Gana-A' Yoo, Limited
Sous Chef, Field Camp
Gana-A' Yoo, Limited, Denver, Colorado, United States, 80285
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 South Pole Station Sous Chef.
As a Sous Chef (Field Camp) you are responsible for producing 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. Possibility of being only cook at field camp with limited cooking facilities.
POSITION:
Sous Chef Field CampSEASON:
Austral SummerLOCATION:
McMurdo Station, Antarctica Field CampSECTOR/DEPT:
Gana-A'Yoo Services Corporation (GSC) AntarcticaSALARY:
$905 - $1,008 per week
ESSENTIAL DUTIES AND RESPONSIBILITIES:Displays strong leadership, communication and organizational skills; 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.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 with Food Service Supervisor (if present) on weekly food-pulls from cargo line and freezer cave.Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation.Monitor and provide snack items for warming huts.Monitor access to freezer cave and assist in keeping doors free of snow.Creatively utilize leftovers and use fresh produce before it spoils.Properly seal and transport kitchen waste to waste line. Assist in monitoring waste area in galley.Responsible for tasting, flavor adjustments and presentation of foods.Monitors proper cooking techniques and holding temperatures of food and proper labeling and dating of food.Prepare alternate menu items if the population's consumption exceeds production of a primary menu item.Prepare weekly menu and confirm availability of ingredients. Keep track of inventory and inform Food Service Supervisor or Camp Supervisor of low supply.Able to follow standardized recipes, as well as develop high-volume recipes as needed.Responsible for all aspects of safety and sanitation in the kitchen, including proper instruction and monitoring of equipment usage and safety procedures.Ensure camp personnel and scientists are sufficiently instructed on cleaning duties and adequately supplied with cleaning items.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 12 hours.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.
EDUCATION:High School education or GED.Graduate of a culinary arts or apprenticeship program.Five years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree.
CERTIFICATIONS AND/OR LICENSING REQUIREMENTS:ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica.Valid driver's license.Valid U.S. Passport.
EXPERIENCE:Minimum of two years Sous Chef/food service management experience.Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience.
OTHER:US citizenship or permanent residency required.
#J-18808-Ljbffr
As a Sous Chef (Field Camp) you are responsible for producing 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. Possibility of being only cook at field camp with limited cooking facilities.
POSITION:
Sous Chef Field CampSEASON:
Austral SummerLOCATION:
McMurdo Station, Antarctica Field CampSECTOR/DEPT:
Gana-A'Yoo Services Corporation (GSC) AntarcticaSALARY:
$905 - $1,008 per week
ESSENTIAL DUTIES AND RESPONSIBILITIES:Displays strong leadership, communication and organizational skills; 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.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 with Food Service Supervisor (if present) on weekly food-pulls from cargo line and freezer cave.Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation.Monitor and provide snack items for warming huts.Monitor access to freezer cave and assist in keeping doors free of snow.Creatively utilize leftovers and use fresh produce before it spoils.Properly seal and transport kitchen waste to waste line. Assist in monitoring waste area in galley.Responsible for tasting, flavor adjustments and presentation of foods.Monitors proper cooking techniques and holding temperatures of food and proper labeling and dating of food.Prepare alternate menu items if the population's consumption exceeds production of a primary menu item.Prepare weekly menu and confirm availability of ingredients. Keep track of inventory and inform Food Service Supervisor or Camp Supervisor of low supply.Able to follow standardized recipes, as well as develop high-volume recipes as needed.Responsible for all aspects of safety and sanitation in the kitchen, including proper instruction and monitoring of equipment usage and safety procedures.Ensure camp personnel and scientists are sufficiently instructed on cleaning duties and adequately supplied with cleaning items.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 12 hours.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.
EDUCATION:High School education or GED.Graduate of a culinary arts or apprenticeship program.Five years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree.
CERTIFICATIONS AND/OR LICENSING REQUIREMENTS:ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica.Valid driver's license.Valid U.S. Passport.
EXPERIENCE:Minimum of two years Sous Chef/food service management experience.Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience.
OTHER:US citizenship or permanent residency required.
#J-18808-Ljbffr