Sous Chef-- Summer Camp at Brock & Company Inc

Becket, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Jun, 26

Salary

33.0

Posted On

27 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Production, Cooking, Supervision, Purchasing, Inventory Control, Training, Food Safety, Customer Service, Recipe Comprehension, Catering Production, Equipment Use, Personal Hygiene, Food Handling Regulations, Receiving Deliveries, Standing For Extended Periods, Lifting

Industry

Food and Beverage Services

Description

Description Sous Chef-- Summer Camp Pay Rate: $33 an hour Trade the ordinary kitchen for something a little more unforgettable—fresh air, high energy, and a team that feels more like a summer crew than a workplace. At Brock & Company, this isn’t just another Sous Chef role—it’s your chance to lead a kitchen that fuels adventure, creates memorable experiences, and keeps a camp community running strong from sunrise to campfire. If you’re someone who thrives in a fast-paced environment, enjoys a little fun with your craft, and wants to be part of something that feels bigger than the plate, this is where your summer—and your skills—can truly come to life. 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: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. 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 Preferred Please respond with resume or letter of intent. PM21

Responsibilities

The Sous Chef supports unit management in the production, cooking, and service of all hot and cold food required at the unit, which may include supervising aspects of the kitchen, staff, and production. Responsibilities involve the preparation and cooking of various food items, station setup, assisting management with purchasing and inventory, and maintaining a clean and safe work area.