Sous Chef-- Corporate Dining

Description
Sous Chef-- Corporate Dining Full Time Position Benefits Eligible Pay Range: $23-$30/hr

Bring your culinary talent to a kitchen where creativity, quality, and balance all matter. Brock & Company is looking for a skilled Sous Chef who is ready to help lead a dynamic corporate dining program, support daily production, contribute fresh ideas, and deliver food that makes a real impact on the people we serve. This is a great opportunity for someone who enjoys hands-on cooking, team collaboration, catering, and the chance to grow within a company that values excellent food, strong service, and a positive kitchen culture.

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. Brock’s 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 one’s own height.
Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards.

Benefits Available for Full-Time Employees
Medical, Dental & Vision
Paid Time Off
401K Plan with Company Match
Life & AD & D Insurance
Short & Long-Term Disability

Equal Opportunity Employer - M/F/D/V// Uniforms and Meals Provided // Servsafe Preferred
Please respond with resume or letter of intent.

PM21
Requirements
Required
Associate degree in Culinary Arts or equivalent professional experience.
Minimum 3–5 years of progressive culinary experience.
At least 1–2 years of supervisory or leadership experience in a high-volume food service environment.
Strong knowledge of food safety, sanitation, and HACCP principles.
Ability to lead and motivate a diverse team.
Excellent organizational, communication, and problem-solving skills.
Preferred
Corporate dining, hospitality, hotel, healthcare, university, or upscale restaurant experience.
ServSafe Manager Certification or equivalent food safety certification.
Experience with catering and executive dining services.
Knowledge of inventory management and food cost controls.
Physical Requirements
Ability to stand and walk for extended periods.
Ability to lift and carry up to 50 pounds.
Ability to work in a fast-paced kitchen environment with exposure to heat, cold, and kitchen equipment.
Flexible schedule including occasional early mornings, evenings, or special events.
Core Competencies
Culinary Excellence
Leadership & Team Development
Food Safety & Compliance
Customer Service & Hospitality
Time Management
Inventory & Cost Control
Adaptability & Problem Solving
Attention to Detail