Relief Chef Manager

Brock & Company•Laurel, MD

13d•Hybrid

About The Position

Ready to trade the same four kitchen walls for a role that keeps you moving, creating, and leading? As Brock’s Relief Chef Manager, you will become a trusted culinary resource across a variety of corporate dining and private-school locations throughout the region. One assignment may have you developing a scratch-made menu at a private school, while the next may involve leading a team at a busy corporate café or supporting a kitchen during a leadership transition. This is an excellent opportunity for an adaptable culinary professional who enjoys variety, meeting new teams, and making an immediate impact wherever support is needed.

Requirements

Minimum five years of fine dining, educational dining, catering, and/or corporate dining experience.
Minimum five years of experience with a strong focus on scratch cooking, menu development, and implementation.
Minimum three years of culinary staff management experience.
Minimum two-year associate degree in culinary operations or equivalent work experience.
Food Safety Certification required.
Strong cooking, menu-development, organizational, budgeting, and customer-relations skills.
Ability to communicate clearly and professionally, both verbally and in writing.
Ability to adapt quickly and assume new responsibilities with little or no orientation.
Ability to learn and effectively use accounting, ordering, HRIS, and other company systems.
Reliable transportation and a valid driver’s license required.
Ability to travel throughout the assigned region and stay overnight when necessary.

Nice To Haves

Knowledge of international and ethnic cuisines is highly desirable.

Responsibilities

Develop menus and prepare or supervise the production of menu items according to quality and quantity standards.
Produce high-quality scratch cooking with an emphasis on current culinary trends and international cuisines.
Manage food and supply ordering, receiving, and inventory controls.
Prepare assigned menu items and organize food production for all meal periods.
Coordinate or assist with catering events, including event costing and billing.
Manage, train, schedule, and provide direction to culinary employees.
Approve timecards and address employee concerns or operational issues when assigned supervisory responsibility.
Maintain budgets through effective cost-control procedures.
Enter invoices into RAP and forward them to Accounting.
Complete weekly administrative responsibilities, including recording daily sales, balancing cash drawers, and preparing deposits when applicable.
Conduct monthly physical inventories as needed.
Train new managers on Brock processes and procedures.
Assist with opening new accounts or closing existing accounts when needed.
Ensure proper presentation, portion control, food handling, and serving temperatures.
Implement and maintain HACCP, food-safety, sanitation, corporate, and OSHA standards.
Maintain a clean, organized, and safe work environment.
Represent Brock professionally in all client, customer, and employee interactions.
Report incidents and near misses to the appropriate supervisor and Human Resources.
Provide an assignment recap to the Corporate Executive Chef.
Support other operational functions as assigned.