Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $80,000.00
Work Schedule
Flexible
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 and dynamic company that operates with a deep commitment to exceptional hospitality, prioritizing their people as a core value. The organization's philosophy is centered on caring for the individuals who serve their guests, recognizing that their greatest competitive advantage is their dedicated team members. This commitment is reflected in a culture that emphasizes teamwork, ownership, and service excellence. The group consists of four distinct operating companies—Morrison Living, Unidine, Coreworks, and The Hub—each specializing in delivering elevated hospitality services to community living environments across the United States. CCL Hospitality Group is part of Compass Group... Show More
Job Requirements
- Minimum 5 years experience as an Executive Chef or Chef Manager
- Prior experience in dining service transitions and openings preferred
- Serve Safe certification preferred
- Choke Save and Allergen certification preferred
- Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management highly desirable
- Completion of Certified Dietary Management program preferred
- Ability to work under pressure in fast-paced kitchen environment
- Strong organizational and planning skills
- Valid driver’s license
- Willingness and ability to travel up to 100%
- Must reside within commutable distance to major airport
- Strong computer skills including Microsoft Office
- Ability to manage people without formal influence
- Ability to handle confidential information
- Physical ability to perform repetitive motions, lifting, pushing and standing for extended periods
Job Qualifications
- Minimum 5 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
- Completion of Certified Dietary Management program preferred
- Strong business acumen and organizational skills
- Excellent communication skills including oral, written and presentation
- Ability to motivate and influence others without direct authority
- Strong critical thinking and problem-solving skills
- Proficient in Microsoft Office and other relevant software
- Ability to work in fast-paced, high-pressure kitchen environments
- Travel flexibility and valid driver’s license required
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 food production operations at all facilities
- Implement regimented designed processes as part of transition management and new business openings
- Conduct daily lineup and train staff and management to adopt company culture and culinary standards
- Ensure compliance with HACCP food safety standards and train new staff on production systems and processes
- Develop and implement menus and prescribed recipes, forecast production and ensure timely delivery of products
- Oversee food and supply purchasing, adhering to product specifications and authorized vendors
- Schedule and supervise culinary department personnel to meet productivity metrics
- Collaborate with health, wellness and nutritional directors on menus and recipes
- Ensure regulatory compliance for production and sanitation with detailed program documentation
- Maintain excellent relationships with residents, executive director, and department heads
- Administer training, in-service and informational meetings to facilitate consistent implementation of production, service and sanitation standards
- Adhere to operating budget and complete daily and weekly reporting
- Advocate for and identify methods to enhance processes and efficiency
- Contribute to a positive and fun working environment by supporting teammates and fostering creativity and good ideas
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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