What are the responsibilities and job description for the Chef III position at Target Hospitality?
Job Details
Description
Chef III
Department: Kitchen
Reports to: Lodge Manager
Overtime: Following the completion of 40 hours within the work week
Schedule: Able to work 6 weeks on and 2 weeks off
Duties
Description
Chef III
Department: Kitchen
Reports to: Lodge Manager
Overtime: Following the completion of 40 hours within the work week
Schedule: Able to work 6 weeks on and 2 weeks off
Duties
- Train new hire kitchen staff on the current operational processes and policies.
- Educate staff on the most up to date food safety and health regulations.
- Assist in the recruitment efforts through staffing management and interviewing potential candidates.
- Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence.
- Plan menus in conjunction with in-stock food items.
- Define work schedules and responsibilities for the individual direct reports.
- Run daily staff meetings.
- Develop and maintain stock rotation plan utilizing the FIFO method for food products.
- Maintain ServSafe certification and ensure that during every shift at least one certified member is ServSafe certified.
- Complete employee quarterly reviews.
- Prepare various meals and suggest meals that will cater to the unique tastes of the customers.
- Ability to communicate effectively; written and orally in English
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