Reserve Chef Manager

Brock and Company
Washington, DC
Jun 20, 2017
Jun 21, 2017
Full Time
Reserve Chef Manager Corporate Dining Washington, DC Metro Area, Maryland, Northern Virginia and Delaware Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England regions and Colorado. Our aim is to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock & Company 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 & Company provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. We are seeking a motivated Reserve Chef Manager with excellent credentials in culinary planning and execution as well as time management and organizational skills. This highly visible position will be filled by a candidate with professional personal presentation and excellent communication skills, as they will manage a team and have daily interaction with the employees and client at all meal periods. Background in large venue corporate dining or catering experience is preferred. This is a full - time management position with a generous compensation and benefits program. It is a 100% travelling position with mileage reimbursement. Qualified candidates must have a valid driver's license and their own vehicle. The purpose of this role is to serve the entire district assuming all responsibilities of a Chef Manager to include management of staff, menu development, purchasing, receiving, daily administrative and marketing tasks, cash handling, customer service and catering. The Chef will have a strong focus on scratch menus, will have seasonal food knowledge and will prepare high-quality, fresh menu options. Qualifications Bachelor degree from recognized culinary institution preferred 7-10 years of experience in fine dining, high end catering or executive corporate dining. 3 - 5 years of culinary staff training and development background Previous experience with various culinary programs and a focus on scratch cooking Menu implementation experience - Food Safety Certification A culinary background including knowledge of various international cuisines Communicate clearly, professionally and effectively Responsibilities Produce highest quality scratch batch cooking with emphasis on current trends and international cuisines Manage ordering and inventory Organize and execute all foods for service for all meal periods Manage and train kitchen staff/delegate tasks/problem solve Create positive team environment Incorporate sustainable practices into daily activities Implement and maintain HACCP standards Keep a clean and safe work environment Equal Opportunity Employer // Background Check Required Uniforms and Meals Provided Highly Competitive Benefits and Compensation Please respond with Cover Letter and Resume