Executive Camp Chef — Lead Lodge Kitchen & Menus

Target Hospitality; Winters (TX); On-site; USD 52,000 - 75,000; Full time

Benefits offered by this job

Free Housing & Meals On Rotation

Health Coverage

Flexible Spending

Employee Assistance Program

Pet Insurance

Retirement Savings

Easy Enrollment

Competitive Pay

Job summary

Target Hospitality is seeking a Chef III for its lodge operations in Winters, Texas. You will lead the kitchen team, guide menu planning, manage inventory, and ensure food safety compliance while maintaining quality and guest satisfaction.

This hourly role requires 3+ years of culinary experience, strong English communication, and the ability to work a demanding 6 weeks on/2 weeks off rotation. ServSafe certification is preferred, and travel away from home may be required.

Qualifications

• 3+ years culinary experience in remote camp or hotel/hospitality.
• Ability to communicate effectively in English.
• Valid food safety certification is an asset.
• First aid certification is an asset.
• Ability to work with or without supervision and manage time well.

Responsibilities

• Train new hire kitchen staff on current processes and policies.
• Educate staff on up-to-date food safety regulations.
• Assist in recruitment through staffing management and interviewing.
• Define work schedules and responsibilities for direct reports.
• Lead daily staff meetings and complete quarterly reviews.
• Plan menus with in-stock items and manage inventory using FIFO.
• Maintain stock rotation and budget adherence.
• Prepare meals and cater to guest tastes.
• Ensure ServSafe certification on every shift.
• Perform additional duties as assigned by supervisor or manager.

Skills

Leadership

Time management

Communication

Team training

Education

Food safety certification (asset)

First aid certification (asset)

Tools

ServSafe Certification

Job description

Target Hospitality is seeking a Chef III for its lodge operations in Winters, Texas. You will lead the kitchen team, guide menu planning, manage inventory, and ensure food safety compliance while maintaining quality and guest satisfaction.

This hourly role requires 3+ years of culinary experience, strong English communication, and the ability to work a demanding 6 weeks on/2 weeks off rotation. ServSafe certification is preferred, and travel away from home may be required.