Executive Chef-- Adult Education at Brock & Company Inc

Rockville, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Sep, 26

Salary

82000.0

Posted On

08 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Kitchen Management, Food Safety, Purchasing, Catering, Budget Management, Staff Training, Inventory Management, Client Service, MS Office, Food Production, Labor Cost Control

Industry

Food and Beverage Services

Description

Description Executive Chef-- Adult EducationFull-Time Benefits EligibleSalary: 76K - 82K Lead the kitchen like it’s your own and bring fresh culinary energy to a respected adult education dining program. Brock & Company is looking for an Executive Chef who can combine hands-on cooking, team leadership, menu creativity, food safety, purchasing, catering, and client service into one smooth, well-run operation. This is a great opportunity for a chef who wants more than just another kitchen role — someone who enjoys building a strong team, creating high-quality meals, managing the full culinary process, and having real influence over the success of the food program. 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. Our product is dynamic: we welcome your input and creativity to help drive our business development process. We value your experience and ideas. You can influence the outcome, and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask, and we will gladly share details of our social responsibility partners. The Executive Chef is responsible for managing all food services at a location. This individual will supervise and manage the kitchen staff. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering, marketing and administrative duties. Responsibilities Comprehend and comply with all company rules, procedures and policies with regard to operations, marketing, accounting, purchasing, human resources and payroll. 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 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 eight to ten 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. Strong leadership, communication and organizational skills 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 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. Proficiency in MS Office 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 // Uniforms and Meals provided // PM21

Responsibilities

The Executive Chef manages all food services at a location, including supervising kitchen staff and overseeing food production. Responsibilities include menu development, purchasing, catering, and maintaining budgeted food and labor costs.