Chef II, Bottineau

Chef II

Job Title: Chef II Reports to: Head Chef Level: Hourly Scope: Responsible for assisting the Chef and other cooks with the daily menu preparation Primary Responsibilities: Accountable and responsible for maintaining a safety culture (following all SOP's, JHA's, policies and procedures) as set out by Target HospitalityMust be able to safely operate kitchen equipment including but not limited to grills, slicers, tilt skillets, deep fryers and convection ovens Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines Ensure adequate quantities of the menu choices are prepared as per the menu plan, follow production quotas as indicated by the ChefPrepare meals on the line, grill oven and fryers Serve guests and check for meal scans Serve all foods in accordance to HACCP and food safety standards Ensure proper utensils are used for serving, portion control and sanitation purposes Prepare breakfasts to order such as omelet's, and eggs Exceed our guests needs by providing world-class customer serviceShall 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 requiredUse of stairs and step stools Use force when pushing/ pulling carts that weigh on average 50lbs Operate kitchen machinery Frequently lift an average weight of 25lbs with a maximum of 50 lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatoryFrequently 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 10lb with a maximum of 25lb 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 labelsExposure 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 surroundingsAbility and willingness to travel/work long rotations away from home Candidate Requirements: 2+ 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 assetWork 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/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 facilityEqual Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.