Executive Chef-- Corporate Dining

Brock & Company Inc•Durham, NC

1d•$95,000 - $110,000

About The Position

If you’re the kind of chef who believes great food should inspire people—not just feed them—this may be the opportunity you’ve been waiting for. We’re looking for a visionary Executive Chef who sees a corporate kitchen not as a limitation, but as a canvas for culinary innovation, elevated flavors, and memorable dining experiences. At Brock & Company, creativity is encouraged, fresh ideas are welcomed, and the menu is never meant to be boring (because nobody dreams about bland chicken). If you have a passion for leading talented teams, crafting exceptional food, and bringing energy and imagination to the plate every day, we’d love to meet you. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim 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. Our product is dynamic: we welcome your input and creativity to help drive our business development process. We value your experience and ideas. You can 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. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask, and we will gladly share details of our social responsibility partners. The Executive Chef is responsible for managing all food services at a location. This individual will supervise and manage the kitchen staff. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering, marketing and administrative duties.

Requirements

Ideal candidates will possess a culinary degree or certification, and/or eight to ten years in a related position with comparable experience.
Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items.
Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development.
Strong leadership, communication and organizational skills
Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills.
Must be able to stand for extended periods of time.
Adhere to client and company protocols related workplace safety and sanitation standards.
Lifting and moving of food, food containers and other non-food items from floor position to no higher than one’s own height.
Proficiency in MS Office
ServSafe and Allergen Awareness certifications required

Responsibilities

Comprehend and comply with all company rules, procedures and policies with regard to operations, marketing, accounting, purchasing, human resources and payroll.
Directly prepare food and supervise employees in the preparation and service of food.
Provide leadership, training and oversite for all unit activities to meet organizational and client objectives.
Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training.
Weekly purchasing, monthly inventory management and accurate cash handling.
Establish presentation techniques and quality standards, plan and price menus
Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen
Oversee special catering events and may offer culinary instruction and/or demonstrates culinary techniques.
Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting.