Executive Chef- Corporate Dining

Brock & Company, Inc.; Virginia Beach (VA); 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 an Executive Chef for its corporate dining program. Lead a skilled kitchen team, create inventive menus, and drive exceptional catering events while ensuring quality, safety and cost control.

This full-time role includes meals, uniforms, benefits and a supportive, family-owned environment. The Executive Chef will oversee all food services at a location, including menu development, purchasing, production and service, while fostering growth within the team and

Qualifications

• Requires a culinary degree or certification or equivalent experience.
• Eight to ten years in a related culinary leadership role.
• Strong knowledge of food safety, budgeting and training staff.
• Proven leadership, communication and organizational skills.
• Ability to multi-task and problem solve in a fast-paced kitchen.

Responsibilities

• Manage all food services at the location and supervise kitchen staff.
• Develop menus, purchase, receive and produce food for operations and catering.
• Oversee customer service, marketing and administrative duties related to food programs.
• Lead weekly purchasing, inventory, and maintain budgets for food cost and labor.
• Ensure safety, sanitation, allergen awareness and quality standards.

Skills

Strong leadership

Excellent communication

Organizational skills

Time management

Problem solving

Multitasking

Food safety knowledge

Budget management

Staff training

Education

Culinary degree or certification

Tools

MS Office

Job description

Description

Executive Chef-- Corporate Dining

Full Time Employee Benefits Eligible

Salary: $77K - $82K

Put your culinary signature on the workday as an Executive Chef with Brock & Company! Create inventive menus, lead a talented kitchen team, and bring memorable catering events to life in a corporate dining setting. Join a family-owned company that values your ideas and gives you the tools to turn creative inspiration into exceptional meals. Enjoy full-time benefits, paid time off, a 401(k) with company match, and provided meals and uniforms while helping your team grow.

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.

Our product is dynamic: we welcome your input and creativity to help drive our business development process. We value your experience and ideas. You can 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. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask, and we will gladly share details of our social responsibility partners.

The Executive Chef is responsible for managing all food services at a location. This individual will supervise and manage the kitchen staff. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering, marketing and administrative duties.

Responsibilities

Comprehend and comply with all company rules, procedures and policies with regard to operations, marketing, accounting, purchasing, human resources and payroll.

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 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 eight to ten 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.

Strong leadership, communication and organizational skills

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 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.

Proficiency in MS Office

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 // Uniforms and Meals provided //

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