K-12 School Dining Culinary Leader

Taher; Minnesota; On-site; USD 34,000 - 40,000; Full time

Job summary

Taher, Inc. in Minnesota is seeking a passionate hourly Chef-Manager to lead culinary operations, guide staff in guest service, and oversee food production and catering events.

This hands-on leader will control food and labor costs, train hourly and salaried staff, maintain safety and sanitation standards, and develop weekly menus. Candidates need 2+ years in contract foodservice mgmt, ServSafe, P&L experience, and strong communication; growth opportunities and team culture offered.

Qualifications

• Minimum 2 years' experience in contract foodservice management with inventory, purchasing, and scheduling.
• Experience in exposition cooking, catering and meal planning.
• Current ServSafe certification.
• Experience within a P&L environment.
• Excellent oral and written communication skills.
• Computer skills with MS Office.
• Must pass a criminal background check.

Responsibilities

• Maintaining culinary operations and management including purchasing, inventory, receiving, and production.
• Meeting office deadlines including invoice keying and weekly/monthly reporting.
• Maintaining accurate financial statements.
• Scheduling, training, and leading hourly and salaried staff.
• Maintain proper production, safety, and sanitation standards per requirements.
• Creating and overseeing weekly menus.
• Fostering a customer-first environment.
• Ensuring USDA regulations are followed.
• Verifying meals meet quality standards and are prepared within time limits.
• Controlling waste and managing cost to budget.
• Maintaining a clean, safe kitchen and conducting cost analysis.

Skills

Experience in contract foodservice mgm

Exposition cooking

Catering and meal planning

ServSafe certification

P&L experience

Communication skills

MS Office

Background check

Tools

MS Office

Job description

Taher, Inc. in Minnesota is seeking a passionate hourly Chef-Manager to lead culinary operations, guide staff in guest service, and oversee food production and catering events.

This hands-on leader will control food and labor costs, train hourly and salaried staff, maintain safety and sanitation standards, and develop weekly menus. Candidates need 2+ years in contract foodservice mgmt, ServSafe, P&L experience, and strong communication; growth opportunities and team culture offered.