Chef Manager II

Carvalho de Freitas e Ferreira Advogados Associados; Baltimore (MD); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical, dental & vision

Paid time off

401K with company match

Life & AD&D insurance

Short & long-term disability

Job summary

Brock & Company, Inc. invites a Chef Manager II to lead culinary operations for a private school, guiding and mentoring a team to deliver daily menus and catered events. You will manage purchasing, inventory, costing, and safety programs while ensuring high-quality service for students and clients.

The role emphasizes menu development, staff leadership, and budget oversight within a family-owned company that values ideas and success. Full-time benefits available.

Qualifications

• Culinary degree or certification is required.
• 7–9 years in a related position with comparable experience.

Responsibilities

• Directly prepare food and supervise at least two full-time employees.
• Provide leadership and training for unit activities to meet client objectives.
• Train and manage kitchen personnel with food safety and allergen training.
• Weekly purchasing, monthly inventory management and cash handling.
• Establish presentation techniques and plan and price menus.
• Oversee equipment operation and sanitation; ensure safety standards.
• Oversee catering events and provide culinary instruction when needed.
• Maintain budgeted food cost and labor cost, and handle orders and reports.

Skills

Leadership

Team mentorship

Communication

Education

Culinary degree or certification

Tools

ServSafe certification

Allergen awareness

Job description

Chef Manager II-- Private school Full Time Employee Benefits Eligible Salary: 75K-85K

Your next great creation could be a stronger team, a student’s favorite meal, or a dining experience that makes someone’s day. As Chef Manager II with Brock & Company, bring your culinary imagination to a private school community and use your leadership skills to shape lives—mentoring aspiring talent, building confidence in your team, and nourishing students for the possibilities ahead. From inspired daily menus to memorable catered events, you’ll have the opportunity to leave your mark with a family‑owned company that values your ideas and supports your success. Step into a role where your passion has purpose, with full‑time benefits, paid time off, a 401(k) with company match, and provided meals and uniforms.

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 planning and execution, marketing and administrative duties.

Responsibilities

• Directly prepare food and supervise at least two full‑time 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 seven to nine 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.
• Must be able to stand for extended periods of time.
• Adhere to client and company protocols related to COVID‑19 workplace safety and sanitation standards.
• Lifting and moving of food, food containers and other non‑food items from floor position to no higher than one’s own height.
• ServSafe and Allergen Awareness Certifications required

Benefits Available For Full‑Time Employees

• Medical, Dental & Vision
• Paid Time Off
• 401K Plan with Company Match
• Life & AD & D Insurance
• Short & Long-Term Disability

Equal Opportunity Employer – M/F/D/V Uniforms and Meals Provided