CCL Hospitality Group is looking for an Executive Chef to join our dynamic kitchen team. This position offers a salary range of $90,000 - $95,000, along with a $5,000 signing bonus and benefits. The position is based in Chicago, IL, with relocation assistance available.

At CCL Hospitality Group, we prioritize our team members and are dedicated to exceptional hospitality. Our philosophy is rooted in caring for those who care for our guests, and we are committed to strengthening our service culture.

As the Executive Chef, your responsibilities will include:

• Leading daily culinary production, ensuring food quality and presentation, and compliance with safety and sanitation standards.
• Developing and creating menu items based on product availability and customer preferences.
• Supervising and training kitchen staff while ensuring adherence to safety protocols.
• Participating in the development and implementation of business strategies for the community.
• Managing department expenses, including food cost and supplies.
• Creating a culture of exceptional customer service and resident satisfaction.
• Building and managing a cohesive team by providing training, feedback, and support.

The ideal candidate will have a minimum of 5 years of culinary management experience, strong leadership skills, and a passion for delivering high-quality food and service.

Join us at CCL and discover how we drive mutual success that leaves lasting impressions!

• Medical, Dental, and Vision Insurance.
• Life Insurance and AD&D Insurance.
• 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 foodservice operations experience.
• Institutional and batch cooking experience.
• Comprehensive knowledge of food and catering trends.
• Experience with Microsoft Office (Word, Excel, PowerPoint) and email.
• ServSafe certification (highly desirable).