Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Disability insurance
Employee assistance program
Life insurance
Job Description
Brock & Company, Inc. is a leading provider of contract food management services catering specifically to private and independent schools as well as corporations throughout the Mid-Atlantic and New England regions. This family-owned and corporate-supported company is recognized for delivering exceptional quality food services that consistently exceed client expectations. Known for its financially sound and committed approach, Brock combines top-quality products with passionate personnel who are dedicated to food excellence and outstanding service. The organization's emphasis on a healthy work-life balance, dynamic food programs, and innovative menus has fostered an environment where employees have the opportunity to contribute meaningfully to... Show More
Job Requirements
- Culinary degree or certification or equivalent experience
- Minimum three years related culinary experience
- ServSafe Certification
- Ability to lead and train kitchen staff
- Strong organizational and communication skills
- Ability to manage budgets and maintain food/labor cost control
- Willingness to comply with COVID-19 vaccination requirement
- Background check clearance
Job Qualifications
- Culinary degree or certification or three to five years in a related position with comparable experience
- Possess required culinary expertise to execute forecasting, preparation and safe storage of all regular and catering menu items
- Knowledge of the principles and practices within the food profession including food safety, budget management and employee training and development
- Time management and ability to multi-task and problem solve
- Strong 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 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 ensures proper safety and sanitation in kitchen
- Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
- Perform administrative duties including maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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