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JOB DETAILS

Executive Chef-- Corporate Dining

CompanyBrock & Company Inc
LocationDurham
Work ModeOn Site
PostedSeptember 10, 2026
About The Company
Brock & Company, Inc. establishes a collaborative partnership with its clients that delivers a customized dining experience which nourishes mind and body. We are a family business – and that makes us different. Our company shares the Brock family name and with it the core values of personal responsibility and commitment to our clients’ satisfaction. - We listen, innovate and support your culture - We empower the on-site team to tailor menus to embrace today's diverse palates - We commit to creating balanced meals built on a health and wellness platform Independent School Dining: We prioritize excellent food, exceptional service, innovative ideas, and long-term relationships and seek partners who value the same. Brock's portfolio of clients includes boarding and day schools encompassing lower, middle and upper schools as well as locations devoted to students with special needs. Corporate Dining: We embrace the uniqueness of our locations with tailored menus specific to your company, a team of welcoming employees and a service model centered on great food and responsible business practices. To compliment your dining program, we offer Office Coffee, Micro Market and Vending services. Careers: We seek candidates who are at the top of their craft across the spectrum of culinary disciplines: management, chefs, support associates. Please visit the Careers section of our website to apply.
About the Role

Description

Executive Chef-- Corporate Dining Full time Position Benefits Eligible Schedule: Monday through Friday (weekends and holidays free)Salary: $95K-105K


Take the lead in a high-profile corporate dining environment where your culinary vision, leadership, and creativity can make a lasting impact. This Executive Chef role offers the rare opportunity to run an elevated food program while enjoying a Monday through Friday schedule with weekends and holidays free. You’ll have the freedom to shape menus, develop your culinary team, and bring fresh ideas to both daily service and special events. Join a stable, family-owned company that values strong chefs, innovative thinking, and giving you the tools to make the operation your own.


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.


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.



Qualifications

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



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 // Uniforms and Meals provided //


PM21

Key Skills
Culinary managementMenu developmentKitchen supervisionFood safetyAllergen trainingInventory managementBudget managementCateringStaff trainingCash handlingLeadershipTime managementProblem solvingMS OfficeCommunication skillsQuality control
Categories
Food & BeverageManagement & LeadershipHospitalityAdministrative
Benefits
Medical insuranceDental insuranceVision insurancePaid time off401k plan with company matchLife insuranceAD&D insuranceShort-term disabilityLong-term disabilityUniforms providedMeals provided
Job Information
📋Core Responsibilities
The Executive Chef is responsible for managing all food services, including menu development, purchasing, and food production at the corporate location. They will also supervise kitchen staff, ensure compliance with safety standards, and oversee catering events.
📋Job Type
full time
💰Salary Range
$95,000 - $105,000
📊Experience Level
10+
💼Company Size
243
📊Visa Sponsorship
No
💼Language
English
🏢Working Hours
40 hours
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