Relief Chef Manager

About the role

The Relief Chef Manager role involves providing coverage for Unit Managers on paid time off or leave, managing kitchens during leadership transitions, and supporting various Brock units across the region.

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.
• Catering events, including event costing and billing.
• Manage, 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.

Skills

• 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.

Benefits

• Medical, dental, and vision insurance.
• Paid time off.
• 401(k) plan with company match.
• Life and accidental death and dismemberment insurance.
• Short- and long-term disability coverage.

Pay

$27-$32/hour

Schedule

Temporary assignments ranging from one or two days to approximately two or three months.