Lodge Kitchen Lead — Remote Rotation & Team Coaching

Target Hospitality; Texas; On-site; USD 65,000 - 86,000; 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 to lead and develop the lodge kitchen team. You will manage menu planning, inventory, and food safety compliance while coordinating with the Lodge Manager to ensure high-quality service in remote environments.

Responsibilities include staff training, scheduling, and ongoing menu optimization. The role requires strong leadership, English communication skills, and ability to work long rotational shifts in demanding settings.

Qualifications

• 3+ years in culinary roles, preferably in remote camp or hospitality.
• Able to communicate effectively in English (written and spoken).
• Food safety certification is an asset.
• Willingness to travel and work long rotations away from home.
• Background check and urinalysis required.

Responsibilities

• Train new kitchen staff on current processes and policies.
• Educate staff on up-to-date food safety regulations.
• Assist in recruitment through staffing and interviewing.
• Define schedules and responsibilities for direct reports.
• Run daily staff meetings and complete quarterly reviews.
• Plan menus with in-stock items and manage inventory.
• Maintain FIFO stock rotation and budget adherence.
• Prepare meals and cater to guest tastes.
• Ensure ServSafe certification coverage on every shift.

Skills

3+ years culinary experience

English communication

Strong prioritization & time mgmt

Teamwork

ServSafe certification

Job description

Target Hospitality is seeking a Chef III to lead and develop the lodge kitchen team. You will manage menu planning, inventory, and food safety compliance while coordinating with the Lodge Manager to ensure high-quality service in remote environments.

Responsibilities include staff training, scheduling, and ongoing menu optimization. The role requires strong leadership, English communication skills, and ability to work long rotational shifts in demanding settings.