Floating Chef Manager

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. Essential Functions: 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 quality 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 Competitive Benefits: 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. Qualifications: 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 verbal and written communication skills Computer skills with knowledge of MS Office products Experience with exposition cooking preferred Catering experience preferred Ability to function and make quick decisions in a fast‑paced environment Must pass a criminal background check

EOE/AA