Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $110,000.00
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 leading company in the hospitality industry, distinguished by its strong commitment to exceptional service and care for both guests and team members. With a philosophy deeply rooted in valuing people, CCL Hospitality Group stands out by promoting a service culture where every team member feels they matter and are crucial contributors to the company's success. Operating under four distinct companies — Morrison Living, Unidine, Coreworks, and The Hub — CCL is dedicated to shaping the future leaders of the hospitality industry by focusing on elevated community living experiences across the country. This approach not only... Show More
Job Requirements
- Associate of Science degree or equivalent experience
- Minimum 5 years of progressive culinary or kitchen management experience depending on formal training
- Extensive catering experience is a plus
- Experience in high volume and complex foodservice operations preferred
- Hands-on chef experience required
- Knowledge of food and catering trends focusing on quality, production, sanitation, cost control, and presentation
- Computer proficiency including Microsoft Office, Outlook, Email, and Internet usage
- Willingness to participate in client satisfaction programs
- ServSafe certification preferred
Job Qualifications
- Associate of Science degree or equivalent experience
- Minimum 5 years of progressive culinary or kitchen management experience
- Extensive catering experience a plus
- Experience in high volume, complex foodservice operations highly desirable
- Knowledge of institutional and batch cooking
- Hands-on chef experience
- Comprehensive knowledge of food and catering trends including 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
- 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, including procedure codes and employee understanding
- Monitor the quality of raw and cooked food products to ensure 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 aligned with the client’s mission and values
- 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 to adjust business plans, labor requirements, and operating costs
- Develop, implement, and manage the department’s budget
- Identify major revenue and expense opportunities and possible problems
- Control food cost, labor, and other expenses
- Monitor actual versus budgeted expenses
- Oversee food inventory, purchasing, control, and disbursement of food supplies
- Schedule staff based upon forecasted volumes
- Create 100% resident satisfaction by providing team members training and resources
- Maintain professional attitude engaging with residents and staff
- Improve service by assisting individuals to understand guest needs and providing feedback and coaching
- Provide and support service behaviors above and beyond customer satisfaction
- Empower employees to provide excellent customer service
- Establish clear expectations and ensure ongoing training
- Promote genuine hospitality and teamwork
- Use teamwork to support guests and employees
- Seek opportunities to improve customer experience via feedback and strategy development
- Respond to and handle guest problems and complaints
- Regularly lead team member meetings
- Establish performance, budget, and team goals
- Solicit employee feedback and apply an open door policy
- Develop and implement strategies to support team member engagement
- Ensure fair and equitable treatment of employees
- Provide training, tools, and continuous feedback
- Provide coaching and counseling to achieve performance objectives and employee growth
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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