Relief Chef Manager

Description:

Relief Chef ManagerFull time employee

Benefits Eligible Wage:

$27

• 32/ per hour Ready to trade the same four kitchen walls for a role that keeps you moving, creating, and leading?

As Brock's Relief Chef Manager, you will become a trusted culinary resource across a variety of corporate dining and private-school locations throughout the region. One assignment may have you developing a scratch-made menu at a private school, while the next may involve leading a team at a busy corporate café or supporting a kitchen during a leadership transition. This is an excellent opportunity for an adaptable culinary professional who enjoys variety, meeting new teams, and making an immediate impact wver support is needed. About Brock & Company Brock & Company, Inc. is a premier provider of contract food management services to corporations and private and independent schools throughout the Mid-Atlantic and New England regions. We focus on quality products, creative culinary programs, and people who share a passion for food and service. As a member of the Brock team, you will have the opportunity to contribute ideas, solve operational challenges, and help our culinary programs succeed. We provide the resources and support necessary for our employees to deliver outstanding service to our clients and customers. Position Summary 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. Assignments may range from one or two days to approximately two or three months. Depending on the assignment, responsibilities may include menu development, ordering and receiving, food preparation, staff management, client relations, catering, accounting, and general administration. Temporary supervisory responsibilities may include directing employees, addressing complaints, resolving operational concerns, approving timecards, and supporting employee performance management during longer assignments. Although assigned to a designated region, the Relief Chef Manager may occasionally be asked to support units outside that territory. This position requires regional and overnight travel as necessary. All travel will be conducted in accordance with Brock's current travel policies. 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. 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.
• Coordinate or assist with 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. Physical Requirements
• Ability to stand for extended periods of four or more hours.
• Ability to regularly lift or move items weighing up to 25 pounds.
• Ability to occasionally lift or move items weighing up to 40 pounds.
• Ability to safely assemble, operate, and disassemble food-preparation equipment.
• Ability to safely use standard commercial cooking equipment and kitchen tools. Benefits Available to Full-Time Employees
• 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 Equal Opportunity Employer
• M/F/D/V Benefits Eligible | Uniforms and Meals Provided Please respond with a résumé or letter of intent.

PM21

Requirements:

Compensation details: 27-32 Hourly Wage PI0087323d3afd-35575-40166368

• Compensation Details Compensation: Hourly ($27.00
• $32.

00)

Benefits & Perks:

Dental Insurance, Health Insurance, Paid Time Off, 401k, Vision Insurance

• Required Skills Leadership Team Management Problem Solving Creativity in Menu Development Attention to Detail Time Management Catering Coordination Operational Efficiency Training and Development Client Relationship Management Adaptability to Different Culinary Environments Safety and Sanitation Compliance Inventory Management Financial Acumen Professionalism in Client Interactions
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