Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $72,000.00 - $99,300.00
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 is a leader in the hospitality industry, dedicated to delivering exceptional service and care for both guests and team members. With a philosophy centered on valuing individuals who care for others, CCL places a strong emphasis on building a service culture where every employee feels valued and empowered. The group operates through four distinct companies: Morrison Living, Unidine, Coreworks, and The Hub, each contributing to shaping the future of hospitality leadership across community living sectors throughout the country. As part of Compass Group USA, CCL Hospitality Group offers a dynamic and supportive work environment committed to mutual... Show More
Job Requirements
- Education equivalent to A.S. degree or relevant experience
- Minimum 5 years culinary or kitchen management experience
- Experience working in high volume foodservice operations
- Hands-on cooking expertise
- Knowledge of safety and sanitation standards
- Strong leadership and organizational skills
- Ability to manage budgets and control costs
- Proficiency with computer applications
- Effective communication skills
- Availability to lead and engage a diverse team
- Commitment to delivering exceptional customer service
Job Qualifications
- A.S. 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 focused 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 menus incorporating local foods and flavors
- Prepare and cook foods of all types, either regularly 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
- Set performance standards and monitor performance
- Communicate importance of safety procedures
- Monitor processes related to safety
- Monitor quality of raw and cooked food products
- 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 mission
- Manage department controllable expenses including food cost, supplies, uniforms, and equipment
- Develop and implement guidelines and control procedures for purchasing and receiving
- Analyze financial and operational information
- Develop and manage department budget
- Control food cost, labor, and other expenses
- Oversee food inventory, purchasing, control, and disbursement
- Schedule staff based on forecasted volumes
- Create resident satisfaction by training and resourcing team members
- Model professional attitude and appearance
- Improve service through communication and coaching
- Support service behaviors that exceed expectations
- Empower employees to deliver excellent customer service
- Ensure employees provide genuine hospitality and teamwork
- Use teamwork to support guests and employees
- Seek opportunities to improve customer experience
- Review resident satisfaction results and data to identify improvements
- Respond to and handle guest complaints
- Lead regular team meetings
- Establish performance, budget, and team goals
- Solicit employee feedback and address problems
- Develop strategies supporting engagement
- Ensure fair and equitable treatment
- Provide training and tools needed for job responsibilities
- Communicate performance expectations and provide ongoing feedback
- Provide coaching and counseling as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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