Relief Chef Manager

Laurel, MD

Full-Time Benefits Eligible

Region: DC Metro, Maryland, Virginia

Wage: $27.00 per hour

Brock & Company, Inc. is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients’ expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence.

As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask, and we will gladly share details of our social responsibility programs and partnerships.

The Reserve Chef Manager will work in units assigned by their supervisor. This position is responsible for assisting and managing food service at a given location. This is a full – time management position requiring 100% travel with mileage reimbursement. Qualified candidates must have a valid driver’s license and their own vehicle. The purpose of this role is to serve the entire district assuming all responsibilities of a Chef Manager to include the management of staff, menu development, purchasing, receiving, daily administrative and marketing tasks, cash handling, customer service and catering. The Chef will have a strong focus on scratch menus, will have seasonal food knowledge and will prepare high-quality, fresh menu options.

Qualifications

Culinary degree or certification preferred
5 - 8 years of experience in corporate dining or high end catering.
3 — 5 years of culinary staff training and development background
Experience with various culinary programs and a focus on scratch cooking
ServSafe Certification/Allergen Awareness certification required
Communicate clearly, professionally and effectively
Must be able to stand for extended periods of time.
Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards.
Lifting and moving of food, food containers and other non-food items weighing 35 pounds from floor position to no higher than one’s own height.
Must be able to travel 100% of the time
Must provide own transportation and possess valid driver’s license

Responsibilities

Produce highest quality scratch cooking with emphasis on current trends and international cuisines
Manage ordering, inventory, cash handling and reporting
Organize and execute all foods for service for all meal periods
Manage and train kitchen staff/delegate tasks/problem solve as needed
Create positive team environment
Incorporate sustainable practices into daily activities
Implement and maintain HACCP standards
Keep a clean and safe work environment

Benefits Available for Full-Time Employees

Medical, Dental & Vision
Paid Time Off
401K Plan with Company Match
Life & AD & D Insurance
Short & Long-Term Disability

Equal Opportunity Employer - M/F/D/V Benefits Eligible // Uniforms and Meals Provided

Please respond with resume or letter of intent.