Executive Chef

San Francisco, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $120,000.00 - $135,000.00

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, a leading division of Compass Group USA, specializes in delivering exceptional foodservice and hospitality solutions. Known for its commitment to quality, innovation, and customer satisfaction, CCL provides services across a variety of sectors including corporate dining, healthcare, and education. With a focus on creating memorable dining experiences, CCL Hospitality Group integrates culinary excellence with efficient operational management to meet the diverse needs of its clients and residents. The organization prides itself on fostering a supportive work environment that values teamwork, professional growth, and inclusivity. CCL is dedicated to maintaining a drug-free workplace and ensuring equal employment opportunities... Show More

Job Requirements

Associate degree or equivalent experience
Minimum 5 years of progressive culinary/kitchen management experience depending upon formal degree or training
Extensive catering experience a plus
Experience in high volume, complex foodservice operations highly desirable
Institutional and batch cooking experience
Hands-on chef experience a must
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Proficiency with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, E-mail and the Internet
Willingness to participate in client satisfaction programs/activities
ServSafe certified highly desirable

Job Qualifications

Associate degree or equivalent experience
Minimum 5 years of progressive culinary/kitchen management experience depending upon formal degree or training
Extensive catering experience a plus
Experience in high volume, complex foodservice operations highly desirable
Institutional and batch cooking experience
Hands-on chef experience a must
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Proficiency with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, E-mail and the Internet
Willingness to participate in client satisfaction programs/activities
ServSafe certification 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
Determine how food should be presented and create decorative food displays
Provide direction on menu development based on product availability
create distinctive specials that incorporate seasonal or special ingredients
Seek out sources for fresh food
monitor all produce and meat for freshness
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
Research customer preferences and develop a menu which incorporates local foods and flavors
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Demonstrate new cooking techniques and equipment to staff
Supervise and coordinate activities of cooks and workers engaged in food preparation
Ensure compliance with federal, state, local and company health, safety, sanitation standards
Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety
Monitor the quality of raw and cooked food products to ensure that standards are met
Follow and enforce food safety and sanitation guidelines
Maintain purchasing, receiving and food storage standards
Participate in the development and implementation of business strategies for the community aligned with the client’s mission, vision values and strategies
Manage department controllable expenses including food cost, supplies, uniforms, and equipment
Develop and implement 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 labor and food costs through various methods to meet/exceed management/budget objectives
Identify major revenue and expense opportunities and possible problems
Control food cost, labor, and other expenses
monitor actual versus budgeted expenses
Oversee the food inventory, purchasing, control, and disbursement of all food supplies
Schedule staff based upon forecasted volumes
Create 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
Maintain a professional attitude and appearance while engaging with residents and community staff
Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Provide and support service behaviors that are above and beyond for customer satisfaction and retention
Empower employees to provide excellent customer service
Establish guidelines so employees understand expectations and parameters
Ensure employees receive on-going training to understand guest expectations
Ensure that employees provide genuine hospitality and teamwork on an ongoing basis
Use teamwork to support guests and employees
Seek opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department
Review resident satisfaction results and other data to identify areas of improvement
Respond to and handle guest problems and complaints
Regularly lead team member meetings
Establish goals including performance goals, budget goals, team goals
Solicit employee feedback, utilize an open door policy and review employee satisfaction results to identify and address employee problems or concerns
Develop and implement strategies and practices which support team member engagement
Ensure employees are treated fairly and equitably
Provide team members with the training needed to understand expectations and perform job responsibilities
Provide team members with the necessary tools to perform their duties and responsibilities
Communicate performance expectations and provide team members with ongoing feedback
Provide team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential

Job Location

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