Production Cook - McMurdo Station (2027 Austral Winter)

Gana-A•Denver, CO

13d•Onsite

About The Position

Gana-A'Yoo Services Corporation (GSC) is seeking a Production Cook at McMurdo Station to support the National Science Foundation managed United States Antarctic Program. As a Production Cook, you will be responsible for high-quality, large-volume food production, maintaining a safe and sanitary work area, and assisting the Sous Chef and others as needed. This role is for the Austral Winter season in Antarctica.

Requirements

High school education or GED required.
Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica.
Valid driver's license.
Valid U.S. Passport.
Minimum of one year cooking experience.
US citizenship or permanent residency required.
Successful completion of a Tier 1 - Elevated Background Investigation (EBI) prior to deployment.
Ability to lift up to the safety regulation maximum from the floor to a table or cart in a safe manner.
Ability to stand for up to 12 hours.

Nice To Haves

At least one year of experience in high-volume facilities, not including convenience or fast food.
Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience.

Responsibilities

Implementing and maintaining a safe workplace program, ensuring safety is the highest priority.
Maintaining flexibility and a positive attitude in a dynamic, fast-paced environment.
Working effectively in a team unit composed of diverse personalities.
Displaying self-motivation in physically challenging and atypical working environments.
Following standardized recipes.
Preparing all assigned menu items for primary and satellite locations, utilizing proper cooking techniques and batch-cooking methods.
Producing high-quality foods, both in taste and presentation.
Adhering to the Standard Operating Procedures and tasking responsibilities of the food services department.
Cooking in a setting that is open/displayed to the customers.
Coordinating, monitoring, and expediting batch-cooking procedures before and during service.
Properly labeling and dating food, and efficiently utilizing leftovers.
Providing exceptional customer service, as outlined by the Sous Chef and/or Food Service Supervisor.
Complying with all standards of safety and sanitation in the kitchen and serving areas.
Properly using and timely cleaning of equipment and tools.
Monitoring serving temperatures of hot and cold foods.
Functioning as shift leader in the absence of the Sous Chef.
Displaying leadership abilities, good communication and organizational skills.
Assisting in educating Prep Cooks on proper cooking techniques and holding temperature of foods.
Working in conjunction with Stewards and Lead Dining Attendant(s) to ensure timely transfer and scraping of dirty pots to pot-washing area.
Lifting up to the safety regulation maximum from the floor to a table or cart in a safe manner.
Standing for up to 12 hours.
Supporting the achievement of ASC/GSC metrics.
Complying with all ASC/GSC Environmental Health & Safety, and Quality Assurance, requirements and goals.
Providing documentation to these divisions as necessary.
Performing other duties as required.