Food Service Supervisor, Palmer Station

About the role

The Food Service Supervisor at Palmer Station will be responsible for overseeing the quality control and quality assurance of the food services department. They will motivate and lead team members in a physically demanding and unique work environment.

Responsibilities

• Functions as senior food services representative at Palmer Station.
• Displays strong leadership, communication, and organizational skills in a diverse supervisory capacity.
• Motivates self and others in physically challenging and atypical work environment.
• Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department.
• Maintains daily food service operations regarding policy, personnel, and production.
• Maintains overall quality, preparation, production, and presentation of food on all shifts for all dining locations, functions, and special events.
• Documents and communicates daily operational and personnel information to the Culinary Manager.
• Initiates and/or approves significant menu changes. Coordinates menu planning and adjustments; ordering and receiving of food. Monitors availability of ingredients; makes adjustments when necessary. Coordinates placement of weekly food order among Sous Chef(s). Orders fresh produce as needed.
• Maintains compliance with safety and sanitation standards within the kitchen, serving area, and dining area, in conjunction with the Culinary Manager.
• Implements and maintains a safe workplace program and ensures safety is the highest priority in the workplace.
• Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques.
• Schedules personnel: deployment, redeployment, and weekly work schedules.
• Communicates and coordinates with Sous Chef(s) daily for timely and efficient utilization of leftovers, production information, and fresh produce.
• Assists in resolving disputes and counsels employees on issues that shift leaders are unable to resolve.
• Works closely with the Culinary Manager to initiate progressive changes in the long-term and short-term operational goals of the food service department; may involve research and technical writing.
• Trains and orients subordinate employees on performance, documentation, and activities that affect the achievement of Infrastructure and Operations Division metrics.
• Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintains documentation as necessary to meet these requirements.
• Supports the achievement of ASC metrics, whether metrics can be directly or indirectly, affected by this position's activities.
• Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintains documentation as necessary to meet these requirements.
• Works to achieve ASC goals and contractual commitments.
• Participates in and/or conducts inter- and intra-departmental meetings as required, including but not limited to weekly safety meetings, weekly production meetings, and weekly supervisors' meetings.
• Assists and supervises in all areas of the kitchen, serving, and dining areas.
• Interacts with customers to obtain feedback on food quality, service, menu selection, and sanitation; makes adjustments accordingly.
• Maintains instruction to all personnel on the proper use, care, and cleaning of equipment.
• Assigns tasks and projects to personnel in addition to their daily tasks to maintain the overall organization of the food service department.
• Informs Sous Chef(s) of all events that cause population fluctuations at primary and satellite dining areas.
• Plans and organizes meals for special occasions.
• Maintains the planning, ordering, preparation, service, and clean-up of all food-related functions involving Distinguished Visitors to Palmer Station.
• Able to stand for up to twelve hours a day six days a week.
• Able to lift up the safety regulation maximum from the floor to a table or cart in a safe manner.
• Ability to manage and follow through over winter projects as needed.

Requirements

• High school education or GED required. Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required. Five years supervisory experience in a high volume food service capacity accepted in lieu of degree.
• Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica. Valid driver's license required.
• Minimum of 7 years cooking experience, with 3 years supervisory responsibilities in high volume (not including convenience or fast food) facilities is required. Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience.

Qualifications

• US citizenship or permanent residency required.

Skills

• Strong leadership, communication, and organizational skills.
• Physical stamina and ability to work in a challenging environment.
• Knowledge of food safety and sanitation standards.
• Ability to manage and follow through over winter projects.

Benefits

Details about benefits are not provided in the job posting.

Pay

$1,188 - $1,324 per week

Schedule

Not specified in the job posting.