Head Chef

Target Hospitality•, TX

4d•Onsite

About The Position

The Head Chef is responsible for the proper and timely preparation of food services and the supervision of kitchen staff. This role involves maintaining a strong safety culture, coordinating food handling and preparation according to approved standards, and ensuring adequate food quantities are prepared as per the menu plan. The Head Chef also oversees proper food storage, rotation, and discarding of expired food following HACCP and FIFO guidelines, and serves all foods in accordance with HACCP and food safety standards. Menu boards must be updated every meal period. The position requires operation of various kitchen equipment and provides culinary guidance and leadership to team members. Daily meetings with the Chef are expected to discuss menu preparation and production strategy. Ensuring sufficient stock levels for at least a two-week supply, coordinating running inventory, and defining work schedules for direct reports are key duties. Daily safety meetings with staff are also required, along with providing world-class customer service and participating in emergency response procedures. Additional duties may be assigned by a supervisor or manager.

Requirements

3+ years Culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent
Ability to read and write in English
Outstanding communication and leadership skills
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

Nice To Haves

Valid food safe certification is an asset
First aid certification is an asset

Responsibilities

Accountable and responsible for maintaining a safety culture (following all SOP’s, JSA’s, policies and procedures) as set out by Target Hospitality
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
Coordinate kitchen staff involved in the preparation and serving of meals
Prepare meals as per the menu plan and specifications provided by the chef
Ensure adequate quantities of the menu choices are prepared as per the menu plan, follow production quotas as indicated by the Chef
Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines
Serve all foods in accordance to HACCP and food safety standards
Ensure the menu boards are updated every meal period
Operation of various kitchen equipment to include flat top grills, industrial mixers, tilt skillets, steam kettles and convection ovens
Provides culinary guidance and leadership to team under workers supervision, as well as new employees
Assist Chef in the review process with the team members under your supervision
Meet with Chef daily to discuss menu preparation and production strategy
Ensure the stock levels are enough to ensure at a minimum of a 2-week supply (longer during times when transportation and resupply could be disrupted)
Coordinate a running inventory through usage sheets and recommend ordering
Define work schedules and responsibilities for the individual direct reports
Run daily safety meetings with staff
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