Kitchen Manager

Target Hospitality•, TX

10d•Onsite

About The Position

Responsible for the culinary performance, food safety compliance, and cost results of the assigned lodge — leading the site culinary team, owning the food and labor budget, and managing menu programs, supply chain, and sanitation standards. 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

Culinary degree, Hospitality Management degree, or equivalent culinary and operational experience.
5+ years of culinary or food service experience, including high-volume production.
3+ years of leadership experience managing chefs, kitchen managers, or multi-department culinary teams.
Demonstrated accountability for food and labor cost performance against budget.
Valid ServSafe Manager certification required, or the ability to obtain it within the first 90 days.
Working knowledge of HACCP, FIFO, and applicable food safety and health regulations.
Experience with menu development, cycle menu planning, and accommodating special dietary requirements.
Proficiency with Microsoft Office and experience with inventory, ordering, or food cost management systems.
Valid driver’s license.
Ability and willingness to travel and work long rotations away from home.
Must be able to pass a background check and urinalysis.

Nice To Haves

Remote-site, camp, or workforce housing food service experience strongly preferred.
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.
Direct culinary and food service operations at the assigned lodge, including production, service, sanitation, and dining room standards.
Lead, develop, and hold accountable the Head Chef and the site culinary team.
Own the lodge food and labor budget, managing cost per man-day, waste, and production efficiency against occupancy.
Develop and maintain menu programs and cycle menus that meet nutritional standards, client requirements, and guest satisfaction targets.
Ensure full compliance with HACCP, FIFO, and all applicable food safety and health regulations.
Conduct kitchen inspections, food safety audits, and sanitation reviews, and drive corrective action to completion.
Verify that ServSafe certification requirements are met and that a certified team member is present on every shift.
Manage food supply chain activity for the lodge, including vendor relationships, ordering, receiving, inventory, and par levels.
Ensure stock levels support required supply minimums, accounting for transportation and resupply disruptions.
Accommodate client dietary requirements, special diets, and religious or cultural meal requests.
Partner with Talent Acquisition and Human Resources on staffing plans, hiring, onboarding, training, certification tracking, and retention for culinary roles.
Support lodge mobilization, expansion, and demobilization activities, including kitchen readiness and equipment commissioning.
Prepare and present culinary performance reports, food cost KPIs, and audit results to the Lodge Manager and senior leadership.
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 manager.