Sous Chef II-- Private School at Brock & Company Inc

Crownsville, Maryland, United States -

Full Time

Start Date

Immediate

Expiry Date

22 May, 26

Salary

31.0

Posted On

21 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Production, Cooking, Menu Shaping, Staff Mentoring, Scratch Cooking, Inventory Control, Purchasing, Training, Food Safety Regulations, Customer Service, Catering Production, Supervision, Problem-Solving, Leadership, Food Handling

Industry

Food and Beverage Services

Description

Description Sous Chef II-- Private School Full Time Benefits Eligible Pay Range: $28-$31 Schedule: Monday-Friday 6:30am-2pm If you’re a Sous Chef who loves running a tight kitchen, flexing your creativity, and still being home in time to enjoy your afternoon, this might be your perfect match. As a Sous Chef II with Brock & Company, you’ll work Monday through Friday in a fast-paced, supportive environment where your ideas actually matter, your leadership is valued, and quality scratch cooking is the standard—not the exception. You’ll collaborate with a strong culinary team, help shape menus, mentor staff, and deliver fresh, thoughtful meals without the chaos of nights and weekends. Add in a family-owned culture, excellent benefits, and a schedule that respects your life outside the kitchen, and this role proves you really can have it all—great food, great people, and a great balance. Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is 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 quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve and help drive these programs to success. You have the ability to 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 by providing healthy, nutritious menus at all meals. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask and we will gladly share details of our social responsibility programs and partnerships. The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production. Responsibilities: Directly prepare food to include soups, sauces, salads, entrees, and catering and all other items determined by the Chef Manager. Supervise at least two full-time employees in the preparation and service of food. Station set – up prior to service with appropriate equipment and food to be determined by the supervisor. Assist management in purchasing, inventory control and training. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide exemplary customer service in a courteous, helpful and friendly manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Background in banquet or catering production preferred. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Positive “can-do” attitude Receive, unpack, unwrap, date, rotate and stow deliveries. Must be able to stand for extended periods of time. Lifting and moving of food, food containers and other non-food items from floor position to no higher than one’s own height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. 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 // Servsafe Certification Preferred Please respond with resume or letter of intent. PM21

Responsibilities

The Sous Chef II is responsible for supporting unit management in the production, cooking, and service of all required hot and cold food, which includes directly preparing items like soups, sauces, salads, and entrees. This position may also involve supervising aspects of the kitchen, staff, and production, assisting with purchasing, inventory control, and training.