Chef Manager: Daytime Hours, Lead & Menu Execution

Taher; Utah; On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive compensation

Work-Life balance - Guaranteed hours (

Job summary

Taher, Inc. is hiring a Chef to lead culinary operations at its Utah location. You will guide your staff in scratch cooking, oversee daily production, and manage purchasing, inventory, and catering events with a hands-on leadership style.

The role emphasizes food safety, cost control, menu development, and staff training, with opportunities for advancement in a nationwide company that values guest service and a culture of inclusion.

Qualifications

• 2 years in a contract foodservice management position or equivalent experience in quick service or full-service restaurant environment with inventory, purchasing, and scheduling knowledge
• Current ServSafe certification is required
• Experience within a P&L environment
• Experience with exposition cooking preferred
• Catering experience preferable
• Menu planning experience preferable
• Ability to work in a high-energy environment
• Excellent oral and written communication skills
• Successfully pass a criminal background check

Responsibilities

• Full accountability for culinary management of the operation including purchasing, inventory, receiving, and production
• Schedule, train, and guide staff, both hourly and salaried
• Perform in a high-energy environment
• Create and oversee the execution of weekly menus
• Create a customer-first environment
• Meet office deadlines including keying of invoices, weekly and monthly reporting responsibilities
• Hold team to the highest food safety and sanitation standards
• Assist with purchasing and controlling food cost
• Maintain accurate financial statements
• Perform additional related duties assigned by leadership

Skills

Contract foodservice mgmt

Inventory management

Purchasing

Scheduling

Food safety

Education

ServSafe certification

Job description

Taher, Inc. is hiring a Chef to lead culinary operations at its Utah location. You will guide your staff in scratch cooking, oversee daily production, and manage purchasing, inventory, and catering events with a hands-on leadership style.

The role emphasizes food safety, cost control, menu development, and staff training, with opportunities for advancement in a nationwide company that values guest service and a culture of inclusion.