Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,600.00 - $94,600.00
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
Morrison Living, a part of the Compass Group USA, is a renowned leader in the hospitality industry with over a century of experience dedicated to creating community through exceptional dining experiences. Driven by a passion for hospitality and culinary excellence, Morrison Living has built a culture centered on delivering outstanding service and being the best part of someone’s day. With deep roots in industry-best practices, the company values the exceptional care and culinary artistry of its team members, nurtured through comprehensive training, development, and recognition programs. Morrison Living’s approach to hospitality makes it an employer of choice for professionals eager... Show More
Job Requirements
- Associate degree or equivalent experience
- Minimum 5 years of progressive culinary or kitchen management experience
- Catering experience preferred
- Experience in high volume, complex foodservice operations preferred
- Institutional and batch cooking experience preferred
- Hands-on chef experience required
- Knowledge of food safety and sanitation standards
- Proficient in computer applications such as Microsoft Office
- Ability to lead a team and manage culinary operations effectively
- Strong communication and organizational skills
- Willingness to participate in client satisfaction activities
Job Qualifications
- Associate degree or equivalent experience
- Minimum 5 years of progressive culinary or kitchen management experience depending on formal degree or training
- Extensive catering experience preferred
- High-volume, complex foodservice operations experience highly desirable
- Institutional and batch cooking experience
- Hands-on chef experience required
- Comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- Proficient with Microsoft Office applications including Word, Excel, PowerPoint, Outlook, email, and the internet
- Willingness to participate in client satisfaction programs and activities
- 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 and 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, including setting performance standards and monitoring performance
- Communicate the importance of safety procedures, 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 aligned with client 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 and manage department budget, monitor and control labor and food costs to meet budget objectives
- Identify major revenue and expense opportunities and possible problems
- Control food cost, labor, and other expenses
- Oversee food inventory, purchasing, control, and disbursement
- Schedule staff based on forecasted volumes
- Create 100% resident satisfaction by providing training and resources to maximize team engagement
- Maintain a professional attitude and appearance when engaging with residents and community staff
- Improve service by communicating and assisting staff to understand guest needs
- Provide and support service behaviors beyond expectations for customer satisfaction and retention
- Empower employees to provide excellent customer service and ensure ongoing training
- Foster genuine hospitality and teamwork
- Seek opportunities to improve customer experience by soliciting feedback and developing strategies
- Review resident satisfaction results to identify areas of improvement
- Respond to and handle guest problems and complaints
- Lead regular team member meetings
- Establish performance, budget, and team goals
- Solicit employee feedback using open door policies
- Develop strategies to support team member engagement
- Ensure fair and equitable treatment of employees
- Provide training, tools, and communication to meet performance expectations
- Provide coaching and counseling to achieve objectives and potential
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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