Sous Chef I

CCL Hospitality Group is a renowned leader in the hospitality industry, recognized for its unwavering commitment to exceptional service and people-first approach. Operating through its four distinct companies—Morrison Living, Unidine, Coreworks, and The Hub—CCL Hospitality Group delivers elevated hospitality experiences for community living across the United States. The company stands out by fostering a service culture where every team member is valued and empowered to contribute to the organization’s success. This commitment to a supportive work environment has established CCL as a preferred employer in the hospitality sector, known for developing future industry leaders and enhancing the quality of life for those they serve. The company’s headquarters and operations are deeply rooted in Sioux Falls, South Dakota, with relocation assistance available to attract top talent to this site-based role.

The position of Sous Chef I at CCL Hospitality Group is a critical opportunity for culinary professionals looking to advance their careers in a dynamic and supportive environment. This role focuses on assisting with the overall success of the food program and overseeing the culinary functions within the organization. The Sous Chef I collaborates across all phases of culinary operations including planning, ordering, inventory management, and food preparation. A key element of the role is ensuring that food quality, safety, and presentation meet or exceed the company’s rigorous standards and health regulations, including compliance with the Health Department's guidelines. This position also plays a vital part in motivating, training, and developing the kitchen team to deliver culinary excellence, aligning with both the client’s culture and the company’s expectations.

CCL Hospitality Group seeks candidates with at least five years of relevant culinary experience, including a minimum of one year in a management role. Experience across diverse food service settings such as restaurants, hotels, corporate dining, education, military, and healthcare environments is highly valued. The Sous Chef I is expected to have solid knowledge of food trends, production, sanitation, safety protocols, and cost management. Additionally, supervisory and leadership skills are essential for effectively coaching and managing kitchen staff. Certification such as ServSafe or a Department of Health credential is preferred, along with proficiency in computer applications, particularly MS Office and Excel. While an associate’s degree in Culinary Arts is preferred, substantial practical experience is considered critical.

This salaried position offers a competitive pay range between $50,000 and $60,000 annually. CCL Hospitality Group emphasizes a comprehensive benefits package that fosters the well-being and satisfaction of its associates. Employees benefit from medical, dental, vision, life insurance, disability insurance, retirement plans, flexible and holiday time off, wellness programs, commuting benefits, and more. The company’s inclusive and equal opportunity employment policy ensures fair treatment for all applicants regardless of background or personal characteristics. With CCL’s focus on hospitality excellence and team development, the Sous Chef I role represents a unique career path for passionate culinary professionals dedicated to quality and leadership in the foodservice industry.