Chef III
Listed on 2026-09-12
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Restaurant/Food Service
Food & Beverage, Cook & Chef, Catering
Target Hospitality - North Dakota
North Dakota, USA
Chef III
Reports to:
Lodge Manager
Overtime:
Following the completion of 40 hours within the work week
Schedule:
Able to work 6 weeks on and 2 weeks off
Train new hire kitchen staff on the current operational processes and policies.
Educate staff on the most up to date food safety and health regulations.
Assist in the recruitment efforts through staffing management and interviewing potential candidates.
Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence.
Plan menus in conjunction with in-stock food items.
Define work schedules and responsibilities for the individual direct reports.
Develop and maintain stock rotation plan utilizing the FIFO method for food products.
Maintain Serv Safe certification and ensure that during every shift at least one certified member is Serv Safe certified.
Prepare various meals and suggest meals that will cater to the unique tastes of the customers.
- Ability to communicate effectively; written and orally in English
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
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