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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
• 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
Full Time
$75k-101k (estimate)
03/11/2024
05/11/2024
targethospitality.com
CARLSBAD, NM
200 - 500
1978
Public
JAIME BADILLO
$200M - $500M
Target Hospitality owns and operates a chain of hotels that offers lodging and dining services.
The job skills required for Head Chef include Food Service, Leadership, Customer Service, Food Safety, Time Management, HACCP, etc. Having related job skills and expertise will give you an advantage when applying to be a Head Chef. That makes you unique and can impact how much salary you can get paid. Below are job openings related to skills required by Head Chef. Select any job title you are interested in and start to search job requirements.
If you are interested in becoming a Head Chef, you need to understand the job requirements and the detailed related responsibilities. Of course, a good educational background and an applicable major will also help in job hunting. Below are some tips on how to become a Head Chef for your reference.
Step 1: Understand the job description and responsibilities of an Accountant.
Quotes from people on Head Chef job description and responsibilities
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Tests and develops recipes.
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Step 2: Knowing the best tips for becoming an Accountant can help you explore the needs of the position and prepare for the job-related knowledge well ahead of time.
Career tips from people on Head Chef jobs
Most chefs and head cooks learn their skills through work experience.
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Maintaining kitchen to high standard of cleanliness and organization.
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Maintain a positive and professional approach with customers and coworkers.
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Participating in other menu planning activities and menu development.
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A chef should be able to make decisions quickly and efficiently.
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Step 3: View the best colleges and universities for Head Chef.