Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $75,000.00
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 leading organization specializing in providing elevated hospitality services across various sectors such as senior living, healthcare, and retail management. With a commitment to exceptional hospitality centered around caring for the individuals who serve guests, CCL Hospitality values its team members as its most significant competitive advantage. The company fosters a strong service culture where every team member knows they matter and has ownership in the company's success. CCL operates through four distinct companies—Morrison Living, Unidine, Coreworks, and The Hub—shaping the future leaders of the hospitality industry with a focus on community living across the United... 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 is highly desirable
- must have a valid driver’s license
- ability to travel extensively up to 100 percent
- must reside within commutable distance to a major airport
- ability to work under extreme temperatures and with heated equipment
- proficiency in computer applications including Microsoft Office
- capable of repetitive motions, walking, standing for long periods
- ability to lift, push, carry
- able to work under pressure in a fast-paced kitchen environment
- capable of handling confidential information appropriately
- strong interpersonal and communication skills
Job Qualifications
- Minimum five years’ experience as an Executive Chef or Chef Manager
- 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
- Certified Dietary Management program completion preferred
- strong leadership and communication skills
- proficiency with Microsoft Office and other software necessary for operations
- ability to work under pressure in fast-paced environments
- strong organizational, planning, and critical-thinking abilities
- capacity to work independently and manage multiple projects
Job Duties
- Lead and influence cross-functional teams and stakeholders in a matrixed-organization to optimize resources and promote focus, accountability, performance, transparency, efficiency and effectiveness
- manage kitchen and all food production operations
- implement regimented process during dining service transitions and new business openings
- lead daily lineup and training of staff and new onsite management to adopt company culture
- communicate clearly with residents, guests, and staff with sensitivity
- uphold culinary brand standards and HACCP food safety regulations
- develop and implement menus and recipes
- forecast and manage production to ensure timely delivery of products
- purchase food and supplies adhering to specifications and vendor policies
- schedule and supervise culinary personnel while adhering to productivity metrics
- build and maintain relationships with residents, directors, and department heads
- administer training and conduct meetings to enforce service and sanitation standards
- manage production budgets and reporting
- collaborate with health, wellness, and nutritional directors on menu development
- ensure regulatory compliance with detailed documentation
Job Location
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