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.

Rydal Park features multiple dining venues, including a formal dining room, The Club Room & Bar, retail outlet Cafe, a clubhouse cocktail lounge, as well as dining at the neighboring Rydal Waters community space. We provide high-end catering, à la carte dining, gourmet dinners, as well as other events hosted onsite. This site offers a phenomenal dining experience and atmosphere.

We are seeking a Senior Executive Chef with high-end culinary experience and à la carte experience, as well as someone who is consistently up to date on culinary trends.

As an inspirational and organized leader, you will 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 the financial performance in all areas of responsibility.

You will 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. You will 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 which incorporates local foods and flavors.

You will 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, sanitation standards. Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.

Moreover, you will 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. You will have a professional attitude and appearance while engaging with residents and community staff.

Finally, you will regularly lead team member meetings, establish goals including performance goals, budget goals, team goals, etc., and solicit employee feedback to identify and address employee problems or concerns.

• Medical, Dental, and Vision Insurance.
• Life Insurance and AD&D.
• 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).

• Minimum 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, PowerPoint).
• ServSafe certification (highly desirable).