Chef Manager: Lead Kitchen, Menus & Cost Control

taherinternal; Arkansas; On-site; USD 45,000 - 65,000; Full time

Job summary

Taher, Inc. is seeking a Chef-Manager to lead culinary operations and staff in our K-12 and catering environments. You will guide guest service, production, and scratch cooking while controlling food and labor costs to drive profitability.

This hands-on leader trains employees, maintains safety and sanitation, creates weekly menus, ensures USDA compliance, and promotes a customer-first dining experience. Strong communication, budgeting, and MS Office skills are required; ServSafe certification

Qualifications

• Minimum of 2 years' related experience in contract foodservice management or in quick service or full-service restaurant environment with inventory, purchasing, and scheduling knowledge.
• Experience in exposition cooking, catering and meal planning preferred.
• Current ServSafe certification.
• Experience within a P&L environment.
• Excellent oral and written communication skills.
• Computer skills with knowledge of MS Office.
• Successfully pass a criminal background check.

Responsibilities

• Maintain accountability for culinary operations including purchasing, inventory, receiving, and production.
• Meet deadlines: invoicing and weekly/monthly reporting.
• Maintain accurate financial statements.
• Schedule, train, and lead hourly and salaried staff.
• Maintain kitchen safety, sanitation per requirements.
• Create and oversee weekly menus.
• Foster a customer-first environment.
• Ensure USDA regulations are followed.
• Meals prepared on time and meet quality standards.
• Control waste and manage costs to budget.
• Maintain a clean, safe kitchen; establish cost goals and perform cost analysis.

Skills

Leadership

Staff training

Budget management

Communication

Food safety

Education

ServSafe certification

Tools

MS Office

Job description

Taher, Inc. is seeking a Chef-Manager to lead culinary operations and staff in our K-12 and catering environments. You will guide guest service, production, and scratch cooking while controlling food and labor costs to drive profitability.

This hands-on leader trains employees, maintains safety and sanitation, creates weekly menus, ensures USDA compliance, and promotes a customer-first dining experience. Strong communication, budgeting, and MS Office skills are required; ServSafe certification