Executive Chef - Adult Education

5w1 month ago

Brock & Company Inc.

Rockville, US · Full-time · $76,000 – $82,000

About this role

Lead the kitchen like it’s your own and bring fresh culinary energy to a respected adult education dining program. Brock & Company is looking for an Executive Chef who can combine hands-on cooking, team leadership, menu creativity, food safety, purchasing, catering, and client service into one smooth, well-run operation.

This is a great opportunity for a chef who wants more than just another kitchen role — someone who enjoys building a strong team, creating high-quality meals, managing the full culinary process, and having real influence over the success of the food program. The Executive Chef is responsible for managing all food services at a location, supervising and managing the kitchen staff.

This position is accountable for menu development, purchasing, receiving, food production, customer service, catering, marketing and administrative duties. You will directly prepare food and supervise employees in the preparation and service of food, while ensuring proper equipment operation and maintenance.

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 value your experience and ideas — you can influence the outcome, and we will give you the tools needed to be successful.

Requirements

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.
Knowledge of the principles and practices within the food profession including 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, and strong oral communication skills.
Ability to ensure proper safety and sanitation in the kitchen.

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 oversight for all unit activities to meet organizational and client objectives.
Train and manage kitchen personnel and supervise/coordinate all related culinary activities including food safety standards and allergen training.
Manage weekly purchasing, monthly inventory, and accurate cash handling.
Establish presentation techniques and quality standards, plan and price menus.
Oversee special catering events and may offer culinary instruction or demonstrate culinary techniques.
Maintain budgeted food cost and labor cost, and complete weekly and monthly reporting.

Benefits

Full-time schedule with benefits eligibility.
Salary range of $76K - $82K.
Opportunity to influence the success of the food program and drive business development.
Support from a family-owned, corporate supported organization committed to excellence.
Access to tools needed to be successful in the role.