Kitchen Manager/Head Cook

Taher, INc.•Blue Earth, MN

45d

About The Position

Indulge your passion for kids and cooking while capitalizing on your management and leadership abilities as a Chef-Manager. Here at Taher, it's all about the food! As Chef-Manager, you will guide your staff in delivering exceptional guest service, food production, cooking meals from scratch, and overseeing any catering events. Your attention to the details of maintaining both food and labor costs help you achieve outstanding profitability. Your hands-on leadership style allows for easy training of your staff. What You Gain: At Taher, Inc, we believe that everyone should have a seat at the table. Employees make a difference and an impact through open communication with management. We are committed to providing growth opportunities that allow team members to advance. Our chef-driven culture creates a connection between team members and the mission of food service excellence. You will also enjoy a strong work/life balance. Who We Are: Taher, Inc. 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. Our chefs develop recipes prepared from scratch, inspired from around the world, using fresh ingredients to delight and nurture our guests. Taher is recognized as a Top 25 Food Service Management Company by Food Management Magazine.

Requirements

Minimum of 2 years' of related experience in a contract foodservice management position or in quick service or full-service restaurant environment with inventory, purchasing, and scheduling knowledge.
Current ServSafe certification
Experience within a P&L environment
Excellent oral and written communication skills
Computer skills with knowledge of MS office
Must pass a criminal background check

Nice To Haves

Experience in exposition cooking, catering and meal planning preferred.

Responsibilities

Maintaining full accountability for culinary operations and management, including purchasing, inventory, receiving, and production
Meeting office deadlines including invoice keying as well as weekly and monthly reporting responsibilities
Maintaining accurate financial statements
Scheduling, training, and leading hourly and salaried staff members
Maintain proper production, safety, and sanitation standards per corporate, state, and Federal requirements
Creating and overseeing weekly menus
Fostering a customer-first environment
Ensuring USDA regulations are followed
Ensuring that all meals are correctly prepared and are within acceptable time limits; verifying that all meals meet quality standards
Controlling waste and effectively managing cost and performance to budget.
Maintaining a clean, healthy, and safe kitchen environment; establishing monthly food and labor cost goals; conducting cost control analysis