Sous Chef South Pole Station winter

GanaAYoo 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 South Pole Station Sous Chef.

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.

POSITION: Sous Chef

SEASON: Austral Winter

LOCATION: South Pole Station Antarctica

SECTOR/DEPT: GanaAYoo Services Corporation (GSC) Antarctica

SALARY: $905 $1008 per week

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Responsible for preparation of all items on a 35day 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 days 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.
• Anticipates need for and oversee preparation of alternate menu items if the populations 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 highvolume 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 selfmotivated 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 fastpaced 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; 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.
• Coordinates with Stewards to ensure timely transfer and sing of dirty pots to potwashing 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.
• 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.
• Adequately and honestly track all date related to metrics.
• Supports the achievement of ASC metrics whether metrics can be directly or indirectly effected by this positions activities.

• Complies with all ASC Environmental Health & Safety and Quality Assurance requirements and goals. Provide documentation to these divisions as necessary to ensure adequate and legal documentation.
• Provides direct support using staff resources if necessary to the achievement of all metrics related to ASC
• Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace.

• 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

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.

While performing the duties of this job the employee is regularly required to move around the facility 75 or more of the time. The employee is occasionally required to remain in a stationary position for at least 50 of the time. The employee frequently is required to maneuver self to be able to reach product and/or materials needed for task. The employee must regularly lift and/or move up to 10 pounds frequently lift and/or move up to 25 pounds occasionally lift and/or move up to 50 pounds. The employee is on occasion required to determine quality of flavor appearance and texture of product. The employee must be able to perceive oral and written instructions in the form of text writing graphs charts and/or video and other forms of communication. Must have capacity for exposure to long hours days and weeks away from home.

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 drivers license required.
• 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.

GanaAYoo Limited (GYL) an Alaska Native Corporation offers services with ongoing contracts in many facility types such as military training facilities emergency management centers and temporary field sites. GYL in partnership with ESS Support Services a Division of Compass Group will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients wherever their location no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling mining construction pipeline and logging camps offshore governmental agencies and others. Payroll and benefits are supported by Compass Group.

We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers.

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We are an Equal Opportunity Employer that considers applicants without regard to race sex religion national origin disability veteran status or any other protected status. EEO is the Law poster.