Kitchen Staff II

Primary Responsibilities

• Accountable and responsible for maintaining a safety culture (following all SOP’s, JSA’s, Policies and Procedures) as set out by Target Hospitality
• Clean and maintain cleanliness of the dining room and service areas
• Sweep and mop floors in both the kitchen and the dining room
• Clean and sanitize all dishes, cookware, and equipment thoroughly
• Aid in the re-stocking of all coolers and displays in the dining room
• Follow sanitation guidelines of Target Hospitality safe operation procedures
• Ensure all chemicals and cleaning agents are at proper level in mechanical dishwasher
• Operation and sanitation of a mechanical dishwasher
• Properly follow HACCP guidelines for correct manual dishwashing procedures
• Assist in the prep for hot meals
• 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 and squat 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
• Use force when pushing/ pulling carts that weigh on average 50lbs with a maximum of 50lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory
• 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

Working Conditions

• Environment: Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals
• Communication: Ability to communicate effectively; written and orally in English
• Inspection: Ability to see without impairment for inspection purposes and ability to read small text such as product warning labels
• Exposure: Exposure to extreme hot and cold environments
• Schedule: Rotational schedule (6 weeks on and 2 weeks off or as per manager’s discretion/business needs)
• Travel: Ability to works safely and navigate with in small/close quarters and congested areas
• Other: Periodic exposure to elevated noise and surroundings