Chef Manager
Company: Brock and Company
Location: Stamford
Posted on: February 25, 2021
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Job Description:
Chef Manager Great Location and Schedule Monday thru Friday
Summer Off!!! Wage: $1100.00 - $1300.00 per week 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, marketing and
administrative duties. Candidates must have experience with
COVID-19 workplace safety and sanitation protocols and will be
required to comprehend and fully comply with client and company
policies regarding COVID-19. Responsibilities Directly prepare food
and supervise 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. Qualifications Ideal candidates will possess
a culinary degree or certification, and/or three to five 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. ServSafe Certification required Experience with COVID-19
workplace safety and sanitation protocols Ability to comprehend,
administer and abide by company and client policies regarding
COVID-19 Equal Opportunity Employer // Background Check Required //
Benefits Eligible Employment Type: Full Time Years Experience: 10 -
15 years Bonus/Commission: Yes
Keywords: Brock and Company, Stamford , Chef Manager, Executive , Stamford, Connecticut
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