Kitchen Manager

Ultipro; Quanah (TX); Remote; USD 70,000 - 95,000; Full time

Benefits offered by this job

Free housing

Meals on rotation

Health insurance

401(k) plan

Pet insurance

Job summary

Target Hospitality seeks a Kitchen Manager to lead the lodge culinary team, manage the food and labor budget, and ensure compliance with food safety standards across remote workforce housing sites.

You will develop menus, oversee purchasing, and drive cost efficiency while delivering exceptional guest experiences on a rotating 6 weeks on/2 weeks off schedule.

Qualifications

• Culinary degree, Hospitality Management degree, or equivalent culinary and operational experience.
• 5+ years of culinary or food service experience, including high-volume production.
• 3+ years of leadership experience managing chefs, kitchen managers, or multi-department culinary teams.
• Remote-site, camp, or workforce housing food service experience strongly preferred.
• Demonstrated accountability for food and labor cost performance against budget.
• Valid ServSafe Manager certification required, or the ability to obtain it within the first 90 days.
• Working knowledge of HACCP, FIFO, and applicable food safety and health regulations.
• Experience with menu development, cycle menu planning, and accommodating special dietary requirements.
• Proficiency with Microsoft Office and experience with inventory, ordering, or food cost management systems.
• First aid certification is an asset.
• Valid driver’s license.
• Ability and willingness to travel and work long rotations away from home.
• Must be able to pass a background check and urinalysis.

Responsibilities

• Direct culinary and food service operations at the assigned lodge, including production, service, sanitation, and dining room standards.
• Lead, develop, and hold accountable the Head Chef and the site culinary team.
• Own the lodge food and labor budget, managing cost per man-day, waste, and production efficiency against occupancy.
• Develop and maintain menu programs and cycle menus that meet nutritional standards, client requirements, and guest satisfaction targets.
• Ensure full compliance with HACCP, FIFO, and all applicable food safety and health regulations.
• Conduct kitchen inspections, food safety audits, and sanitation reviews, and drive corrective action to completion.
• Verify that ServSafe certification requirements are met and that a certified team member is present on every shift.
• Manage food supply chain activity for the lodge, including vendor relationships, ordering, receiving, inventory, and par levels.
• Ensure stock levels support required supply minimums, accounting for transportation and resupply disruptions.
• Accommodate client dietary requirements, special diets, and religious or cultural meal requests.
• Partner with Talent Acquisition and Human Resources on staffing plans, hiring, onboarding, training, certification tracking, and retention for culinary roles.
• Support lodge mobilization, expansion, and demobilization activities, including kitchen readiness and equipment commissioning.
• Prepare and present culinary performance reports, food cost KPIs, and audit results to the Lodge Manager and senior leadership.
• Exceed our guests’ needs by providing world-class customer service.

Skills

Leadership

Food safety

Budget management

Menu development

Staff development

Education

Culinary degree/Hospitality Management

Tools

ServSafe

Microsoft Office

Inventory/food-cost systems

Job description

Job Title: Kitchen Manager
Reports to: Lodge Manager
Level: Salaried
Schedule: 6 weeks on / 2 weeks off rotation, or as per manager’s discretion and business needs

SCOPE

Responsible for the culinary performance, food safety compliance, and cost results of the assigned lodge — leading the site culinary team, owning the food and labor budget, and managing menu programs, supply chain, and sanitation standards.

WHO WE ARE

Target Hospitality is a leading provider of specialty rental and hospitality services, delivering turnkey workforce housing, culinary, and facility management solutions to remote and challenging environments across North America. We take pride in building not just accommodations, but communities — and that same commitment to people extends to our own team.

We believe that a great guest experience starts with a great employee experience, and we invest in the people who make that happen every day.

