Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $72,000.00 - $99,300.00
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 premier leader in the hospitality industry, well known for its commitment to exceptional service and a team-centered approach. With a philosophy deeply rooted in caring for the individuals who care for guests, CCL Hospitality Group stands out for making every team member feel valued, giving them ownership in the company’s success. This approach is underscored by their goal to strengthen the service culture continuously. The company operates through four distinct and specialized operating companies: Morrison Living, Unidine, Coreworks, and The Hub, each contributing uniquely to the company’s overarching mission. Together, they shape the industry's future... Show More
Job Requirements
- Associate degree or equivalent experience
- Minimum five years of culinary or kitchen management experience
- Proven hands-on chef experience
- Ability to develop and manage budgets
- Strong knowledge of food safety and sanitation regulations
- Proficiency in computer applications such as Microsoft Office
- Ability to lead and motivate a culinary team
- Excellent communication and organizational skills
- Willingness to participate in client satisfaction programs
- ServSafe certification is preferred
Job Qualifications
- A.S. or equivalent experience
- Minimum 5 years progressive culinary or kitchen management experience, depending on formal degree or training
- Extensive catering experience is a plus
- Experience with high volume, complex foodservice operations is highly desirable
- Institutional and batch cooking experience
- Hands-on chef experience is a must
- Comprehensive knowledge of food and catering trends with focus 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 certification is 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 menus incorporating local foods and flavors
- Prepare and cook foods of all types for regular service or special events
- 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 importance of safety procedures and ensure employee understanding
- Monitor quality of raw and cooked food products to meet standards
- 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 client mission and values
- Manage controllable expenses including food cost, supplies, uniforms, equipment
- Develop and implement purchasing and receiving guidelines and control procedures
- Analyze financial and operational data to adjust business plans, labor requirements, and costs
- Develop, implement, and manage budgets including labor and food costs
- Identify major revenue and expense opportunities
- Control food cost, labor, and other expenses
- Oversee food inventory and purchasing
- Schedule staff based on forecasted volumes
- Create 100% resident satisfaction by training and resourcing team members for engagement and service delivery
- Maintain professional attitude and appearance when engaging with residents and community staff
- Communicate and assist with guest needs, provide feedback and coaching
- Support service behaviors for customer satisfaction and retention
- Empower employees to provide excellent customer service and provide ongoing training
- Ensure genuine hospitality and teamwork among employees
- Use teamwork to support guests and employees
- Seek resident feedback and develop improvement strategies for customer experience
- Review resident satisfaction and data to identify areas for improvement
- Respond to and handle guest problems and complaints
- Regularly lead team member meetings
- Establish performance, budget, and team goals
- Solicit employee feedback with an open door policy and address concerns
- Develop and implement team member engagement strategies
- Ensure fair and equitable treatment of employees
- Provide training and tools needed for job performance
- Communicate performance expectations and provide ongoing feedback
- Provide coaching and counseling to achieve performance objectives and potential
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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