Chef Manager II - Private School at Brock & Company Inc

Lutherville, Maryland, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Jan, 26

Salary

82000.0

Posted On

27 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Menu Development, Food Safety, Budget Management, Employee Training, Customer Service, Catering Planning, Inventory Management, Time Management, Problem Solving, Communication Skills, Leadership, Sanitation Standards, Presentation Techniques, Cash Handling, Allergen Training

Industry

Food and Beverage Services

Description

Description Chef Manager II - Private School Full-Time Benefits Eligible Salary Range: 77K - 82K plus incentive Are you passionate about food and love working in a vibrant school community? Brock & Company is looking for a warm, energetic Chef Manager to lead the dining experience at a private school in the Baltimore Metro area. This isn’t just about cooking—it’s about creating a welcoming space where students and staff feel cared for and excited to eat every day. The Chef Manager will be the lead culinary person who is responsible for overseeing culinary operations for any Brock 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. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Responsibilities Directly prepare food and supervise at least two full-time 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. Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting. Qualifications Ideal candidates will possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience. Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items. Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development. Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills. Must be able to stand for extended periods of time. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Lifting and moving of food, food containers and other non-food items from floor position to no higher than one’s own height. ServSafe and Allergen Awareness Certifications required Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer – M/F/D/V Uniforms and Meals Provided PM21

Responsibilities

The Chef Manager will oversee culinary operations, including menu development, food production, and customer service. This role also involves training kitchen personnel and managing catering events.