K 12 Head Cook

Taher•Butterfield, MN

About The Position

Taher, Inc. is seeking a Head Cook to prepare and cook a variety of foods using standardized recipes and ensure meals meet quality standards and are prepared correctly and on time. The Head Cook leads and directs food service staff and substitutes in meal preparation, setup, and service, and prepares menu items for regular and à la carte lines. The role also includes food and labor cost management, inventory control, compliance with USDA regulations and HACCP procedures, and promoting nutrition education in the school and community. Taher, Inc. is a family-owned food service management company serving K-12 schools and other dining and food-service markets. Its chefs prepare scratch-made recipes using fresh ingredients. The company describes itself as a Top 25 Food Service Management Company recognized by Food Management Magazine.

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 preferred.
ServSafe Certificate preferred.

Responsibilities

Cook and prepare a variety of food using standardized recipes.
Ensure meals meet quality standards and are prepared correctly within acceptable time limits.
Monitor and direct food service staff and substitutes in preparing, setting up, and serving meals.
Prepare and cook menu items for regular and à la carte lines.
Lead a small staff and provide clear direction and training.
Check equipment and monitor refrigeration and freezer temperatures.
Use food leftovers effectively according to 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.