EXECUTIVE CHEF

Job Summary

Working as an Executive Chef, you are responsible for overseeing all culinary functions for a HEALTHCARE dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following:

Key Responsibilities

• Manages cost controls and controls expenditures for the account
• Purchases and manages inventory
• Rolls out new culinary programs in conjunction with marketing and culinary team

Preferred Qualifications

• Must have healthcare or skilled nursing culinary experience
• Culinary degree preferred
• Three to five years of culinary management experience
• High volume production and catering experience is essential
• Previous experience managing cost controls
• Desire to learn and grow with a top notch foodservice company

Benefits

• Medical
• Dental
• Vision
• Life Insurance/AD
• Disability Insurance
• Retail Plan
• Flexible Time Off
• Holiday Time Off (varies by site/state)
• 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

About the Role

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.

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.

Qualifications

Must have healthcare or skilled nursing culinary experience. Culinary degree preferred. Three to five years of culinary management experience. High volume production and catering experience is essential. Previous experience managing cost controls. Desire to learn and grow with a top notch foodservice company.

Skills

N/A

Pay

$75,000 - $80,000

Schedule

N/A