EXECUTIVE CHEF - TRAVEL

About the role

CCL Hospitality Group is a company that shapes the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. The Project Manager – Executive Chef position involves managing kitchen operations, training staff, and ensuring resident, employee, and client satisfaction.

Responsibilities

• Manage kitchen operations and all food production at all Operations.
• Implement a regimented designed process as a part of the transition management and culinary team, opening new business at our client facilities.
• Lead daily lineup, training all staff and new onsite management to adopt to understand and adopt our culture into daily operations.
• Communicate clearly and concisely (verbal and written) with residents/guests and know what, when and how to communicate depending on the audience and subject matter (sensitivity and timing).
• Develop facility food tracking systems and processes, review, train staff on use of daily production records.
• Develop and implement menus and prescribed recipes.
• Ensure high quality, good tasting and well-presented foods are served to all residents, population in all areas within established time frames.
• Collaborate on menus and recipes with onsite Health, Wellness and Nutritional Director.
• Assure regulatory compliance for production and sanitation with detailed and organized program documentation.

Requirements

• Minimum 5 years’ experience as an Executive Chef or Chef Manager.
• Prior experience in dining service transitions and openings is preferred.
• Serve Safe, Choke Save and Allergen certification preferred.
• Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred.

Qualifications

• Extensive travel up to 100%.
• Must live within 1 hour of a major airport.
• Must have a valid driver’s license and reliable transportation.
• Requires work with extreme temperatures/conditions and frequent interaction with heated equipment, grease, refrigeration/freezer and other at-risk conditions.
• Computer knowledge and ability to work with multiple software programs is essential.
• Involves repetitive motion, walking and/or standing for extended periods of time.
• Frequent lifting, pushing, and carrying.

Skills

• Ability to communicate clearly and concisely (verbal and written).
• Working understanding of all Unidine or Morrison systems & processes.
• Able to train new Executive Chef and production staff on all required production systems and processes.
• Ability to develop and implement menus and prescribed recipes.
• Proficient in forecasting and production, ensuring all product is delivered on time and at proper temperature.
• Ability to manage food and supply purchasing, adhering to product specifications and authorized vendors.
• Ability to schedule and supervise culinary department personnel with adherence to productivity metrics.
• Ability to create and maintain excellent relationships with residents, Executive Director, fellow department heads and staff.
• Ability to administer scheduled training, in-service and informational meetings to facilitate consistent implementation of production, service and sanitation standards.
• Ability to adhere to production operating budget (financial and productivity) and complete reporting responsibilities on a daily/weekly basis.
• Ability to assure regulatory compliance for production and sanitation with detailed and organized program documentation.

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

Pay

$75,000 - $90,000

Schedule

Extensive travel up to 100%, with scheduling determined by support needs and transition of business.

Qualifications

• Minimum 5 years’ experience as an Executive Chef or Chef Manager.
• Prior experience in dining service transitions and openings is preferred.
• Serve Safe, Choke Save and Allergen certification preferred.
• Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred.