Reserve Chef Manager

Reserve Chef Manager   Corporate Dining                                                                                                 

Washington, DC Metro Area, Maryland, Northern Virginia and Delaware

Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England regions and Colorado.  Our aim is to deliver outstanding quality food services exceeding our clients’ expectations every day.  With an extensive array of clients, Brock & Company 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 & Company provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence.

We are seeking a motivated Reserve Chef Manager with excellent credentials in culinary planning and execution as well as time management and organizational skills. This highly visible position will be filled by a candidate with professional personal presentation and excellent communication skills, as they will manage a team and have daily interaction with the employees and client at all meal periods. Background in large venue corporate dining or catering experience is preferred.

This is a full – time management position with a generous compensation and benefits program.  It is a 100% travelling position with mileage reimbursement.  Qualified candidates must have a valid driver’s license and their own vehicle.  The purpose of this role is to serve the entire district assuming all responsibilities of a Chef Manager to include management of staff, menu development, purchasing, receiving, daily administrative and marketing tasks, cash handling, customer service and catering.  The Chef will have a strong focus on scratch menus, will have seasonal food knowledge and will prepare high-quality, fresh menu options.

Qualifications

Bachelor degree from recognized culinary institution preferred
7-10 years of experience in fine dining, high end catering or executive corporate dining.
3 — 5 years of culinary staff training and development background
Previous experience with various culinary programs and a focus on scratch cooking
Menu implementation experience - Food Safety Certification
A culinary background including knowledge of various international cuisines
Communicate clearly, professionally and effectively

Responsibilities

• Produce highest quality scratch batch cooking with emphasis on current trends and international cuisines
• Manage ordering and inventory
• Organize and execute all foods for service for all meal periods
• Manage and train kitchen staff/delegate tasks/problem solve
• Create positive team environment
• Incorporate sustainable practices into daily activities
• Implement and maintain HACCP standards
• Keep a clean and safe work environment

Equal Opportunity Employer // Background Check Required
Uniforms and Meals Provided
Highly Competitive Benefits and Compensation

Please respond with Cover Letter and Resume