Executive Chef-- Corporate Dining
Carvalho de Freitas e Ferreira Advogados Associados, Durham, NC, United States
Schedule
Monday-Friday (No Weekends, No Holidays)
Position Overview
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.
Company Overview
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 focus on top quality products combined with people who have a passion for food and service, a family‑owned corporate structure, and a commitment to excellence and philanthropy.
Compensation & Benefits
Salary Range: 95K-110K Full Time Employee benefits eligible. Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability
Responsibilities
Comprehend and comply with all company rules, procedures and policies related 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. Handle 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 uphold safety and sanitation standards in the kitchen. Oversee special catering events and may offer culinary instruction or demonstrate culinary techniques. Manage administrative duties, including maintaining budgeted food cost and labor cost, ordering, and weekly/monthly reporting.
Qualifications
Ideal candidates will possess a culinary degree or certification and/or eight to ten years in a related position with comparable experience. Demonstrated culinary expertise to forecast, prepare, and safely store all regular and catering menu items. Knowledge of food safety, budget management, and employee training and development principles. Strong leadership, communication, and organizational skills. Excellent time management, multitasking, problem‑solving, and written communication skills. Must be able to stand for extended periods of time. Adherence to client and company protocols related to workplace safety and sanitation standards. Capability to lift and move food, food containers, and other non‑food items up to one’s own height. Proficiency in MS Office. ServSafe and Allergen Awareness certifications required.
Equal Opportunity
Equal Opportunity Employer. Uniforms and Meals provided.
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Monday-Friday (No Weekends, No Holidays)
Position Overview
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.
Company Overview
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 focus on top quality products combined with people who have a passion for food and service, a family‑owned corporate structure, and a commitment to excellence and philanthropy.
Compensation & Benefits
Salary Range: 95K-110K Full Time Employee benefits eligible. Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability
Responsibilities
Comprehend and comply with all company rules, procedures and policies related 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. Handle 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 uphold safety and sanitation standards in the kitchen. Oversee special catering events and may offer culinary instruction or demonstrate culinary techniques. Manage administrative duties, including maintaining budgeted food cost and labor cost, ordering, and weekly/monthly reporting.
Qualifications
Ideal candidates will possess a culinary degree or certification and/or eight to ten years in a related position with comparable experience. Demonstrated culinary expertise to forecast, prepare, and safely store all regular and catering menu items. Knowledge of food safety, budget management, and employee training and development principles. Strong leadership, communication, and organizational skills. Excellent time management, multitasking, problem‑solving, and written communication skills. Must be able to stand for extended periods of time. Adherence to client and company protocols related to workplace safety and sanitation standards. Capability to lift and move food, food containers, and other non‑food items up to one’s own height. Proficiency in MS Office. ServSafe and Allergen Awareness certifications required.
Equal Opportunity
Equal Opportunity Employer. Uniforms and Meals provided.
#J-18808-Ljbffr