SOUS CHEF II

CCL Hospitality Group is a distinguished leader in the hospitality industry, known for its unwavering commitment to delivering exceptional service and fostering a workplace culture that prioritizes the well-being of its team members. The company operates through four specialized entities: Morrison Living, Unidine, Coreworks, and The Hub, each dedicated to enhancing community living experiences across the United States. By nurturing leadership development and elevating hospitality standards, CCL Hospitality Group continuously shapes the future of the industry. With a strong emphasis on team collaboration and service excellence, it offers a dynamic work environment where every employee is valued and empowered to contribute to the organization's ongoing success. The company is part of Compass Group USA, benefiting from the resources and support of a global leader in foodservice and hospitality management.

The role of Sous Chef II at CCL Hospitality Group presents an exciting opportunity for culinary professionals passionate about making a meaningful impact in a senior living community. This full-time position offers a competitive salary range of $55,000 to $60,000 per year along with comprehensive benefits that underscore the company’s dedication to its employees. As a Sous Chef II, you will play a pivotal role in supporting and overseeing the culinary operations, ensuring that food quality, safety, and presentation align with both company standards and client expectations. The position is responsible for assisting in the planning, preparation, and cooking of a diverse menu that meets the nutritional needs and preferences of senior residents.

The Sous Chef II collaborates closely with the culinary team to introduce innovative food programs and maintains stringent cost controls to optimize the department’s budget. This role requires a hands-on leader who can effectively motivate and develop back-of-house staff, fostering a culture of continuous improvement and excellence. The ideal candidate will have a solid background in culinary arts, well-versed in current food trends, sanitation standards, and health department regulations. They must demonstrate the ability to work collaboratively to roll out new culinary initiatives that enhance the dining experience.

In addition to managing day-to-day kitchen operations, the Sous Chef II assists in administrative duties such as inventory management, ordering, and compliance with safety standards. Strong communication and leadership skills are essential, as is proficiency with technology, including Microsoft Office applications to manage production sheets and other documents. Preferred qualifications include an Associate’s degree in Culinary Arts and certifications like ServSafe or Department of Health Certification. CCL Hospitality Group prides itself on offering an inclusive work environment, equal opportunity employment, and comprehensive support to help employees balance their professional and personal lives. Joining CCL as a Sous Chef II means becoming part of a community focused on mutual success and lasting positive impressions in the hospitality sector.