Sous Chef, South Pole Station

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 your job responsibilities include supervising, training and working with Production Cooks to produce high quality, large volume meals including breakfast, lunch, and dinner, desserts, breads, and pastries; maintaining clean and sanitary work areas, equipment and tools in a professional manner; and assisting Food Service Supervisor (FSS) and others as necessary.

Sous Chef – Austral Summer (Summer 2026‑2027) at South Pole Station, Antarctica.

• Responsible for preparation of 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/or Food Service Coordinator daily for utilization of leftovers, production information and timely usage of fresh produce.
• Taste foods, adjust flavor and present dishes.
• Educate staff on proper cooking techniques and holding temperatures.
• Consult with Food Service Coordinator on production schedule and menu planning meetings.
• Conduct daily production meetings with Production Cook to overview the day's menu and assign tasks.
• Coordinate, monitor and expedite batch cooking methods before and during services.
• Produce baked items as scheduled.
• Support deli operations, flight meals and provide baked items for specialty functions.
• Ensure proper baking techniques, product presentation and oven temperatures.
• Anticipate need for alternate menu items if population consumption exceeds primary menu production.
• Cook in a setting open/displayed to customers.
• Follow standardized recipes and 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 in a supervisory capacity; be self‑motivated and able to motivate others in challenging and atypical working environments.
• Develop a cohesive team unit from a diverse population.
• Maintain flexibility and a positive attitude in a dynamic, fast‑paced environment.
• Coordinate with Food Service Coordinator on proper thawing procedures.
• Ensure all aspects of safety and sanitation in the kitchen, including instruction and monitoring of equipment usage, timely cleaning, and proper organization of dry storage and refrigerated areas.
• Properly label, date food and efficiently utilize leftovers.
• Place weekly food orders with Food Service Coordinator for menu items produced on that shift; place specialty bread orders with Baker timely.
• Record quantities of all food items prepared, served and discarded per guidelines.
• Honor requests for late arrivals via plated food held in warmers or by keeping the service line open.
• Coordinate with Stewards to ensure timely transfer and scraping of dirty pots to pot‑washing area.
• Support Operations Division metrics and train subordinate employees on performance, documentation and activities related to metrics.
• Track and report metrics accurately.
• Support the achievement of ASC metrics, directly or indirectly, and provide documentation to ASC Environmental Health & Safety and Quality Assurance as required.
• Implement and maintain a safe workplace program; ensure safety is the highest priority.
• Stand for up to 12 hours; lift as required per safety regulation.
• Perform other duties as required.

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.

The employee is regularly required to move around the facility ≥ 75 % of the time, and occasionally required to remain in a stationary position ≥ 50 % of the time. The employee frequently must maneuver to reach product or…