Chef Manager II-- Education Dining

Brock & Company Inc•Princeton, NJ

1d•$80,000

About The Position

Step into a leadership role where culinary creativity meets purpose. As a Chef Manager II with Brock & Company, you’ll lead a dynamic kitchen in a supportive, family-owned organization that values innovation, quality of life, and excellence. This is an opportunity for a chef with a deep passion for Asian cuisine and bold, authentic flavors to craft cutting-edge menus, influence food programs, and inspire a team while delivering outstanding dining experiences. If you thrive on leadership, precision, and elevating every plate with intention and flavor, this is your chance to make a meaningful impact. 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. The Chef Manager will be the lead culinary person who is responsible for overseeing culinary operations for any Brock site. As such, the following represents the qualities and expectations necessary for success as a qualified Chef Manager. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering planning and execution, marketing and administrative duties. This position calls for a strong passion and skill in Japanese, Korean, and Chinese cuisine as well as a deep knowledge of Asian flavor profiles and cooking methods.

Requirements

Ideal candidates will possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience.
Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items.
Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development.
Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills.
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 from floor position to no higher than one’s own height.
ServSafe and Allergen Awareness Certifications required

Responsibilities

Directly prepare food and supervise at least two full-time employees in the preparation and service of food.
Provide leadership, training and oversite for all unit activities to meet organizational and client objectives.
Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training.
Weekly purchasing, monthly inventory management and accurate cash handling.
Establish presentation techniques and quality standards, plan and price menus
Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen
Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting.