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 Sous Chef at Palmer Station. As a Sous Chef your job responsibilities include: 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. TITLE: Sous Chef
SEASON: Austral Summer and/or Winter
LOCATION: Palmer Station, Antarctica
SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica
SALARY: $905 - $1,008 per week
ESSENTIAL DUTIES AND RESPONSIBILITIES: Responsible for preparation of all items on a 35-day menu cycle, holiday menu items and food required for special occasions. Communicates and coordinates 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 monitors 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 provides baked items for specialty functions. Educated on and monitors proper baking techniques, presentation of products and appropriate oven temperatures. Anticipates need for and oversees preparation of alternate menu items if the population's consumption exceeds production of a primary menu item. 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. 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; places 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. 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 affect the achievement of Operations Division metrics. Adequately and honestly track all data related to metrics. Supports the achievement of ASC metrics, whether metrics can be directly or indirectly affected by this position's activities. Physical Qualifications: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Able to stand up to 12 hours. Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner. Performs other duties as required. EDUCATION: 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. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica. Valid driver's license. Valid U.S. Passport. EXPERIENCE: 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. OTHER: US citizenship or permanent residency required.
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