Head Chef

Target Hospitality•, TX

3d•Onsite

About The Position

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

3+ 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.
Outstanding communication and leadership skills.
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.
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.
Provide culinary guidance and leadership to the team under your supervision, as well as to new employees.
Define work schedules and responsibilities for individual direct reports.
Assist the Chef in the review process for team members under your supervision.
Run daily safety meetings with staff.
Meet with the Chef daily to discuss menu preparation and production strategy.
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, following production quotas as indicated by the Chef.
Ensure the menu boards are updated every meal period.
Operate various kitchen equipment, including flat top grills, industrial mixers, tilt skillets, steam kettles, and convection ovens.
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 stock levels are sufficient to maintain a minimum two-week supply, and longer during periods when transportation and resupply could be disrupted.
Coordinate a running inventory through usage sheets and recommend ordering.
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.