Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $90,000.00 - $105,000.00
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 distinguished leader in the hospitality industry, known for its deep commitment to exceptional service and care for both guests and team members. Operating through four distinct companies—Morrison Living, Unidine, Coreworks, and The Hub—CCL specializes in elevating community living experiences across the United States. The company’s philosophy centers around valuing its employees as the cornerstone of delivering hospitality excellence, fostering a culture where every person feels important and empowered to contribute to the organization’s mutual success. CCL Hospitality Group stands out by constantly investing in its service culture and shaping future leaders in the industry. The... Show More
Job Requirements
- Bachelor's degree or equivalent experience
- Minimum 5 years of experience in culinary or kitchen management
- ServSafe certification preferred
- Proven ability to lead and develop teams
- Strong knowledge of food safety and sanitation standards
- Effective communication and organizational skills
- Ability to manage budgets and control costs
- Proficiency in Microsoft Office and related software
- Flexibility to work in a fast-paced, high-volume environment
- Commitment to exceptional customer service and team building
- Willingness to engage in continuous learning and professional development
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 focusing on quality, production, sanitation, food cost controls, and presentation
- Experience with computers including Microsoft Office (Word, Excel and PowerPoint), Outlook, E-mail and the Internet
- Willingness to participate in client satisfaction programs/activities
- ServSafe certified highly desirable
- Culinary degree preferred
- Three to five years of culinary management experience
- High volume production and catering experience essential
- Previous experience managing cost controls
- Desire to learn and grow with 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 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 and ensuring employee understanding of safety codes
- Monitor 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 for the community aligned with client 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 on an ongoing basis 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 to meet or exceed management and budget objectives
- 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 all food supplies
- Schedule staff based upon forecasted volumes
- Create 100 percent resident satisfaction by providing team members with training and resources to maximize team member engagement and deliver best-in-class service
- Maintain a professional attitude and appearance while engaging with residents and community staff
- Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching
- Provide and support service behaviors that exceed customer satisfaction and retention
- Empower employees to provide excellent customer service
- Establish guidelines so employees understand expectations and parameters
- Ensure employees receive ongoing training to understand guest expectations
- Ensure employees provide genuine hospitality and teamwork
- Use teamwork to support guests and employees
- Seek opportunities to improve customer experience by seeking resident feedback and developing strategies to improve the department
- Review resident satisfaction results and other data to identify areas of improvement
- Respond to and handle guest problems and complaints
- Regularly lead team member meetings
- Establish goals including performance, budget, and team goals
- Solicit employee feedback, utilize an open door policy and review employee satisfaction results to identify and address employee problems or concerns
- Develop and implement strategies and practices which support team member engagement
- Ensure employees are treated fairly and equitably
- Provide team members with training needed to understand expectations and perform job responsibilities
- Provide team members with the necessary tools to perform their duties and responsibilities
- Communicate performance expectations and provide ongoing feedback
- Provide coaching and counseling as needed to achieve performance objectives and reach fullest potential
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
Browse restaurant and hotel jobs on OysterLink.
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