EXECUTIVE CHEF

Milwaukee, WI, USA|Onsite

Job Overview

Employment Type

Full-time

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

Job Description

CCL Hospitality Group is a renowned leader in the hospitality industry, dedicated to creating exceptional experiences through a people-centric approach. As a part of Compass Group USA, one of the world’s largest hospitality companies, CCL Hospitality Group embodies a philosophy deeply rooted in caring not only for the guests but also for the individuals who serve them. With a culture that values every team member and emphasizes service excellence, CCL operates through four distinct companies: Morrison Living, Unidine, Coreworks, and The Hub. These entities collectively focus on delivering elevated hospitality experiences across community living environments nationwide, positioning CCL as a frontrunner in shaping the future of hospitality leadership.

The Executive Chef role at CCL Hospitality Group is a dynamic and pivotal position responsible for overseeing kitchen operations with a strong emphasis on safety, sanitation, and quality. This role demands an energetic and entrepreneurial culinary professional who thrives in a leadership capacity and possesses hands-on cooking skills. The Executive Chef will lead the culinary team in preparing meals that align with corporate guidelines while maintaining high standards of food safety and presentation.

In this role, the Executive Chef is not only a culinary expert but also a strategic leader who balances operational efficiency with financial acumen. Responsibilities include developing menus that incorporate seasonal and local ingredients, managing inventory and food costs, training and supervising staff, and ensuring compliance with all health and safety regulations. The Executive Chef will also play a key role in enhancing resident, employee, and client satisfaction through excellent customer service and continuous team development.

By joining CCL Hospitality Group as an Executive Chef, professionals have the opportunity to contribute to a company deeply invested in team member growth and success. The position offers a compelling blend of culinary creativity and business management, providing a platform for chefs who are passionate about quality, teamwork, and innovation in a high-volume, complex foodservice environment. This full-time role comes with a competitive salary and a comprehensive benefits package designed to support the well-being and professional growth of its associates.

Job Requirements

Associate degree or equivalent experience
Minimum 5 years of progressive culinary or kitchen management experience
Extensive catering experience preferred
Experience in high volume, complex foodservice operations
Experience in institutional and batch cooking
Hands-on chef experience
Knowledge of food safety and sanitation standards
Computer proficiency including Microsoft Office suite
Ability to participate in client satisfaction initiatives
ServSafe certification preferred

Job Qualifications

Associate degree or equivalent experience
Minimum 5 years progressive culinary or kitchen management experience depending on degree or training
Extensive catering experience a plus
High volume and complex foodservice operations experience
Institutional and batch cooking experience
Hands-on chef experience required
Comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost control, and presentation
Proficient with Microsoft Office (Word, Excel, PowerPoint), Outlook, Email, and Internet
Willingness to participate in client satisfaction programs or activities
ServSafe certification highly desirable

Job Duties

Plan regular and modified menus according to established guidelines
Follow standardized recipes, portioning and presentation standards
Train kitchen staff in food preparation, safe handling, and sanitation
Establish and maintain cleaning and maintenance schedules for kitchen equipment and work areas
Maintain inventory of food and supplies within guidelines
Make decisions regarding utilization of leftover food products
Comply with federal, state and local health and sanitation regulations
Lead daily culinary production including food quality, presentation, and compliance
Provide direction on menu development and create distinctive specials
Monitor freshness of produce and meat
Conduct inspections to maintain product consistency
Research customer preferences to develop menus
Prepare and cook foods for regular service and special functions
Demonstrate new cooking techniques and equipment to staff
Supervise and coordinate activities of kitchen workers
Ensure compliance with all safety and sanitation standards
Provide guidance and monitor performance of subordinates
Communicate and enforce safety procedures
Monitor quality of raw and cooked food
Maintain purchasing, receiving and food storage standards
Participate in development and implementation of business strategies
Manage department expenses including food cost and supplies
Develop and manage departmental budget
Analyze financial and operational information for adjustments
Schedule staff based on forecasted volumes
Create 100% resident satisfaction through training and resources
Improve service by coaching and feedback
Ensure genuine hospitality and teamwork
Respond to guest problems and complaints
Lead team meetings and establish performance and budget goals
Solicit employee feedback and address concerns
Develop strategies supporting team engagement
Provide training, coaching and counseling
Communicate performance expectations and provide feedback