Chef II

Target Hospitality•, TX

13d•Onsite

About The Position

Responsible for assisting the Chef and other cooks with daily menu preparation, meeting production quotas and preparing made-to-order items while maintaining HACCP and food safety standards in a high-volume lodge kitchen. 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. 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.

Requirements

2+ years culinary experience, preferably in a remote camp or the hotel/hospitality industry, or equivalent.
Ability to communicate effectively, both written and orally, in English.
Ability to 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 and work long rotations away from home.
Must be able to pass a background check and urinalysis.
Must provide your own transportation to and from the facility.

Nice To Haves

Valid food safety certification is an asset.
First aid certification is an asset.

Responsibilities

Accountable and responsible for maintaining a safety culture, following all SOPs, JSAs, and 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.
Ensure adequate quantities of the menu choices are prepared as per the menu plan, following production quotas as indicated by the Chef.
Prepare meals on the line, grill, oven, and fryers.
Prepare breakfasts to order, such as omelettes and eggs.
Serve guests and check for meal scans.
Serve all foods in accordance with HACCP and food safety standards.
Proper food storage, rotation, and discarding of expired food in accordance with HACCP and FIFO guidelines.
Ensure proper utensils are used for serving, portion control, and sanitation purposes.
Exceed our guests’ needs by providing world-class customer service.
Attend all safety meetings and participate in Target Hospitality emergency response procedures.
Additional duties may be assigned by a supervisor or manager.