EXECUTIVE CHEF I

Crowley, TX, USA|

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 to create an environment where every employee feels valued, motivated, and empowered to contribute to mutual success. CCL Hospitality Group is a member of Compass Group USA, one of the world's largest and most respected foodservice and support services companies.

The Executive Chef position at CCL Hospitality Group is a leadership role that calls for an inspirational, organized, and hands-on culinary professional. This role entails overseeing all kitchen operations on a daily basis, including recruiting, training, food preparation, and culinary presentation. The Executive Chef will lead by example, actively engaging in food preparation and demonstrating skills to achieve show-quality meals that exceed expectations. The role involves not only culinary expertise but also business acumen, with responsibilities that span managing budgets, controlling food and labor costs, and ensuring compliance with all food safety regulations.

As an Executive Chef at CCL Hospitality Group, you will be responsible for fostering a high-performance team culture among kitchen staff by providing clear direction, setting performance goals, and encouraging continuous development. You will lead efforts to innovate menus by incorporating fresh, seasonal ingredients along with local flavors, creating distinctive specials that meet diverse resident and client preferences. The position requires a proactive approach to quality control in food production, presentation, and safety, maintaining premium standards at every service level.

Financial oversight is a critical component of the role, requiring the Executive Chef to continuously analyze operational data and adjust plans to optimize efficiency and profitability. This includes managing purchasing protocols, inventory, and vendor relationships to ensure high-quality supplies at a controlled cost. The Executive Chef also plays a vital role in enhancing customer satisfaction by implementing best-in-class service practices and maintaining a professional, welcoming atmosphere that supports both residents and staff.

Additionally, the Executive Chef will be pivotal in team building, regularly conducting team meetings, soliciting employee feedback, and nurturing engagement through fair treatment and opportunities for growth. This leadership role demands excellent communication, coaching abilities, and a commitment to fostering a cooperative teamwork environment to ensure all members contribute effectively and feel supported.

CCL Hospitality Group offers a competitive salary in the range of $80,000 to $85,000, highlighting its demand for top culinary leadership talent. The company provides a comprehensive benefits package designed to support the well-being and professional development of its associates, along with flexible time off and other valuable incentives.

Joining CCL Hospitality Group as an Executive Chef means embarking on a rewarding career path within a forward-thinking organization that values innovation, service excellence, and team member success. If you are ready to bring your culinary skills and leadership capabilities to a company that champions continuous improvement and customer satisfaction, consider applying today and becoming a key part of shaping the future of hospitality in community living environments.

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