Chef II

Primary Responsibilities

• Accountable and responsible for maintaining a safety culture (following all SOP’s, JHA’s, policies and procedures) as set out by Target Hospitality
• Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines
• Adequate quantities of the menu choices are prepared as per the menu plan, follow production quotas as indicated by the Chef
• Serve guests and check for meal scans
• Serve all foods in accordance to HACCP and food safety standards
• Prepare meals on the line, grill oven and fryers
• Prepare breakfasts to order such as omelet’s, and eggs
• Exceed our guests 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 more) with scheduled breaks
• Short and long-distance walking required
• Use of stairs and step stools
• Operate kitchen machinery
• 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 10lb with a maximum of 25lb
• 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
• 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 home

Candidate Requirements

• 2+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent
• Valid food safe certification is an asset
• 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
• Provide your own transportation to and from the facility