School Chef Manager Wanted!

Taher, Inc.•Worthington, MN

About The Position

Taher is seeking an hourly Chef Manager to lead culinary operations and staff in a school food service setting. The role guides employees in providing guest service, producing food, preparing meals from scratch, and overseeing catering events. The Chef Manager maintains food and labor costs, supports profitability, and trains staff through hands-on leadership. The position is responsible for purchasing, inventory, receiving, production, financial and administrative reporting, staff scheduling and training, food safety and sanitation, weekly menu planning, and creating a customer-first environment. Additional duties include meeting USDA requirements, verifying meal quality and timely preparation, controlling waste and costs, and maintaining a clean, healthy, and safe kitchen. Taher describes its workplace as a chef-driven food service organization that values open communication, employee impact, growth opportunities, and work/life balance. The company is family-owned and serves K-12 schools, corporate dining, senior dining, catering, vending, prepared services, and baked goods.

Requirements

At least 2 years of related experience in contract foodservice management or in a quick-service or full-service restaurant environment.
Knowledge of inventory, purchasing, and scheduling.
Current ServSafe certification.
Experience in a profit-and-loss environment.
Excellent oral and written communication skills.
Computer skills and knowledge of Microsoft Office.
Must pass a criminal background check.

Nice To Haves

Experience in exposition cooking, catering, and meal planning.

Responsibilities

Manage culinary operations, including purchasing, inventory, receiving, and production.
Meet office deadlines, including invoice keying and weekly and monthly reporting.
Maintain accurate financial statements.
Schedule, train, and lead hourly and salaried staff.
Maintain production, safety, and sanitation standards in accordance with corporate, state, and federal requirements.
Create and oversee weekly menus.
Foster a customer-first environment.
Ensure compliance with USDA regulations.
Ensure meals are prepared correctly and within acceptable time limits, and verify that meals meet quality standards.
Control waste and manage costs and performance to budget.
Maintain a clean, healthy, and safe kitchen environment.
Establish monthly food and labor cost goals and conduct cost-control analysis.