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

Antarctic Program•Denver, CO

15h•Onsite

About The Position

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 Food Service Supervisor at McMurdo Station. As a Food Service Supervisor you are 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
Valid U.S. Passport
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

Responsible for preparation and development of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions.
Plan, direct, and coordinate Sous Chefs, Steward Coordinator, and Production Cooks in overall activities of the kitchens, serving areas and dining halls for South Pole 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.
Able to follow standardized recipes, as well as develop high-volume recipes as needed.
Ensure the planning of daily food production needs and establish an effective leftover usage program.
Coach and train Production Cooks to compile and order all required food products, supplies, resources, and materials; track the purchasing/delivery and ensure the daily availability of product/supplies to the food service location.
Assists and supervises in all areas of the kitchen, serving and dining areas.
Monitors and augments instruction to all personnel on the proper use, care and cleaning of equipment.
Develop, maintain, and approve various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work and travel schedules, etc.
Maintain client and customer satisfaction and good public relations through effective communication and feedback that provides opportunity for improved operations.
Plan, assign and direct employee schedules to include deployment, redeployment and weekly work schedules with direction from the Program Executive Chef.
Conduct training programs; monitor and evaluate performance; reward and discipline; and address complaints and resolve problems.
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.
Consistently demonstrates professional skills in structuring assigned activities, teamwork, utilizing all forms of communications, implementing operational efficiencies, solving business problems, and making decisions.
Demonstrates excellent team and program development skills consistently.
Actively demonstrates GSC values and leadership principles.
Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department.
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 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; adherence to recipes and proper cooking techniques.
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
Assists in resolving disputes and counsel employees on issues.
Works closely with Program Executive Chef to initiate progressive changes in the long-term and short-term operational goals of the food service department; may involve research and technical writing.
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.
Adequately and honestly track 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.
Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly.
Assigns tasks and projects to personnel in addition to their daily tasks to maintain the overall organization of the food service department.
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.
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.
Performs other duties as required.