Kitchen Staff III

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 stions both with food items and cleanliness

Primary Responsibilities:

Accountable and responsible for maintaining a safety culture (following all SOPs, JSAs, 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, rotion, and discarding of expired food fall under HACCP and FIFO guidelines

Serve all foods in accordance with HACCP and food safety standards

Operion 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 participe in Target Hospitality emergency response procedures

Additional duties may be assigned by supervisor or manager

Physical Demands:

Stand and squ 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 th weigh on average 50lbs

Ability to work in a physically demanding high stress environment

Operion 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 mandory

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 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 communice 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 rotional schedule (6 weeks on and 2 weeks off or as per managers discretion/business needs)

Ability to works safely and navige with in small/close quarters and congested areas

May be exposed periodically to eleved noise and surroundings

Ability and willingness to travel/work long rotions away from home

Candide 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 certificion preferred

First aid certificion preferred

Must be able to work effectively and efficiently with or without supervision

Strong prioritizion and time management skills

Ability and willingness to travel/work long rotions away from home

Must be able to pass a background check and urine analysis

Must provide your own transportion to and from the facility

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
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