K-12 District Chef

Taher; Marion (AR); On-site; USD 60,000 - 75,000; Full time

Job summary

Taher, Inc. is seeking a Chef-Manager to lead culinary operations for a K-12/foodservice setting in the United States. You will guide staff in food production, guest service, and catering events, while managing food and labor costs to maximize profitability.

In this hands-on role, you will train staff, oversee menu planning, and ensure compliance with safety and sanitation standards. This position emphasizes leadership, cost control, and delivering high-quality meals.

Qualifications

• Minimum of 2 years' related experience in contract foodservice management with inventory, purchasing, and scheduling.
• Experience in 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

• Oversee culinary operations and management including purchasing, inventory, receiving and production.
• Meet deadlines for invoices and weekly/monthly reporting.
• Maintain accurate financial statements.
• Schedule, train, and lead hourly and salaried staff.
• Maintain safety, sanitation and efficiency per requirements.
• Create and oversee weekly menus.
• Foster a customer-first environment.
• Ensure USDA regulations are followed.
• Control waste and manage cost to budget.
• Maintain clean, safe kitchen and analyze cost control.

Skills

Staff leadership

Budgeting

Food safety

Communication

MS Office

Training

Education

ServSafe certification

Tools

MS Office

Job description

Indulge your passion for kids and cooking while capitalizing on your management and leadership abilities as a Chef-Manager!

Here at Taher, it's all about the food! As Chef-Manager, you will guide your staff in delivering exceptional guest service, food production, cooking meals from scratch, and overseeing any catering events. Your attention to the details of maintaining both food and labor costs help you achieve outstanding profitability. Your hands‑on leadership style allows for easy training of your staff.

Essential Functions

• Maintaining full accountability for culinary operations and management, including purchasing, inventory, receiving, and production
• Meeting office deadlines including invoice keying as well as weekly and monthly reporting responsibilities
• Maintaining accurate financial statements
• Scheduling, training, and leading hourly and salaried staff members
• Maintain proper production, safety, and sanitation standards per corporate, state, and Federal requirements
• Creating and overseeing weekly menus
• Fostering a customer‑first environment

Additional Responsibilities

• Ensuring USDA regulations are followed
• Ensuring that all meals are correctly prepared and are within acceptable time limits; verifying that all meals meet quality standards
• Controlling waste and effectively managing cost and performance to budget.
• Maintaining a clean, healthy, and safe kitchen environment; establishing monthly food and labor cost goals; conducting cost control analysis

What You Gain

At Taher, Inc, we believe that everyone should have a seat at the table. Employees make a difference and an impact through open communication with management. We are committed to providing growth opportunities that allow team members to advance. Our chef‑driven culture creates a connection between team members and the mission of food service excellence. You will also enjoy a strong work/life balance.

Who We Are

Taher, Inc. is a family‑owned food service management company specializing in K-12 school meals, corporate dining, senior dining, catering, vending, prepared services, and baked goods. Our chefs develop recipes prepared from scratch, inspired from around the world, using fresh ingredients to delight and nurture our guests. Taher is recognized as a Top 25 Food Service Management Company by Food Management Magazine.

Qualifications and Skills

• Minimum of 2 years' of related experience in a contract foodservice management position 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

EOE/AA

Shift

Monday through Friday

Regular/ Temporary

Regular