Sous Chef- Corporate Dining

Brock & Company, Inc.; Virginia Beach (VA); On-site; USD 55,000 - 58,000; 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 Sous Chef to lead daily production in a corporate dining kitchen, support operations, and prepare fresh meals for on-site dining and catering. You will contribute ideas to improve programs while working in a supportive, professional environment.

The role emphasizes teamwork, quality, and work-life balance with opportunities to influence menus and processes in a growing contract food service provider.

Qualifications

• Capable of following verbal and written recipes and production orders.
• Banquet or catering production background preferred.
• Adhere to health, safety, and sanitation regulations.
• Positive attitude and willingness to support the team.
• Ability to stand for extended periods; lift items as needed.

Responsibilities

• Oversee production and cooking of foods for daily service and catering.
• Assist in station setup prior to service with required equipment and ingredients.
• Support management with purchasing, inventory control and training.
• Maintain a clean and safe work area following health and safety regulations.
• Provide exemplary customer service in a courteous, helpful manner at all times.

Skills

Leadership

Culinary skills

Menu planning

Banquet/catering experience

Job description

Sous Chef-- Corporate Dining

Full Time Position Benefits Eligible

Salary: $55K- $58K

Description

Bring your culinary creativity and leadership to a corporate dining kitchen where quality, teamwork, and work-life balance matter. As Sous Chef, you’ll help lead daily production, support kitchen operations, and prepare fresh, high-quality meals and catering with room to contribute your own ideas. It’s a strong opportunity for an experienced culinary professional who wants to grow while working in a supportive, professional environment.

Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is 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 quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve and help drive these programs to success. You have the ability to 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 by providing healthy, nutritious menus at all meals. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask and we will gladly share details of our social responsibility programs and partnerships.

The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production.

Responsibilities:

• The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager.
• Station set – up prior to service with appropriate equipment and food to be determined by the supervisor.
• Assist management in purchasing, inventory control and training.
• Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations.
• Provide exemplary customer service in a courteous, helpful and friendly manner at all times.

Essential requirements:

• Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus.
• Background in banquet or catering production preferred.
• Follow all outlined health and safety regulations with regard to equipment use and personal hygiene.
• Positive “can-do” attitude
• Receive, unpack, unwrap, date, rotate and stow deliveries.
• Must be able to stand for extended periods of time.
• Lifting and moving of food, food containers and other non-food items from floor position to no higher than one’s own height.
• Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards.

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 // Servsafe Preferred

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