Lodge Coordinator Ashland , ME 04732

Posted:

09/01/2026

Employment Type:

Contract Industry:

Talent Skills Job Number:

CR38546391

Pay Rate:

$21.63 / hour Job Description Lodge Coordinator We are seeking an experienced and highly organized Lodge Coordinator to oversee all aspects of lodge operations, including food services, accommodations, housekeeping, maintenance coordination, and administrative functions. The successful candidate will be responsible for ensuring a safe, clean, and welcoming environment for guests and employees while managing operational budgets, supervising staff, and supporting site operations.

This role requires strong leadership skills, attention to detail, and the ability to thrive in a fast-paced, remote operational environment. Must keep accurate records and follow a budget.

Responsibilities Supervision & Mentorship:

Supervise lodge staff and train as needed for existing and new employees.

Menu & Dietary Management:

Plan menus, manage food inventory, and order & receive supplies based on lodging occupancy. Special care is taken to accommodate food allergies and dietary restrictions. Daily meal planning as well as event planning for our operational sites.

Kitchen & Food Safety:

Upholds strict health and safety standards (e.g., sanitation, proper food storage) and ensures that all kitchen equipment is maintained, safe, and clean. Ensures housing inspections are completed timely and correctly.

Housing Units:

Responsible for all lodging services, such as laundry, property maintenance and repair. Ability to work with contractors and internal trades.

Budget Management:

Manages operational costs associated to meals and housing facilities to include food supplies, maintenance supplies, manpower costs and operational costs.

Administration:

Handle administrative documentation such as daily logs, incident reports, and personnel evaluations. Responsible for weekly payroll submission and supporting sawmill operations as needed. Qualifications Food safety certification Reliable Transportation and valid driver's license A minimum of 3 years of experience working as a Head Cook or a supervisor in a commercial kitchen environment Previous experience cooking in a remote location for large groups would be considered an asset Working knowledge of MS Office Suite and computer-based systems for payroll, ordering, and purchasing. Previous experience with inventory and ordering procedures would be considered an asset Self-motivated; able to do shift and weekend work

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