Cook-- Corporate Dining

Job Description

Job Description

Description: Part-time Cook-- Corporate Dining Pay Rate: $19-$20 an hour Part Time: Tuesday-Thursday Hours: 6am-2pm; 24 hours per week

Looking for a part-time cooking opportunity with a schedule that actually leaves room for life? Brock & Company is seeking a Cook for a Tuesday–Thursday corporate dining role where fresh food, teamwork, and great service come together in a professional, supportive kitchen environment. This is a great fit for someone who enjoys preparing quality meals, taking pride in a clean and organized station, and bringing a positive, can-do energy to the day. With uniforms and meals provided, creative food programs, and a company that values both its clients and team members, this is an excellent opportunity to cook, contribute, and be part of a workplace where your effort truly matters.

Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim 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 a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals.

This position will prepare, cook and serve foods determined by the supervisor. Staff will observe all verbal and written instructions regarding menu production, recipe methods, cooking techniques and food presentation.

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.
• Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations.
• Provide customer service in a courteous 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.
• Follow all outlined health and safety regulations with regard to equipment use and personal hygiene.
• Must be able to stand for extended periods of time.
• Have the ability to move objects approximately 35 lbs. to waist height.
• Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards.
• Positive “can-do” attitude
• Receive, unpack, unwrap, date, rotate and stow deliveries.
• This position may be called upon to perform other jobs as determined by the supervisor.

Equal Opportunity Employer - M/F/D/V // Uniforms and Meals Provided

Please respond with resume or letter of intent.

PM21