School Chef Manager Wanted!

Taher•Worthington, MN

About The Position

Taher is seeking a passionate, hands-on Chef Manager to lead school food service teams. The hourly role oversees culinary operations, including scratch cooking, food production, guest service, and catering. The Chef Manager is accountable for food and labor costs, profitability, staff training, production quality, and maintaining a safe and sanitary kitchen. The position also includes administrative responsibilities such as purchasing, inventory, receiving, invoice entry, financial statements, and weekly and monthly reporting. Taher, Inc. is a family-owned food service management company serving K-12 schools and other markets. Its chefs prepare recipes from scratch using fresh ingredients. The company describes a chef-driven culture, open communication with management, opportunities for growth, and a strong work/life balance. Taher is recognized as a Top 25 Food Service Management Company by Food Management Magazine.

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, including knowledge of Microsoft Office.
Must pass a criminal background check.

Nice To Haves

Experience in exposition cooking, catering, and meal planning.

Responsibilities

Maintain accountability for culinary operations and management, including purchasing, inventory, receiving, and production.
Meet office deadlines, including invoice entry 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 USDA regulations are followed.
Ensure meals are prepared correctly and within acceptable time limits, and verify that they 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.
Provide exceptional guest service, cook meals from scratch, and oversee catering events.