Sous Chef Monday -Friday 7am-3:30pm Starting at $20/hour

Taher, Inc.•Provo, UT

9d•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 monitoring food service staff. The Head Cook will prepare menu items, check equipment, monitor temperatures, and effectively utilize food leftovers. Responsibilities also include managing ordering, receiving, storing, and inventory control of perishable products following specific procedures and HACCP standards, reinforcing USDA regulations, conducting cost control analysis, and controlling waste. The role requires strong time management skills to meet deadlines in a fast-paced environment.

Requirements

Must have a valid drivers license and clean driving record
Must be able to give direction to staff
Must be familiar with inventory and ordering
Ability to identify and resolve problems in a timely manner
Able to follow supervisors direction and take responsibility for own actions
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
Successfully pass a criminal background check

Nice To Haves

2 years previous experience in a food service setting preferred
Serv/Safe 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
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
Using time management skills to meet deadlines in a fast-paced environment
Performs other duties as requested