Gana-A'Yoo, Limited - Antarctic Program
  • 31-Dec-2018 to 01-Dec-2019 (MST)
  • Food Services - BOH
  • Denver, CO, USA
  • Salary
  • Contract

TITLE:   Executive Sous Chef (2019/2020) 

SEASON:  Austral Summer and/or Winter 

LOCATION:  McMurdo Station, Antarctica 

SECTOR/DEPT:  Gana-A'Yoo Services Corporation (GSC) Antarctica 

Currently seeking an Executive Sous Chef (formerly known as the Food Service Supervisor) - Responsible for instituting and monitoring total quality control and quality assurance for all food service at McMurdo Station Antarctica.  Plans and directs food preparation and culinary activities, supervises kitchen staff, does final touch on all food presented to the community.  Maintains a positive, productive and professional approach with team members, supervisors and community members. Embraces the mission and vision of the Program Executive Chef and Culinary Manager as if it were their own.

ESSENTIAL DUTIES:

Maintain a safe, and healthy working environment ensuring a high degree of adherence to the ASC Environmental Health & Safety and Quality Assurance programs HACCP, and ServSafe policies and procedures.  Understands and follows all FDA food safety regulations.

Operates and supervises using the Gana-A'Yoo Antarctic Support Contract Mission, Vision, Guiding Principles, and Core Values

Plan, direct, and coordinate the Sous Chefs, Bakers and Cooks, in overall activities of the kitchen, serving area and dining hall for McMurdo Station Antarctica; ensuring the highest level of quality and cleanliness to include the preparation and attractive/appealing presentation of food and beverage and the appearance of the dining hall.

Establish an effective leftover usage program.

Actively and consistently, monitors, controls, and tracks waste in production and other areas.

Maintain client and customer satisfaction and good public relations through effective communication and feedback that provides opportunity for improved operations. Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly. 

Responsible for planning, assigning and directing employee schedules to include holiday, deployment, redeployment and weekly work schedules.

Conduct training programs, monitor and evaluate performance, reward and discipline, address complaints and resolve problems.

Responsible for the weekly food order following inventory guidelines. Actively works with the Program Executive Chef and Culinary Manager on any inventory issues.

Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events.

Communicates with the Program Executive Chef on all events that may affect production and service at primary and satellite dining areas.

Responsible for documenting and communicating daily operational and personnel information to the Program Executive Chef.

Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation. Monitors adherence to proper labeling and dating of food and adherence to recipes and proper cooking techniques.

Tracks all data related to metrics. Supports the achievement of ASC goals, contractual commitments and metrics, whether metrics can be directly or indirectly affected by this position's activities. 

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 supervisor meetings.

Monitors the planning, ordering, preparation, service and clean-up of all food-related functions involving Distinguished Visitors to McMurdo.

Able to stand for up to twelve hours a day six days a week.

Able to lift up to 50 pounds

Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace.

Performs other duties as required.

EDUCATION:  High school education or GED is required.  Graduate of a culinary arts program or apprenticeship program required. Five years supervisory experience in a high volume food service capacity accepted in lieu of degree.

CERTIFICATIONS AND/OR LICENSING REQUIREMENTS:  ServSafe Food Handlers certificate required. ACF Certification desirable.

EXPERIENCE:  Minimum of 7 years cooking experience, with 3 years supervisory responsibilities in high volume (not including convenience or fast-food) facilities with diverse populations is required.

OTHER:  US citizenship or permanent residency required. 

Gana-A'Yoo, 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.

If you require assistance in the application process, please contact us at: GYLOpportunities@usap.gov

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.

Gana-A'Yoo, Limited - Antarctic Program
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