Chef III

Target Hospitality

3d•Onsite

About The Position

The Chef III position is responsible for training new kitchen staff, educating them on food safety and health regulations, and assisting in recruitment efforts. This role involves managing food inventory using the FIFO method while adhering to budget, planning menus based on available stock, and defining work schedules and responsibilities for direct reports. The Chef III also leads daily staff meetings, maintains ServSafe certification for themselves and at least one other staff member per shift, completes employee quarterly reviews, and prepares various meals while considering customer preferences. Effective written and oral communication in English is required.

Requirements

Ability to communicate effectively; written and orally in English
Maintain ServSafe certification

Responsibilities

Train new hire kitchen staff on the current operational processes and policies.
Educate staff on the most up to date food safety and health regulations.
Assist in the recruitment efforts through staffing management and interviewing potential candidates.
Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence.
Plan menus in conjunction with in-stock food items.
Define work schedules and responsibilities for the individual direct reports.
Run daily staff meetings.
Develop and maintain stock rotation plan utilizing the FIFO method for food products.
Maintain ServSafe certification and ensure that during every shift at least one certified member is ServSafe certified.
Complete employee quarterly reviews.
Prepare various meals and suggest meals that will cater to the unique tastes of the customers.