School Lunch Kitchen Lead Chef | Daytime, No Nights

taherinternal; Minnesota; On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Competitive compensation

Work-Life balance - Guaranteed hours

Free daily lunch

Uniforms provided

PPE provided

Employee training and development

Opportunities for advancement

Culture of inclusion and belonging

Job summary

Taher, Inc. seeks a Chef for a school lunch program in Minnesota. This Monday–Friday role offers daytime hours and the opportunity to lead the kitchen team to deliver high-quality meals and outstanding service in a compliant, safe environment.

Responsibilities include menu planning, ordering, inventory control, cost management, and adherence to USDA regulations and HACCP standards. A culinary degree (or 3 years in a similar role) and strong communication are preferred.

Qualifications

• Associate degree in culinary arts or 3+ years of related experience.
• Excellent customer service skills.
• Experience in purchasing and controlling food cost.
• Ability to lead, train and motivate a team.
• Ability to work in a fast-paced environment.
• Previous catering experience preferred.
• Excellent written and oral communication skills.
• Criminal background check clearance required.

Responsibilities

• Ensure USDA regulations are followed
• Ensure meals prepared within time limits meeting quality standards
• Manage ordering, receiving, storing and inventory control of perishable products per HACCP standards
• Control waste and manage costs to budget
• Maintain clean, safe kitchen environment
• Set monthly food and labor cost goals; conduct cost control analysis
• Follow standardized recipes, write menus and monitor costs
• Assist in managing and training team members
• Lead all catering functions as needed
• Perform additional tasks as assigned by leadership

Skills

Customer service

Team leadership

Cost control

Catering experience

Communication skills

Education

Associate degree in culinary arts

Job description

Taher, Inc. seeks a Chef for a school lunch program in Minnesota. This Monday–Friday role offers daytime hours and the opportunity to lead the kitchen team to deliver high-quality meals and outstanding service in a compliant, safe environment.

Responsibilities include menu planning, ordering, inventory control, cost management, and adherence to USDA regulations and HACCP standards. A culinary degree (or 3 years in a similar role) and strong communication are preferred.