Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Flexible Time Off
Job Description
CCL Hospitality Group is a leading force in the hospitality industry, recognized for its deep commitment to exceptional service and people-centered philosophy. Operating through four distinct companies—Morrison Living, Unidine, Coreworks, and The Hub—CCL Hospitality Group is dedicated to fostering a culture of care for both guests and team members alike. With a strong foundation built on the belief that their team members are their greatest competitive advantage, CCL Hospitality Group continuously strives to enhance its service culture, ensuring every member feels valued and empowered to contribute to the company's ongoing success. As a part of Compass Group USA, they represent... Show More
Job Requirements
- Associate degree or equivalent experience
- five plus years of progressive culinary or kitchen management experience
- extensive catering experience is a plus
- experience in high volume and complex foodservice operations
- hands-on culinary experience required
- knowledge of food safety and sanitation regulations
- proficiency in computer applications including Microsoft Office and email
- certified in ServSafe preferred
- ability to handle physical demands of culinary operations
- excellent leadership and communication skills
- willingness to participate in client satisfaction programs
- ability to meet safety and sanitation standards
- ability to work flexible hours
Job Qualifications
- A.S. degree or equivalent experience
- minimum 5 years of progressive culinary or kitchen management experience
- extensive catering experience preferred
- experience with high volume, complex foodservice operations
- institutional and batch cooking experience
- hands-on chef experience
- comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- proficiency with Microsoft Office (Word, Excel, PowerPoint), Outlook, Email and Internet
- willingness to participate in client satisfaction programs
- ServSafe certification preferred
Job Duties
- Plan regular and modified menus according to established guidelines
- follow standardized recipes, portioning and presentation standards
- complete and use daily production worksheets and waste log sheets
- taste completed meals to ensure quality
- train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation
- establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
- maintain inventory of food and non-food supplies within established guidelines
- make decisions regarding utilization of leftover food products within company guidelines
- comply with federal, state and local health and sanitation regulations
- follow facility, department and company safety policies and procedures
- attend departmental meetings, staff development and professional programs
- lead daily culinary production including food quality and presentation, compliance to safety standards, team productivity, cost controls, and profitability
- determine food presentation and create decorative food displays
- provide direction on menu development based on product availability
- monitor freshness of produce and meat
- maintain product consistency by inspecting seasonings, portion and appearance
- research customer preferences and develop menus incorporating local foods
- prepare and cook foods for special guests or functions
- demonstrate new cooking techniques and equipment to staff
- supervise and coordinate activities of cooks and kitchen workers
- ensure compliance with health, safety and sanitation standards
- provide guidance and set performance standards for subordinates
- communicate importance of safety procedures and monitor processes
- monitor quality of raw and cooked food products
- follow food safety and sanitation guidelines
- maintain purchasing, receiving and food storage standards
- participate in development and implementation of business strategies aligned with client mission and values
- manage department controllable expenses
- develop and implement purchasing and receiving guidelines
- analyze financial and operational information to adjust business plans
- manage department budget including labor and food costs
- identify revenue and expense opportunities
- oversee food inventory, purchasing and control
- schedule staff based on forecasted volumes
- create 100 percent resident satisfaction by training and empowering team members
- maintain professional attitude and appearance
- improve service by coaching team
- provide and support above and beyond service behaviors
- empower employees to provide excellent customer service
- ensure genuine hospitality and teamwork
- seek to improve customer experience through feedback
- respond to guest complaints
- lead team meetings
- establish performance, budget and team goals
- solicit employee feedback and address concerns
- develop and implement team engagement strategies
- ensure fairness and equitable treatment of employees
- provide training and performance feedback
- offer coaching and counseling as needed
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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