Head Cook - $500 Sign on Bonus!

Taher, Inc.•Norwood Young America, MN

About The Position

Taher, Inc. is seeking a Head Cook to prepare food using standardized recipes and ensure meals meet quality standards and are prepared within acceptable time limits. The Head Cook monitors and directs food service staff in preparing, setting up, and serving meals, including items for regular and à la carte lines. The role includes leading and training a small team, checking equipment and refrigeration and freezer temperatures, and using leftovers according to standards. The position also manages ordering, receiving, storage, and inventory of perishable products in accordance with procedures and HACCP standards; reinforces USDA regulations; and monitors product and menu costs, waste, budgets, and monthly food and labor cost goals. The Head Cook promotes nutrition education in the school and community, manages time effectively in a fast-paced setting, and performs other duties as requested by leadership. Taher, Inc. is a family-owned food service management company serving K-12 schools and other dining sectors. Its chefs create scratch-made recipes using fresh ingredients. The company describes its culture as inclusive and offers training, development, and advancement opportunities.

Requirements

Ability to identify and resolve problems in a timely manner.
Ability to follow supervisors’ direction and lead a small team.
Strong communication skills with employees and clients.
Ability to follow spoken and written directions.
Ability to prioritize, plan, and use time efficiently.
Ability to lift 30 pounds and stand for long periods.
Ability to maintain a high level of confidentiality when handling student, staff, and/or parent information.
Criminal background check required.

Nice To Haves

Two years of previous experience in a school food service setting.
ServSafe Certificate.

Responsibilities

Cook and prepare a variety of foods using standardized recipes.
Ensure meals meet quality standards, are prepared correctly, and are completed within acceptable time limits.
Monitor and direct food service staff and substitutes in meal preparation, setup, and service.
Prepare and cook menu items for regular and à la carte lines.
Lead and train a small staff and provide clear direction.
Check equipment and monitor refrigeration and freezer temperatures.
Use food leftovers according to established standards.
Manage ordering, receiving, storage, and inventory control of perishable products according to procedures and HACCP standards.
Reinforce USDA regulations.
Conduct cost-control analysis and monitor product and menu costs.
Control waste and manage cost and budget performance.
Establish monthly food and labor cost goals.
Promote nutrition education in the school and community.
Use time-management skills to meet deadlines in a fast-paced environment.
Perform other duties as requested by leadership.