Executive Chef-- Corporate Dining

About the role

Put your culinary signature on the workday as an Executive Chef with Brock & Company! Create inventive menus, lead a talented kitchen team, and bring memorable catering events to life in a corporate dining setting. Join a family-owned company that values your ideas and gives you the tools to turn creative inspiration into exceptional meals. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations 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. Our product is dynamic: we welcome your input and creativity to help drive our business development process. We value your experience and ideas. You can influence the outcome, and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask, and we will gladly share details of our social responsibility partners.

Responsibilities

• Manage all food services at a location and supervise and manage the kitchen staff.
• Directly prepare food and supervise employees in the preparation and service of food.
• Provide leadership, training and oversight for all unit activities to meet organizational and client objectives.
• Train and manage kitchen personnel and supervise/coordinate all related culinary activities including food safety standards and allergen training.
• Handle weekly purchasing, monthly inventory management and accurate cash handling.
• Establish presentation techniques and quality standards, plan and price menus.
• Ensure proper equipment operation/maintenance and proper safety and sanitation in the kitchen.
• Oversee special catering events and may offer culinary instruction and/or demonstrate culinary techniques.
• Perform administrative duties including maintaining budgeted food cost and labor cost, ordering, and weekly and monthly reporting.
• Comprehend and comply with all company rules, procedures and policies regarding operations, marketing, accounting, purchasing, human resources and payroll.

Qualifications

• Culinary degree or certification, and/or eight to ten years in a related position with comparable experience.
• Possess required culinary expertise to execute forecasting, preparation and safe storage of all regular and catering menu items.
• Knowledge of the principles and practices within the food profession including food safety, budget management and employee training and development.
• Ability to stand for extended periods of time.
• Adhere to client and company protocols related to workplace safety and sanitation standards.
• Lifting and moving of food, food containers and other non-food items from floor position to no higher than one’s own height.
• Proficiency in MS Office.
• ServSafe and Allergen Awareness certifications required.

Skills

• Strong leadership, communication and organizational skills.
• Time management, ability to multi‑task and problem solve.
• Strong oral, reading and written communication skills.

Benefits

• Medical, Dental & Vision
• Paid Time Off
• 401(k) Plan with Company Match
• Life & AD & D Insurance
• Short & Long-Term Disability
• Uniforms and Meals provided

Pay

Salary: $77K - $82K