Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $56,200.00 - $79,700.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Flexible work schedules
Job Description
Brock & Company, Inc. is a leading provider of contract food management services catering primarily to private and independent schools, as well as corporations across the Mid-Atlantic and New England regions. Established as a family-owned yet corporately supported entity, Brock has built a reputation for delivering premium foodservice that not only meets but exceeds the expectations of its clientele daily. The company’s success can be attributed to its unwavering commitment to top-quality food products and passionate, dedicated staff who thrive on delivering exceptional service. Brock’s extensive client base benefits from dynamic food programs characterized by innovative and creatively developed menus... Show More
Job Requirements
- High school diploma or equivalent
- Culinary degree or relevant certification preferred
- Minimum three years of experience in culinary management or related field
- ServSafe Certification required
- Ability to work under pressure and manage a team effectively
- Strong organizational skills and attention to detail
- COVID-19 vaccination required
- Bilingual skills in Spanish are a plus
Job Qualifications
- Culinary degree or certification
- Three to five years of related experience with comparable responsibilities
- Proven culinary expertise for forecasting, preparation and safe storage of menu items including catering
- Knowledge of food safety principles, budget management and employee training and development
- Strong time management and multi-tasking abilities
- Excellent problem-solving, oral, reading and written communication skills
- ServSafe Certification required
Job Duties
- Directly prepare food and supervise employees in the preparation and service of food
- Provide leadership, training and oversight for all unit activities to meet organizational and client objectives
- Train and manage kitchen personnel and supervise/coordinate all related culinary activities including food safety standards and allergen training
- Conduct 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 enforce proper safety and sanitation practices in the kitchen
- Oversee special catering events and offer culinary instruction and demonstrations as needed
- Maintain budgeted food cost and labor cost, perform ordering and weekly and monthly reporting
Job Location
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