Chef I

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