Traveling Relief Chef Manager

Brock & Company Inc

Laurel (MD)

On-site

USD 37,000 - 44,000

Full time

14 days+

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Benefits offered by this job

Medical, dental, and vision insurance

Paid time off

401(k) plan with company match

Life and accidental death & dismemberm

Disability coverage

Job summary

Brock & Company, Inc. seeks a Relief Chef Manager to provide culinary leadership across multiple regional units on a temporary basis.

You will develop menus, supervise production, manage ordering and inventory, and lead culinary teams during varied assignments ranging from one day to several months. Perfect for a versatile culinary professional who enjoys travel, adapting quickly, and delivering high-quality service in corporate dining and educational settings.

Qualifications

Minimum five years of fine dining, educational dining, catering, and/or corporate dining experience.
Minimum five years of experience with a strong focus on scratch cooking, menu development, and implementation.
Minimum three years of culinary staff management experience.
Knowledge of international and ethnic cuisines is highly desirable.
Minimum 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 adapt quickly and assume new responsibilities with little or no orientation.
Ability to learn and effectively use accounting, ordering, HRIS, and other company systems.

Responsibilities

Develop menus and supervise the production of menu items to quality and quantity standards.
Produce high-quality scratch cooking with emphasis on current culinary trends and international cuisines.
Manage food and supply ordering, receiving, and inventory controls.
Prepare assigned menu items and organize food 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 operational issues when assigned supervisory responsibility.
Maintain budgets through cost-control procedures.
Enter invoices into RAP and forward to Accounting.
Complete weekly administrative responsibilities, including sales recording 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.
Ensure proper presentation, portion control, and safe food handling.