Chef III

Target Hospitality Corp; North Dakota; On-site; USD 55,000 - 75,000; Full time

Job summary

Target Hospitality Corp in North Dakota is seeking a Chef III to oversee kitchen operations, plan menus, manage inventory with FIFO, and train new hires. You will ensure food safety, maintain ServSafe certification, and schedule staff; overtime applies after 40 hours and the work cycle is six weeks on, two weeks off.

Reports to Lodge Manager and participates in recruitment; English communication is required. This role is on-site at our North Dakota facility and entails overtime as needed.

Qualifications

• Experience leading kitchen staff and operations.
• ServSafe certification maintained and current.
• Ability to train staff and supervise food safety practices.

Responsibilities

• Train new hire kitchen staff on current operational processes and policies.
• Educate staff on up-to-date food safety and health regulations.
• Assist in recruitment through staffing management and interviewing potential candidates.
• Manage food inventory/stock using FIFO while adhering to budget.
• Plan menus in conjunction with in-stock food items.
• Define work schedules and responsibilities for direct reports.
• Maintain stock rotation plan using FIFO for food products.
• Ensure at least one ServSafe-certified person is on every shift.
• Prepare meals and tailor offerings to customer tastes.

Skills

English communication

Job description

Target Hospitality - North Dakota
North Dakota, USA

Description

Chef III

Reports to: Lodge Manager

Overtime: Following the completion of 40 hours within the work week

Schedule: Able to work 6 weeks on and 2 weeks off

DUTIES

Train new hire kitchen staff on the current operational processes and policies.

Educate staff on the most up to date food safety and health regulations.

Assist in the recruitment efforts through staffing management and interviewing potential candidates.

Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence.

Plan menus in conjunction with in-stock food items.

Define work schedules and responsibilities for the individual direct reports.

Develop and maintain stock rotation plan utilizing the FIFO method for food products.

Maintain ServSafe certification and ensure that during every shift at least one certified member is ServSafe certified.

Prepare various meals and suggest meals that will cater to the unique tastes of the customers.

• Ability to communicate effectively; written and orally in English

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
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