POSITION: Sous Chef - Bakery (2021/2022)
SEASON: Austral Summer
LOCATION: McMurdo Station, Antarctica
SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica
REPORTS TO: Executive Sous Chef
Currently seeking a Sous Chef (Bakery) - Supervise, train and work with Baker, leads to produce high quality, large volume breads and/or desserts and pastries; maintain clean and sanitary work areas, equipment and tools; assist Program Executive Chef, Food Service Supervisor and others as necessary.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Responsible for planning, prepping, and executing Holiday meals. In addition, providing support for Distinguished Visitor events and other special events as needed.
Plans bakery production schedule.
Produces baked items as scheduled
Confers with Sous Chefs and Food Service Supervisor for variety and quality of baked items required to complement planned meals
Supports deli operations, satellite kitchen(s) and flight meals; and provide baked items for specialty functions.
Places weekly food order with Food Service Supervisor for items produced on that shift.
Responsible for all aspects of safety and sanitation in the kitchen, including proper instruction of equipment 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.
Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department.
Displays strong leadership, communication, and organizational skills.
Be self-motivated and have the ability to motivate others in challenging and atypical working environments.
Responsible for taste and flavor adjustment of all bakery products.
Educated on and monitors proper baking techniques, presentation of products and appropriate oven temperatures.
Monitors, records and adjusts quantities of all bakery items prepared, served and discarded as required by Program Executive Chef or Food Service Supervisor in accordance with approved waste management guidelines.
Coordinates with the Food Clerk on proper thawing procedures: selected products, quantities, timing.
Able to follow standardized recipes, as well as develop high-volume recipes as needed.
Coordinates with Lead Dining Attendant for items to be served at each meal; provide instruction for presentation.
Able to work in a team unit composed of diverse personalities.
Displays a commitment to providing exceptional customer service, as outlined by the Culinary Manager, Program Executive Chef or Food Service Supervisor.
Coordinates with Lead Dining Attendant to ensure timely transfer and scraping of dirty pots to pot-washing area.
Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment.
Performs duties in support of Infrastructure and Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that affect the achievement of Infrastructure and 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.
Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC.
Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation.
Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintain documentation as necessary to meet these requirements.
Works to achieve ASC goals and contractual commitments
Able to stand for up to 12 hours daily.
Responsible for maintaining a safe workplace program and ensuring that safety is the highest priority on the job site
Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses.
Able to lift up to the safety regulation maximum from the floor to a table or cart in a safe manner.
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.
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. 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.
EXPERIENCE: Minimum five years baking wide varieties of products in a commercial setting. One year of supervisory experience required. Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience.
OTHER: US citizenship or permanent residency required.
Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group.
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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.