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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $90,000.00
Work Schedule
Standard Hours
Flexible
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, committed to delivering exceptional service and elevating community living experiences across the United States. Comprising four unique operating companies—Morrison Living, Unidine, Coreworks, and The Hub—CCL Hospitality Group champions a culture that values people as its central focus and fosters an environment of continuous improvement and excellence. Their philosophy strongly emphasizes the importance of their team members, who are recognized as the organization’s greatest asset, driving the company’s success through passion, dedication, and a mutual commitment to hospitality excellence. CCL Hospitality Group maintains a focus on creating lasting impressions through... Show More
Job Requirements
- Education equivalent to A.S. degree or relevant experience
- Minimum 5 years progressive experience in culinary or kitchen management
- Proven hands-on chef capability
- Knowledge of institutional or batch cooking operations
- Experience managing high volume foodservice operations
- Proficiency with computer applications including Microsoft Office and communication tools
- Ability to implement food safety and sanitation standards
- ServSafe certification preferred but not mandatory
- Commitment to client satisfaction and team leadership
- Ability to perform physical tasks required in a kitchen environment
Job Qualifications
- A.S. degree or equivalent experience
- Minimum 5 years progressive culinary or kitchen management experience
- Extensive catering experience preferred
- High volume complex foodservice operations experience highly desirable
- Institutional and batch cooking experience
- Hands-on chef experience required
- Comprehensive knowledge of food and catering trends
- Focus on quality, production, sanitation, food cost controls, and presentation
- Proficient 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, 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 development and implementation of business strategies aligned with client’s mission and values
- Manage department controllable expenses
- 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
- Identify major revenue and expense opportunities
- Control food cost, labor, and other expenses
- Oversee food inventory, purchasing, control, and disbursement
- Schedule staff based on forecasted volumes
- Create 100 percent resident satisfaction by training and providing resources to team members
- Maintain professional attitude and appearance when engaging residents and staff
- Improve service by communicating and assisting team members
- Provide and support service behaviors above and beyond expectations
- Empower employees to provide excellent customer service
- Establish guidelines so employees understand service expectations
- Ensure ongoing employee training
- Promote genuine hospitality and teamwork
- Use teamwork to support guests and employees
- Seek opportunities to improve customer experience by gathering feedback
- Review resident satisfaction results for improvement opportunities
- Respond to and handle guest complaints
- Regularly lead team member meetings
- Establish performance, budget, and team goals
- Solicit employee feedback and maintain an open-door policy
- Implement strategies to enhance team member engagement
- Ensure fair and equitable treatment of employees
- Provide necessary training and tools
- Communicate performance expectations and provide feedback
- Offer coaching and counseling to help team members reach potential
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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