Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $75,000.00
Work Schedule
Standard Hours
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 (FSAs)
Paid parental leave
Personal Leave
Job Description
CCL Hospitality Group is a leading hospitality organization committed to exceptional service and care for both guests and team members. With a philosophy centered on people and hospitality excellence, CCL operates through four distinct companies: Morrison Living, Unidine, Coreworks, and The Hub. These entities collectively focus on driving elevated hospitality experiences in community living environments across the United States. CCL Hospitality Group values its team members deeply, recognizing them as the cornerstone of its success and continuously striving to enhance its culture of service and mutual respect. The organization fosters an environment where every employee feels valued and empowered, contributing... Show More
Job Requirements
- Associate degree or equivalent experience
- Minimum five years of progressive culinary or kitchen management experience
- Experience in catering is a plus
- Experience in high volume, complex foodservice operations preferred
- Background in institutional and batch cooking
- Hands-on chef experience required
- Knowledge of food and catering trends including quality, production, sanitation, food cost controls and presentation
- Computer proficiency including Microsoft Office, Outlook, e-mail and internet
- Willingness to engage in client satisfaction programs
- 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
- Proficiency with computers including Microsoft Office (Word, Excel and PowerPoint), Outlook, E-mail and the Internet
- Willingness to participate in client satisfaction programs/activities
- 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, 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 for the community which are aligned with the client's overall mission, vision values and strategies
- 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 the labor and food costs through various methods to meet/exceed management/budget objectives
- Identify major revenue and expense opportunities and possible problems
- Control food cost, labor, and other expenses
- monitor actual versus budgeted expenses
- Oversee the 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 the training and resources they need 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 when needed
- Provide and support service behaviors that are above and beyond for customer satisfaction and retention
- Empower employees to provide excellent customer service
- Establish guidelines so employees understand expectations and parameters
- Ensure employees receive on-going training to understand guest expectations
- Ensure that employees provide genuine hospitality and teamwork on an ongoing basis
- Use teamwork to support guests and employees
- Seek opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve 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 goals, budget goals, team goals
- Solicit employee feedback, utilize an open door policy and reviews 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 the 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 team members with on-going feedback
- Provide team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
OysterLink connects hospitality businesses with candidates.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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