Chef

Job Title: Chef I Reports to: Head Chef Level: Hourly Scope: Responsible for serving guests and assisting with production of daily menu 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 --- 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 manager 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 --- 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 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: --- 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 Employment Type: Full Time Bonus/Commission: No

Created: 2026-03-04