K 12 Head Cook

Taher, Inc.•Butterfield, MN

About The Position

Taher, Inc. is seeking a Head Cook to prepare school meals and lead food service staff. The role involves cooking a variety of foods using standardized recipes, ensuring meals meet quality standards and deadlines, and preparing items for regular and à la carte service. The Head Cook oversees meal preparation, setup, and serving; provides direction and training to a small team; and supports nutrition education in the school and community. The position also includes monitoring kitchen equipment and refrigeration and freezer temperatures; managing food ordering, receiving, storage, and inventory in accordance with procedures and HACCP standards; reinforcing USDA regulations; and controlling food waste, product costs, labor costs, and budgets. The Head Cook establishes monthly food and labor cost goals and performs other duties as requested by leadership.

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 of time.
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 a small staff by providing clear direction and training.
Check equipment and monitor refrigeration and freezer temperatures.
Use food leftovers in accordance with 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.