Experienced Chef

Experienced Winter Chef

British Antarctic Survey

Reference: BAS 26/20

Band: AEP B1A - £31,183 per annum (pro rata)

Contract Type: Antarctic Employment Pool - Fixed Term 18 Months Contract, comprising UK pre-deployment training (Sept- Oct 2026) and Antarctic deployment (Nov 2026 - Feb 2028)

Location: Cambridge and Antarctica

Interview Date: End of May

Background/Overview

The British Antarctic Survey (BAS) is seeking to appoint an experienced chef at Rothera Research Station on the Antarctic Peninsula to provide a high-standard, professional catering service for the station across both summer and winter seasons. Chefs form a component of the operational support teams, under the purview of the Catering Manager, which are critical to maintaining an efficient and functioning station. The incoming winter chef deploys during their first summer season with other summer chefs, continuing through the winter solo before completing their tour during their final summer season as the outgoing winter chef.

Antarctica is the coldest and most isolated continent in the world, providing a unique and spectacular experience. In summer, candidates must be comfortable living and working in a remote, yet densely populated environment, and must be able to produce a wide and interesting variety of dishes to sustain a constantly fluctuating population. Conversely, they must cater for a reduced and fixed population during winter months. Food deliveries occur annually by ship so catering must meet the expectations and dietary requirements of the science, operations, construction, and support staff living on station using the finite ingredients available for up to 18 months.

Unlike a standard restaurant or hotel job, life on a remote research station is broader than primary employment. Chefs participate in all aspects of station life, such as first aid, cargo handling and field skills training. The winter chef also deploys on field trips away from Rothera. Other routine tasks during the tour may involve riding snowmobiles, flying on small aircraft to field locations or sailing through pack ice on a polar class ship.

For the experienced chef with a positive attitude and a passion for delivering fantastic food, this role offers a different and truly unforgettable opportunity.

Purpose

To provide a high standard of professional catering service, including varied, balanced and nutritious meals that meet the dietary and medical requirements of personnel on station. Working a shift pattern, sometimes including nights, the incumbent will provide up to three main meals a day for up to approximately 150 people (summer season) as well as snacks, bread and other baked goods for work breaks. In winter, the incumbent will be working alone to provide for a smaller contingent of up to 25 people.

Duties

• Provide meals and snacks (with vegan and vegetarian options) for station staff and visitors, with special preparations for those with allergies or intolerances.
• Manage food, equipment and stock rotation; in summer seasons, actively involve with Head Chef and Catering Manager for indenting and ordering of goods.
• Maintain high standards of personal and kitchen hygiene; maintain food safety records; comply with food allergy controls.
• Maintain cleanliness of kitchen and all food storage areas.
• Induct station staff into basic food safety and kitchen safe working practices.
• Provide Medical Assistant capability to the doctor as required (only if jobholder is comfortable with the training content and role).
• Any other duties as required by station management.

Head Chef Duties and Responsibilities

• Perform team supervision while reporting to the Catering Manager.
• Conduct supervisor appraisals of peers for Station Leader.
• Chair team meetings and provide regular feedback to Line manager.
• Oversee end-to-end catering service, including kitchen management, food safety, meal plans and stock control.
• Training and quality assurance of peers (other chefs).
• Manage rotas for duty shifts, including nights.
• Organise and collate stock takes of frozen, dry and fresh provisions, and submit resupply indents.
• Assist in purchasing new kitchen equipment through the indenting process.
• Produce end-of-season station report with recommendations.

The head chef is liable to receive a supervisory and responsibility allowance (SRA) for the duration of the appointment during summer seasons only.

Skills Specification Qualifications Essential Qualifications

• NVQ 3 or 4 or equivalent experience.
• Nationally recognised qualification in Food Safety level 3 (must be current).
• Extensive experience of cooking for a range of differing clients, including those with specific dietary requirements.
• Experience in producing a range of quality menus for up to 150 people.
• Basic numerical ability to maintain stock control.
• Demonstratable computer literacy including the use of Microsoft Word and Excel.
• At least 3 years' experience in kitchen management.
• Ability to teach cookery to people with a variety of background, skills and experience.
• Proficient in written and spoken English language.
• Ability to clearly communicate with management & customers.
• Ability to produce comprehensive written reports when required to do so.
• Ability to work unsupervised, under pressure and with limited time and resources.
• Must be adaptable to changing requirements.
• Ability to work on their own but be able to take direction from management and share duties with other chefs.
• You will need to pass a medical to demonstrate that you are medically fit to work in Antarctic conditions.

Desirable Qualifications

• Experienced with computerised stock control.
• Use of MAXIMO (for re-ordering and incident reporting).
• Experience of catering for outside events.
• Living and working in a remote environment.

The role holder will be required to have the appropriate level of security screening/vetting required for the role. UKRI reserves the right to run or re-run security clearance as required during the course of employment.