Regional Chef

Taher, Inc.•Washington, DC

2d•Onsite

About The Position

At Taher, it really is all about the food! Our Regional Chefs manage Business and Industry operations while connecting food and our clients. This highly visible role includes food execution, employee training, and educating students and faculty about culinary programs and food preparation. If you are passionate about preparing food that delights your customers and creating an excellent guest experience, consider joining the Taher team.

Requirements

Professional Culinary Degree and/or prior relevant food service experience
Effective oral and written communication skills
Must be flexible, able to pivot, and adapt to change
Proficient computer skills in MS Office and other platforms
Enjoy working with people of all ages and understand excellence in "service"
Excellent time management, organization, and planning skills
High energy and ability to stand on feet for long periods of time in a fast-paced environment
Previous experience with control food and labor cost, demonstration cooking, and menu development
Successfully pass a criminal background check

Responsibilities

Produce quality, creative food as it relates to the culinary world
Ensure all policies and procedures based on food sanitation, preparation, HACCP, and safety practices are being followed
On display cooking for clients and staff.
Understanding and setting up food displays and executing catering events
Teaching in small groups and training employees
Must lead by example
Willing to do any job to be involved with the staff to get the job done
Assist with marketing programs, promotions and menu development
Must be flexible, organized and able to independently manage tasks
Communicate with food service directors, chef council, district managers and other members of the operations team
Lead and train employees on corporate standards and programs
Foster collaboration across the organization to ensure overall success of company goals
Enforce Taher's Culinary Standards-Food4life philosophy, recipe adherence, menu development to maintain company standards on inventory and controlling waste and left over food
Take initiative to find creative and innovative ways to stay current, promote food items within regulations and food cost parameters
Key team member on the opening team for new business
Performs other related duties as assigned by leadership

Benefits

Sick time and paid vacation
401K
Long-Term Disability
Incentive and bonus Eligible
Competitive Compensation
Opportunities for Advancement
On the Bus Line
Free Daily Lunch
Employee Safety is a priority and we use Viral Sign Advanced Screening for Viruses
Employee Training and Development