Senior Relief Chef

Brock & Company Inc•Philadelphia, PA

just now

About The Position

Love variety, leadership, and stepping in when teams need you most? This Senior Relief Chef Manager role is perfect for an experienced culinary leader who enjoys traveling, walking into new kitchens with confidence, and keeping standards high no matter the setting. You’ll support multiple sites across the region, lead and train teams, execute high-quality scratch cooking, and make an immediate impact—while enjoying full benefits, mileage reimbursement, and the opportunity to do meaningful, dynamic work every day. We’re looking for an experienced and enthusiastic Senior Relief Chef Manager to support our clients and kitchens across multiple sites. If you love stepping into new environments, leading teams with confidence, and keeping standards high no matter where you are, this could be the perfect role for you. If you’re a talented chef who thrives on variety and enjoys helping teams shine, we’d love to hear from you. Apply today and bring your skills to a place where your flexibility and leadership truly make a difference. The Senior Relief Chef Manager provides temporary coverage in a supervisory role to various Brock units to ensure smooth operations during staffing needs. Responsibilities may include menu development, ordering and receiving, food preparation, staff management, client relations, catering, and administrative tasks. Assignments may range from short-term (1–2 days) to extended periods (up to 2+ months), and original assignments can fluctuate during the day depending on business needs. Depending on unit requirements, you may temporarily assume roles such as cook, lead cook, sous chef, unit manager, or general manager. 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. 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. 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.

Requirements

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 workplace safety and sanitation standards.
Lifting and moving of food, food containers and other non-food items weighing 35 pounds.
Must be able to travel 100% of the time
Must provide own transportation and possess valid driver’s license

Responsibilities

Providing leadership and hands on support across various kitchen locations
Managing day to day kitchen operations, including food prep, service, and hygiene
Training, motivating, and guiding kitchen teams
Ensuring consistent quality and compliance with food safety standards
Stepping in during staff shortages, holidays, or busy periods
Bringing a positive, solutions focused attitude to every site you support
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
Create positive team environment
Incorporate sustainable practices into daily activities
Implement and maintain HACCP standards
Keep a clean and safe work environment