Head Cook: School Kitchen Leader with Guaranteed Hours

RadNet, Inc.; Sturgis, Northern (MI, KY); Hybrid; USD 42,000 - 60,000; Full time

Benefits offered by this job

Competitive compensation

Work-Life balance - Guaranteed hours

Free daily lunch

Uniforms provided

PPE provided

Employee training and development

Opportunities for advancement

Culture of inclusion and belonging

Job summary

Taher, Inc. is seeking a Head Cook to join our school dining team in Sturgis, Michigan. The successful candidate will lead a small kitchen staff, prepare meals from standardized recipes, and ensure all items meet quality and safety standards in a fast-paced environment.

Responsibilities include menu item preparation for regular and a la carte lines, inventory control, cost management, and maintaining HACCP compliance while delivering nutritious meals to students and staff.

Qualifications

• 2 years of experience in a school food service setting preferred.
• Ability to follow supervisors' directions and lead a small team.
• Strong communication skills with employees and clients.
• Criminal background check required.

Responsibilities

• Cooks and prepares a variety of meals through standardized recipes.
• Ensures meals meet quality standards and are prepared on time.
• Directs food service staff and substitutes in prep, setup, and service.
• Prepares and cooks menu items for regular and a la carte lines.
• Leads a small staff with clear direction and training.
• Checks equipment and monitors temperatures of refrigeration and freezer units.
• Manages ordering, receiving, storing and inventory of perishable products.

Skills

Leadership

Communication

Time management

Food safety

Education

ServSafe Certification

Job description

Taher, Inc. is seeking a Head Cook to join our school dining team in Sturgis, Michigan. The successful candidate will lead a small kitchen staff, prepare meals from standardized recipes, and ensure all items meet quality and safety standards in a fast-paced environment.

Responsibilities include menu item preparation for regular and a la carte lines, inventory control, cost management, and maintaining HACCP compliance while delivering nutritious meals to students and staff.