What are the responsibilities and job description for the Chef III position at Target Hospitality?
Chef III
Department: Kitchen
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
DUTIES:
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Train new hire kitchen staff on the current operational processes and policies.
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Educate staff on the most up to date food safety and health regulations.
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Assist in the recruitment efforts through staffing management and interviewing potential candidates.
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Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence.
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Plan menus in conjunction with in-stock food items.
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Define work schedules and responsibilities for the individual direct reports.
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Run daily staff meetings.
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Develop and maintain stock rotation plan utilizing the FIFO method for food products.
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Maintain ServSafe certification and ensure that during every shift at least one certified member is ServSafe certified.
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Complete employee quarterly reviews.
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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
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