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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $80,000.00
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
Job Description
CCL Hospitality Group is a prominent company within the hospitality industry, renowned for its commitment to exceptional service and care for both its guests and team members. Rooted in a philosophy that places people at its core, CCL Hospitality Group operates through four distinct companies: Morrison Living, Unidine, Coreworks, and The Hub. This diverse portfolio allows the group to deliver elevated hospitality services that cater specifically to community living across the United States. As a member of Compass Group USA, CCL carries the legacy of a global leader in foodservice and support services, emphasizing a culture of service and growth.... Show More
Job Requirements
- Education equivalent to associate degree or relevant experience
- Minimum five years of progressive culinary or kitchen management experience
- Strong leadership and organizational skills
- Demonstrated experience in food preparation and kitchen operations
- Knowledge of food safety and sanitation regulations
- Ability to manage budgets and control costs
- Proficient computer skills with Microsoft Office Suite
- Excellent communication and interpersonal abilities
- Commitment to customer service excellence
- Flexibility to participate in client satisfaction activities
- ServSafe certification preferred
- Ability to lead and motivate a diverse team
- Physical ability to perform kitchen tasks and stand for extended periods
Job Qualifications
- A.S. or equivalent experience
- Minimum 5 years of progressive culinary or 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 experience
- Hands-on chef experience a must
- Comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- Proficiency with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, Email and Internet
- Willingness to participate in client satisfaction programs and 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
- 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, 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 aligned with the client’s mission and vision
- Manage controllable expenses including food cost, supplies, uniforms, and equipment
- Develop and implement purchasing and receiving guidelines and control procedures
- Analyze financial and operational information on an ongoing basis
- Develop and manage the department budget
- Identify major revenue and expense opportunities
- Control food cost, labor, and other expenses
- Oversee food inventory, purchasing, control, and disbursement
- Schedule staff based on forecasted volumes
- Create 100 percent resident satisfaction by providing team members with training and resources
- Maintain professional attitude and appearance while engaging with residents and staff
- Improve service by communicating and assisting individuals to understand guest needs
- Provide and support service behaviors above and beyond for customer satisfaction and retention
- Empower employees to provide excellent customer service
- Establish guidelines and ensure ongoing training regarding guest expectations
- Ensure genuine hospitality and teamwork
- Use teamwork to support guests and employees
- Seek opportunities to improve the customer experience by gathering resident feedback
- Review resident satisfaction results and data to identify improvement areas
- Respond to and handle guest complaints
- Regularly lead team member meetings
- Establish goals including performance, budget, and team goals
- Solicit employee feedback and utilize an open door policy
- Develop and implement team engagement strategies
- Ensure fair and equitable treatment of employees
- Provide training, tools, and ongoing feedback to team members
- Provide coaching and counseling as needed to achieve performance objectives and employee potential
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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