We are looking for a Chef I to join our team at Target Hospitality. In this role, you will be responsible for serving guests and assisting with the production of the daily menu.

Primary Responsibilities:

• Maintain a safety culture by following all SOPs, JSAs, policies, and procedures.
• Safely operate kitchen equipment, including grills, slicers, tilt skillets, deep fryers, and convection ovens.
• Ensure proper food storage, rotation, and discarding of expired food in accordance with HACCP and FIFO guidelines.
• Prepare meals on the line, grill, oven, and fryers.
• Serve guests and check for meal scans.
• Serve all foods in accordance with HACCP and food safety standards.
• 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 supervisor or manager.

Physical Demands:

• Stand for long periods of time (up to 12 hours or longer) with scheduled breaks.
• Short and long-distance walking required.
• Use of stairs and step stools.
• Use force when pushing/pulling carts that weigh on average 50 lbs.
• Operate kitchen machinery.
• Frequently lift an average weight of 25 lbs with a maximum of 50 lbs, assistance required for heavier weights.
• Perform repetitive movements at the wrist, including side to side/up or down.
• Simple, power, and fine finger manipulation for an average 12-hour shift.

Working Conditions And Environment:

• Ability to hear and understand verbal instructions and safety alarms/signals.
• Effective communication skills, both written and orally in English.
• Ability to see without impairment for inspection purposes and read small text such as product warning labels.
• Exposure to extreme hot and cold environments.
• Ability to work safely and navigate in small/close quarters and congested areas.
• May be exposed periodically to elevated noise and surroundings.
• Ability and willingness to travel/work long rotations away from home.

Candidate Requirements:

• 1+ years culinary experience preferably in a remote camp or hotel/hospitality industries.
• Must have a valid ServSafe certification.
• First aid certification is an asset.
• Work within a team environment.
• Must be able to work effectively and efficiently with or without supervision.
• Must provide your own transportation to and from the facility.

• Ability to work in a rotational schedule (6 weeks on and 2 weeks off).
• Participation in safety meetings and emergency response procedures.

• 1+ years culinary experience preferably in remote camp or hotel/hospitality industries.
• Valid ServSafe certification.
• First aid certification is an asset.
• Strong prioritization and time management skills.
• Ability to read and write in English.
• Ability to work effectively in a team environment.
• Must pass a background check and urine analysis.