Chef Manager II - Corporate Dining

Description :

Chef Manager II - Corporate Dining

Full-Time Benefits Eligible

Salary : 75K - 79K

We are seeking a strategic and hands-on Chef Manager to lead culinary operations across two corporate dining locations that will also include a third shift. This role is ideal for a seasoned professional who thrives in a structured, service-driven environment and is passionate about delivering exceptional food experiences to business clients and third shift clientele.

The Chef Manager will be the lead culinary person who is responsible for overseeing operations at this site. As such, the following represents the qualities and expectations necessary for success as a qualified Chef Manager. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering planning and execution, marketing and administrative duties.

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.

Responsibilities

• Directly prepare food and supervise employees at both locations in the preparation and service of food.
• Provide leadership, training and oversite for all unit activities to meet organizational and client objectives.
• Train and manage kitchen personnel and supervise / coordinate all related culinary activities to include food safety standards and allergen training.
• 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 ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and / or demonstrates culinary techniques.
• Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting.

Qualifications

Benefits Available for Full-Time Employees

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

PM21

Requirements :

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