Expedition Sous Chef

Outpost X; El Nido; On-site; PHP 420,000 - 660,000; Full time

Job summary

Outpost X is seeking an Expedition Sous Chef to support the Expedition Head Chef in managing food operations aboard expeditions. The role is hands-on, requires regular boat-hopping between base camps, and involves inspecting remote kitchens to deliver safe, high-quality meals.

The ideal candidate has 3–5 years of professional kitchen experience, at least 1–2 years in a Sous Chef or supervisory role, and is comfortable with travel, limited facilities, and allergen management.

Qualifications

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

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.
• 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 dietary restrictions and 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.

Skills

Kitchen leadership

Sous Chef experience

Physical fitness

Boat travel readiness

Allergen management

Guest interaction

Job description

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