Job Details

Job Title: Chef IReports to: Head ChefLevel: HourlyScope: Responsible for serving guests and assisting with production of daily menuPrimary Responsibilities:* Accountable and responsible for maintaining a safety culture (following all SOP's, JSA's, policies and procedures) as set out by Target Hospitality* Must be able to safely operate 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 fall under 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 to 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* Shall attend all safety meetings and participate in Target Hospitality emergency response procedures* Additional duties may be assigned by supervisor or managerPhysical 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 50lbs* Operate kitchen machinery* Frequently lift an average weight of 25lbs with a maximum of 50lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory* Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction* Perform repetitive movements at the wrist including side to side/ up or down and multiple grasps of an average of 10lbs with a maximum of 25lbs* Simple, power and fine finger manipulation for a duration of an average 12-hour shiftWorking Conditions and Environment:* Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals* Ability to communicate effectively; written and orally in English* Must be able to see without impairment for inspection purposes and ability to read small text such as product warning labels* Exposure to extreme hot and cold environments* Ability to work with in a rotational schedule (6 weeks on and 2 weeks off, or as per manager's discretion/ business needs)* Ability to works safely and navigate with in small/ close quarters and congested areas* Maybe exposed periodically to elevated noise and surroundings* Ability and willingness to travel/work long rotations away from homeCandidate Requirements:* 1+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent* Ability to read and write in English* 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* Strong prioritization and time management skills* Ability and willingness to travel/work long rotations away from home* Must be able to pass a background check and urine analysis* Must provide your own transportation to and from the facility