CHEF II (Canada)

Target Hospitality; Anzac; On-site; CAD 19,000 - 30,000; Full time

Job summary

Target Hospitality is seeking a CHEF II (Canada) to assist the Head Chef in daily menu preparation and kitchen operations in a remote camp setting. You will safely operate kitchen equipment, maintain HACCP standards, and help ensure timely meal service while delivering high-quality guest experiences.

The role requires 2+ years of culinary experience, English literacy, and the ability to travel on extended rotations. A background check and transportation to the facility are required.

Qualifications

• 2+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent.
• Ability to read and write in English.
• Must be able to pass a background check and urine analysis.
• Must provide your own transportation to and from the facility.
• Strong prioritization and time management skills.
• Ability to travel/work long rotations away from home.

Responsibilities

• Assist the Chef and other cooks with daily menu preparation.
• Operate kitchen equipment safely (grills, slicers, tilt skillets, fryers, ovens).
• Maintain HACCP and FIFO food storage guidelines.
• Prepare meals on the line and serve guests with accuracy.
• Attend safety meetings and follow Target Hospitality procedures.

Skills

Culinary experience

Teamwork

Time management

Travel rotations

Education

Food safety certification

First aid certification

Job description

Job Title: CHEF II (Canada)
Reports to: Head Chef
Level: Hourly
Scope: Responsible for assisting the Chef and other cooks with the daily menu preparation

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
• Must be able to safely operate kitchen equipment including but not limited to grills, slicers, tilt skillets, deep fryers and convection ovens
• Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines
• Ensure adequate quantities of the menu choices are prepared as per the menu plan, follow production quotas as indicated by the Chef
• Prepare meals on the line, grill oven and fryers
• Serve guests and check for meal scans
• Serve all foods in accordance to HACCP and food safety standards
• Ensure proper utensils are used for serving, portion control and sanitation purposes
• Prepare breakfasts to order such as omelet’s, and eggs
• Exceed our guests needs by providing world- class customer service
• Shall attend all safety meetings and participate in Target Hospitality emergency response procedures
• Additional duties may be assigned by supervisor or manager

Physical Demands

• Stand 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
• Operate kitchen machinery
• Frequently lift an average weight of 25lbs with a maximum of 50 lbs, 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 10lb with a maximum of 25lb
• Simple, power and fine finger manipulation for a duration of an average 12-hour shift

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

• 2+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent
• Ability to read and write in English
• Valid food safe certification is an asset
• First aid certification is an asset
• Work within a team environment
• 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