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Hours Full-time, Part-time
Location Littleton, CO
Littleton, Colorado

About this job

Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England regions and Colorado. Our aim is to deliver outstanding quality food services exceeding our clients’ expectations every day. With an extensive array of clients, Brock & Company 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 & 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 are seeking a motivated Chef Manager with excellent credentials in menu development, execution and event planning to staff our site in the Denver Metro area. The candidate should be a culinarian and skilled manager who will partner with us and ensure our long-term success with the employee population and our client. This highly visible position will be filled by a candidate with professional personal presentation and excellent communication skills, as they will manage a team and have daily interaction with the employees and client at all meal periods. Background in large venue, fast-paced corporate dining experience is preferred.

The Chef Manager will lead the daily culinary operations serving breakfast and lunch and will oversee culinary food production for our catering program. Additionally, the Chef Manager will have a strong focus on budget adherence as they will be tasked with controlling food and labor costs. The Chef Manager must have strong leadership skills as they will manage the activities and output of the hourly staff. Further, they will provide coaching, counseling and training to hourly associates. This position will lead a team of Cooks and Prep Staff and will have daily interaction with the client and customers.

Qualifications

Bachelor degree from recognized culinary institution preferred
7-10 years of experience in catering, banquets or corporate dining.
3 — 5 years of culinary staff training and development background
Previous experience with various culinary programs and a focus on food safety and sanitation
Menu implementation experience - Food Safety Certification
A culinary background including knowledge of various international cuisines
Communicate clearly, professionally and effectively

Responsibilities

  • Produce highest quality cooking with emphasis on current trends and international cuisines
  • Manage ordering and inventory
  • Organize and execute all foods for service for all meal periods
  • Manage and train kitchen staff/delegate tasks/problem solve
  • Create positive team environment
  • Incorporate sustainable practices into daily activities
  • Implement and maintain HACCP standards
  • Keep a clean and safe work environment

Equal Opportunity Employer // Background Check Required
Uniforms and Meals Provided
Highly Competitive Benefits and Compensation

Please respond with Cover Letter and Resume