What are the responsibilities and job description for the Kitchen Staff III position at Target Hospitality?
Job Details
Description
Job Title: Kitchen Staff III
Reports to: Head Chef
Level: Hourly
Scope: Responsible for assisting the Chefs with production and maintaining the dining room service stations both with food items and cleanliness
Primary Responsibilities
Description
Job Title: Kitchen Staff III
Reports to: Head Chef
Level: Hourly
Scope: Responsible for assisting the Chefs with production and maintaining the dining room service stations both with food items and cleanliness
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
- Clean and maintain cleanliness of the dining room and service areas
- Sweep and mop floors in both the kitchen and the dining room
- Clean and sanitize all dishes, cookware, and equipment thoroughly
- Assist in the re-stocking of all coolers and displays in the dining room
- Proper food Storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines
- Serve all foods in accordance with HACCP and food safety standards
- Operation of various kitchen equipment to include but not limited to slicers, coffee machines and pop dispensers
- Exceed our guests needs by providing world-class customer service
- Attend all safety meetings and participate in Target Hospitality emergency response procedures
- Additional duties may be assigned by supervisor or manager
- Stand and squat 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
- Ability to work in a physically demanding high stress environment
- 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
- Occasional exposure to manual dexterity with the ability to type and use 10-key
- 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
- May be exposed periodically to elevated noise and surroundings
- Ability and willingness to travel/work long rotations away from home
- 2 years Dishwashing experience or equivalent experience, preferably in a remote camp or hotel/hospitality industries or equivalent
- Ability to read and write in English
- Valid food safe certification preferred
- First aid certification preferred
- 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 facility