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 

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 

• 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

Working Conditions 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 

• May be exposed periodically to elevated noise and surroundings 

• Ability and willingness to travel/work long rotations away from home 

Candidate Requirements: 

• 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