Sous Chef

1 week ago

Denver, Colorado, United States Gana-A'Yoo, Limited - Antarctic Program Full time
Job Title: Sous Chef - South Pole Station

Gana-A'Yoo Services Corporation, a renowned provider of food service, janitorial services, and administrative services, is seeking a highly skilled Sous Chef to join our team at the South Pole Station. As a key member of our culinary team, you will be responsible for overseeing the preparation and presentation of high-quality meals for our clients.

Key Responsibilities:
  • Supervise and train production cooks to produce 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 the Food Service Supervisor and others as necessary.
  • Responsible for preparation of all items on a 35-day menu cycle, including holiday menu items and food required for special occasions.
  • Communicate and coordinate with other Sous Chefs and/or 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.
  • Responsible for coordinating, monitoring, and expediting batch cooking methods before and during services.
  • Produces baked items as scheduled.
  • Supports deli operations, and flight meals; and provides baked items for specialty functions.
  • Educated on and monitors proper baking techniques, presentation of products, and appropriate oven temperatures.
  • Anticipates need for and oversees preparation of alternate menu items if the population's consumption exceeds production of a primary menu item.
  • Able to cook in a setting that is open/displayed to the customers.
  • 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 Service Coordinator on proper thawing procedures: selected products, quantities, and timing.
  • 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 Service Coordinator for menu items produced on that shift; place specialty bread orders with Baker in a timely manner.
  • Records quantities of all food items prepared, served, and discarded as required by the Food Service Coordinator, 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 Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area.
  • 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.
  • 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.
  • 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.
  • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC.
  • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace.
  • Able to stand up to 12 hours.
  • Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner.
  • Performs other duties as required.
Physical Qualifications:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to move around the facility 75% or more of the time. The employee is occasionally required to remain in a stationary position for at least 50% of the time. The employee frequently is required to maneuver self to be able to reach product and/or materials needed for task. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, occasionally lift and/or move up to 50 pounds. The employee is on occasion required to determine quality of flavor, appearance, and texture of product. The employee must be able to perceive oral and written instructions in the form of text, writing, graphs, charts, and/or video, and other forms of communication. Must have capacity for exposure to long hours, days, and weeks away from home.

Education:
  • High School education or GED.
  • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required.
  • Three years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree.
Certifications and/or Licensing Requirements:
  • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica.
  • Valid driver's license required.
  • 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.

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