Lodge Chef I: High-Volume Kitchen Expert (Rotations)

Target Hospitality; Winters (TX); On-site; USD 21,000 - 30,000; Full time

Benefits offered by this job

Free housing

Meals on rotation

Health coverage

Flexible spending

Employee assistance program

401(k) plan with company match

Pet insurance

Job summary

Target Hospitality is seeking a Chef I for a high‑volume lodge kitchen. You will be responsible for producing meals to HACCP standards and serving guests on a 6 weeks on / 2 weeks off rotation, or as needed by business needs.

You should have 1+ years of culinary experience, be ServSafe certified, and able to work in a remote camp environment. English communication is essential, and travel or long rotations away from home may be required.

Qualifications

• 1+ years culinary experience, preferably in remote camp or hospitality.
• Must have valid ServSafe certification.
• Ability to communicate effectively in English.
• Willing to travel and work long rotations away from home.

Responsibilities

• Maintain a safety culture and follow SOPs, JSAs, and policies.
• Safely operate kitchen equipment such as grills, slicers, tilt skillets, fryers, and convection ovens.
• Prepare meals on the line, grill, oven, and fryers.
• Serve guests and ensure meals scan correctly.
• Prepare and serve foods per HACCP and food safety standards.
• Store, rotate, and discard expired food per HACCP and FIFO.
• Use proper utensils for serving, portions, and sanitation.
• Deliver world‑class customer service to guests.
• Attend safety meetings and participate in emergency procedures.
• Additional duties may be assigned by a supervisor or manager.

Skills

Culinary experience

English communication

Safety compliance

Teamwork

ServSafe certified

Willing to travel

Job description

Target Hospitality is seeking a Chef I for a high‑volume lodge kitchen. You will be responsible for producing meals to HACCP standards and serving guests on a 6 weeks on / 2 weeks off rotation, or as needed by business needs.

You should have 1+ years of culinary experience, be ServSafe certified, and able to work in a remote camp environment. English communication is essential, and travel or long rotations away from home may be required.