Sous Chef, Field Camp

About the role

Gana-A'Yoo Services Corporation, GSC, is a leading provider of food service, janitorial, and administrative services. We support the National Science Foundation-managed United States Antarctic Program through the Antarctic Support Contract (ASC). Currently, we are seeking a Sous Chef for the South Pole Station.

Responsibilities

• Displays strong leadership, communication, and organizational skills; must be self-motivated and able to motivate others in challenging and atypical working environments.
• Able to develop a cohesive team unit from a diverse population and maintain flexibility and a positive attitude in a dynamic, fast-paced environment.
• Adapts to difficult situations and limited resources during camp set up and take down.
• Accommodates extended working hours during these time periods.
• Maintains clean and sanitary work areas, equipment, and tools in a professional manner.
• Monitors water levels in the kitchen, assists in keeping snow for water production, monitors food storage, and ensures proper documentation of food safety and sanitation.
• Coordinates with the Food Service Supervisor on weekly food pulls from cargo lines and freezers, prepares alternate menu items, and ensures proper labeling and dating of food.
• Ensures proper cooking techniques and holding temperatures, implements and maintains a safe workplace program, and reports safety incidents.
• Lifts up to the safety regulation minimum from the floor to a table or cart in a safe manner, stands for up to 12 hours, and performs other duties as required.

Requirements

• High School education or GED.
• Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required.
• Five years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree.
• ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica.
• Valid driver's license and valid U.S. Passport required.

Experience

• Minimum of five years cooking experience in high volume facilities if field camp has only one culinary team member.
• Minimum of three years cooking experience in high volume facilities if working under a Food Service Supervisor.

Education

High School education or GED.

Qualifications

• US citizenship or permanent residency required.

Skills

• Strong leadership and organizational skills.
• Ability to adapt to difficult situations and limited resources.
• Self-motivation and ability to motivate others.
• Leadership and teamwork abilities.
• Flexibility and positive attitude in a dynamic, fast-paced environment.
• Adaptability to changing conditions and limited resources.
• Communication and coordination skills.
• Food safety and sanitation knowledge.
• Safe lifting and standing abilities.
• Ability to follow standardized recipes and develop high-volume recipes.
• Proper equipment usage and safety procedures.
• Timely cleaning and organization of dry storage and refrigerated areas.
• Safe workplace program implementation and maintenance.
• Reporting of safety incidents.

Benefits

N/A

Pay

$905 - $1,008 per week

Schedule

N/A