K-12 School Lunch Program Manager (Daytime)

taherinternal; Minnesota; On-site; USD 65,000 - 90,000; Full time

Job summary

Taher, Inc. in Minnesota is hiring an energetic Assistant Food Service Director to lead our K-12 school lunch program.

You will oversee client and community relationships, budgets, and P&L performance while guiding daily kitchen operations to ensure compliant, high-quality meals for students and staff. You will collaborate with the Food Service Director and district leaders, develop menus aligned with USDA guidelines, uphold HACCP standards, manage purchasing, inventory and cash controls, and

Qualifications

• At least 3 years of food service leadership experience.
• Associate degree in hospitality, dietetics, or related field.
• ServSafe Manager certification or ability to obtain within 90 days.
• Proven ability to manage food cost and P&L.
• Strong leadership, coaching, and relationship-building skills.
• Proficient in email, ordering, inventory, and reporting.

Responsibilities

• Lead daily kitchen staff management and training.
• Develop menus aligned with USDA guidelines.
• Enforce HACCP and food safety standards.
• Manage ordering, inventory, vendor relationships, and cash control.
• Deliver budgeted food and labor results; manage P&L.
• Provide catering and special event service for the district.
• Build relationships with district leaders, staff, students, families.
• Maintain a safe, clean work environment and daily standards.

Skills

Leadership

Budget management

Communication

People management

Food safety knowledge

Education

Associate degree in hospitality or dietetics or related field

Job description

Taher, Inc. in Minnesota is hiring an energetic Assistant Food Service Director to lead our K-12 school lunch program.

You will oversee client and community relationships, budgets, and P&L performance while guiding daily kitchen operations to ensure compliant, high-quality meals for students and staff. You will collaborate with the Food Service Director and district leaders, develop menus aligned with USDA guidelines, uphold HACCP standards, manage purchasing, inventory and cash controls, and