Executive Chef - Mon-Fri Corporate Dining Leader

Brock & Company Inc.; Durham (NC); On-site; USD 95,000 - 105,000; 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 an Executive Chef for corporate dining in a high-profile environment, leading culinary vision and a capable team.

This full-time role offers a Monday through Friday schedule with weekends and holidays free, a salary in the 95K–105K range, and a path to shape menus and events. You will oversee menu development, purchasing, production, service, catering, and administrative duties, while maintaining food cost and safety standards.

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

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.

Skills

Leadership

Food safety

Budgeting

Training & development

Education

Culinary degree or certification

Tools

MS Office

Job description

Brock & Company, Inc. is seeking an Executive Chef for corporate dining in a high-profile environment, leading culinary vision and a capable team.

This full-time role offers a Monday through Friday schedule with weekends and holidays free, a salary in the 95K–105K range, and a path to shape menus and events. You will oversee menu development, purchasing, production, service, catering, and administrative duties, while maintaining food cost and safety standards.