Sous Chef II-- Private School

About the Role

Bring your culinary leadership to a dynamic private-school environment where creativity, quality, and work-life balance come together. As Sous Chef II, you’ll help lead daily kitchen operations, support a talented team, and create fresh, memorable meals for students and guests—while building your career with a supportive, family-owned company.

Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is 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 committed to our clients and associates, always striving for excellence.

As a member of the Brock team, you will experience a work schedule that allows for quality of life. Our food programs are dynamic, with cutting-edge and creative menus. We welcome your input to implement, problem-solve, and help drive these programs to success. You have the ability to influence outcomes, and we will give you the tools needed to be successful.

Responsibilities

• Directly prepare food to include soups, sauces, salads, entrees, catering, and all other items determined by the Chef Manager.
• Supervise at least two full-time employees in the preparation and service of food.
• Set up stations prior to service with appropriate equipment and food as determined by the supervisor.
• Assist management in purchasing, inventory control, and training.
• Maintain a clean and safe work area via supervisor instruction and applicable health, safety, and food handling regulations.
• Provide exemplary customer service in a courteous, helpful, and friendly manner at all times.
• Receive, unpack, unwrap, date, rotate, and stow deliveries.
• Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards.

Requirements

• Comprehension of both verbal and written food recipes, production orders, cooking instructions, and techniques for preparation of daily menus.
• Background in banquet or catering production preferred.
• Follow all outlined health and safety regulations regarding equipment use and personal hygiene.
• Positive “can-do” attitude.
• Must be able to stand for extended periods of time.
• Lifting and moving of food, food containers, and other non-food items from floor position to no higher than one’s own height.
• ServSafe Certification preferred.

Benefits

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

Pay

$62,000 annually