Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $80,000.00
Benefits
Medical
Dental
Vision
Life Insurance/AD
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 (FSAs)
Paid parental leave
Personal Leave
Job Description
CCL Hospitality Group is a renowned hospitality management company that operates multiple distinct foodservice companies across the United States, including Morrison Living, Unidine, Coreworks, and The Hub. The company is deeply rooted in a philosophy that emphasizes caring for the individuals who care for guests, fostering a service culture that values every team member as a vital stakeholder in the organization's success. With a focus on elevating hospitality standards for community living, CCL Hospitality Group aims to shape future industry leaders through a culture that promotes exceptional service, transparency, and operational excellence.
The Executive Chef - Travel position with CC... Show More
The Executive Chef - Travel position with CC... Show More
Job Requirements
- Minimum five years experience as an Executive Chef or Chef Manager
- Prior experience in dining service transitions and openings preferred
- Serve Safe, Choke Save, and Allergen certification preferred
- Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management highly desirable
- Must be able to travel extensively up to 100 percent
- Valid driver’s license required
- Must reside within commutable distance to major airport
- Ability to work under extreme temperatures and challenging conditions
- Ability to stand and walk for extended periods
- Ability to lift, push, and carry frequently
- Proficient in computer usage including Microsoft Office
- Must be able to perform essential job functions with or without reasonable accommodation
Job Qualifications
- Minimum five years experience as an Executive Chef or Chef Manager
- Prior experience in dining service transitions and openings preferred
- Bachelor’s degree in Food Science, Nutrition, Culinary Arts, or Hotel/Restaurant Management highly desirable
- Certified Dietary Management program completion preferred
- Serve Safe, Choke Save, and Allergen certifications preferred
- Proficient in Microsoft Office and other computer software
- Strong leadership, communication, and organizational skills
- Ability to work effectively with little supervision
- Experience in managing budgets and productivity metrics
Job Duties
- Lead and influence cross-functional teams in a matrixed organization to optimize resources and promote accountability
- Manage kitchen operations and all food production at client facilities
- Implement regimented processes during facility transitions and openings
- Train culinary staff and new onsite management on company culture, systems, and processes
- Develop and implement menus, recipes, and food tracking systems
- Ensure compliance with HACCP food safety and culinary brand standards
- Oversee food and supply purchasing adhering to specifications and authorized vendors
- Schedule and supervise culinary staff to meet productivity metrics
- Collaborate with Health, Wellness, and Nutritional Directors on menus and recipes
- Administer training and informational meetings to maintain standards
- Monitor and adhere to production operating budgets and complete reporting
- Create and maintain excellent relationships with residents and department heads
Job Location
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