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
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 leading hospitality company committed to exceptional service and care for both its guests and team members. Operating through four distinct brands—Morrison Living, Unidine, Coreworks, and The Hub—CCL Hospitality Group specializes in delivering elevated hospitality experiences within community living environments across the United States. The company’s philosophy centers on valuing its employees as its greatest asset, fostering a culture where every team member feels important and empowered to contribute to the organization’s success. With a strong focus on service culture, CCL Hospitality Group emphasizes mutual success that leaves lasting impressions on residents, employees, and clients alike.Show More
Job Requirements
- Associate degree or equivalent experience
- Minimum 5 years of progressive culinary or kitchen management experience depending upon formal degree or training
- Extensive catering experience preferred
- Experience in high volume, complex foodservice operations preferred
- Hands-on chef experience required
- Must have comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- Proficiency with Microsoft Office, Outlook, email, and internet
- Willingness to participate in client satisfaction programs
- ServSafe certification preferred
Job Qualifications
- Associate degree or equivalent experience
- Minimum of 5 years progressive culinary or kitchen management experience depending on degree or training
- Extensive catering experience is a plus
- Experience in high volume, complex foodservice operations is highly desirable
- Knowledge of institutional and batch cooking
- Hands-on chef experience is required
- 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, email, and internet
- Willingness to participate in client satisfaction programs
- ServSafe certification is highly desirable
Job Duties
- Lead daily culinary production including meal preparation, food quality and presentation, and compliance with safety and sanitation standards
- Determine food presentation and create decorative displays
- Provide direction on menu development incorporating seasonal and special ingredients
- Source fresh food and monitor produce and meat for freshness
- Conduct inspections to maintain product consistency in seasoning, portion size, and appearance
- Research customer preferences and develop menus with local foods and flavors
- Prepare and cook various food types including for special events
- Demonstrate new cooking techniques and equipment to staff
- Supervise and coordinate activities of cooks and kitchen workers
- Ensure compliance with health, safety, and sanitation regulations
- Provide guidance and monitor team member performance
- Communicate and enforce safety procedures
- Monitor quality of raw and cooked food products
- Follow and enforce food safety guidelines
- Maintain standards for purchasing, receiving, and food storage
- Participate in developing and implementing business strategies
- Manage department expenses including food cost, supplies, and equipment
- Develop purchasing and receiving control procedures
- Analyze financial and operational data to adjust business plans and labor requirements
- Manage department budget including labor and food costs
- Identify revenue and expense opportunities and challenges
- Control food cost, labor, and other department expenses
- Oversee food inventory, purchasing, and disbursement
- Schedule staff based on forecasted volumes
- Create resident satisfaction through team training and engagement
- Maintain professional attitude when interacting with residents and community staff
- Improve service by assisting team members to understand guest needs
- Support exceptional customer service behaviors for satisfaction and retention
- Empower employees to deliver excellent customer service
- Ensure ongoing training for employees on guest expectations
- Promote genuine hospitality and teamwork
- Use teamwork to support guests and employees
- Seek feedback to improve customer experience
- Review satisfaction results to identify improvement areas
- Respond to guest complaints and issues
- Lead regular team meetings
- Establish performance and budget goals
- Solicit and address employee feedback
- Develop strategies to support team engagement
- Ensure fair and equitable treatment of employees
- Provide job-specific training and necessary tools
- Communicate performance expectations and give ongoing feedback
- Deliver coaching and counseling to reach performance objectives
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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