K-12 District Chef & Operations Lead

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

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.