Senior Relief Chef

Brock & Company Inc•Baltimore, MD

32d•$72,800 - $83,200•Hybrid

About The Position

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. You will provide hands-on culinary and operational support across multiple Brock locations, lead and train teams, execute high-quality scratch cooking, and help maintain seamless operations during temporary staffing needs, account transitions, and special assignments. This full-time position includes benefits and travel in accordance with Brock’s current travel policies. The Senior Relief Chef Manager provides temporary supervisory coverage at 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, accounting, and administrative duties. Assignments may range from short-term coverage of one or two days to overnight travel periods or account residencies, depending on business needs. Assignments may also change during the day. Based on the needs of the unit, the Senior Relief Chef Manager may temporarily serve as a cook, lead cook, sous chef, unit manager, Chef Manager, or general manager. Although assigned to a designated region, the employee may occasionally be required to support units outside the assigned territory.

Requirements

Minimum 10 years of restaurant, educational, catering, and/or corporate dining experience.
Minimum 10 years of experience with a strong emphasis on scratch cooking, menu development, and implementation.
Minimum five years of culinary staff management experience.
Minimum two-year associate degree in culinary operations or equivalent work experience.
Food Manager Safety Certification and allergen certification required.
Strong working knowledge of HACCP and food-safety standards.
Strong cooking, menu-development, organizational, budgeting, and customer-relations skills.
Ability to communicate clearly and professionally, both verbally and in writing.
Ability to learn and effectively use accounting, ordering, HRIS, and other web-based company systems.
Reliable transportation and a valid driver’s license required.
Ability to travel throughout the assigned region, including overnight travel as necessary.

Nice To Haves

Experience with international and ethnic cuisines is highly desirable.

Responsibilities

Provide leadership and hands-on operational support across various Brock kitchen locations.
Develop menus and prepare or supervise the production of menu items according to quality and quantity standards.
Coordinate catering menus, production, setup, breakdown, costing, and billing.
Manage food and supply ordering, receiving, inventory, and proper inventory controls.
Maintain budgets through effective purchasing and cost-control practices.
Enter invoices and complete required weekly and monthly accounting responsibilities.
Record daily sales, balance cash drawers, prepare deposits, and reconcile inventory when applicable.
Schedule, supervise, train, and support culinary and service employees.
Train new managers in Brock systems, processes, and procedures.
Assist with new account openings and account closings, including menu planning, order guides, station layouts, inventories, training, cleaning, setup, and food production.
Coordinate with district managers, clients, and catering leadership regarding events, promotions, and operational needs.
Represent Brock professionally in interactions with clients and customers.
Attend client meetings when requested.
Ensure proper presentation, portion control, serving temperatures, and compliance with HACCP and food-safety standards.
Maintain a clean, organized, and safe working environment.
Represent the unit during Steritech audits when required.
Troubleshoot minor point-of-sale issues and coordinate support with Brock IT.
Report incidents and near misses to the appropriate supervisor and Human Resources.
Provide an assignment recap to the Corporate Executive Chef.
Adapt quickly to different assignments and assume new responsibilities with little or no orientation.