Head Cook

Taher, Inc.•Fridley, MN

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 monitoring and directing food service staff. The Head Cook will prepare menu items, lead staff, manage equipment and temperatures, utilize leftovers, handle ordering and inventory, conduct cost control analysis, manage waste, meet cost goals, promote nutrition education, and use time management skills in a fast-paced environment. The company is a family-owned food service management company specializing in K-12 school meals, corporate dining, senior dining, catering, vending, prepared services, and baked goods. Their chefs develop recipes prepared from scratch, inspired from around the world, using fresh ingredients.

Requirements

2 years previous experience in a school food service setting preferred
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
ServSafe Certificate preferred
Criminal background check required

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 helps direct our food service staff in the preparation, set up, and serving of all meals
Prepares and cooks all 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
Conducting cost control analysis while monitoring product and menu costs
Controlling waste and effectively managing cost and budget performance
Meet 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