Executive Chef at Brock & Company Inc

West Hartford, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Aug, 26

Salary

80000.0

Posted On

19 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Culinary Leadership, Kitchen Management, Food Safety, Budget Management, Catering, Staff Training, Inventory Management, Customer Service, MS Office, Allergen Awareness, Food Production

Industry

Food and Beverage Services

Description

Description Executive Chef-- Private School Full Time Employee Benefits Eligible Salary: $80K annually Lead the kitchen like it’s your stage, your studio, and your chance to make a daily impact. Brock & Company is looking for an Executive Chef who can bring creativity, confidence, and culinary leadership to a private school community where food is more than a menu item; it is part of the student experience, the client partnership, and the culture of the campus. This is an opportunity for a chef who loves developing menus, mentoring a team, elevating presentation, supporting catering events, and building a kitchen that runs with both precision and personality. If you are the kind of culinary leader who can balance high standards with genuine hospitality, inspire your team, and turn everyday dining into something memorable, this could be the next great chapter in your career. 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 private school, overseeing menu development, purchasing, and food production. They are responsible for supervising kitchen staff, maintaining budget costs, and ensuring high standards of safety and sanitation.