K-12 Chef Manager for Marion High School

Taher, Inc.•Marion, AR

5d•Onsite

About The Position

This role is for a Chef-Manager at Marion High School, focusing on K-12 school meals. The Chef-Manager will guide staff in delivering exceptional guest service, food production, cooking meals from scratch, and overseeing catering events. Key responsibilities include managing food and labor costs to achieve profitability, and using a hands-on leadership style for staff training. The position involves maintaining accountability for culinary operations, including purchasing, inventory, receiving, and production, as well as meeting office deadlines for reporting and invoice keying. The role also requires creating and overseeing weekly menus, fostering a customer-first environment, ensuring USDA regulations are followed, and maintaining quality standards for all meals. Additionally, the Chef-Manager will control waste, manage costs against budget, and maintain a clean, safe kitchen environment.

Requirements

Minimum of 2 years' of related experience in a contract foodservice management position or in quick service or full-service restaurant environment with inventory, purchasing, and scheduling knowledge.
Experience in a P&L environment
Current ServSafe certification
Computer skills with knowledge of MS office
Successfully pass a criminal background check
Excellent oral and written communication skills

Nice To Haves

Experience in exposition cooking, catering and meal planning preferred.

Responsibilities

Maintaining full accountability for culinary operations and management, including purchasing, inventory, receiving, and production
Meeting office deadlines including invoice keying as well as weekly and 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
Ensuring USDA regulations are followed
Ensuring that all meals are correctly prepared and are within acceptable time limits; verifying that all meals meet quality standards
Controlling waste and effectively managing cost and performance to budget.
Maintaining a clean, healthy, and safe kitchen environment; establishing monthly food and labor cost goals; conducting cost control analysis