Sous Chef, McMurdo Station

About the role

Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a McMurdo Station Sous Chef.

Responsibilities

• Supervise, train and work with Production Cooks to produce high quality, large volume meals including breakfast, lunch, and dinner, desserts, breads, and pastries;
• Maintain clean and sanitary work areas, equipment and tools in a professional manner;
• Assist Food Service Supervisor (FSS) and others as necessary;
• Responsible for preparation of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions;
• Communicates and coordinate with other Sous Chefs and/or Food Service Coordinator daily for utilization of leftovers, production information and timely usage of fresh produce;
• Responsible for tasting, flavor adjustments and presentation of foods;
• Educates staff on and monitor proper cooking techniques and holding temperatures of food;
• Confers with Food Service Coordinator daily on production schedule and weekly during menu planning meetings;
• Conducts daily production meetings with Production Cook to give an overview of the day's menu and assign tasks for production and service;
• Responsible for coordinating, monitoring and expediting batch cooking methods before and during services;
• Produces baked items as scheduled;
• Supports deli operations, and flight meals; and provide baked items for specialty functions;
• Educated on and monitors proper baking techniques, presentation of products and appropriate oven temperatures;
• Able to cook in a setting that is open/displayed to the customers;
• Able to follow standardized recipes, as well as develop high-volume recipes as needed;
• Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department;
• Displays strong leadership, communication and organizational skills in a supervisory capacity; must be self-motivated and have the ability to motivate others in challenging and atypical working environments;
• Able to develop a cohesive team unit from a diverse population;
• Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment;
• Covers for other Sous Chefs as needed;
• Coordinates with Food Service Coordinator on proper thawing procedures: selected products, quantities, and timing;
• Responsible for all aspects of safety and sanitation in the kitchen, including proper instruction and monitoring of equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas;
• Responsible for proper labeling and dating of food, and efficient utilization of leftovers;
• Places weekly food order with Food Service Coordinator for menu items produced on that shift; place specialty bread orders with Baker in a timely manner;
• Records quantities of all food items prepared, served and discarded as required by the Food Service Coordinator, in accordance with approved waste management guidelines;
• Honors requests for late arrivals via plated food held in warmers or by keeping the service line open;
• Cooks for the entire station, including the dining hall, mess hall, and other designated areas;
• Coordinates with Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area;
• Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics.

Requirements

• High School education or GED;
• Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required;
• Three years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree;
• Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica;
• Valid driver's license;
• Valid U.S. Passport;
• Minimum of two years Sous Chef/food service management experience;
• Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience.

Qualifications

• Ability to stand up to 12 hours;
• Ability to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner;
• Ability to perceive oral and written instructions in the form of text, writing, graphs, charts, and/or video, and other forms of communication;
• Capacity for exposure to long hours, days, and weeks away from home.

Skills

• Leadership;
• Communication;
• Organizational skills;
• Flexibility;
• Positive attitude;
• Teamwork;
• Food safety;
• Sanitation;
• Batch cooking;
• Baking;
• Menu planning;
• Inventory management;
• Customer service.

Benefits

Not specified.

Pay

$905 - $1,029 per week

Schedule

Not specified.