Job Title: Kitchen Staff III

Reports to: Executive 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, JHA’s, Policies and Procedures) as set out by Target Hospitality

• Maintain cleanliness of the dining room and service areas

• Sweep and mop floors in both the kitchen and the dining room

• Assist in the preparation of food items

• Assist in the re-supply and 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 to 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

Physical Demands:

• 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

• 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

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 kitchen or equivalent 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