Chef Manager II- Summer Camp at Brock & Company Inc

Lakeville, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

20 May, 26

Salary

1480.0

Posted On

19 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Purchasing, Receiving, Food Production, Customer Service, Catering Planning, Catering Execution, Marketing, Administrative Duties, Food Safety Standards, Allergen Training, Inventory Management, Cash Handling, Budget Management, Employee Training, Time Management

Industry

Food and Beverage Services

Description

Description Chef Manager II- Summer Camp Full Time Seasonal May 1- September 11th Salary: $1480.00 weekly We’re looking for a Chef Manager II to lead the kitchen at our summer camp and help fuel days full of fun, learning, and adventure. If you love cooking for a crowd, enjoy working with kids, and thrive in a positive, high-energy environment, this could be the perfect summer role for you. 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. 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. 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 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 Equal Opportunity Employer – M/F/D/V Uniforms and Meals Provided PM21

Responsibilities

The Chef Manager will lead culinary operations, including menu development, purchasing, food production, and customer service, while directly preparing food and supervising kitchen staff. This role involves training personnel, ensuring food safety standards, managing inventory, handling administrative duties like cost maintenance, and overseeing special catering events.