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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $85,000.00
Work Schedule
Standard Hours
Flexible
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 dynamic and reputable hospitality organization deeply committed to exceptional service, with a mission centered on caring for the people who care for their guests. Founded with a philosophy that prioritizes individuals who contribute to guest experiences, CCL Hospitality Group has established itself as a leader in hospitality through its vibrant team culture and unwavering focus on service excellence. With four specialized operating companies—Morrison Living, Unidine, Coreworks, and The Hub—CCL offers comprehensive hospitality solutions targeted at community living across the United States. The company values its team members as its most significant competitive advantage and endeavors... Show More
Job Requirements
- Associate degree or equivalent experience
- Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training
- Hands-on chefs experience a must
- Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation
- Experienced with computers including Microsoft Office, Outlook, email and the internet
- Willing to participate in client satisfaction programs and activities
- ServSafe certified - highly desirable
Job Qualifications
- Associate degree or equivalent experience
- Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training
- Extensive catering experience
- Experience with high volume, complex foodservice operations
- Institutional and batch cooking experience
- Hands-on chefs experience
- Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation
- Proficient with computers including Microsoft Office, Outlook, email, and 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, 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 development and implementation of business strategies 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 labor and food costs 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% resident satisfaction by providing team members with the training and resources needed to maximize engagement and deliver best in class service
- Maintain a 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 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 ongoing training to understand guest expectations
- Ensure that employees provide genuine hospitality and teamwork
- 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 open door policy and review employee satisfaction results to identify and address problems or concerns
- Develop and implement strategies and practices to support team member engagement
- Ensure employees are treated fairly and equitably
- Provide team members with the training and tools needed to perform job responsibilities
- Communicate performance expectations and provide ongoing feedback
- Provide coaching and counseling to achieve performance objectives and reach full potential
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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