Sous Chef, McMurdo Station (Austral Winter)

Gana-A•Denver, CO

13d•Onsite

About The Position

Gana-A'Yoo Services Corporation (GSC) is seeking a Sous Chef to support the National Science Foundation-managed United States Antarctic Program at McMurdo Station. The position is for the Austral Winter season, from March 2027 through October 2027, in Antarctica. The Sous Chef supervises and trains Production Cooks and works with them to prepare high-quality, large-volume meals, baked goods, and specialty items. The role also supports deli operations, flight meals, and special functions, and assists the Food Service Supervisor and others as needed. The Sous Chef is responsible for kitchen production and service, including preparing menu-cycle and special-occasion items; coordinating production, ingredients, thawing, ordering, and use of leftovers; and monitoring food quality, cooking and baking techniques, presentation, holding temperatures, and food safety. The role includes leading daily production meetings, assigning work, expediting batch cooking, maintaining sanitary and organized work areas, documenting food production and waste, and coordinating with other food-service staff. The position also supports operational metrics, environmental health and safety, and quality-assurance requirements. The Sous Chef must provide required documentation, train and orient subordinate employees, and help maintain a safe workplace. The work is in a remote, challenging environment and requires flexibility, strong leadership, communication, and organizational skills.

Requirements

High school education or GED.
Graduation from a culinary arts or apprenticeship program to support production of a broad range of menus; alternatively, three additional years of supervisory experience in high-volume food service may be accepted in lieu of a degree.
At least two years of Sous Chef or food-service management experience; previous Antarctic food-service experience may be accepted in lieu of the minimum experience.
Current ServSafe Food Handler certificate obtained before deployment to Antarctica.
Valid driver's license.
Valid U.S. passport.
U.S. citizenship or permanent residency.
Ability to stand for up to 12 hours.
Ability to lift safely from the floor to a table or cart in accordance with safety regulations.
Ability to move around the facility 75% or more of the time and occasionally remain stationary for at least 50% of the time.
Ability to maneuver to reach products and materials needed for tasks.
Ability to regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
Ability to assess the flavor, appearance, and texture of products.
Ability to perceive oral and written instructions and other communications, including text, writing, graphs, charts, and video.
Capacity to be away from home for long hours, days, and weeks.
Strong leadership, communication, and organizational skills in a supervisory capacity; self-motivation and ability to motivate others in challenging and atypical working environments.

Nice To Haves

Previous experience providing food services in Antarctica may substitute for the minimum experience requirement.

Responsibilities

Prepare items on a 35-day menu cycle, holiday menus, and food for special occasions.
Coordinate with other Sous Chefs and/or the Food Service Coordinator on leftovers, production information, and timely use of fresh produce.
Taste foods and adjust flavor and presentation as needed.
Educate staff on and monitor proper cooking techniques and food holding temperatures.
Coordinate with the Food Service Coordinator on daily production schedules and participate in weekly menu-planning meetings.
Conduct daily production meetings with Production Cooks, review the day's menu, and assign production and service tasks.
Coordinate, monitor, and expedite batch cooking before and during service.
Produce baked items as scheduled; support deli operations, flight meals, and specialty functions.
Educate staff on and monitor baking techniques, product presentation, and appropriate oven temperatures.
Anticipate demand and oversee preparation of alternate menu items when the primary item may be insufficient.
Cook in an open or displayed setting and follow standardized recipes; develop high-volume recipes as needed.
Follow food-service Standard Operating Procedures and assigned responsibilities.
Lead and motivate staff, develop a cohesive team from a diverse population, and maintain flexibility and a positive attitude in a dynamic environment.
Coordinate thawing procedures with the Food Service Coordinator, including products, quantities, and timing.
Oversee kitchen safety and sanitation, including instruction and monitoring of equipment use and safety procedures, cleaning, and organization of dry and refrigerated storage areas.
Ensure food is properly labeled and dated and leftovers are used efficiently.
Place weekly food orders with the Food Service Coordinator and timely specialty bread orders with the Baker.
Record quantities of food prepared, served, and discarded as required, following approved waste-management guidelines.
Accommodate late arrivals by holding plated food in warmers or keeping the service line open.
Coordinate with Stewards to ensure dirty pots are transferred and scraped promptly for pot washing.
Perform duties supporting Operations Division and ASC metrics; train and orient subordinate employees on performance, documentation, and activities affecting those metrics; and accurately track metric-related data.
Comply with ASC Environmental Health & Safety and Quality Assurance requirements and goals, and provide required documentation.
Support a safe workplace program and ensure safety is the highest priority.
Perform other duties as required.