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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $95,000.00 - $102,000.00
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 operates as a leading provider in the hospitality industry, distinguished by its unwavering commitment to exceptional service and care for their team members and guests. The company encompasses four distinct operating enterprises: Morrison Living, Unidine, Coreworks, and The Hub. Each branch contributes to a culture that prioritizes elevated hospitality within community living spaces across the United States. CCL Hospitality Group is part of Compass Group USA, a global leader in contract foodservice, known for its innovative approach and dedication to fostering an environment of mutual respect and success among employees and clientele alike. The organization’s philosophy is... Show More
Job Requirements
- Education equivalent to an A.S. degree or relevant experience
- minimum 5 years of progressive culinary or kitchen management experience
- proven hands-on chef experience
- ability to manage high volume, complex foodservice operations
- comprehensive knowledge of food safety, sanitation, and cost control practices
- proficiency with Microsoft Office and standard computer applications
- strong leadership and communication skills
- commitment to client satisfaction
- ability to comply with health and safety regulations
- ServSafe certification preferred
Job Qualifications
- A.S. 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 a must
- 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 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
- 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
- monitor the quality of raw and cooked food products
- 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, vision, 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 and labor requirements
- develop, implement, and manage the department's budget
- identify major revenue and expense opportunities and potential problems
- control food cost, labor, and other expenses
- oversee food inventory and purchasing
- schedule staff based on forecasted volumes
- create 100% resident satisfaction by training and resourcing team members
- maintain professional attitude and appearance
- improve service through guidance, feedback, and coaching
- empower employees to provide excellent customer service
- ensure ongoing training to meet guest expectations
- promote genuine hospitality and teamwork
- seek opportunities to improve customer experience through feedback
- review resident satisfaction data
- respond to guest complaints
- lead regular team meetings
- establish performance and budget goals
- solicit employee feedback
- implement strategies for team member engagement
- ensure fair treatment of employees
- provide necessary training and tools
- communicate performance expectations
- and coach team members to achieve objectives.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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