Food Service Supervisor, Field Camp (Summer 2026-2027)

Antarctic Program•Denver, CO

6d•Onsite

About The Position

Currently seeking a Food Service Supervisor (Field Camp) - Produce high quality meals, in accordance with fluctuating population; maintain clean and sanitary work areas, equipment and tools in a professional manner; assist others as necessary. Position is located in remote field camp setting, with limited cooking facilities. Able to assist with and direct 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

Responsible for overall quality, preparation, production and presentation of all food in camp.
Self-motivated and has ability to motivate others in remote, physically challenging and atypical work environments.
Displays strong leadership, communication and organizational skills in a diverse supervisory capacity.
Functions as senior food services representative.
Ability to adapt to difficult situations and limited resources during camp set up and take down.
Accommodate extended working hours during these time periods.
Monitor water level in kitchen.
Assist in facilitation of keeping snow continually supplied to snow melter or stock pot for water production.
Monitor condition and stock of food at outside food storage locations, shovel excess snow, as needed.
Coordinate weekly food-pulls from cargo line and freezer cave.
Monitor and provide snack items for warming huts.
Monitor access to freezer cave and assist in keeping doors free of snow.
Monitors wholesomeness of all fresh, frozen and dry food products.
Communicates and coordinates with all Sous Chefs daily for timely and efficient utilization of leftovers, production information and usage of fresh produce.
Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; present information to camp supervisor and make adjustments accordingly.
Conducts production meetings and menu planning meetings with Sous Chefs.
Monitors availability of ingredients; make adjustments when necessary.
Monitors adherence to proper labeling and dating of food.
Monitor adherence to recipes and proper cooking techniques.
Responsible for maintaining superior sanitation and safety standards within the kitchen, serving area and dining area, in conjunction with the Sous Chefs.
Monitors food waste and establish waste minimization procedures, in accordance with accepted waste management guidelines.
Oversees food service personnel on the proper separation and disposal of food waste materials.
Oversees instruction to all personnel on the proper use, care and cleaning of equipment; provides instruction as needed.
Informs Sous Chefs of all events that cause population fluctuations; assist in making production adjustments accordingly.
Responsible for menu planning, ordering and receiving food as needed.
Responsible for keeping accurate inventories of all food service equipment and food items.
Acts as personnel representative to monitor morale and make recommendations to Camp Supervisor for improvements.
Assigns tasks and projects to personnel in addition to their designated daily tasks to maintain the overall organization of the food service department.
Assists in the overall evaluation of daily food service operations regarding policy, personnel and production.
Assists in all areas of the kitchen, serving and dining areas as needed.
Continually evaluates and improves the functionality of the food service operation.
Able to stand for up to 12 hours a day.
Able to lift 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.