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 food production at all Operations.
• Implement a regimented designed process as a part of the transition management and culinary team, opening new business at client facilities.
• Lead daily lineup, training all staff and new onsite management to adopt CCL values, vision, and mission.
• Communicate clearly and concisely 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, and 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.
• Affirm 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 a Certified Dietary Management program preferred.

Qualifications

• Flexible, adaptable to changes in facility transitions.
• Strong communication skills (verbal and written).
• Understanding of Unidine or Morrison systems & processes.
• Ability to train new Executive Chef and production staff.
• Experience with forecasting and production, ensuring timely and proper temperature delivery of products.
• Proficiency in food and supply purchasing, adhering to product specifications and authorized vendors.
• Knowledge of production operating budget and reporting responsibilities.
• Ability to create and maintain excellent relationships with residents, Executive Directors, fellow department heads, and staff.
• Experience with scheduling and supervising culinary department personnel.

Skills

• Strong leadership and management skills.
• Excellent interpersonal and communication skills.
• Ability to manage multiple tasks and adapt to changing environments.
• Strong organizational and planning skills.
• Knowledge of food safety and HACCP standards.

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 - $85,000

Schedule

Extensive travel up to 100%, with scheduling that may require 10 days on and 4 days off.

Application Instructions

Applications are accepted on an ongoing basis.

Contact Information

CCL Hospitality Group
JON DAVIS

Equal Opportunity Employer

CCL is an Equal Opportunity Employer.