Food Service Supervisor, Palmer Station (Summer 2026-2027)

Antarctic Program•Denver, CO

11h•Onsite

About The Position

Currently seeking a Food Service Supervisor (Palmer Station) - Responsible for instituting and monitoring total quality control and quality assurance of the policies, standards and procedural implementations set forth by the food services department; employee issues; assisting and directing all positions as needed.

Requirements

High school education or GED required.
Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required.
Five years supervisory experience in a high volume food service capacity accepted in lieu of degree.
Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica.
Valid driver's license required.
Minimum of 7 years cooking experience, with 3 years supervisory responsibilities in high volume (not including convenience or fast food) facilities is required.
US citizenship or permanent residency required.

Nice To Haves

Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience.

Responsibilities

Functions as senior food services representative at Palmer Station.
Displays strong leadership, communication and organizational skills in a diverse supervisory capacity.
Motivates self and others in physically challenging and atypical work environment.
Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department.
Monitors daily food service operations regarding policy, personnel and production.
Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events.
Responsible for documenting and communicating daily operational and personnel information to Culinary Manager.
Initiates and/or approves significant menu changes.
Coordinates menu planning and adjustments; ordering and receiving of food.
Monitors availability of ingredients; make adjustments when necessary.
Coordinates placement of weekly food order among Sous Chef(s).
Orders fresh produce as needed.
Conducts weekly menu planning meetings with Sous Chef(s).
Monitors compliance with safety and sanitation standards within the kitchen, serving area and dining area, in conjunction with the Culinary Manager.
Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace.
Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses.
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; adherence to recipes and proper cooking techniques.
Responsible for personnel scheduling: deployment, redeployment and weekly work schedules.
Communicates and coordinates with Sous Chef(s) daily for timely and efficient utilization of leftovers, production information and fresh produce.
Assists in resolving disputes and counsel employees on issues that shift leaders are unable to resolve.
Works closely with Culinary Manager to initiate progressive changes in the long-term and short-term operational goals of the food service department; may involve research and technical writing.
Responsible for disseminating information to personnel as needed for efficient daily operations.
Performs duties in support of Infrastructure and Operations Division metrics.
Trains and orients subordinate employees on performance, documentation and activities that affect the achievement Infrastructure and 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.
Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC.
Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals.
Provides documentation to these divisions as necessary to ensure adequate and legal documentation.
Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals.
Maintains documentation as necessary to meet these requirements.
Works to achieve ASC goals and contractual commitments
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 supervisors meeting.
Assists and supervises in all areas of the kitchen, serving and dining areas.
Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly.
Monitors and augments instruction to all personnel on the proper use, care and cleaning of equipment.
Assigns tasks and projects to personnel in addition to their daily tasks to maintain the overall organization of the food service department.
Informs Sous Chef(s) of all events that cause population fluctuation at primary and satellite dining areas.
Plans and organizes meals for special occasions.
Monitors the planning, ordering, preparation, service and clean-up of all food-related functions involving Distinguished Visitors to Palmer Station.
Able to stand for up to twelve hours a day six days a week.
Able to lift up the safety regulation maximum from the floor to a table or cart in a safe manner.
Ability to manage and follow through over winter projects as needed.
Performs other duties as required.