Chef de Partie

Sous Chef II-- Private School

Full Time Benefits Eligible

Ready to take the next step in your culinary career without sacrificing your quality of life? As a Sous Chef II in a private school setting, youll work with fresh, creative menus in a supportive kitchen environment that values leadership, teamwork, and balance. This is an opportunity to sharpen your skills, help guide a kitchen team, and make a meaningful impact while enjoying consistent schedules, strong benefits, and the chance to be part of a mission-driven organization that truly invests in its people.

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. Brocks 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 ones own height.
• Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards.

Equal Opportunity Employer - M/F/D/V Benefits Eligible

Background Check and Required // Uniforms and Meals Provided // Servsafe Preferred

Please respond with resume or letter of intent.

PM21

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