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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $92,000.00
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
Paid parental leave
Personal Leave
Job Description
CCL Hospitality Group is a prominent hospitality company dedicated to delivering exceptional service and creating memorable experiences for its guests. With a philosophy centered on caring for the individuals who care for guests, CCL places great emphasis on its team members as its most valuable asset. The group operates through four distinct companies: Morrison Living, Unidine, Coreworks, and The Hub, each focused on shaping future leaders in the hospitality industry by promoting a culture of service and excellence. CCL Hospitality Group operates at the forefront of community living hospitality, offering elevated experiences across the country while fostering mutual success and... Show More
Job Requirements
- must have A.S. degree or equivalent experience
- minimum 5 years progressive culinary or kitchen management experience
- ServSafe certification
- proficient in Microsoft Office applications
- effective leadership and communication skills
- able to handle high volume food service environment
- willingness to participate in client satisfaction programs
Job Qualifications
- A.S. degree or equivalent experience
- minimum 5 years of progressive culinary or kitchen management experience
- comprehensive knowledge of food safety and sanitation
- experience with high volume and complex food service operations
- ServSafe certification
- proficiency with Microsoft Office applications
- strong leadership and team management skills
Job Duties
- Lead daily culinary production and food preparation
- ensure compliance with safety and sanitation standards
- develop and implement innovative menus incorporating seasonal ingredients
- supervise and coordinate kitchen staff activities
- manage department food and labor costs within budget
- maintain product quality and consistency through inspections
- respond to and handle guest complaints and feedback
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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