Chef III

Job Title: Chef III
Reports to: Lodge Manager
Level: Hourly
Schedule: 6 weeks on / 2 weeks off rotation, or as per manager's discretion and business needs

Responsible for the proper and timely preparation of food service at the lodge, leading and developing the kitchen team while managing menu planning, food inventory, and food safety compliance.

Target Hospitality is a leading provider of specialty rental and hospitality services, delivering turnkey workforce housing, culinary, and facility management solutions to remote and challenging environments across North America. We take pride in building not just accommodations, but communities — and that same commitment to people extends to our own team.

We believe that a great guest experience starts with a great employee experience, and we invest in the people who make that happen every day.

• Train new hire kitchen staff on current operational processes and policies.
• Educate staff on the most up-to-date food safety and health regulations.
• Assist in recruitment efforts through staffing management and interviewing potential candidates.
• Define work schedules and responsibilities for individual direct reports.
• Run daily staff meetings.
• Complete employee quarterly reviews.
• Plan menus in conjunction with in-stock food items.
• Manage the food inventory and stock process utilizing the FIFO method, while keeping budget adherence in mind.
• Develop and maintain a stock rotation plan utilizing the FIFO method for food products.
• Prepare various meals and suggest meals that cater to the unique tastes of our guests.
• Maintain Serv Safe certification and ensure that at least one Serv Safe certified member is on every shift.
• Additional duties may be assigned by a 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 and pulling carts that weigh on average 50 lbs.
• Operate kitchen machinery.
• Frequently lift an average weight of 25 lbs with a maximum of 50 lbs. Where weights may exceed 50 lbs, 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, and torso twisting from left to right without restriction.
• Perform repetitive movements at the wrist, including side to side and up or down, and multiple grasps of an average of 10 lbs with a maximum of 25 lbs.
• Simple, power, and fine finger manipulation for the duration of an average 12-hour shift.

• Ability to hear and understand verbal instruction as well as other sounds such as safety alarms and signals.
• Must be able to see without impairment for inspection purposes, and able to read small text such as product warning labels.
• Exposure to extreme hot and cold environments.
• Ability to work within a rotational schedule of 6 weeks on and 2 weeks off, or as per manager’s discretion and business needs.
• Ability to work safely and navigate within small, close quarters and congested areas.
• May be exposed periodically to elevated noise and surroundings.

• 3+ years culinary experience, preferably in a remote camp or the hotel/hospitality industry, or equivalent.
• Ability to communicate effectively, both written and orally, in English.
• Valid food safety certification is an asset.
• First aid certification is an asset.
• Ability to 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 and work long rotations away from home.
• Must be able to pass a background check and urinalysis.
• Must…