Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $90,000.00 - $95,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Flexible Time Off
Paid parental leave
holiday time off
Personal Leave
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Job Description
Morrison Living is a renowned hospitality company driven by a century-long passion for culinary excellence and community building through exceptional dining experiences. As part of Compass Group USA, Morrison Living stands out in the hospitality industry by embedding core principles of service, care, and culinary artistry into its culture. The company's mission centers around delivering exceptional service as an integral part of someone’s day, which has made Morrison Living an employer of choice for hospitality professionals. Their commitment to nurturing talent through continuous training, development, and recognition of their people fosters an environment of growth and excellence. With a focus... Show More
Job Requirements
- Must have an associate’s degree or equivalent experience
- minimum five years of progressive culinary or kitchen management experience
- proven hands-on chef experience
- extensive knowledge of food safety, sanitation, and cost control practices
- experience in high volume and complex foodservice operations
- proficiency in Microsoft Office applications
- ServSafe certification preferred
- ability to lead and manage kitchen staff effectively
- excellent communication and leadership skills
- willingness to participate in client satisfaction initiatives
- physical ability to perform culinary tasks
- ability to work under pressure and meet deadlines
- availability to work flexible hours including weekends and holidays
Job Qualifications
- A.S. or equivalent experience
- minimum 5 years of progressive culinary and kitchen management experience depending upon formal degree or training
- extensive catering experience a plus
- experience with high volume, complex foodservice operations
- institutional and batch cooking experience
- hands-on chef’s experience
- comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- proficiency with Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet
- willingness to participate in client satisfaction programs and activities
- ServSafe certification preferred
- culinary degree preferred
- 3 to 5 years culinary management experience
- high volume production and catering experience essential
- previous cost control management experience
- eagerness to grow within a top-notch foodservice company
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 and 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 incorporating local foods and flavors
- prepare and cook foods of all types for regular meals or special functions
- demonstrate new cooking techniques and equipment to staff
- supervise and coordinate activities of cooks and workers engaged in food preparation
- ensure compliance with health, safety, and sanitation standards
- provide guidance, set performance standards, and monitor performance of subordinates
- communicate safety procedures and ensure employee understanding
- 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 development and implementation of business strategies aligned with client mission and values
- manage controllable expenses including food cost, supplies, uniforms, equipment
- develop and implement guidelines and control procedures for purchasing and receiving
- analyze financial and operational information to adjust business plans and labor requirements
- develop, implement, and manage department budget
- identify revenue and expense opportunities and potential problems
- control food cost, labor, and other expenses and monitor budget compliance
- oversee food inventory and purchasing
- schedule staff based on forecasted volumes
- create 100 percent resident satisfaction by training and engaging team members to deliver best in class service
- maintain professional attitude and appearance while engaging with residents and staff
- improve service by providing guidance, feedback, and coaching
- support service behaviors above and beyond for customer satisfaction and retention
- empower employees to provide excellent customer service and establish clear guidelines
- ensure ongoing training to meet guest expectations
- foster genuine hospitality and teamwork
- use teamwork to support guests and employees
- seek opportunities to improve customer experience through feedback and strategy
- handle guest problems and complaints
- lead team member meetings
- establish performance, budget, and team goals
- solicit employee feedback and maintain an open-door policy
- develop strategies to support team engagement
- ensure fair and equitable treatment of employees
- provide training, tools, and resources to team members
- communicate performance expectations and offer feedback
- provide coaching and counseling to achieve objectives and potential
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: