Chef I

About the role

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.

Responsibilities

• Maintain a safety culture, following all SOPs, JSAs, and policies and procedures as set out by Target Hospitality.
• Safely operate kitchen equipment, including but not limited to grills, slicers, tilt skillets, deep fryers, and convection ovens.
• 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.
• Proper food storage, rotation, and discarding of expired food in accordance with HACCP and FIFO guidelines.
• Ensure proper utensils are used for serving, portion control, and sanitation purposes.
• Exceed guests’ needs by providing world-class customer service.
• Attend all safety meetings and participate in Target Hospitality emergency response procedures.
• Perform additional duties as assigned by a supervisor or manager.

Requirements

Physical demands: stand for long periods up to 12 hours or longer with scheduled breaks; short- and long-distance walking; use of stairs and step stools; push/pull carts averaging 50 lbs; operate kitchen machinery; frequently lift average 25 lbs (max 50 lbs, requiring assistance or aid if over 50 lbs); frequently reach below waist, waist to shoulder, above shoulder with frequent neck, back, torso twisting; perform repetitive wrist movements and multiple grasps averaging 10 lbs (max 25 lbs); simple, power, fine finger manipulation for average 12‑hour shift.

Working conditions: ability to hear and understand verbal instructions and safety alarms; see without impairment for inspection and read small text such as product warning labels; exposure to extreme hot and cold environments; ability to work within a rotational schedule of 6 weeks on and 2