Chef Manager II-- Private School

Carvalho de Freitas e Ferreira Advogados Associados; Far Hills (NJ); On-site; USD 74,000 - 88,000; 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

Job summary

Brock & Company, Inc. is seeking a Chef Manager II to lead a private-school culinary program, running the kitchen from menu development through catering and team leadership. This is a full-time, benefits-eligible role with a schedule that supports life outside of work.

You will direct food preparation, supervise staff, manage purchasing and budgeting, and ensure safety and quality in all culinary activities, including catering and training.

Qualifications

• Ideal candidates will possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience.
• Execute forecasting, preparation and safe storage of all regular and catering menu items.
• Knowledge of food safety, budget management and employee training and development.
• Time management, multi-tasking and problem-solving with strong communication skills.
• Must stand for extended periods; adhere to COVID-19 safety standards.
• ServSafe and Allergen Awareness Certifications required.

Responsibilities

• Directly prepare food and supervise at least two FT employees.
• Provide leadership and oversite for unit activities to meet objectives.
• Train kitchen personnel and supervise culinary activities including safety and allergens.
• Weekly purchasing, monthly inventory, and cash handling.
• Establish presentation techniques, price menus, and maintain quality standards.
• Oversee equipment operation, safety and sanitation in kitchen.
• Oversee catering events and may provide culinary instruction.
• Manage budgets for food cost and labor; handle ordering and reporting.

Skills

Culinary leadership

Food safety

Multi-tasking

Communication

Education

Culinary degree or certification

Job description

Chef Manager II-- Private School

Full Time Position Benefits Eligible

Pay Rate: $36 an hour

Lead a dynamic private-school culinary program where your creativity, leadership, and passion for great food can genuinely shape the student experience. As Chef Manager II, you’ll run the kitchen from menu development through catering and team leadership—while enjoying a full-time, benefits-eligible role with a schedule that supports life outside of work.

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

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