Sous Chef, Field Camp

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 Camp SEASON Austral Summer (Summer 2026-2027) LOCATION McMurdo Station, Antarctica Field Camp SECTOR/DEPT Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY $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. Honors requests for late arrivals via plated food held in warmers or by keeping the service line open. Prepare weekly menu and confirm availability of ingredients. Keep track of inventory and inform Food Service Supervisor or Camp Supervisor of low supply, maintaining awareness of length of time field camp remains open. 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, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas. 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 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 ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica. Valid driver's license Valid U.S. Passport EXPERIENCE Minimum of five years cooking experience in high volume facilities if field camp has only one culinary team member. Minimum of three years cooking experience in high volume facilities if working under a Food Service Supervisor. Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER US citizenship or permanent residency required. 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: View email address on click.appcast.io 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. #J-18808-Ljbffr