Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $70,000.00
Work Schedule
Standard Hours
Flexible
Benefits
Medical
Dental
Vision
Life Insurance/AD
Disability insurance
Retirement Plan
Flexible Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid parental leave
Personal Leave
Job Description
CCL Hospitality Group is a prominent hospitality company committed to delivering exceptional service and care to both its guests and team members. Operating under four distinct brands—Morrison Living, Unidine, Coreworks, and The Hub—CCL Hospitality Group has established itself as an industry leader in community living hospitality across the United States. The company prides itself on a people-centered philosophy that focuses on fostering a supportive and engaging work environment where every team member knows they matter and contributes meaningfully to the company’s success. This cultural dedication to service and team member empowerment makes CCL a sought-after employer in the hospitality sector.... Show More
Job Requirements
- Associate of science degree or equivalent experience
- Minimum 5 years of progressive culinary/kitchen management experience depending on formal degree or training
- Hands-on chef experience required
- Knowledge of food safety and sanitation standards
- Ability to manage budgets, food, and labor costs
- Strong leadership and team building skills
- Proficiency in Microsoft Office and other computer applications
- Ability to communicate effectively with residents, staff, and management
- Willingness to comply with client satisfaction initiatives
- ServSafe certification preferred
- Ability to comply with all federal, state, and local health and safety regulations
- Ability to perform essential job functions with or without reasonable accommodation
Job Qualifications
- Associate of science degree or equivalent experience
- Minimum 5 years of progressive culinary/kitchen management experience depending on 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
- Comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- Proficiency with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, e-mail and internet
- Willingness to participate in client satisfaction programs and 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
- monitor safety processes and procedures
- Monitor quality of raw and cooked food products
- Follow and enforce food safety and sanitation guidelines
- Maintain purchasing, receiving and food storage standards
- Participate in the development and implementation of business strategies
- Manage department controllable expenses
- Develop and implement control procedures for purchasing and receiving
- Analyze financial and operational information and adjust plans accordingly
- Manage the department's budget and control labor and food costs
- Identify major revenue and expense opportunities or problems
- Control food cost, labor, and expenses
- Oversee food inventory, purchasing, and disbursement
- Schedule staff based on forecasted volumes
- Create 100% resident satisfaction by providing training and resources for team engagement
- Maintain professional attitude and appearance when engaging with residents and staff
- Improve service by understanding guest needs and providing feedback and coaching
- Support service behaviors for customer satisfaction and retention
- Empower employees with guidelines and ongoing training
- Ensure genuine hospitality and teamwork
- Use teamwork to support guests and employees
- Seek opportunities to improve customer experience through feedback
- Review resident satisfaction and identify areas of improvement
- Respond to guest problems and complaints
- Lead regular team meetings
- Establish performance, budget, and team goals
- Solicit employee feedback and address concerns
- Develop strategies to support team engagement
- Ensure fair and equitable treatment of employees
- Provide training and tools needed for job responsibilities
- Communicate performance expectations and provide ongoing feedback
- Offer coaching and counseling to achieve performance objectives and employee potential
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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