PM Cook great hours

Taher•Chicago, IL

About The Position

Taher, Inc. is seeking an experienced Sous Chef to oversee culinary scratch cooking, catering, food production, purchasing, kitchen operations, recipe compliance, and culinary standards. The role focuses on serving customers and delivering fresh food, as well as managing profit and loss. The Sous Chef hires, trains, and teaches new and existing employees kitchen procedures and job functions, manages kitchen staff, and assumes the Chef-Manager’s duties in their absence. The position works 12 p.m. to 9 p.m., with Saturdays off and one additional day off during the week. The employer describes the hours as guaranteed and notes there are no nights or weekends. Taher, Inc. is a family-owned, chef-driven food service management company serving K-12 schools, campuses, senior dining, corporate dining and catering, and vending and office beverage clients. It has a nationwide presence and is consistently listed among Food Service Management’s Top 25 companies.

Requirements

ServSafe certification.
At least 2 years of qualified cooking experience.
Knowledge of food and industry trends, with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
Computer skills and knowledge of Microsoft Office products.
Ability to function in a fast-paced environment.
Knowledge of and commitment to food sanitation and kitchen safety.
Excellent verbal and written communication skills.
Successfully pass a criminal background check.

Nice To Haves

Catering experience.

Responsibilities

Ensure kitchen opening and closing procedures, food preparation, and cleaning schedules are followed.
Ensure meals are correctly prepared within acceptable time limits and meet quality standards.
Assist with planning, ordering, inventory, food preparation, and profit-margin control.
Maintain a clean, healthy, and safe kitchen environment.
Establish monthly food and labor cost goals and conduct cost-control analysis.
Develop standardized recipes, revise menus, and calculate recipe and menu costs.
Lead, coach, train, and motivate staff to accomplish operational objectives.
Hire and train employees in kitchen procedures and job functions.
Manage kitchen staff and assume the Chef-Manager’s duties in their absence.
Perform other duties as assigned by leadership.