Primary Responsibilities: • Accountable and responsible for maintaining a safety culture (following all SOP’s, JHA’s, policies and procedures) as set out by Target Hospitality • Must be able to safely operate kitchen equipment including but not limited to grills, slicers, tilt skillets, deep fryers and convection ovens • Proper food storage, rotation, and discarding of expired food fall under HACCP and FIFO guidelines • Ensure adequate quantities of the menu choices are prepared as per the menu plan, follow production quotas as indicated by the Chef • Prepare meals on the line, grill oven and fryers • Serve guests and check for meal scans • Serve all foods in accordance to HACCP and food safety standards • Ensure proper utensils are used for serving, portion control and sanitation purposes • Prepare breakfasts to order such as omelet’s, and eggs • Exceed our guests needs by providing world- class customer service • Shall attend all safety meetings and participate in Target Hospitality emergency response procedures • Additional duties may be assigned by supervisor or manager Physical Demands: • Stand for long periods of time (up to 12 hours or more) with scheduled breaks • Short and long-distance walking required • Use of stairs and step stools • Use force when pushing/ pulling carts that weigh on average 50lbs • Operate kitchen machinery • Frequently lift an average weight of 25lbs with a maximum of 50 lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory Frequently reach below waist,



waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction • Perform repetitive movements at the wrist including side to side/ up or down and multiple grasps of an average of 10lb with a maximum of 25lb • Simple, power and fine finger manipulation for a duration of an average 12-hour shift Working Conditions and Workplace: • Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals • Ability to communicate effectively; written and orally in English • Must be able to see without impairment for inspection purposes and ability to read small text such as product warning labels • Exposure to extreme hot and cold environments • Ability to work with in a rotational schedule (6 weeks on and 2 weeks off or as per manager’s discretion/ business needs) • Ability to works safely and navigate with in small/ close quarters and congested areas • Maybe exposed periodically to elevated noise and surroundings • Ability and willingness to travel/work long rotations away from home Candidate Requirements: • 2+ years culinary experience preferably in a remote camp or hotel/hospitality industries or equivalent Ability to read and write in English • Valid food safe certification is an asset • First aid certification is an asset • Work within a team environment • Must be able to work effectively and efficiently with or without supervision • Strong prioritization and time management skills • Ability and willingness to travel/work long rotations away from home • Must be able to pass a background check and urine analysis • Must provide your own transportation to and from the facility

📌 CHEF II (Canada) (Anzac)
🏢 Target Hospitality
📍 Anzac