Chef I

Job Title: Chef I

Reports to: Head Chef 

Level: Hourly

Scope: Responsible for serving guests and assisting with production of daily menu

Primary Responsibilities:

• Accountable and responsible for maintaining a safety culture (following all SOP’s, JSA’s, policies and procedures) as set out by Target Hospitality

• Must be able to safely operate kitchen equipment including but not limited to grills, slicers, tilt skillets, deep fryers and convection ovens 

• Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines

• Prepare meals on the line, grill oven and fryers 

• Serve guests and check for meal scans

• Serve all foods in accordance to HACCP and food safety standards

• Ensure proper utensils are used for serving, portion control and sanitation purposes

• Exceed our guests needs by providing world-class customer service

• Shall attend all safety meetings and participate in Target Hospitality emergency response procedures

• Additional duties may be assigned by supervisor or manager

Physical Demands:

• Stand for long periods of time (up to 12 hours or longer) with scheduled breaks

• Short and long-distance walking required

• Use of stairs and step stools

• Use force when pushing/ pulling carts that weigh on average 50lbs

• Operate kitchen machinery

• Frequently lift an average weight of 25lbs with a maximum of 50lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory

• Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction

• Perform repetitive movements at the wrist including side to side/ up or down and multiple grasps of an average of 10lbs with a maximum of 25lbs 

• Simple, power and fine finger manipulation for a duration of an average 12-hour shift

Working Conditions and Environment:

• Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals

• Ability to communicate effectively; written and orally in English

• Must be able to see without impairment for inspection purposes and ability to read small text such as product warning labels

• Exposure to extreme hot and cold environments

• Ability to work with in a rotational schedule (6 weeks on and 2 weeks off, or as per manager’s discretion/ business needs)

• Ability to works safely and navigate with in small/ close quarters and congested areas

• Maybe exposed periodically to elevated noise and surroundings

• Ability and willingness to travel/work long rotations away from home

Candidate Requirements:

• 1+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent

• Ability to read and write in English

• Must have a valid ServSafe certification 

• First aid certification is an asset

• Work within a team environment

• Must be able to work effectively and efficiently with or without supervision

• Strong prioritization and time management skills

• Ability and willingness to travel/work long rotations away from home

• Must be able to pass a background check and urine analysis

• Must provide your own transportation to and from the facility

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the notice from the Department of Labor.