Chef Manager

Taher, Inc.•Washington, DC

About The Position

At Taher, it's all about the food! Now you can indulge your passion for cooking while capitalizing on your management and leadership ability! We are currently seeking a Chef-Manager to add to our rapidly growing team. You will guide your staff in delivering exceptional guest service, scratch cooking, food production, in addition to overseeing any catering events. Your attention to the details of maintaining food cost and labor costs help you achieve outstanding profitability. Your hands-on leadership style allows for easy teaching and training of your staff. We are proud to offer competitive benefits including: Competitive compensation with bonus opportunities Work-Life balance - Guaranteed hours with no nights or weekends Free daily lunch Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact Culture of inclusion and belonging Who we are: Taher, Inc. is a family-owned and operated, chef-driven, food service management company specializing in K-12 school lunch management in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies.

Requirements

Minimum of 2 years experience in a culinary environment
Current Serv SAFE certification
Ability to understand and positively impact P&L statements, cost of sales, food cost, and inventory control
Excellent or and written communication skills
Computer skills with knowledge of MS office products
Must pass a criminal background check

Nice To Haves

Experience with exposition cooking preferred
Catering experience preferred
Ability to function and make quick decisions in a fast-paced environment

Responsibilities

Plan, organize, and supervise daily service and culinary operations-may include retail and catering services for assigned unit
Full accountability for culinary management of your operation including purchasing, inventory, receiving, and production.
Hire,schedule, train, and mentor staff
Maintain proper production, safety, and sanitation standards per corporate, state, and Federal requirements
Evaluate the quality of raw food, and ensure quailty of the finished product
Perform in a high-energy environment
Create and oversee the execution of weekly menus
Superior customer service skills are required: will interact daily with customers and client
Meet office deadlines including keying of invoices, weekly and monthly reporting responsibilities
Control revenue and expenses to ensure financial goals are met
All other duties requested by the leadership team