Relief Chef Manager

About the role

The Relief Chef Manager works at assigned Brock units on a temporary basis to provide coverage when a Unit Manager is on paid time off or approved leave, when a management position is vacant, or when a unit requires additional culinary resources.

Responsibilities

• Develop menus and prepare or supervise the production of menu items according to quality and quantity standards.
• Produce high-quality scratch cooking with an emphasis on current culinary trends and international cuisines.
• Manage food and supply ordering, receiving, and inventory controls.
• Prepare assigned menu items and organize food production for all meal periods.
• Cook, train, schedule, and provide direction to culinary employees.
• Approve timecards and address employee concerns or operational issues when assigned supervisory responsibility.
• Maintain budgets through effective cost-control procedures.
• Enter invoices into RAP and forward them to Accounting.
• Complete weekly administrative responsibilities, including recording daily sales, balancing cash drawers, and preparing deposits when applicable.
• Conduct monthly physical inventories as needed.
• Train new managers on Brock processes and procedures.
• Assist with opening new accounts or closing existing accounts when needed.
• Ensure proper presentation, portion control, food handling, and serving temperatures.
• Implement and maintain HACCP, food-safety, sanitation, corporate, and OSHA standards.
• Maintain a clean, organized, and safe work environment.
• Represent Brock professionally in all client, customer, and employee interactions.
• Report incidents and near misses to the appropriate supervisor and Human Resources.
• Provide an assignment recap to the Corporate Executive Chef.
• Support other operational functions as assigned.

Qualifications

• Minimum five years of fine dining, educational dining, catering, and/or corporate dining experience.
• Minimum five years of experience with a strong focus on scratch cooking, menu development, and implementation.
• Minimum three years of culinary staff management experience.
• Knowledge of international and ethnic cuisines is highly desirable.
• Minimum two-year associate degree in culinary operations or equivalent work experience.
• Food Safety Certification required.
• Strong cooking, menu-development, organizational, budgeting, and customer-relations skills.
• Ability to communicate clearly and professionally, both verbally and in writing.
• Ability to adapt quickly and assume new responsibilities with little or no orientation.
• Ability to learn and effectively use accounting, ordering, HRIS, and other company systems.
• Reliable transportation and a valid driver’s license required.
• Ability to travel throughout the assigned region and stay overnight when necessary.