Job Details

Job Title: Head ChefReports to: Lodge ManagerLevel: HourlyScope: Responsible for proper and timely preparation of the food service as well as supervision of kitchen staffPrimary Responsibilities:* Accountable and responsible for maintaining a safety culture (following all SOP's, JSA's, policies and procedures) as set out by Target Hospitality* Coordinate and be responsible for the handling, preparation, production, and timely service of all meals in accordance with the methods and standards approved by the Chef* Coordinate kitchen staff involved in the preparation and serving of meals* Prepare meals as per the menu plan and specifications provided by the chef* Ensure adequate quantities of the menu choices are prepared as per the menu plan, follow production quotas as indicated by the Chef* Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines* Serve all foods in accordance to HACCP and food safety standards* Ensure the menu boards are updated every meal period* Operation of various kitchen equipment to include flat top grills, industrial mixers, tilt skillets, steam kettles and convection ovens* Provides culinary guidance and leadership to team under workers supervision, as well as new employees* Assist Chef in the review process with the team members under your supervision* Meet with Chef daily to discuss menu preparation and production strategy* Ensure the stock levels are enough to ensure at a minimum of a 2-week supply (longer during times when transportation and resupply could be disrupted)* Coordinate a running inventory through usage sheets and recommend ordering* Define work schedules and responsibilities for the individual direct reports* Run daily safety meetings with staff* 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 managerPhysical 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* Operation of 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 shiftWorking 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 homeCandidate Requirements:* 3+ 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* Outstanding communication and leadership skills* 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