EXECUTIVE CHEF

Kent, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $92,000.00

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 renowned leader in the hospitality industry, dedicated to providing exceptional dining experiences through innovative culinary services and outstanding customer care. With a commitment to quality, safety, and employee development, CCL Hospitality Group supports a dynamic team environment and upholds the highest standards across its operations. The group emphasizes sustainable practices, diverse menu offerings, and community engagement, making it a preferred workplace and dining destination.

The Executive Chef role at CCL Hospitality Group represents a vital leadership position within the culinary team, offering an exciting opportunity for a passionate culinary professional to helm kitchen operations. This role is designed for a hands-on leader who excels in managing daily food production, staff recruitment, training, and kitchen organization. The Executive Chef will be responsible for showcasing culinary expertise by creating show-quality food presentations, developing innovative menus that reflect seasonal and local ingredients, and maintaining strict safety and sanitation protocols. The position demands a leader who can effectively balance creative culinary talents with a strong business acumen, ensuring both resident satisfaction and operational profitability. This role includes direct oversight of food and labor cost management, team member engagement, and adherence to compliance standards. The salary range for this full-time opportunity is $90,000 to $92,000 per year, including potential merit increases based on performance.

The Executive Chef will lead the culinary operations by supervising food preparation activities, ensuring consistent quality and presentation, and spearheading menu development. Responsibilities include sourcing fresh ingredients, maintaining high standards in food appearance and portion control, and innovating special dishes that engage customers and enhance satisfaction. The role requires expertise in food safety regulations and the ability to lead a team effectively, providing coaching, feedback, and professional development opportunities to staff.

Additionally, this role includes significant involvement in financial management aspects such as budgeting, expense control, purchasing guidelines, and monitoring operational costs to meet or exceed budgetary goals. The Executive Chef will drive continuous improvement efforts aimed at enhancing customer service quality, elevating team member performance, and fostering a collaborative workplace culture. Leadership in team building and motivation, performance evaluation, and communication are essential to succeed in this role.

At CCL Hospitality Group, the Executive Chef will play a pivotal role in enhancing the overall dining experience for residents and clients, working towards 100% customer satisfaction. The position offers a supportive environment rich with opportunities for career growth, extensive benefits, and a workplace culture dedicated to excellence, innovation, and employee wellbeing. Applicants with strong culinary backgrounds and leadership experience are invited to join CCL Hospitality Group and contribute to a lasting impact in the hospitality industry.

Job Requirements

Associates degree or equivalent experience
minimum 5 years of progressive culinary/kitchen management experience
hands-on chef experience
ServSafe certification
proficiency with computers, including Microsoft Office, Outlook, email, and internet
willingness to participate in client satisfaction programs and activities

Job Qualifications

Associates degree or equivalent experience
minimum 5 years of progressive culinary/kitchen management experience
extensive catering experience a plus
experience in high volume, complex foodservice operations
institutional and batch cooking experience
hands-on chef experience
comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation
proficiency with computers including Microsoft Office, Outlook, email, and internet
ServSafe certification
willingness to participate in client satisfaction programs and activities

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
communicate the importance of safety procedures, detail procedure codes, ensure 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'
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 areas
analyze financial and operational information to adjust business plans, labor requirements, and operating costs
develop, implement, and manage the department'
s budget and control labor and food costs
identify major revenue and expense opportunities and problems
control food cost, labor, and other expenses
oversee food inventory, purchasing, control, and disbursement of all food supplies
schedule staff based upon forecasted volumes
create 100% resident satisfaction by providing training and resources to team members
maintain professional attitude and appearance engaging with residents and community staff
improve service by communicating and assisting individuals to understand guest needs
provide guidance, feedback, and individual coaching
empower employees to provide excellent customer service
establish guidelines so employees understand expectations
ensure employees receive ongoing training
use teamwork to support guests and employees
seek opportunities to improve customer experience by seeking resident feedback
review resident satisfaction results 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 with an open door policy
develop and implement strategies that support team member engagement
ensure employees are treated fairly and equitably
provide training to understand expectations and perform job duties
provide necessary tools to perform duties
communicate performance expectations and provide ongoing feedback
provide coaching and counseling to achieve performance objectives and reach potential