We are seeking a Chef I to join our team at Target Hospitality. You will be responsible for serving guests and assisting with the production of the daily menu.

Primary Responsibilities:

• Accountable for maintaining a safety culture by following all SOP’s, JSA’s, 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 following 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.
• Provide world-class customer service to exceed guests' needs.
• Attend all safety meetings and participate in emergency response procedures.
• Additional duties may be assigned by the supervisor or manager.

Physical Demands:

• Stand for long periods (up to 12 hours) with scheduled breaks.
• Short and long-distance walking required.
• Use of stairs and step stools.
• Push/pull carts weighing on average 50lbs.
• Frequently lift an average weight of 25lbs, with a maximum of 50lbs.
• Perform repetitive movements and fine finger manipulation for an average 12-hour shift.

Working Conditions and Environment:

• Ability to hear and understand verbal instructions and safety alarms.
• Effectively communicate in English, both written and orally.
• Must be able to see without impairment for inspection purposes.
• Exposure to extreme hot and cold environments.
• Navigate safely in close quarters and congested areas.
• Ability and willingness to travel/work long rotations away from home.

Candidate Requirements:

• 1+ years culinary experience in remote camp or hotel/hospitality industries.
• Valid ServSafe certification.
• Ability to read and write in English.
• First aid certification is an asset.
• Must work effectively and efficiently with or without supervision.
• Must be able to pass a background check and urine analysis.
• Must provide your own transportation to and from the facility.

• Participation in safety meetings and emergency response procedures.
• Work in a rotational schedule (6 weeks on and 2 weeks off).
• Exposure to a dynamic and fast-paced work environment.

• 1+ years culinary experience in remote camp or hotel/hospitality industries.
• Valid ServSafe certification.
• Ability to read and write in English.
• Strong prioritization and time management skills.
• Ability to work effectively in a team environment.
• Must be able to pass a background check and urine analysis.
• Must provide your own transportation to and from the facility.