Lead Cook NO NIGHTS OR WEEKENDS

Taher, Inc.•Winfield, KS

5d•Onsite

About The Position

Taher, Inc. is growing and is looking for a Head Cook to join our team! This role involves cooking and preparing a variety of food through standardized recipes, ensuring all meals meet quality standards and are prepared within acceptable time limits. The Head Cook will monitor and direct food service staff, prepare all menu items, and provide clear direction and training to a small staff. Responsibilities also include checking equipment, monitoring temperatures, utilizing food leftovers, managing ordering, receiving, storing, and inventory control of perishable products following HACCP standards, and reinforcing USDA regulations. Additionally, the role involves conducting cost control analysis, controlling waste, managing cost and budget performance, establishing monthly food and labor cost goals, and promoting nutrition education. The Head Cook will use time management skills to meet deadlines in a fast-paced environment and perform other duties as requested by leadership.

Requirements

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

Nice To Haves

2 years previous experience in a school food service setting preferred
ServSafe Certificate preferred

Responsibilities

Cooks and prepares a variety of food through standardized recipes
Ensuring all meals meet quality standards, are correctly prepared and within acceptable time limits
Monitors and directs food service staff and subs in the preparation, set up, and serving of all meals
Prepares and cooks al menu items needed for regular and a la carte lines
Ability to effectively lead a small staff and provide clear direction and training
Checks on all equipment, monitors temperatures of refrigeration and freezer units
Effectively utilizes food leftovers per standards
Managing ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standards
Reinforcing USDA regulations
Conducting cost control analysis while monitoring product and menu costs
Controlling waste and effectively managing cost and budget performance
Establishing monthly food and labor cost goals
Promotes nutrition education in school and community
Using time management skills to meet deadlines in a fast-paced environment
Performs other duties as requested by leadership