Sous Chef II-- Private School

Brock & Company Inc; Robin Hill (MA); On-site; USD 56,000 - 68,000; 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 hiring a Sous Chef II for a private school setting, offering a $62,000 annual salary and full-time benefits. You will lead daily kitchen operations, mentor staff, and craft fresh, nutritious meals for students and guests while contributing to a family-owned company.

In this role you will support unit management, manage production, and help drive culinary programs with a focus on quality, consistency, and excellent service in a dynamic school environment.

Qualifications

• Leadership experience in a kitchen or school setting.
• Ability to supervise and train a small team.
• Knowledge of health, safety and food handling regulations.

Responsibilities

• Directly prepare food including soups, sauces, salads, entrees, and catering items.
• Supervise at least two full-time employees in food preparation and service.
• Set up station before service with required equipment and ingredients.
• Assist management with purchasing, inventory control, and staff training.
• Maintain a clean and safe work area as directed by supervisors and health regulations.
• Provide exemplary customer service in a courteous and helpful manner.

Skills

Culinary leadership

Team supervision

Menu planning

Job description

Sous Chef II-- Private School

Full Time Position Benefits Eligible

Salary: $62,000 annually

Bring your culinary leadership to a dynamic private-school environment where creativity, quality, and work-life balance come together. As Sous Chef II, you’ll help lead daily kitchen operations, support a talented team, and create fresh, memorable meals for students and guests—while building your career with a supportive, family-owned company.

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:

• Directly prepare food to include soups, sauces, salads, entrees, and catering and all other items determined by the Chef Manager.
• Supervise at least two full-time employees in the preparation and service of food.
• 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 Certification Preferred

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