Head Chef

Job Title: Head Chef

Reports to: Lodge Manager

Level: Hourly

Scope: Responsible for proper and timely preparation of the food service as well as supervision of kitchen staff

 

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

• 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 manager

Physical 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 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:

• 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