CCL Hospitality Group is seeking an Executive Chef to oversee kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.

This position requires 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 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. You will work to continually improve resident, employee, and client satisfaction while maximizing financial performance in all areas of responsibility.

Your key responsibilities will include:

• Planning regular and modified menus according to established guidelines.
• Following standardized recipes, portioning, and presentation standards.
• Completing and utilizing daily production worksheets and waste log sheets.
• Tasting completed meals to ensure quality.
• Training kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards.
• Establishing and maintaining cleaning and maintenance schedules for equipment, storage, and work areas.
• Maintaining inventory of food and non-food supplies.
• Complying with federal, state, and local health and sanitation regulations.
• Participating in departmental meetings, staff development, and professional programs, as appropriate.

We invite you to apply to CCL today and join us in delivering exceptional hospitality.

• Medical, Dental, and Vision Insurance.
• Life Insurance and 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).

• A.S. or equivalent experience.
• 5+ years of progressive culinary/kitchen management experience.
• Extensive catering experience.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experience.
• Hands-on chef experience.
• Comprehensive knowledge of food and catering trends.
• Experience with Microsoft Office (Word, Excel, Power Point), Outlook, E-mail, and the Internet.
• Willingness to participate in client satisfaction programs/activities.
• ServSafe certified.