We are looking for a Chef I who will report to the Head Chef and work on an hourly basis. The primary responsibility includes serving guests and assisting with the production of the daily menu.

The chef will be accountable and responsible for maintaining a safety culture by following all SOP’s, JSA’s, policies, and procedures set out by Target Hospitality. The role requires the safe operation of kitchen equipment, including but not limited to grills, slicers, tilt skillets, deep fryers, and convection ovens. Proper food storage, rotation, and discarding of expired food will fall under HACCP and FIFO guidelines.

Key responsibilities include:

• Preparing meals on the line, grill, oven, and fryers.
• Serving guests and checking for meal scans.
• Serving all foods in accordance with HACCP and food safety standards.
• Ensuring proper utensils are used for serving, portion control, and sanitation purposes.
• Exceeding guests' needs by providing world-class customer service.
• Attending all safety meetings and participating in Target Hospitality emergency response procedures.
• Additional duties may be assigned by a supervisor or manager.

Physical demands:

• Standing 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 50lbs.
• Operating kitchen machinery.
• Frequently lifting an average weight of 25lbs with a maximum of 50lbs.
• Performing repetitive movements at the wrist.
• 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; written and orally in English.
• Ability to see without impairment for inspection purposes.
• Exposure to extreme hot and cold environments.
• Ability to work within a rotational schedule (6 weeks on and 2 weeks off).
• Ability to navigate in small/close quarters and congested areas.
• Willingness to travel/work long rotations away from home.

Candidate requirements:

• 1+ years culinary experience preferably in remote camp or hotel/hospitality industries.
• Ability to read and write in English.
• Must have a valid ServSafe certification.
• First aid certification is an asset.
• Must be able to work effectively within a team environment.
• Must be able to pass a background check and urine analysis.
• Must provide your own transportation to and from the facility.

• Valid ServSafe certification.
• First aid certification is an asset.
• Opportunity to work in a team environment.
• Potential for long rotations away from home.

• 1+ years culinary experience preferably in remote camp or hotel/hospitality industries.
• Ability to read and write in English.
• Strong prioritization and time management skills.
• Ability to work effectively and efficiently with or without supervision.
• Must be able to pass a background check and urine analysis.