Chef-Manager: Lead Kitchen & Catering, Guaranteed Hours

taherinternal; Saint Paul (MN); On-site; USD 55,000 - 75,000; Full time

Job summary

Taher, Inc. is seeking a Chef-Manager to lead kitchen operations, mentor staff, and deliver outstanding guest service. You will manage food production, catering events, and cost controls while maintaining high sanitation and safety standards.

The role emphasizes hands-on leadership, menu planning, and strong communication with customers and leadership teams to drive profitability and guest satisfaction.

Qualifications

• Minimum of 2 years experience in a culinary environment.
• Current ServSafe certification.
• Ability to understand and positively impact P&L statements, cost of sales, food cost, and inventory control.
• Excellent written and verbal communication skills.
• Computer skills with knowledge of MS Office products.
• Experience with exposition cooking preferred.
• Catering experience preferred.
• Ability to function and make quick decisions in a fast-paced environment.
• Must pass a criminal background check.

Responsibilities

• Plan, organize, and supervise daily service and culinary operations; may include retail and catering services for assigned unit.
• Full accountability for culinary management including purchasing, inventory, receiving, and production.
• Hire, schedule, train, and mentor staff.
• Maintain proper production, safety, and sanitation standards per corporate, state, and Federal requirements.
• Evaluate the quality of raw foods and the finished product.
• Create and oversee weekly menus and supervise execution.
• Interact daily with customers and clients to ensure superior service.
• Meet office deadlines including invoicing and monthly reporting.
• Control revenue and expenses to meet financial goals.

Skills

Leadership

Staff training

Customer service

Budget awareness

Exposition cooking

Education

ServSafe certification

Tools

MS Office

Job description

Taher, Inc. is seeking a Chef-Manager to lead kitchen operations, mentor staff, and deliver outstanding guest service. You will manage food production, catering events, and cost controls while maintaining high sanitation and safety standards.

The role emphasizes hands-on leadership, menu planning, and strong communication with customers and leadership teams to drive profitability and guest satisfaction.