Head Chef

Job Description \n Job Title: Head Chef \n Reports to: Lodge Manager \n Level: Hourly \n Schedule: 6 weeks on / 2 weeks off rotation, or as per manager's discretion and business needs. \n \n SCOPE \n Responsible for the proper and timely preparation of food service as well as supervision of kitchen staff, coordinating meal production, inventory levels, and daily safety meetings at the lodge. \n WHO WE ARE \n Target Hospitality is a leading provider of specialty rental and hospitality services, delivering turnkey workforce housing, culinary, and facility management solutions to remote and challenging environments across North America. We take pride in building not just accommodations, but communities — and that same commitment to people extends to our own team. \n We believe that a great guest experience starts with a great employee experience, and we invest in the people who make that happen every day. \n PRIMARY RESPONSIBILITIES \n \n Accountable and responsible for maintaining a safety culture, following all SOPs, JSAs, and policies and procedures as set out by Target Hospitality. \n Coordinate and be responsible for the handling, preparation, production, and timely service of all meals in accordance with the methods and standards approved by the Chef. \n Coordinate kitchen staff involved in the preparation and serving of meals. \n Provide culinary guidance and leadership to the team under your supervision, as well as to new employees. \n Define work schedules and responsibilities for individual direct reports. \n Assist the Chef in the review process for team members under your supervision. \n Run daily safety meetings with staff. \n Meet with the Chef daily to discuss menu preparation and production strategy. \n Prepare meals as per the menu plan and specifications provided by the Chef. \n Ensure adequate quantities of the menu choices are prepared as per the menu plan, following production quotas as indicated by the Chef. \n Ensure the menu boards are updated every meal period. \n Operate various kitchen equipment, including flat top grills, industrial mixers, tilt skillets, steam kettles, and convection ovens. \n Serve all foods in accordance with HACCP and food safety standards. \n Proper food storage, rotation, and discarding of expired food in accordance with HACCP and FIFO guidelines. \n Ensure stock levels are sufficient to maintain a minimum two-week supply, and longer during periods when transportation and resupply could be disrupted. \n Coordinate a running inventory through usage sheets and recommend ordering. \n Exceed our guests’ needs by providing world-class customer service. \n Attend all safety meetings and participate in Target Hospitality emergency response procedures. \n Additional duties may be assigned by a supervisor or manager. \n \n PHYSICAL DEMANDS \n \n Stand for long periods of time, up to 12 hours or more, with scheduled breaks. \n Short- and long-distance walking required. \n Use of stairs and step stools. \n Use force when pushing and pulling carts that weigh on average 50 lbs. \n Operation of kitchen machinery. \n Frequently lift an average weight of 25 lbs with a maximum of 50 lbs. Where weights may exceed 50 lbs, the assistance of another person or a lifting aid is mandatory. \n Frequently reach below waist, waist to shoulder, and above shoulder, with frequent neck, back, and torso twisting from left to right without restriction. \n Perform repetitive movements at the wrist, including side to side and up or down, and multiple grasps of an average of 10 lbs with a maximum of 25 lbs. \n Simple, power, and fine finger manipulation for the duration of an average 12-hour shift. \n \n WORKING CONDITIONS AND ENVIRONMENT \n \n Ability to hear and understand verbal instruction as well as other sounds such as safety alarms and signals. \n Must be able to see without impairment for inspection purposes, and able to read small text such as product warning labels. \n Exposure to extreme hot and cold environments. \n Ability to work within a rotational schedule of 6 weeks on and 2 weeks off, or as per manager’s discretion and business needs. \n Ability to work safely and navigate within small, close quarters and congested areas. \n May be exposed periodically to elevated noise and surroundings. \n \n QUALIFICATIONS \n \n 3+ years culinary experience, preferably in a remote camp or the hotel/hospitality industry, or equivalent. \n Ability to communicate effectively, both written and orally, in English. \n Outstanding communication and leadership skills. \n Valid food safety certification is an asset. \n First aid certification is an asset. \n Strong prioritization and time management skills. \n Ability and willingness to travel and work long rotations away from home. \n Must be able to pass a background check and urinalysis. \n Must provide your own transportation to and from the facility. \n \n WHAT'S IN IT FOR YOU \n We offer a comprehensive benefits package designed to support you and your family — on the job and beyond: \n \n Free Housing & Meals On Rotation — While on rotation at the lodge, housing, meals, laundry, and gym access are all provided at no cost to you. \n Health Coverage — Medical, vision, and dental insurance to keep you and your family covered. \n Flexible Spending — HSA and FSA options to help you save on healthcare costs. \n Employee Assistance Program — Confidential support for life’s everyday challenges, big and small. \n Pet Insurance — VPI pet insurance to help care for your four-legged family members too. \n Retirement Savings — 401(k) plan with company match to help you plan for the future. \n Easy Enrollment — Online enrollment portal makes signing up for benefits fast and simple. \n Competitive Pay — Compensation that reflects your skills and hard work. \n \n \n Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities \n This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.