You're Viewing 1 Of 95,000+ Jobs On OysterLink
New hospitality jobs added daily. Browse by role, pay, or location.
Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $48,384.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Life insurance
Disability insurance
Employee assistance program
Job Description
Gana-A'Yoo Services Corporation (GSC) is a distinguished service provider known for its commitment to excellence in delivery, performance, and customer satisfaction. The company specializes in Food Service, Janitorial Services, and Administrative Services, positioning itself as a reliable partner to various government and commercial clients. One of GSC's significant contracts includes supporting the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC). This challenging and unique environment showcases GSC's capability to operate seamlessly in extreme and remote locations.
GSC’s operations extend to Palmer Station in Antarctica, where it seeks experienced professionals to join ... Show More
GSC’s operations extend to Palmer Station in Antarctica, where it seeks experienced professionals to join ... Show More
Job Requirements
- High school education or GED
- graduate of a culinary arts or apprenticeship program or three years additional supervisory experience
- current ServSafe Food Handler certificate must be obtained prior to deployment
- valid driver’s license
- valid U.S. passport
- minimum of two years Sous Chef or food service management experience
- US citizenship or permanent residency required
- able to stand up to 12 hours
- able to lift up to safety regulation minimum from floor to table or cart safely
- capacity for exposure to long hours, days, and weeks away from home
Job Qualifications
- High school education or GED
- graduate of a culinary arts or apprenticeship program preferred
- minimum two years experience as Sous Chef or food service management
- supervisory experience in high volume food service
- knowledge of safe food handling and sanitation practices
- ability to develop high-volume recipes
- strong leadership and communication skills
- ability to work in dynamic fast-paced environments
- proven ability to maintain safety standards
- experience in large volume meal preparation
- capability to work in remote and extreme environments
Job Duties
- Supervise, train and work with Production Cooks to produce high quality, large volume meals including breakfast, lunch, and dinner, desserts, breads, and pastries
- maintain clean and sanitary work areas, equipment and tools in a professional manner
- assist Food Service Supervisor and others as necessary
- prepare all items on a 35-day menu cycle, holiday menu items and food required for special occasions
- communicate and coordinate with other Sous Chefs and Food Service Coordinator daily for utilization of leftovers, production information and timely usage of fresh produce
- responsible for tasting, flavor adjustments and presentation of foods
- educate staff on and monitor proper cooking techniques and holding temperatures of food
- confer with Food Service Coordinator daily on production schedule and weekly during menu planning meetings
- conduct daily production meetings with Production Cook to give an overview of the day’s menu and assign tasks for production and service
- coordinate, monitor and expedite batch cooking methods before and during services
- produce baked items as scheduled
- support deli operations and flight meals
- provide baked items for specialty functions
- educate on and monitor proper baking techniques, presentation of products and appropriate oven temperatures
- anticipate need for and oversee preparation of alternate menu items if population consumption exceeds production of a primary menu item
- cook in a setting that is open/displayed to the customers
- follow standardized recipes as well as develop high-volume recipes as needed
- adhere to Standard Operating Procedures and tasking responsibilities of the food services department
- display strong leadership, communication and organizational skills
- develop a cohesive team unit from a diverse population
- maintain flexibility and a positive attitude
- coordinate on proper thawing procedures
- ensure safety and sanitation in the kitchen including proper instruction and monitoring of equipment and timely cleaning
- responsible for proper labeling and dating of food and efficient utilization of leftovers
- place weekly food order and specialty bread orders in a timely manner
- record quantities of all food items prepared, served and discarded
- honor requests for late arrivals by keeping service line open or plated food warmers
- coordinate with Stewards on transfer and scraping of dirty pots
- train and orient subordinate employees on performance and documentation
- comply with ASC Environmental Health, Safety, and Quality Assurance requirements
- implement and maintain safe workplace program
- perform other duties as required
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Don't Stop At One Job - There's More
Create a free profile
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
More Jobs Like This: