EXECUTIVE CHEF

Project Manager – Executive Chef

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.

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 organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including 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. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols.

Essential Functions and Key Tasks: Culinarian

• As the Lead Culinarian you will be responsible for management of the kitchen and all food production at all Operations.
• Your ability to implement a regimented designed process as a part of the transition management and culinary team, is essential, opening new business at our client facilities.
• Flexibility, the ability to adapt on the move in facility transitions will be very important, each transition follows a designed process however there is a potential that change requests can alter our plan.
• You are one of the ambassadors on site of CCL values, vision, and mission. You will lead daily lineup, training all staff and new onsite management to adopt to understand and adopt our culture into daily operations.
• A working understanding of all Unidine or Morrison systems & processes is essential, all vertical lines of business: Senior Living, Health Care and retail management.
• Ability to 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).
• You are the company representative of culinary brand standards and HACCP food safety standards is imperative.
• Ability to train new Executive Chef and production staff on all required production systems and processes.
• Ensures high quality, good tasting and well-presented foods are served to all residents, population in all areas within established time frames.
• Development of facility food tracking systems and processes, review, train staff on use of daily production records.
• Develop and implement menus and prescribed recipes.
• Proficient forecasting and production, ensure all product is delivered on time and at proper temperature.
• Responsible for Food and supply purchasing - adhering to product specifications and authorized vendors.
• Develop and implement job flows for all kitchen and production staff.
• Scheduling and supervision of culinary department personnel with adherence to our productivity metrics.
• Create and maintain excellent relationships with the residents, Executive Director, fellow department heads and staff.
• Administer scheduled training, in service and informational meetings to facilitate consistent implementation of production, service and sanitation standards.
• Adhere to production operating budget (financial and productivity) and complete reporting responsibilities on a daily/weekly basis.
• Collaboration on menus and recipes with onsite Health, Wellness and Nutritional Director.
• Assure regulatory compliance for production and sanitation with detailed and organized program documentation.

Education and Experience:

• 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.
• The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements.

Work Environment:

• Scheduling may require 10 day on and 4 day off scheduling this will be determined by support needs and transition of business.
• This position requires 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.

CCL is an Equal Opportunity Employer.

All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Disclaimer. Please note project managers are assigned based on the needs of the business and are scheduled accordingly. If an assignment is not available, project managers may be called upon to wait at home completing any outstanding training requirements before using their available FTO. Should there be no available assignments beyond a 2-week at home period, the ultimate impact may be potential separation for lack of work.