Sous Chef - Corporate Dining

Brock & Company Inc•Taneytown, MD

12d•$24 - $25

About The Position

Sous Chef - Full-Time - Monday through Friday with some Weekends Required - Benefits Wage: $23.50 - $25.00 Per Hour, depending on experience Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is 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 quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve and help drive these programs to success. You have the ability to influence the outcome and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask and we will gladly share details of our social responsibility programs and partnerships. The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production. ServSafe Certification preferred.

Requirements

Comprehend 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.
Positive “can-do” attitude
Must be able to stand for extended periods of time.
Lift and move food, food containers and other non-food items from floor position to no higher than one’s own height.

Nice To Haves

Background in banquet or catering production preferred.
ServSafe Certification preferred

Responsibilities

Produce, prepare, and cook 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.
Assist management in purchasing, inventory control and training.
Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations.
Provide exemplary customer service in a courteous, helpful manner at all times.
Receive, unpack, unwrap, date, rotate and stow deliveries.
Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards.
The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production.