Gana-A'Yoo, Limited - Antarctic Program
  • 01-Apr-2021 to Until Filled (MST)
  • Food Services - BOH
  • Anchorage, AK, USA
  • Full Time

Position Title: Program Executive Chef

Location: Antarctica

Required to deploy to McMurdo station August through February

Reports to: Culinary Manager

Supervises: Non-Exempt Employees

FLSA Status: Exempt

Description Effective: March 2021

Wage Band: Continental US: $50,000 to $60,000 / Deployed to Antarctica: $66,000 to $79,000


Responsible for the management and oversight of all culinary operations at McMurdo Station Antarctica. Duties include hiring personnel, directing, orienting, training, and evaluating team members. Responsible for assisting the Culinary Manager in developing and executing an annual operations plan, maintaining a clean kitchen and dining room and ensuring the highest standard for quality product and customer service. The position is required to provide strong leadership and guidance to all employee while maintaining a high level of customer, client, and employee satisfaction. The Program Executive Chef is a champion of Gana-A'Yoo, Limited and subsidiaries to the National Science Foundation (NSF), Leidos and USAP participants.


  • Responsible for maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace
  • Encourage open communication across business units to achieve goals and resolve issues
  • Understands and complies with program management communication guidelines
  • Assists Culinary Manager, Program Manager and colleagues in executing at a high level all Statement of Work (SOW) objectives and requirements
  • Assists with planning and implementation of Culinary Manager's annual operations plan, to include but not limited to, menu development, waste tracking, depletion planning, HAACP execution, sanitation program, and annual food order
  • Oversees interviewing and hiring of team members both personally and through subordinate supervisors
  • Directs a high quality, cost effective food service program. Assumes accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices
  • Trains, develops, coaches, evaluates, assigns and directs work of subordinate supervisors
  • Trains, develops, coaches, evaluates assigns and directs work of all assigned food service personnel for all food service at McMurdo through subordinate supervisors
  • Performs various inventory and quality control tasks as well as completes various inspection checklists
  • Assures a high degree of sanitation is observed in all assigned areas or responsibility
  • Plans a variety of nutritionally balanced, attractive, and cost effective meal menus.
  • Develops appropriate recipes and makes sure all required supplies, resources, and materials are available when needed
  • Ensures 100% compliance to menu plans and recipes with daily follow up and monitoring
  • Oversees the weekly food order, food depletion plan, culinary waste program, HAACP plan, production records, and other items as directed
  • Maintains excellent client and employee communications program
  • Continuously improves the quality and effectiveness of culinary services
  • Oversees the McMurdo culinary survey to ensure customer and client concerns are responded to in an appropriate manner and time, to include, tracking, analyzing and reporting on trends
  • Ensures that all federal regulations are followed regarding food storage, handling and preparation of food product. Reference TB MED 530, AR 40-657 and FDA 2017 food code
  • Ensures that all federal regulations are followed regarding safety and sanitation of all small wares, dining utensils and plate ware, kitchen equipment and overall cleanliness of the Galley environment. Reference TB MED 530, AR 40-657 and FDA 2017 food code
  • Serves as host to Army Veterinary Command food safety officer with respect to McMurdo Galley operations
  • Coordinate and collaborate with Culinary Manager regarding purchasing the products and supplies necessary to include all food and equipment
  • Coordinate and collaborate with the Culinary Manager to ensures goals, vision, guiding principles, core values, and directives are successfully executed in a timely manner
  • Fulfills Culinary Manager duties when Culinary Manager is not available
  • Writes routine and annual reports and correspondence
  • Performs other duties as required


Two years of formal post-secondary training/education directly related to this field (or two years of additional related experience). Preference will be given to those candidates with national culinary certification. Preferred - BA degree in culinary arts or similar field of study.


PMP preferred. ServSafe Manager Certification required.


  • Minimum three (3) years of experience as a chef or manager in a high volume culinary setting
  • Preference will also be given to those with prior work experience in a high production setting
  • Demonstrated knowledge of supervisory skills, knowledge of food preparation, and quality control procedures
  • Willingness to learn and adapt to changes as needed
  • Excellent communication skills, both verbal and written
  • Excellent interpersonal skills required to effectively motivate, direct and lead employees
  • Ability to identify and prioritize operational needs and assign/delegate appropriate resources to those needs
  • A high energy level and sense of urgency in carrying out assigned tasks
  • The ability to operate basic office equipment and software programs to include Microsoft Excel, Word, and Outlook, among others.


  • US citizenship or permanent residency required
  • Willingness and ability to deploy to Antarctica required
  • 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.

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:

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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