provides transportation to and from Anchorage and the Lodge. We typically will coordinate with each employee to find the best air fares and purchase the airline ticket for the employee. The employee can reimburse Tikchik from Gratuities for any amount over $ 500. Note (last summer’s gratuities averaged over $ 600 per employee per week for the operating weeks with guests).

DRESS CODE: The appearance of our staff sets a tone and impression for the quality of service that we provide. Clean, neat, and professional appearances reflect a high degree of service and responsibility. We supply some of your uniforms for meal service and guest interaction, but you will be required to bring some specific items, such as khaki pants and black pants.

Dress for the evening dinner service Tikchik provides a Tikchik logo shirt and Tikchik logo waiters apron. Hospitality staff should bring black pants. Flats or pumps are recommended for footwear. As the season approaches, uniforms will be chosen, and we will let you know what you need to purchase and what we will provide. For day wear a casual look is fine. Acceptable attire are jeans (nice, no holes), slacks, turtlenecks, sweatshirts or polo shirts. Tikchik shirts are provided for day wear but are not worn everyday.

DAILY SCHEDULE: The daily schedule for the lodge operations starts with the preparation of breakfast, which is served to the guests at 7:00 am. The anglers fly out by 8:00 am and are away until they return at approximately 5:30 pm. Dinner is served at 7:00 pm.

Breakfast service and cleanup involves all the hospitality staff. After breakfast cleanup, the lodge staff attends to their different assigned jobs until completed. With all of the anglers out fishing for the day, lunch is casual (with staff only), and afternoons afford some time off. All of the lodge staff will participate in preparations, serving and cleanup for the evening meal.

About Tikchik Narrows Lodge

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