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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 operatio... Show More
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 operatio... Show More
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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