Lead Cook & Kitchen Leader | Stable Hours, Free Lunch

Taher, Inc; Grosse Pointe Woods (MI); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Competitive compensation

Work-Life balance – Guaranteed hours

Free daily lunch

Uniforms are provided

Safety practices and PPE are provided

Employee training and development

Opportunities for advancement and to

Job summary

Taher, Inc. is seeking a Head Cook to lead culinary operations across our school and corporate dining programs. You will cook from standardized recipes, ensure quality, and manage a small kitchen team in a fast-paced environment.

This role emphasizes adherence to HACCP and USDA guidelines, inventory control, cost monitoring, and protecting food safety. You’ll partner with leadership to meet menu costs and deliver nutritious meals with consistent service.

Responsibilities

• Cooks and prepares a variety of food through standardized recipes
• Ensuring all meals meet quality standards, are correctly prepared and within acceptable time limits
• Monitors and directs food service staff and subs in the preparation, set up, and serving of all meals
• Prepares and cooks all menu items needed for regular and a la carte lines
• Ability to effectively lead a small staff and provide clear direction and training
• Checks on all equipment, monitors temperatures of refrigeration and freezer units
• Effectively utilizes food leftovers per standards
• Managing ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standards
• Reinforcing USDA regulations
• Conducting cost control analysis while monitoring product and menu costs
• Controlling waste and effectively managing cost and budget performance
• Establishing monthly food and labor cost goals
• Promotes nutrition education in school and community
• Using time management skills to meet deadlines in a fast-paced environment
• Performs other duties as requested by leadership

Job description

Taher, Inc. is seeking a Head Cook to lead culinary operations across our school and corporate dining programs. You will cook from standardized recipes, ensure quality, and manage a small kitchen team in a fast-paced environment.

This role emphasizes adherence to HACCP and USDA guidelines, inventory control, cost monitoring, and protecting food safety. You’ll partner with leadership to meet menu costs and deliver nutritious meals with consistent service.