Daytime School Lunch Chef Lead | HACCP & Cost Control

Taher; Montgomery (MN); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Competitive compensation

Work-Life balance - Guaranteed hours -

Free daily lunch

Uniforms are provided

Safety practices and PPE provided

Employee training and development

Opportunities for advancement and to

Culture of inclusion and belonging

Job summary

Taher, Inc. is seeking a Chef for a school lunch program, a Monday through Friday daytime role. The Chef will lead the kitchen team to ensure the highest food quality and exceptional service for students and staff.

Responsibilities include following USDA regulations, managing ordering, receiving, storage and inventory, controlling waste and costs to budget, developing menus, training staff, and leading all catering functions as needed.

Qualifications

• Associate degree in culinary arts or 3+ years in a similar role.
• Exemplary customer service skills.
• Experience in purchasing and controlling food cost.
• Ability to manage, train and motivate a team.
• Experience in a fast-paced environment.
• Prior catering experience preferred.
• Excellent written and oral communication skills.
• Willing to pass a criminal background check.

Responsibilities

• Follow USDA regulations and ensure compliance.
• Oversee meal preparation within time standards and quality.
• Manage procurement, receiving, storage and inventory controls.
• Control waste and manage costs to budget.
• Maintain a clean, safe kitchen.
• Set monthly food and labor cost goals and analyze variance.
• Follow standardized recipes, write menus and monitor costs.
• Train and lead team members.
• Lead catering functions as needed.
• Perform other duties as assigned.

Skills

Customer service

Team leadership

Food cost control

Communication skills

Culinary skills

Training and development

Education

Associate degree in culinary arts

Job description

Taher, Inc. is seeking a Chef for a school lunch program, a Monday through Friday daytime role. The Chef will lead the kitchen team to ensure the highest food quality and exceptional service for students and staff.

Responsibilities include following USDA regulations, managing ordering, receiving, storage and inventory, controlling waste and costs to budget, developing menus, training staff, and leading all catering functions as needed.