Lead Cook

Taher, Inc.•Preston, MN

About The Position

Taher, Inc. is seeking a Lead Cook (described in the introduction as a Head Cook) to prepare meals and lead a small food service team. The role cooks a variety of foods using standardized recipes and ensures meals are prepared correctly, meet quality standards, and are served within acceptable time limits. It involves preparing menu items for regular and à la carte lines, directing and training food service staff and substitutes, and supporting nutrition education in the school and community. The Lead Cook oversees food safety and operational controls, including checking equipment, monitoring refrigeration and freezer temperatures, managing perishable-product ordering, receiving, storage, and inventory according to procedures and HACCP standards, and reinforcing USDA regulations. The role also monitors product and menu costs, controls waste, manages cost and budget performance, and establishes monthly food and labor cost goals. This is a fast-paced position requiring time management to meet deadlines; other duties may be assigned by leadership.

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 of time.
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 foods using standardized recipes.
Ensure meals meet quality standards, are correctly prepared, 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 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 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.
Manage time effectively to meet deadlines in a fast-paced environment.
Perform other duties as requested by leadership.