Openings >> Sous Chef (2017/2018) - McMurdo
Sous Chef (2017/2018) - McMurdo
Summary
Title:Sous Chef (2017/2018) - McMurdo
ID:11748
Department:Food Services
Description
TITLE:   Sous Chef (2017/2018)
 
SEASON:  Austral Summer and/or Winter
 
LOCATION: McMurdo Station, Antarctica
 
SECTOR/DEPT:  GSC Antarctica
 
Currently seeking a Sous Chef - Supervise, train and work with Production Cooks and Prep Cooks to produce high quality, large volume meals; maintain clean and sanitary work areas, equipment and tools in a professional manner; assist Food Service Supervisor (FSS) and others as necessary.
 
ESSENTIAL DUTIES AND RESPONSIBILITIES
Responsible for preparation of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions.
 
Communicates and coordinate with other Sous Chefs daily for utilization of leftovers, production information and timely usage of fresh produce.
 
Responsible for tasting, flavor adjustments and presentation of foods.
 
Educates staff on and monitor proper cooking techniques and holding temperatures of food.
 
Able to cook in a setting that is open/displayed to the customers
 
Confers with Food Service Supervisor and/or Culinary Manager daily on production schedule and weekly during menu planning meetings.
 
Conducts daily production meetings with Production and Prep Cooks to give an overview of the day’s menu and assign tasks for production and service.
 
Responsible for coordinating, monitoring and expediting batch cooking methods before and during services.
 
Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation.
 
Anticipates need for and oversee preparation of alternate menu items if the population’s consumption exceeds production of a primary menu item.
 
Able to follow standardized recipes, as well as develop high-volume recipes as needed.
 
Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department.
 
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.
 
Able to develop a cohesive team unit from a diverse population.
 
Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment.
 
Coordinates with Food Clerk and/or FSS on proper thawing procedures: selected products, quantities, and timing.
 
Orders food and oversees production for ice runway and other satellite operations, as needed.
 
Responsible for all aspects of safety and sanitation in the kitchen, including proper instruction and monitoring of equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas.
 
Responsible for proper labeling and dating of food, and efficient utilization of leftovers.
 
Places weekly food order with food services supervisor for menu items produced on that shift; place specialty bread orders with Lead Bakers in a timely manner.
 
Records quantities of all food items prepared, served and discarded as required by the food services supervisor, in accordance with approved waste management guidelines.
 
Honors requests for late arrivals via plated food held in warmers or by keeping the service line open.
 
Coordinates with Dining Room Attendant, Lead for presentation of food items not served on the primary steam table line.
 
Coordinates with Dining Room Attendant, Lead to ensure timely transfer and scraping of dirty pots to pot-washing area.
 
Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner.
 
Able to stand up to 9 hours.
 
Performs duties in support of Operations Division metrics.  Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics.
 
Conducts evaluations of employees at the end of the season, or as required by the Culinary Manager of Food Service Supervisor.
 
Adequately and honestly track all date related to metrics.
 
Supports the achievement of ASC metrics, whether metrics can be directly or indirectly, effected 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.   Provide documentation to these divisions as necessary to ensure adequate and legal documentation.
 
Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace.
 
Performs other duties as required.
 
EDUCATION:  High School education or GED.  Graduate of a culinary arts program or apprenticeship program to provide production of broad range menus required. Five years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree.
 
CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: Valid Driver’s License. Current ServSafe® Food Handler certificate required. ACF Certification desirable.
 
EXPERIENCE:  Minimum of 5 years cooking experience, with 2 years supervisory responsibilities in high-volume, (not including convenience or fast-food), facilities with diverse populations. Military or large facility production experience desirable. Experience with remote food service is desirable.
 
OTHER:  US citizenship or permanent residency required.
 
Gana-A’Yoo Services Corporation (GSC) an Alaska Native Corporation has offered outstanding Janitorial and Food Services for over 10 years. GSC has an exceptional record for providing food and janitorial services with ongoing contracts in many facilities types, such as, military training facilities, emergency management centers and temporary and field sites. Utilizing state of the art environmentally friendly cleaning products we create healthier surroundings, promote productivity, reduce costs, and increase safety of buildings. Our Food Services are committed to customer satisfaction and thorough quality control processes resulting in successful competitions for quality of service awards including the U.S. Air Force “Best Dining Facility” in Air Combat Command and runner up to the Ney award for best dining facility in the Navy.

GSC in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits supported by Compass Group.
 
We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers.
 
If you require assistance in the application process, please contact us at:
 
Gana-A’Yoo Services Corporation
(720) 568-2120; GSCOpportunities@usap.gov
 
We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.
 
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