Kitchen Staff III

Job Title

Kitchen Staff III

Head Chef

Hourly

Responsible for assisting the Chefs with production and maintaining the dining room service stations both with food items and cleanliness.

• Accountable and responsible for maintaining a safety culture (following all SOPs, JSAs, Policies and Procedures) as set out by Target Hospitality.
• Clean and maintain the cleanliness of the dining room and service areas.
• Sweep and mop floors in both the kitchen and the dining room.
• Clean and sanitize all dishes, cookware, and equipment thoroughly.
• Assist in the re-stocking of all coolers and displays in the dining room.
• Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines.
• Serve all foods in accordance with HACCP and food safety standards.
• Operate various kitchen equipment to include, but not limited to, slicers, coffee machines and pop dispensers.
• Exceed guest needs by providing world‑class customer service.
• Attend all safety meetings and participate in Target Hospitality emergency response procedures.
• Additional duties may be assigned by supervisor or manager.

• Stand and squat 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 50 lbs.
• Ability to work in a physically demanding high‑stress environment.
• Operate kitchen machinery.
• Frequently lift an average weight of 25 lbs with a maximum of 50 lbs; on occasion 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/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 10 lbs with a maximum of 25 lbs.
• Occasional exposure to manual dexterity with the ability to type and use 10‑key.

• 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 a rotational schedule (6 weeks on and 2 weeks off or as per manager’s discretion/business needs).
• Ability to work safely and navigate within small/close quarters and congested areas.
• May be exposed periodically to elevated noise and surroundings.
• Ability and willingness to travel/work long rotations away from home.

• 2+ years dishwashing experience or equivalent experience, preferably in a remote camp or hotel/hospitality industry.
• Ability to read and write in English.
• Valid food safe certification preferred.
• First aid certification preferred.
• 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.