K-12 School Kitchen Leader: Menu & Cost Control

Commerce ISD; Marion (AR); On-site; USD 60,000 - 80,000; Full time

Job summary

Taher, Inc. is seeking a Chef-Manager to lead culinary operations in a school/community dining setting. You will supervise staff, oversee food production, and manage purchasing, inventory, and scheduling to ensure profitability and compliance.

Responsibilities include creating weekly menus, maintaining safety standards, and delivering high-quality meals on time. Monday–Friday shifts apply, with a focus on customer-first service and cost control.

Qualifications

• Minimum of 2 years' 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

Responsibilities

• Oversee culinary operations and management, including purchasing, inventory, receiving, and production.
• Meet deadlines including invoice keying as well as weekly and monthly reporting responsibilities.
• Maintain 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.
• Create and oversee weekly menus.
• Foster a customer-first environment.
• Ensure USDA regulations are followed.
• Control waste and manage cost and performance to budget.
• Maintain a clean, healthy, and safe kitchen environment; establish monthly food and labor cost goals; conduct cost control analysis

Skills

Staff leadership

Inventory management

Purchasing

Scheduling

Communication

Education

ServSafe certification

Tools

MS Office

Job description

Taher, Inc. is seeking a Chef-Manager to lead culinary operations in a school/community dining setting. You will supervise staff, oversee food production, and manage purchasing, inventory, and scheduling to ensure profitability and compliance.

Responsibilities include creating weekly menus, maintaining safety standards, and delivering high-quality meals on time. Monday–Friday shifts apply, with a focus on customer-first service and cost control.