Executive Chef

Phoenix, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $85,000.00 - $90,000.00

Benefits

Medical

Dental

Vision

Life Insurance/ AD

Disability insurance

Retirement Plan

Flexible Time Off

Holiday Time Off (varies by site/state)

Associate Shopping Program

Health and wellness programs

Discount Marketplace

Identity Theft Protection

Pet insurance

Commuter Benefits

Employee assistance program

Flexible Spending Accounts (FSAs)

Job Description

CCL Hospitality Group is a reputable division within Compass Group USA, a leading global foodservice company dedicated to delivering high-quality and innovative dining experiences. As part of such an expansive network, CCL Hospitality Group specializes in superior culinary operations and hospitality management across various settings, including corporate dining, education, and healthcare facilities. Known for its commitment to excellence and innovative food solutions, the company fosters an environment where culinary professionals can thrive while providing outstanding service and delicious meals to clients, residents, and guests.

The Executive Chef role at CCL Hospitality Group is a pivotal leadership position designed for an ... Show More

Job Requirements

A.S. or equivalent experience
Minimum 5 years of progressive culinary/kitchen management experience
Hands-on chef experience
Comprehensive knowledge of food, food cost controls, sanitation, and presentation
Proficiency with Microsoft Office
Ability to participate in client satisfaction programs
ServSafe certification preferred
Strong leadership and team management skills
Excellent communication and organizational abilities
Capability to work in high-volume food service environments
Commitment to food safety and sanitation standards

Job Qualifications

A.S. or equivalent experience
Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training
Extensive catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
Hands-on chefs experience a must
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers
to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities
ServSafe certified - highly desirable

Job Duties

Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
Determines how food should be presented and create decorative food displays
Provide direction on menu development based on product availability
creates distinctive specials that incorporate seasonal or special ingredients
Seeks out sources for fresh food
monitors all produce and meat for freshness
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
Research customer preferences and develops a menu which incorporates local foods and flavors
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Demonstrate new cooking techniques and equipment to staff
Supervises and coordinates activities of cooks and workers engaged in food preparation
Ensure compliance with federal, state, local and company health, safety, sanitation standards
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety
Monitors the quality of raw and cooked food products to ensure that standards are met
Follows and enforces food safety and sanitation guidelines
Maintains purchasing, receiving and food storage standards
Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies
Manages department controllable expenses including food cost, supplies, uniforms, and equipment
Develops and implements guidelines and control procedures for purchasing and receiving areas
Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs
Develop, implement, and manage the department's budget
continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives
Identify major revenue and expense opportunities and possible problems
Controls food cost, labor, and other expenses
monitors actual versus budgeted expenses
Oversees the food inventory, purchasing, control, and disbursement of all food supplies
Schedules staff based upon forecasted volumes
Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service
Professional attitude and appearance while engaging with residents and community staff
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
Empowers employees to provide excellent customer service
Establishes guidelines so employees understand expectations and parameters
Ensures employees receive on-going training to understand guest expectations
Ensures that employees provide genuine hospitality and teamwork on an ongoing basis
Uses teamwork to support guests and employees
Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department
Reviews resident satisfaction results and other data to identify areas of improvement
Responds to and handles guest problems and complaints
Regularly lead team member meetings
Establishes goals including performance goals, budget goals, team goals, etc.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
Develops and implements strategies and practices which support team member engagement
Ensures employees are treated fairly and equitably
Provides team members with the training needed to understand expectations and perform job responsibilities
Provides team members with the necessary tools to perform their duties and responsibilities
Communicates performance expectations and provides team members with on-going feedback
Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential

Job Location

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please contact the employer.

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