Chef I

Primary Responsibilities

• Maintain a safety culture following all SOP’s, JSA’s, policies and procedures
• Safely operate kitchen equipment including grills, slicers, tilt skillets, deep fryers and convection ovens
• Proper food storage, rotation, and discarding of expired food adhering to 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
• Exceed guest needs by providing world-class customer service
• Attend all safety meetings and participate in Target Hospitality emergency response procedures

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
• 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
• 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 shift

Working Conditions And Environment

• Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals
• Communicate effectively; written and orally in English
• See without impairment for inspection purposes and ability to read small text such as product warning labels
• Exposure to extreme hot and cold environments
• Work with in a rotational schedule (6 weeks on and 2 weeks off, or as per manager’s discretion/ business needs)
• Works safely and navigate with in small/ close quarters and congested areas
• Periodically exposed to elevated noise and surroundings
• Willingness to travel/work long rotations away from home

Candidate Requirements

• 1+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent
• Ability to read and write in English
• Valid ServSafe certification
• First aid certification is an asset
• Work within a team environment
• Ability to work effectively and efficiently with or without supervision
• Strong prioritization and time management skills
• Willingness to travel/work long rotations away from home
• Pass a background check and urine analysis
• Provide your own transportation to and from the facility