Executive Chef - Weekday Schedule, Menu Innovation Lead

Brock & Company, Inc.; North Carolina; 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 to lead a high-profile corporate dining program. You’ll shape menus, develop your culinary team, and oversee daily service and special events. The position offers a Monday through Friday schedule with weekends and holidays free.

Join a stable, family-owned company that values strong chefs, innovative thinking, and giving you the tools to make the operation your own. Salary ranges from $95K to $105K with comprehensive benefits.

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

• 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

Communication

Organizational skills

Time management

Multi-tasking

Food safety

Allergen training

Budget management

Staff training

Problem solving

MS Office

Education

Culinary degree or certification

Tools

MS Office

Job description

Brock & Company, Inc. is seeking an Executive Chef to lead a high-profile corporate dining program. You’ll shape menus, develop your culinary team, and oversee daily service and special events. The position offers a Monday through Friday schedule with weekends and holidays free.

Join a stable, family-owned company that values strong chefs, innovative thinking, and giving you the tools to make the operation your own. Salary ranges from $95K to $105K with comprehensive benefits.