Chef II

Job Title: Chef II

Reports to: Head Chef

Level: Hourly

Scope: Responsible for assisting the Chef and other cooks with the daily menu preparation

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

• 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

• Ensure adequate quantities of the menu choices are prepared as per the menu plan, follow production quotas as indicated by the Chef

• 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

• Prepare breakfasts to order such as omelet’s, and eggs

• 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 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

• Operate kitchen machinery

• Frequently lift an average weight of 25lbs with a maximum of 50 lbs, 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 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

• Ability to read and write in English

• 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

• Must provide your own transportation to and from the facility

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)