CCL Hospitality Group is seeking an Executive Chef with a salary range of $90,000 - $95,000, plus a $5,000 Signing Bonus and benefits. This position is based in Chicago, IL - relocation assistance is available.

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.

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 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.

Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls, and overall profitability. Determine how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; create distinctive specials that incorporate seasonal or special ingredients. Seek out sources for fresh food; monitor all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develop a menu that incorporates local foods and flavors. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervise and coordinate activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local, and company health, safety, and sanitation standards. Provide guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitor the quality of raw and cooked food products to ensure that standards are met. Follow and enforce food safety and sanitation guidelines. Maintain purchasing, receiving, and food storage standards.

Business & Financial Acumen: Participate in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision, values, and strategies. Manage department controllable expenses including food cost, supplies, uniforms, and equipment. Develop and implement guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Control food cost, labor, and other expenses; monitor actual versus budgeted expenses. Oversee the food inventory, purchasing, control, and disbursement of all food supplies. Schedule staff based upon forecasted volumes.

Ensuring Exceptional Customer Service: Create 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Maintain a professional attitude and appearance while engaging with residents and community staff. Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provide and support service behaviors that are above and beyond for customer satisfaction and retention. Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive ongoing training to understand guest expectations. Ensure that employees provide genuine hospitality and teamwork on an ongoing basis. Use teamwork to support guests and employees. Seek opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve the department. Review resident satisfaction results and other data to identify areas of improvement. Respond to and handle guest problems and complaints.

Team Building and Management: Regularly lead team member meetings. Establish goals including performance goals, budget goals, team goals, etc. Solicit employee feedback, utilize an "open door" policy and review employee satisfaction results to identify and address employee problems or concerns. Develop and implement strategies and practices that support team member engagement. Ensure employees are treated fairly and equitably. Provide team members with the training needed to understand expectations and perform job responsibilities. Provide team members with the necessary tools to perform their duties and responsibilities. Communicate performance expectations and provide team members with ongoing feedback. Provide team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.

Preferred Qualifications: A.S. or equivalent experience; Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training; Extensive catering experience a plus; High volume, complex foodservice operations experience - highly desirable; Institutional and batch cooking experiences; Hands-on chef experience a must; Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation; Must be experienced with computers; to include Microsoft Office (Word, Excel, and

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

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