K-12 Food Service Lead ( Sub )

Taher, Inc.•Grosse Pointe Woods, MI

About The Position

Taher, Inc. is seeking a K-12 Food Service Lead to prepare meals and lead food service staff in a school food service setting. The role involves cooking a variety of foods using standardized recipes, ensuring meals meet quality and timing standards, and preparing items for regular and à la carte lines. The lead monitors equipment and refrigeration and freezer temperatures, uses leftovers according to standards, and manages ordering, receiving, storage, and inventory of perishable products in accordance with procedures and HACCP standards. The position reinforces USDA regulations, monitors food and labor costs, controls waste, and works toward monthly cost goals. It also promotes nutrition education in the school and community and performs other duties as requested by leadership. Taher, Inc. is a family-owned food service management company specializing in K-12 school meals and other dining and food services. The company describes its scratch-made recipes as inspired by cuisines around the world and made with fresh ingredients.

Requirements

Ability to identify and resolve problems in a timely manner.
Ability to follow supervisors' directions 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.
Ability to 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 food using standardized recipes.
Ensure meals meet quality standards, are correctly prepared, and are served 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 according to standards.
Manage ordering, receiving, storage, and inventory control of perishable products in accordance with 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.