Sous Chef Day hours!

at  Taher Inc

WE ARE CURRENTLY SEEKING AN EXPERIENCED, SKILLED SOUS CHEF TO JOIN OUR TEAM!

You will be responsible for culinary scratch cooking, catering, food production, purchasing, flow of the kitchen, recipe compliance and culinary standards. 100% of that time, focusing on taking care of our customers and delivering fresh food. Additionally, you will be responsible for Profit and Loss management. As our Sous Chef you will hire, train and teach employees -new and existing- specific kitchen procedures and job functions. You will also manage all kitchen staff and assume duties of the Chef-Manager in their absence.

WHO WE ARE:

Taher, Inc. is a family owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering, , and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management’s Top 25 companies.

Requirements:

• Must have ServSafe certification
• Must have a minimum of 2 years 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 MS Office products
• Ability to function in a fast-paced environment
• Knowledge of and committment to food sanitation and kitchen safety
• Exellent verbal and written communication skills
• Catering experience, a plus
• Successfully pass a criminal background check

This position provides a great work life balance with M-F day hours. It offers health and dental benefits, 401K and much more!

• Ensuring kitchen opening and closing procedures, food preparation and cleaning schedules are followed
• Ensuring that all meals are correctly prepared and are within acceptable time limits; verifying that all meals meet quality standards
• Assists in all phases of plannning, ordering, inventory, food preparation, and controlling profit margin
• Maintaining a clean, healthy, and safe kitchen environment; establishing monthly food and labor cost goals; conducting cost control analysis
• Developing standardized recipes, menu revisions, and calculating recipe and menu costs
• Leading, coaching, training, and motivating staff to accomplish objectives of the operation
• Performs other duties as assigned by leadership