What are the responsibilities and job description for the Chef I position at Target Hospitality?
Job Details
Description
Job Title: Chef I
Reports to: Head Chef
Level: Hourly
Scope: Responsible for serving guests and assisting with production of daily menu
Primary Responsibilities
Description
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
- 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
- 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
- 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
