Sous Chef, South Pole Station (Summer 2025-2026)
Job Overview
Employment Type
Temporary
Full-time
Compensation
Type:
Salary
Rate:
Range $43,440.00 - $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 recognized for its excellence in delivery, performance, and customer satisfaction, focusing on Food Service, Janitorial Services, and Administrative Services. As part of the Antarctic Support Contract (ASC), GSC supports the National Science Foundation-managed United States Antarctic Program. This role is based at the South Pole Station in Antarctica and is a unique opportunity to work in one of the world's most extreme and remote environments during the Austral Summer season of 2025-2026. The corporation operates with a commitment to high standards, safety, and supporting a diverse workforce while ensuring quality service delivery even in challenging... Show More
Job Requirements
- High school education or GED
- Graduation from culinary arts or apprenticeship program or three years additional supervisory experience
- Current ServSafe Food Handler certificate prior to deployment
- Valid driver's license
- Valid U.S. passport
- Minimum two years Sous Chef or food service management experience
- U.S. citizenship or permanent residency
Job Qualifications
- High school education or GED
- Graduate of culinary arts or apprenticeship program or equivalent supervisory experience in high-volume food service
- Current ServSafe Food Handler certificate
- Valid driver's license
- Valid U.S. passport
- Minimum two years Sous Chef or food service management experience
- Previous Antarctic food service experience accepted
- Strong leadership and communication skills
- Ability to develop and motivate a diverse team
- Knowledge of food safety and sanitation standards
- Ability to follow and develop standardized recipes
- Capable of working long hours in challenging environments
- U.S. citizenship or permanent residency
Job Duties
- Supervise, train and work with production cooks to produce high-quality meals
- Maintain clean and sanitary work areas, equipment and tools
- Assist Food Service Supervisor and others as necessary
- Prepare all items on a 35-day menu cycle including holiday and special occasions
- Communicate and coordinate with other Sous Chefs and Food Service Coordinator daily
- Taste, adjust flavors and present foods
- Educate staff on proper cooking techniques and holding temperatures
- Conduct daily production meetings with Production Cooks
- Coordinate and expedite batch cooking methods before and during services
- Produce baked items and support deli operations and flight meals
- Monitor proper baking techniques and oven temperatures
- Prepare alternate menu items as needed
- Follow standardized and develop high-volume recipes
- Adhere to Standard Operating Procedures
- Display leadership, communication and organizational skills
- Develop cohesive team unit from diverse population
- Maintain flexibility and positive attitude
- Coordinate proper thawing procedures with Food Service Coordinator
- Ensure safety and sanitation in the kitchen
- Properly label and date food, utilize leftovers efficiently
- Place weekly food orders with Food Service Coordinator
- Record quantities of food prepared, served and discarded
- Honor requests for late arrivals with plated food
- Coordinate with Stewards for pot-washing
- Support Operations Division metrics and train employees accordingly
- Comply with ASC Environmental Health, Safety and Quality Assurance requirements
- Implement and maintain safe workplace program
- Able to stand up to 12 hours
- Able to lift up to safety regulation minimum safely
- Perform other duties as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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