food service worker

food service director

food service associate

packager

chef manager

Taher

Taher would be a great place to work if the management was more involved with their employees not much communication at all. I had to run a kitchen by myself because I was told there wasn't enough money being made at the school for me to have an assistant mind you it was 2 different lunch choices every day. So one day I might have to make 120 slices of pizza with different topping and then make pasta with meat sauce and garlic bread homemade as a second choice I prepared meals from scratch such as spaghetti, macaroni, pizzas, ravioli with homemade meat sauce,soups, and salads nothing that you just had to throw in the oven was ever served. I had to use their recipes when preparing lunches. Everything had to be done by the first lunch period that started at 10:50 with only 15 minutes between 3 lunch periods Mind you I had to be at work by 8:45 everyday I also had to set up a salad bar with fresh fruit and vegetables that I had to wash/ cut up everyday 3 choice of each. At the end of the day put away leftovers, break salad bar down wash pots and pans used and put them away,rinse lunch trays and run them through the dishwasher everyday with no help at all. A lot of work with little pay

What is the best part of working at the company?
I really can not think of any major benefits of working for Taher, Inc. 
No vacation pay or holiday pay for part-time employees. No employer matching or contribution to 401k. When their contract was not renewed by the school district, I lost 120 hours of sick pay. Very disappointing. 
They are a food service company that works within schools and other institutions. 

What is the most stressful part about working at the company?
Many times there was tensions between employees and managers. 

What is the work environment and culture like at the company?
You are just another number. Low pay and no programs for advancement. 
It is a great part-time job, if you have school age children and want a schedule that matches their schedule. 

What is a typical day like for you at the company?
Prep pans and lay out frozen food items to be reheated for serving. Pan up fruits and vegetables for salad bar. Unload clean lunch trays and silverware from dishwasher. Load more soiled dishes and equipment into dishwasher and repeat. 
Cashier as children come through for breakfast and or lunch. 
Sanitize equipment, work surfaces and cafeteria tables. 
Restock dry storage, walk-in refrigerator and freezer when product comes in.

My experience was brief. If you are planning on hiring a food management company, PLEASE do yourself a favor and do your research. Don't just look at reviews, but talk to schools and staff who use them, including those who decided to not renew contracts or have gone with other companies. 

Transitioned from head cook to FSD and from the very beginning I had a bad vibe. Tried my best to work through the changes. No communication. No response to e-mails. Contract discrepancies. Worked without a contract for 2 weeks being assured I would be paid. When all was said and done, the contract then stated a different date as start. Never was paid for director, even though I had director responsibilities.

From a grandparent perspective (and as a former cook for 9 years), the food my grandkids are served is appalling. They come home hungry. They are in high school. One day the meal consisted of pretzel bites, cheese cubes, fruit and vegetable.  

The pizza is not "scratch" which is one of the things they try to sell you on. The crust is premade and they add toppings. 

Please, if you have any consideration for your students, find another way to save money. 

I could go on, but it would take pages.

First of all, they gaslight you early on thinking you're going to be taken care of. They sent me flowers and some Taher merch welcoming me to the team. Then the chaos started... There is literally zero training, they just throw you in and have you figure it out. When you make a mistake, they will say things like "Why didn't you come to me". Well why didn't you train me properly and why aren't you ever around?  Corporate is so disconnected from what goes on in schools, they need to realize that not every school is the same. 

If you make a mistake, be prepared to get written up. If you get 3 write ups, you're fired. Be prepared to walk on eggshells with zero job security. If I did talk to my superior I would get the answer "figure it out" or "make a decision". So if I did that and it was wrong, I would get a write up. 

I have never left a job on bad terms, nor have had any performance issues ever. This is the worst job I've ever had. There is a reason that there are so many poor reviews. They don't have any benefits, the management is horrible and the training is non existent.

As a "Lunch lady" working for TAHER the pay was comparable to what the school paid prior to the school hiring TAHER to take over. What I lost were sick days and vacation days. If you're sick or need a day off TAHER gives you demerits. Which is pointless because it's not like they'll fire you when they are usually short staffed anyway. It was nice having the summer off and the no school days off but that also means you don't get paid. The most hours I could work as a food prep were 25 per week. The cooks got full time hours and health insurance but it was so expensive thus cost prohibitive. Once I lowered my expectations for happiness I was ok. Get used to doing more with less and working hard non stop. It does make the day go fast! It's all in the presentation with TAHER same basic food just put in pretty, wasteful, expensive containers with lots of signage/posters.

Taher one of the worst places I’ve worked at about 10 years behind in times management will not let you work over 40 hours at little pay and will clock you out early and when you ask for more product you get told to change out your ladle to a smaller size and short the guest. Will also blame everyone else saying it is either school or government regulations. When they want to sit down and talk to people they do not use the 2 manager rule then when you talk about it they say they did not say it . They use temp agency and is training every day no competitive wage when they say they are. Lie about holiday pay they say they pay but when it comes down to it they don’t. Supposed to get a raise within 90 days and didn’t eve get an evaluation 

A typical day at work started off by getting a work load of a fellow employee. This tends to happen to the new employees who don't know anything about job duties. I was one of them. I learned that School Lunches in Mn are very disgusting. The State guidelines say that school lunches must be healthy, but contradicts itself cause ALL OF THE FOOD IS PROCESSED! Just warmed up. My Co-Workers were very passive aggressive. Management was not reliable at all, management throws senior employees work load on new employees.  Hardest part of the job was the culture, The most enjoyable part of the job was leaving at the end of the day. Tahir food is disgusting! Kids throw it away.

No work balance, and the regional chef manager is racist and was only concerned about replacing blacks. The district chef manager was nice, but was unorganized  and was desperate to fill positions for chef managers, high turnovers. Employees would not show up to work and some were protected because they were union and abused the system, they fired the dishwasher for the budget and they expect you to handle 4000 students plus the childcare division on campus, and wash the dishes now. Training was horrible and the the regional manager was violent and a hot head.  He did not know what to do or how to train because he was not trained. Sitting duck when it came to SOP's and your left to clean it all up.

I was hired as a head cook, but I didn't realize until after I started that they didn't provide any good benefits, not even PTO. If they cared about their employees, they would at least offer PTO for their head cooks. They will never keep a head cook without providing a simple perk like that. Head cooks do the most work in the kitchen. So, if the school has a day off, you do too, but it's unpaid. They don't even offer short-term disability or maternity leave. It's a dead-end job. I found a better opportunity with benefits, so I put in my two weeks' notice. They didn't like that, even though they told me they understood. This is not a career!

This was a good company to work for.  I learned a lot from the head Chefs that was was working with.  They assisted me in things I needed to make my job easier while they were gone, since I was a floating Chef filling in when the head chef needed time off.  I grew a lot from this position and learned how to better handle customers how to better direct staff members.  I learned how to do a lot of batch cooking since I was at a lot of big accounts, including the State Capitol.  I also learned how to saute in the front of the house in front of guests, which can be nerve wracking when the customers are hungry and watching you.  I like the adrenaline rush.

Top Job Titles	Average Salary
Food service worker 2 salaries reported	$10.00 per hour
Food service director 2 salaries reported	$52,500 per year
Food service associate 1 salary reported	$13.00 per hour
Packager 4 salaries reported	$18.25 per hour
Chef manager 3 salaries reported	$41,333 per year

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