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 is dedicated to ensuring the overall success of daily kitchen operations, including training and food preparation.

Responsibilities

• Management of the kitchen and all food production at all Operations.
• Implementing a regimented designed process as a part of the transition management and culinary team, opening new business at our client facilities.
• Flexibility and adaptability in facility transitions, following a designed process but being prepared to handle changes.
• Leading daily lineup, training all staff and new onsite management to adopt the company's culture into daily operations.
• Communicating clearly and concisely with residents/guests and knowing when and how to communicate depending on the audience and subject matter.
• Ensuring high quality, good tasting, and well-presented foods are served to all residents, population in all areas within established time frames.
• Developing facility food tracking systems and processes, reviewing, and training staff on the use of daily production records.
• Developing and implementing menus and prescribed recipes.
• Proficient in forecasting and production, ensuring all product is delivered on time and at proper temperature.
• Responsible for food and supply purchasing - adhering to product specifications and authorized vendors.
• Creating and maintaining excellent relationships with the residents, Executive Director, fellow department heads, and staff.
• Administering scheduled training, in-service, and informational meetings to facilitate consistent implementation of production, service, and sanitation standards.
• Adhering to production operating budget (financial and productivity) and completing reporting responsibilities on a daily/weekly basis.
• Collaborating on menus and recipes with onsite Health, Wellness, and Nutritional Director.
• Affirming 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

• Extensive travel up to 100%.
• Must live within 1 hour of a major airport.
• Valid driver’s license and reliable transportation.
• Computer knowledge and ability to work with multiple software programs is essential.
• Repetitive motion, walking, and/or standing for extended periods of time.
• Frequent lifting, pushing, and carrying.

Skills

• Strong leadership and organizational skills.
• Ability to adapt to changing environments and situations.
• Excellent communication skills, both verbal and written.
• Knowledge of HACCP food safety standards.
• Ability to train and mentor staff.
• Experience with kitchen management and food production.

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

$80,000 - $90,000

Schedule

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

Contact

CCL Hospitality Group
JON DAVIS