Lodge Kitchen Lead - Chef II (High-Volume)

Target Hospitality; Winters (TX); On-site; USD 25,000 - 36,000; 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 II to join our lodge kitchen. You will support the Head Chef in daily menu prep, ensuring production quotas are met and made-to-order items are delivered with top HACCP standards.

This role demands serving guests, maintaining food safety and sanitation, and operating a high-volume kitchen with rotating shifts. The ideal candidate brings 2+ years of culinary experience, English communication skills, and a focus on teamwork, safety, and efficient food

Qualifications

• 2+ years culinary experience in remote camp or hotel/hospitality setting.
• Ability to communicate effectively in English, both written and oral.
• Valid food safety certification is an asset.
• First aid certification is an asset.
• Ability to work independently and in a team, with strong time management.
• Willingness to travel and endure long rotations away from home.
• Must pass background check and urinalysis, and provide own transportation.

Responsibilities

• Maintain a safety culture and follow SOPs, JSAs, and Target Hospitality policies.
• Safely operate kitchen equipment including grills, slicers, tilt skillets, fryers, and ovens.
• Prepare menu items to production quotas and make to-order dishes on the line.
• Prepare breakfasts to order, such as omelettes and eggs.
• Serve guests, manage meal scans, and ensure HACCP compliance.
• Store, rotate, and discard expired food per HACCP/FIFO guidelines.
• Maintain proper utensils, portion control, and sanitation.
• Contribute to world-class guest service and participate in safety meetings.

Skills

English communication

Job description

Target Hospitality is seeking a Chef II to join our lodge kitchen. You will support the Head Chef in daily menu prep, ensuring production quotas are met and made-to-order items are delivered with top HACCP standards.

This role demands serving guests, maintaining food safety and sanitation, and operating a high-volume kitchen with rotating shifts. The ideal candidate brings 2+ years of culinary experience, English communication skills, and a focus on teamwork, safety, and efficient food