Executive Chef

Rancho Cucamonga, CA, USA|

Job Overview

Compensation

Type:

Salary

Rate:

Exact $126,000.00

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 prominent leader in the hospitality industry, widely recognized for its commitment to exceptional service and its dedication to the well-being of its team members. As a part of the larger Compass Group USA, a global leader in foodservice and support services, CCL Hospitality Group operates through four distinct companies: Morrison Living, Unidine, Coreworks, and The Hub. These companies collectively focus on delivering elevated hospitality experiences for community living environments across the country. With a firm belief that their team members are their most significant competitive advantage, CCL fosters a culture where every individual feels valued... Show More

Job Requirements

Minimum 5 years of progressive culinary/kitchen management experience
A.S. degree or equivalent experience
Hands-on chef experience
Ability to manage budgets and control costs
Knowledge of safety and sanitation standards
Proficiency in Microsoft Office applications
Ability to lead and develop a team
Strong communication and organizational skills
ServSafe certification preferred

Job Qualifications

A.S. or equivalent experience
Minimum 5 years of progressive culinary/kitchen management experience depending upon formal degree or training
Extensive catering experience a plus
High volume, complex foodservice operations experience highly desirable
Institutional and batch cooking experiences
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
Experienced with computers including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the internet
Willing to participate in client satisfaction programs/activities
ServSafe certified 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 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
Analyze financial and operational information 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
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 supplies
Schedule staff based on forecasted volumes
Create 100% resident satisfaction by providing team members with training and resources
Maintain professional attitude and appearance when engaging with residents and staff
Improve service by assisting individuals to understand guest needs, providing guidance, feedback, and coaching
Support service behaviors above and beyond for customer satisfaction and retention
Empower employees to provide excellent customer service
Establish guidelines so employees understand expectations and parameters
Ensure ongoing training to understand guest expectations
Foster genuine hospitality and teamwork
Use teamwork to support guests and employees
Seek opportunities to improve the customer experience by resident feedback
Review resident satisfaction and other data to identify improvement areas
Respond to and handle guest complaints
Lead team member meetings regularly
Establish goals including performance, budget, and team goals
Solicit employee feedback and address problems
Develop and implement strategies supporting team member engagement
Ensure fair and equitable treatment
Provide training, tools, and ongoing feedback to team members
Provide coaching and counseling to achieve performance objectives and potential

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: