Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,400.00 - $91,400.00
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
Job Description
CCL Hospitality Group, a proud member of Compass Group USA, is a leading hospitality company renowned for its unwavering commitment to exceptional service and care for its team members. The company stands out in the hospitality industry through its people-centric philosophy and dedication to empowering those who care for guests. With a portfolio of four distinct operating companies — Morrison Living, Unidine, Coreworks, and The Hub — CCL Hospitality Group shapes future industry leaders by fostering a culture centered on elevated hospitality for community living across the United States. This approach not only enhances guest experiences but also builds a... Show More
Job Requirements
- Education level of A.S. degree or equivalent culinary experience
- Minimum 5 years of progressive culinary or kitchen management experience
- Demonstrated ability to lead and manage kitchen teams
- Strong knowledge of food safety and sanitation standards
- Ability to manage budget, food costs, and labor effectively
- Excellent communication and leadership skills
- Proficiency with computers and Microsoft Office suite
- ServSafe certification preferred
- Willingness to actively participate in client satisfaction initiatives
Job Qualifications
- A.S. or equivalent experience
- Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training
- Extensive catering experience a plus
- High volume, complex foodservice operations experience highly desirable
- Institutional and batch cooking experiences
- Hands-on chefs experience a must
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Must be experienced with computers including Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
- Must be willing to participate in client satisfaction programs/activities
- 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
- monitors 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 the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision, values and strategies
- 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 on an ongoing basis to adjust business plans, labor requirements, and operating costs
- Develop, implement, and manage the department's budget
- continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives
- Identify major revenue and expense opportunities and possible problems
- Control food cost, labor, and other expenses
- monitor actual versus budgeted expenses
- Oversee the food inventory, purchasing, control, and disbursement of all food supplies
- Schedule staff based upon forecasted volumes
- Create 100 percent resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service
- Maintain professional attitude and appearance while engaging with residents and community staff
- Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- Provide and support service behaviors that are above and beyond for customer satisfaction and retention
- Empower employees to provide excellent customer service
- establish guidelines so employees understand expectations and parameters
- ensure employees receive on-going training to understand guest expectations
- Ensure that employees provide genuine hospitality and teamwork on an ongoing basis
- Use teamwork to support guests and employees
- Seek opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department
- Review resident satisfaction results and other data to identify areas of improvement
- Respond to and handle guest problems and complaints
- Regularly lead team member meetings
- Establish goals including performance goals, budget goals, team goals
- Solicit employee feedback, utilize an "open door" policy and review employee satisfaction results to identify and address employee problems or concerns
- Develop and implement strategies and practices which support team member engagement
- Ensure employees are treated fairly and equitably
- Provide team members with the training needed to understand expectations and perform job responsibilities
- Provide team members with the necessary tools to perform their duties and responsibilities
- Communicate performance expectations and provide team members with on-going feedback
- Provide team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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