Relief Chef Manager

Wage: $29-$34 per hour Imagine being the culinary hero who steps in wherever you are needed, transforms kitchens, inspires teams, and leaves every location better than you found it. As a Relief Chef Manager with Brock & Company, you will travel throughout our district bringing fresh ideas, scratch cooking expertise, creative problem‑solving, and strong leadership to dynamic corporate dining and private school programs. One day you may be elevating an executive dining experience, the next mentoring a kitchen team, creating exciting seasonal menus, or turning a challenging operation into a thriving one. If you are an experienced chef who loves variety, thrives on adventure, enjoys leading others, and wants the opportunity to make a real impact while being part of a family‑owned company that values innovation, support, and excellence, this is the role for you. Brock & Company, Inc. is the premier provider of contract food management to corporations and private and independent schools throughout the Mid‑Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients’ expectations every day. 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. The Reserve Chef Manager will work in units assigned by their supervisor. This position is responsible for assisting and managing food service at a given location. This is a full‑time management position requiring 100% travel 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 the 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 Culinary degree or certification preferred 5 - 8 years of experience in corporate dining or high end catering. 3 — 5 years of culinary staff training and development background Experience with various culinary programs and a focus on scratch cooking ServSafe Certification/Allergen Awareness certification required Communicate clearly, professionally and effectively Must be able to stand for extended periods of time. Adhere to client and company protocols related to COVID‑19 workplace safety and sanitation standards. Lifting and moving of food, food containers and other non‑food items weighing 35 pounds from floor position to no higher than one’s own height. Must be able to travel 100% of the time Must provide own transportation and possess valid driver’s license Responsibilities Produce highest quality scratch cooking with emphasis on current trends and international cuisines Manage ordering, inventory, cash handling and reporting Organize and execute all foods for service for all meal periods Manage and train kitchen staff, delegate tasks, problem solve as needed Create positive team environment Incorporate sustainable practices into daily activities Implement and maintain HACCP standards Keep a clean and safe work environment 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 Benefits Eligible // Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 #J-18808-Ljbffr Carvalho de Freitas e Ferreira Advogados Associados