Brock & Company is built on a tradition of innovation and a passion for excellence. These principles flow throughout our organization and are the impetus behind everything we do.

For Human Resources, this means attracting and retaining top candidates and matching their diverse skills with the right opportunity. Because we take our business very personally, it also means working with each of our potential associates on an individual basis to help them develop their strengths and acquire the skills to succeed. This commitment to quality talent is one of the reasons we are both a "Preferred Employer" and a leader in Business and Industry Dining.

As a visionary and growing company, we are always interested in qualified food service professionals who share our customer-focus, passion for excellence, and enthusiasm about the future.

As a Brock professional, you will be rewarded with competitive compensation and all the materials, customer support, and guidance you need to make excellence a constant in your career.

Currently, we are accepting resumes for the following management positions:

  • General Manager
  • Executive Chef
  • Chef Manager
  • Director, Food Service
  • Assistant Director, Food Service
  • Catering Manager
  • Culinary Manager-in-Training

    Please send your resume to:

    Brock & Company, Inc.
    Attn: Human Resources
    257 Great Valley Parkway
    Malvern. PA 19355

    Email: hr@brockco.com

    Email: careers@brockco.com
    FAX: (610) 647-0867

    Brock & Company, Inc. is an Equal Opportunity Employer.

    Management Profiles

    General Managers

    Previous food management experience in a multi location facility. Proven managerial, leadership, and financial skills.

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    Executive Chef

    Formal culinary training, previous culinary management experience with a progressive food knowledge background.

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    Director Food Service

    Food management experience in a restaurant, hotel, fine dining, or retail setting. Supervisory and cost control skills essential. Demonstrated ability to manage a culinary team.

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    Chef Manager

    Previous culinary training and/or experience. Ability to supervise and manage small groups of people. Computer literate. Hands on cooking background required.

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    Assistant Director

    Previous food service supervisory experience in a hotel, restaurant, or retail setting. Communication and organizational skills essential.

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    Culinary Manager in Training

    Entry level, Professional schooling in Culinary Arts, College Food/Hospitality Major.

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    Catering Manager

    Previous catering/banquet experience in fine dining, hotel, conference/ convention, or corporate setting. Catering/banquet set up and service. Strong detail and organizational skills.

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    © 2006 Brock & Company, Inc. Serving the East Coast & Rocky Mountain regions