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
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 distinguished leader in the hospitality industry, dedicated to fostering a service culture that prioritizes people at its core. With a commitment to exceptional hospitality, CCL regards its team members as its most valuable asset, investing deeply in their growth and satisfaction. The organization consists of four unique operating companies: Morrison Living, Unidine, Coreworks, and The Hub, each contributing to the group’s vision of delivering elevated hospitality experiences across community living venues throughout the United States. As a part of Compass Group USA, CCL Hospitality Group leverages extensive resources and expertise to shape future leaders in... Show More
Job Requirements
- Associate degree or equivalent experience
- minimum 5 years of progressive culinary and kitchen management experience
- strong hands-on culinary skills
- understanding of food safety and sanitation regulations
- proficiency with Microsoft Office and computers
- ability to manage budgets and control costs
- effective leadership and team management skills
- excellent communication and interpersonal abilities
- willingness to work in a fast-paced, high-volume environment
Job Qualifications
- A.S. or equivalent experience
- minimum 5 years of progressive culinary and kitchen management experience
- extensive catering experience a plus
- 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 focused on quality, production, sanitation, cost controls, and presentation
- proficient with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, Email and Internet
- willingness to participate in client satisfaction programs
- ServSafe certification highly desirable
Job Duties
- Plan regular and modified menus according to established guidelines
- follow standardized recipes, portioning and presentation standards
- complete and utilize 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 based on company and regulatory standards
- establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
- ensure kitchen staff follows and completes schedules
- maintain inventory of food and non-food supplies within established guidelines
- make decisions regarding utilization of leftover food products
- comply with federal, state and local health and sanitation regulations
- follow safety policies and procedures including occurrence reporting
- participate in departmental meetings, staff development, and professional programs
- lead daily culinary production including meal preparation, food quality, compliance with safety and sanitation standards, team productivity, cost controls and profitability
- determine food presentation and create decorative displays
- provide direction on menu development and specials
- seek sources for fresh food and monitor produce and meat freshness
- maintain product consistency through inspections
- research customer preferences and develop menus incorporating local foods
- prepare and cook foods for regular and special functions
- demonstrate new cooking techniques and equipment
- supervise and coordinate activities of kitchen staff
- ensure compliance with health, safety, and sanitation standards
- provide guidance and performance monitoring for subordinates
- communicate safety procedures and monitor compliance
- monitor quality of raw and cooked food products
- maintain purchasing, receiving and food storage standards
- participate in development and implementation of business strategies aligned with client mission
- manage department controllable expenses including food cost, supplies, uniforms and equipment
- develop and implement purchasing and receiving control procedures
- analyze financial and operational data to adjust business plans and labor requirements
- manage department budget and control food and labor costs to meet objectives
- identify revenue and expense opportunities
- oversee food inventory, purchasing, control and disbursement
- schedule staff based on forecasted volumes
- create 100% resident satisfaction through team training and resource provision
- maintain professional attitude and appearance
- communicate and assist guests to understand needs
- provide guidance, feedback and coaching
- support service behaviors above and beyond
- empower and train employees for excellent customer service
- ensure genuine hospitality and teamwork
- seek opportunities to improve customer experience
- review satisfaction data for improvement
- respond to guest complaints
- regularly lead team meetings
- establish performance, budget, and team goals
- solicit employee feedback and review satisfaction results
- develop strategies to support team engagement
- ensure fair treatment and equitable practices
- provide training and tools for job performance
- communicate performance expectations
- provide coaching and counseling as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: