Executive Chef

3 days ago Be among the first 25 applicants

Other Forms of Compensation With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence.

Pay Grade: 15
Salary: $90,000 - $100,000

With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub – we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions.

An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show-quality food through personal involvement in task performance while developing and empowering the onsite staff.

• Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
• Determine how food should be presented and create decorative food displays.
• Provide direction on menu development based on product availability; create distinctive specials that incorporate seasonal or special ingredients.
• Seek out sources for food; monitor all produce and meat for freshness.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Research customer preferences and develop a menu that incorporates local foods and flavors.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Ensure compliance with federal, state, local and company health, safety, sanitation standards.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes.
• Monitor the quality of raw and cooked food products to ensure that standards are met.
• Follow and enforce food safety and sanitation guidelines.
• Maintain purchasing, receiving and food storage standards.

• Participate in the development and implementation of business strategies for the community aligned with the client’s overall mission, vision, values, and strategies.
• Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.
• Develop, implement, and manage the department’s budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Identify major revenue and expense opportunities and possible problems.
• Control food cost, labor, and other expenses; monitor actual versus budgeted expenses.
• Oversee the food inventory, purchasing, control, and disbursement of all food supplies.
• Schedule staff based upon forecasted volumes.

• Create 100% resident satisfaction by providing team members with the training and resources they need to maximize engagement and deliver best-in-class service.
• Display a professional attitude and appearance while engaging with residents and community staff.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback,…