Target Hospitality Corp
Target Hospitality- West Texas
Texas, USA
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
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
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.
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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
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
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr