Sr Executive Chef

Salary: $90,000 - $110,000 Pay Grade: 16 Other Forms of Compensation: relocation assistance available CCL Hospitality Group is dedicated to exceptional hospitality, learning from and caring for each member of our team to deliver excellence to guests. Job Summary An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Senior Executive Chef will showcase culinary talents through the delivery of high quality food while developing and empowering onsite staff. The role focuses on resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Leading Culinary Operation Lead daily culinary production including meal prep, food quality and presentation, compliance with safety and sanitation standards, team productivity, cost controls, and profitability. Determine food presentation and create decorative displays. Provide direction on menu development, create seasonal specials, and source fresh ingredients. Maintain product consistency through inspections of seasonings, portions, and appearance. Research customer preferences and develop menus incorporating local foods and flavors. Prepare and cook foods of all types, including special guests or functions. Demonstrate new cooking techniques to staff. Supervise and coordinate cooks and food preparation staff. Ensure compliance with federal, state, local, and company health, safety, sanitation standards. Set performance standards and monitor performance of subordinates. Communicate safety procedures and ensure employee understanding. Monitor quality of raw and cooked products to meet standards. Follow and enforce food safety and sanitation guidelines. Maintain purchasing, receiving, and food storage standards. Business & Financial Acumen Participate in business strategy development aligned with client mission and vision. Manage department expenses including food, supplies, uniforms, and equipment. Develop purchasing and receiving guidelines. Analyze financial and operational data to adjust business plans and labor requirements. Implement and manage the department's budget, controlling labor and food costs to exceed objectives. Identify revenue and expense opportunities and address potential problems. Control food cost, labor, and other expenses; monitor actual versus budgeted expenses. Oversee food inventory, purchasing, and disbursement of all supplies. Schedule staff based on forecasted volumes. Ensuring Exceptional Customer Service Create resident satisfaction by providing team members training and resources. Maintain professional attitude and appearance when engaging with residents and staff. Improve service by communicating guest needs, providing feedback, and coaching. Support service behaviors above and beyond expectations. Empower employees to deliver excellent service, establishing guidelines and ongoing training. Promote teamwork with guests and employees. Seek resident feedback to improve customer experience. Review resident satisfaction results to identify improvement areas. Respond to and handle guest problems and complaints. Team Building and Management Lead team member meetings regularly. Establish performance, budget, and team goals. Solicit employee feedback, use an open‑door policy, and address concerns. Implement engagement strategies and practices. Ensure fair and equitable treatment of employees. Provide training for expectations and job responsibilities. Supply tools required for duties. Communicate expectations and provide ongoing feedback. Coaching and counseling to achieve performance objectives. Preferred Qualifications A.S. or equivalent experience. Minimum 5 years progressive culinary/kitchen management experience. Extensive catering experience is a plus. High‑volume, complex foodservice operations experience highly desirable. Institutional and batch cooking experience. Hands‑on chef experience required. Comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation. Proficiency with Microsoft Office (Word, Excel, PowerPoint), Outlook, E‑mail, and the Internet. Willingness to participate in client satisfaction programs/activities. ServSafe certified (highly desirable). Comprehensive culinary knowledge and leadership. ServSafe® Certification. Benefits Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement 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 Equal Opportunity Employer Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. The Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. #J-18808-Ljbffr Compass Group USA