PRIMARY RESPONSIBILITIES

• Accountable and responsible for maintaining a safety culture, following all SOPs, JSAs, and policies and procedures as set out by Target Hospitality.
• Direct culinary and food service operations at the assigned lodge, including production, service, sanitation, and dining room standards.
• Lead, develop, and hold accountable the Head Chef and the site culinary team.
• Own the lodge food and labor budget, managing cost per man-day, waste, and production efficiency against occupancy.
• Develop and maintain menu programs and cycle menus that meet nutritional standards, client requirements, and guest satisfaction targets.
• Ensure full compliance with HACCP, FIFO, and all applicable food safety and health regulations.
• Conduct kitchen inspections, food safety audits, and sanitation reviews, and drive corrective action to completion.
• Verify that ServSafe certification requirements are met and that a certified team member is present on every shift.
• Manage food supply chain activity for the lodge, including vendor relationships, ordering, receiving, inventory, and par levels.
• Ensure stock levels support required supply minimums, accounting for transportation and resupply disruptions.
• Accommodate client dietary requirements, special diets, and religious or cultural meal requests.
• Partner with Talent Acquisition and Human Resources on staffing plans, hiring, onboarding, training, certification tracking, and retention for culinary roles.
• Support lodge mobilization, expansion, and demobilization activities, including kitchen readiness and equipment commissioning.
• Prepare and present culinary performance reports, food cost KPIs, and audit results to the Lodge Manager and senior leadership.
• 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 a manager.

PHYSICAL DEMANDS

• Extended periods of sitting and computer use when performing planning, budgeting, and reporting work.
• Short- and long-distance walking and standing required during kitchen inspections and site visits.
• Use of stairs and step stools.
• Occasionally lift an average weight of 25 lbs with a maximum of 50 lbs. Where weights may exceed 50 lbs, the assistance of another person or a lifting aid is mandatory.
• Ability to work in a physically demanding, high-stress environment.
• Ability to access all areas of the lodge kitchen and food service operation, including walk‑in coolers, freezers, dry storage, and dish areas.

WORKING CONDITIONS AND ENVIRONMENT

• Ability to hear and understand verbal instruction as well as other sounds such as safety alarms and signals.
• Must be able to see without impairment for inspection purposes, and able to read small text such as product labels, date codes, and warning labels.
• Exposure to extreme hot and cold environments, including cooking lines, walk‑in coolers, and freezers.
• Ability to work within a rotational schedule of 6 weeks on and 2 weeks off, or as per business needs.
• Lodge locations are often remote, with limited amenities and services nearby.
• Ability to work safely and navigate within small, close quarters and congested areas.
• May be exposed periodically to elevated noise and surroundings.
• Must be available to respond to operational and emergency issues outside of standard working hours.

QUALIFICATIONS

• Culinary degree, Hospitality Management degree, or equivalent culinary and operational experience.
• 5+ years of culinary or food service experience, including high‑volume production.
• 3+ years of leadership experience managing chefs, kitchen managers, or multi‑department culinary teams.
• Remote‑site, camp, or workforce housing food service experience strongly preferred.
• Demonstrated accountability for food and labor cost performance against budget.
• Valid ServSafe Manager certification required, or the ability to obtain it within the first 90 days.
• Working knowledge of HACCP, FIFO, and applicable food safety and health regulations.
• Experience with menu development, cycle menu planning, and accommodating special dietary requirements.
• Proficiency with Microsoft Office and experience with inventory, ordering, or food cost management systems.
• First aid certification is an asset.
• Valid driver’s license.
• Ability and willingness to travel and work long rotations away from home.
• Must be able to pass a background check and urinalysis.

WHAT'S IN IT FOR YOU

We offer a comprehensive benefits package designed to support you and your family — on the job and beyond:

• Free Housing & Meals On Rotation — While on rotation at the lodge, housing, meals, laundry, and gym access are all provided at no cost to you.
• Health Coverage — Medical, vision, and dental insurance to keep you and your family covered.
• Flexible Spending — HSA and FSA options to help you save on healthcare costs.
• Employee Assistance Program — Confidential support for life’s everyday challenges, big and small.
• Pet Insurance — VPI pet insurance to help care for your four‑legged family members too.
• Retirement Savings — 401(k) plan with company match to help you plan for the future.
• Easy Enrollment — Online enrollment portal makes signing up for benefits fast and simple.
• Competitive Pay — Compensation that reflects your skills and hard work.

EQUAL EMPLOYMENT OPPORTUNITY

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.