School Kitchen Manager: Lead Menu, Team & Cost Control

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

Job summary

Taher, Inc. is seeking an hourly Chef-Manager to lead culinary operations, guide staff in food production, manage catering events, and ensure cost controls for profitability. You will train team members and maintain safety and sanitation standards across all meals and shifts in a school/corporate dining setting.

The role emphasizes hands-on leadership, strong communication, and adherence to USDA and quality standards while delivering guest-focused service and cost-efficient operations.

Qualifications

• 2+ years of related experience in contract foodservice management or quick service/full-service restaurant with inventory, purchasing and scheduling knowledge.
• 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 knowledge of MS Office.
• Must pass a criminal background check.

Responsibilities

• Maintaining full accountability for culinary operations and management, including purchasing, inventory, receiving, and production.
• Meeting office deadlines including invoice keying and weekly/monthly reporting responsibilities.
• Maintaining 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.
• Creating and overseeing weekly menus.
• Fostering a customer-first environment.

Skills

Team leadership

P&L budgeting

Food safety (ServSafe)

Communication skills

Inventory, purchasing, scheduling

MS Office

Tools

MS Office

Job description

Taher, Inc. is seeking an hourly Chef-Manager to lead culinary operations, guide staff in food production, manage catering events, and ensure cost controls for profitability. You will train team members and maintain safety and sanitation standards across all meals and shifts in a school/corporate dining setting.

The role emphasizes hands-on leadership, strong communication, and adherence to USDA and quality standards while delivering guest-focused service and cost-efficient operations.