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Executive Chef in Indianapolis, IN at Taher, Inc.

Date Posted: 2/1/2019

Job Snapshot

Job Description

It’s exhilarating to know people are enjoying a meal you prepared! Come enjoy that feeling with us!

Taher, Inc. is a contract food service management company providing K-12 school lunch management, campus dining, senior dining, business dining and catering, summer camp dining, and vending and office coffee services to clients in 19 states. We serve over 34 million meals per year, and employ and/or supervise over 2,500 employees. We are adding a Chef to our team.

In this stimulating position you will enjoy providing the highest quality of food, serving our guests at all times, while leading & supporting our culinary team. Your normal work week will be Monday through Friday, however, for special events and other client activities that fall outside the normal work week, will be your responsibility as well.

  1. The primary responsibility of the Executive Chef is to provide the highest quality of service to the guest at all times and to ensure the accounts and chefs that report to them also provides the highest quality as well.
  2. Establish and continue to update changes and additions in recipe file. Ensures proper execution of recipe procedures which maintain a high quality and consistent product to achieve budgeted food cost.
  3. Complete /Review production sheets with manager and complete them daily as a planning tool for purchasing and production.
  4. During lunch is the focal point operating chef station or exhibition and is responsible to drive participation
  5. Place all ordering on line and phone orders and work with Manager in ordering all food and supplies based on production and business needs. Need to cover for manager during vacation
  6. Need to have ability to manage the operation and complete all required Taher weekly financial reporting to provide vacation relief for manager
  7. Maintain high of sanitation and establish and implement cleaning schedule for kitchen.
  8. Ensures café stations are stocks and sets up station.
  9. Assign and complete required prep work a day ahead.
  10. Ensures proper rotation of all products and stocks product to par level.


Job Requirements


-Minimum of 3 years in a Chef role

-FoodSafe Certification

-Ability to lift up to 50lbs.




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