Expedition Sous Chef

Expedition Sous Chef

Position purpose

The Expedition Sous Chef supports the Expedition Head Chef/Kitchen Operations Head in managing Castaway’s food operations. The position is hands-on and requires regular boat-hopping, joining expeditions, inspecting base-camp kitchens, and assisting kitchen teams in delivering safe, consistent, and high-quality meals.

Key responsibilities

• Assist the Expedition Head Chef in implementing standardized menus, recipes, portions, and food-presentation standards.
• Supervise commissary preparation, packing, labeling, storage, and loading of expedition supplies.
• Join expeditions and boat-hop between groups to check meal quality and kitchen operations.
• Ensure Kitchen Heads and Kitchen Helpers follow recipes, sanitation procedures, and service standards.
• Step in and lead the kitchen when the Expedition Head Chef is unavailable.
• Monitor ingredient usage, portioning, spoilage, shortages, and food waste.
• Check food-storage temperatures, kitchen cleanliness, equipment condition, and food-handling practices.
• Confirm that dietary restrictions and food allergies are properly communicated and followed.
• Train and coach kitchen personnel through demonstrations and actual service.
• Assist with inventories, supply requests, and post-expedition reconciliation.
• Respond to operational problems such as delayed supplies, equipment failure, weather disruptions, and changes in guest count.
• Coordinate with the Head Chef, Tour Leads, Tour Operators, Purchasing Team, and Field Operations Team.

Ideal candidate profile

• At least 3–5 years of professional kitchen experience, preferably in resorts, hotels, catering, cruise ships, island operations, or remote-site kitchens.
• At least 1–2 years as a Sous Chef, Kitchen Supervisor, or Kitchen Head.
• Physically fit and willing to travel by boat, transfer between base camps, and stay overnight in remote locations.
• Comfortable working with limited equipment, storage, water, and electricity.
• Strong knowledge of food safety, sanitation, food storage, portion control, and allergen management.
• Able to supervise and coach Kitchen Heads and Kitchen Helpers.
• Organized, resourceful, calm under pressure, and willing to perform hands-on work.
• Comfortable interacting with guests and working closely with the expedition crew.

Reporting structure

• Reports to: Expedition Head Chef/Kitchen Operations Head
• Supervises: Kitchen Heads and Kitchen Helpers during assigned operations
• Coordinates with: Field Manager, Tour Leads, Tour Operators, Purchasing Team and Commissary Team