Executive Chef for Corporate Office

Taher•Minnetonka, MN

10d

About The Position

Taher, Inc. is seeking a talented, creative, and organized chef to lead the daily food program at its corporate office. The chef will independently manage a well-equipped kitchen and dining area, preparing breakfast and lunch for approximately 25 employees each weekday. The program emphasizes fresh, seasonal, high-quality ingredients, scratch cooking, thoughtful presentation, and a welcoming dining experience rather than a traditional cafeteria. The role offers creative freedom and ownership of the kitchen, with support and collaboration available from Taher’s larger team of professional chefs. The chef will plan rotating menus, prepare meals on schedule, accommodate dietary needs and preferences when possible, maintain a well-stocked pantry, and manage purchasing, receiving, inventory, food costs, and kitchen organization. They will follow food safety and sanitation standards and use planning and ingredient management to reduce waste. The position also includes occasional weekday evening dinners and special events, with flexibility for planned evening events and coordination with other chefs when extra support is needed. Coverage during vacations or planned absences is arranged with culinary leadership.

Requirements

Professional cooking experience with a strong background in scratch preparation.
Ability to independently prepare quality breakfast and lunch for approximately 25 people.
Experience with menu planning, ordering, inventory, and food cost management.
Strong knowledge of food safety and sanitation.
Good time management, organization, and attention to detail.
Ability to work independently and communicate well with others.
Positive attitude and willingness to collaborate with fellow chefs.
Successfully pass a criminal background check.

Nice To Haves

Experience as a private chef, executive chef, sous chef, or chef in a quality-focused kitchen.

Responsibilities

Plan and prepare breakfast and lunch for approximately 25 employees each weekday.
Create rotating menus using fresh, seasonal, high-quality ingredients.
Prepare light but filling breakfast options and balanced, satisfying lunches.
Focus on scratch cooking, proper techniques, and thoughtful presentation while maintaining consistency and efficiency.
Accommodate dietary needs and preferences when possible.
Manage daily preparation to ensure meals are ready on time.
Use ingredients and leftovers effectively to reduce food waste.
Build and maintain a well-stocked pantry of high-quality ingredients and kitchen staples.
Prepare house-made stocks, broths, soups, sauces, dressings, and condiments.
Develop systems for batch cooking, portioning, labeling, freezing, and proper storage.
Use techniques such as pickling, fermentation, and safe food preservation when appropriate.
Maintain prepared items to support daily meals and efficient kitchen operations.
Manage food ordering, purchasing, receiving, and inventory; source ingredients from approved vendors and specialty suppliers.
Maintain appropriate inventory levels and organized storage areas.
Monitor food costs and work within an established budget; keep purchasing and inventory records accurate and current.
Maintain a clean, organized, well-functioning kitchen and follow company food safety and sanitation standards.
Collaborate with Taher chefs on menus, cooking techniques, ideas, special projects, and events.
Coordinate additional help when needed for larger events or special projects.
Work with culinary leadership to arrange coverage during vacations or planned absences.
Help foster a positive, collaborative culinary culture within the company.
Help plan and prepare occasional weekday evening dinners and special events.
Create event menus suited to the occasion and provide quality food, thoughtful presentation, and a welcoming atmosphere.
Be flexible with scheduling for planned evening events.