Regional Relief Chef Manager - Lead Diverse Kitchens

Carvalho de Freitas e Ferreira Advogados Associados; Laurel (MD); On-site; USD 37,195 - 44,083; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Paid time off

401(k) plan with company match

Life and accidental death and disember

Short- and long-term disability

Uniforms and meals provided

Job summary

Brock & Company, Inc. is a premier contract food manager serving corporations and schools in the Mid-Atlantic and New England. The Relief Chef Manager supports Brock units temporarily, handling menu development, production, staff leadership, and client relations across regions.

This full-time role requires travel, strong scratch-cooking skills, and a track record in menu development and budgets. Equal opportunity employer with equal benefits.

Qualifications

• Minimum five years of fine dining, educational dining, catering, and/or corporate dining experience.
• Minimum five years of scratch cooking, menu development, and implementation.
• Minimum three years of culinary staff management experience.
• Knowledge of international and ethnic cuisines is highly desirable.
• Two-year associate degree in culinary operations or equivalent work experience.
• Food Safety Certification required.
• Strong cooking, menu-development, organizational, budgeting, and customer-relations skills.
• Ability to communicate clearly and professionally, both verbally and in writing.
• Ability to learn and effectively use accounting, ordering, HRIS, and other company systems.
• Reliable transportation and a valid driver’s license required.
• Ability to travel throughout the assigned region and stay overnight when necessary.

Responsibilities

• Develop menus and supervise production of menu items according to quality standards.
• Produce high-quality scratch cooking with emphasis on current culinary trends.
• Manage food and supply ordering, receiving, and inventory controls.
• Prepare assigned menu items and organize production for all meal periods.
• Coordinate or assist with catering events, including event costing and billing.
• Manage, train, schedule, and provide direction to culinary employees.
• Approve timecards and address employee concerns or issues when assigned supervisory responsibility.
• Maintain budgets through effective cost-control procedures.
• Enter invoices into RAP and forward them to Accounting.
• Complete weekly administrative responsibilities, including daily sales records and deposits.
• Conduct monthly physical inventories as needed.
• Train new managers on Brock processes and procedures.
• Assist with opening new accounts or closing existing accounts when needed.
• Ensure proper presentation, portion control, temps, and food handling.
• Implement HACCP, food-safety, sanitation, corporate, and OSHA standards.
• Maintain a clean, organized, and safe work environment.
• Represent Brock professionally in client, customer, and employee interactions.
• Report incidents and near misses to the supervisor and HR.
• Provide an assignment recap to the Corporate Executive Chef.
• Support other operational functions as assigned.

Skills

Fine dining experience

Scratch cooking

Staff management

International cuisines

Communication

Travel readiness

Budgeting

Driver's license

Reliable transportation

Food safety certification

Education

Culinary degree or equivalent

Tools

RAP

HRIS

Inventory software

Job description

Brock & Company, Inc. is a premier contract food manager serving corporations and schools in the Mid-Atlantic and New England. The Relief Chef Manager supports Brock units temporarily, handling menu development, production, staff leadership, and client relations across regions.

This full-time role requires travel, strong scratch-cooking skills, and a track record in menu development and budgets. Equal opportunity employer with equal benefits.