Chef Manager II-- Private School

Carvalho de Freitas e Ferreira Advogados Associados; Baltimore (MD); On-site; USD 77,000 - 82,000; Full time

Benefits offered by this job

Medical, Dental & Vision

Paid Time Off

401K Plan with Company Match

Life & AD&D Insurance

Short & Long-Term Disability

Uniforms and Meals Provided

Job summary

Brock & Company, Inc. is seeking a Chef Manager II in Baltimore, Maryland. The role involves overseeing culinary operations, leading a kitchen team, and creating innovative dining experiences in a private school setting.

Ideal candidates should possess a culinary degree, 7-9 years of experience, and be skilled in food safety and team leadership. Benefits include medical and dental Insurance, 401K with company match, and paid time off.

Qualifications

• 7-9 years in a related position with comparable experience.
• Ability to execute forecasting, preparation, and safe storage of menu items.
• Strong oral, reading, and written communication skills.

Responsibilities

• Directly prepare food and supervise at least two full-time employees.
• Train and manage kitchen personnel and ensure food safety standards.
• Maintain budgeted food cost and labor cost.

Skills

Culinary expertise

Food safety knowledge

Team leadership

Time management

Education

Culinary degree or certification

Tools

ServSafe Certification

Allergen Awareness Certification

Job description

Chef Manager II – Private School

Full Time Employee Benefits Eligible

Salary Range: 77K - $82K

Bring your culinary leadership to a role where great food, creativity, and team development come together every day. Brock & Company is seeking a Chef Manager II who is ready to lead from the front, inspire a strong kitchen team, and create meaningful dining experiences within a private school community. This is an opportunity for a hands‑on culinary professional who enjoys building menus, mentoring staff, managing operations, and bringing fresh energy to a program where quality, service, and pride in the craft truly matter.

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 oversight 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 ensure proper safety and sanitation in kitchen.
• Oversee special catering events and may also offer culinary instruction and/or demonstrate 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

PM21