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:
-
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.
-
Run daily staff meetings.
-
Develop and maintain stock rotation plan utilizing the FIFO method for food products.
-
Maintain ServSafe certification and ensure that during every shift at least one certified member is ServSafe certified.
-
Complete employee quarterly reviews.
-
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