Sous Chef II - Private School at Brock & Company Inc

Ashburnham, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Jan, 26

Salary

60000.0

Posted On

21 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Supervision, Inventory Control, Customer Service, Health Regulations, Catering Production, Teamwork, Problem Solving, Cooking Techniques, Food Safety, Menu Planning, Communication, Time Management, Attention to Detail, Positive Attitude, Adaptability

Industry

Food and Beverage Services

Description

Description Sous Chef II - Private School Full-Time Benefits Eligible Salary: 60K 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. This role is ideal for someone who thrives in a structured environment and enjoys working with a team to deliver high-quality meals in an educational setting. 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. 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 food required at the unit. This includes supervising staff and ensuring high-quality meals are delivered in an educational setting.