CORPORATE EXECUTIVE CHEF - Mid- Atlantic Region

Compass Group

15d•$110,000 - $125,000

About The Position

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. Corporate Executive Chef, CCL Hospitality Group RELOCATION ASSISTANCE AVAILABLE! Seeking a dynamic culinary leader who loves to inspire and mentor culinary team members. Join our elite team of regionally based culinarians who specialize in changing the ‘old-school’ thinking about dining in a Senior Living or Behavioral Health community. Dining is one of the top two reasons a resident chooses to live in a community – and we are passionately focused on delivering exceptional meals and experiences which make that choice an easy one! CCL Hospitality Group is the fastest growing and largest national provider of culinary services to a broad variety of exceptional clients. We go to market with specialized and unique brand offerings designed to fit each client and community’s diverse needs – from fine dining restaurants with extensive wine lists, to popular bistros and pubs, morning coffee shops and restaurants, to the compassionate care we offer with meals especially tailored for the medical needs of the healthcare areas of dining service. We are a food and leadership focused team - creative about our entrepreneurial approach to delivering elevated dining services - if you want to ‘be the best part of someone’s day’ – keep reading! Essential Elements: Pivotal to each community, district and region’s success, the Corporate Executive Chef has overall accountability to meet and exceed the region’s culinary performance objectives and resident satisfaction targets within a given multi-state geography. This is accomplished through effective interactions with clients, culinarians, operators and interconnected field support teams. Foundational to our collective success, our new Executional Framework is launching nationwide. The Corporate Executive Chef is responsible for leading the culinary rollout sections and for ensuring the long-term sustainment of the standards. This includes participating in teaching the culinary curriculum, helping teams learn the skills and behaviors needed to succeed, and masterminding the systems and behaviors that every community is in the process of implementing. This position reports to the area’s Division VP, Culinary Operations.

Requirements

Excellent relationship building skills, verbal and written skills.
Creative problem solving and negotiating. Influencing at many levels
Impact and Influence; Emotional intelligence; Leadership presence
Financial acumen and strategic business thinking
Ability to manage all aspects of working independently without constant direct supervision.
Leadership and project management skills with a proven ability to interact with, motivate others, and hold self and others accountable.
Manage overhead budget in a fiscally responsible manner.
Can prioritize workload and meet deadlines for a variety of deliverables.
Diverse culinary experience ranging from fine dining, high-volume restaurants, offsite catering, restaurants, resorts, catering.
5+ years of progressive back-of-house food service management experience required.
2+ years of experience in a multi-unit, multi-venue setting required. Experience managing a multi-state territory is highly desirable.
3+ years of full fiscal responsibility for culinary operations – P&L or Management Fee contract types counting as equally relevant. Expected skill set includes a high skill level related to managing costs related to staffing, food production cycle, sourcing and inventory management and all back-of-house responsibilities.
ServSafe Manager Certification required.
Proficient with Microsoft Windows platform and Office Suite – Word, Excel, Outlook and PowerPoint.

Nice To Haves

Culinary experience within a Senior Living Life Plan or Continuing Care Retirement Community is valued. (Independent Living, Assisted Living, Memory Care, and Skilled Nursing service areas)
Experience with typical suite of menu management technology to manage full cycle of food planning and production steps. We have several proprietary systems we will equip you with for success in this role.
Intermediate to high level of expertise in teaching and public speaking. Typical engagements range from teaching the Executional Framework course to internal teams to participating in new business sales presentations and internal client and board leadership.
Certified Dietary Manager (CDM) certification preferred. If hired without your CDM, we have a program which sponsors the acquisition of this certification.
CEC (Certified Executive Chef) preferred through ACF or ProChef certification Levels II or III.
Bachelor’s or associate’s degree in Culinary Arts preferred. Extensive professional culinary experience may be substituted for a degree in select cases.

Responsibilities

Generate enthusiasm throughout our culinary, service and leadership teams to identify opportunities for improvement and to deliver best-in-class experiences for our residents, patients, guests and clients.
Mentor and develop talent throughout the organization by providing positive and engaging, hands-on, shoulder-to-shoulder leadership. Develop a deep talent pool of strong culinarians – including recruiting, interviewing, Chef testing and helping to onboard.
Establish strong cross-functional leadership relationships with members of the operations, field marketing, nutrition, finance, support and resource teams to ensure a regular cadence of communication and elevated levels of execution.
Each CEC leads the culinary strategy development and deployment for a designated group of Priority Accounts.
Develop performance driven relationships with our clients and their employee teams. This includes communicating with them every time you visit, following up after visits with observations and answering their questions. Interactions are frequently by phone, text, in-person and virtually as needed. Actively participate in the development and delivery of Quarterly and Annual Business Reviews and other client business and social engagements as part of our team approach of effective relationship management.
Maintain various reports for assigned client communities and provide concise analysis of performance, talent observations, trends, growth opportunities, rising risk and regional areas or topics of concern.
Site visits are expected to include an advance planning call with involved operations team leaders, follow a prescribed plan and agenda while on-site, and wrap up with notes documenting findings and charting next steps that is circulated no more than five business days following the visit. Collaboration calls to review your findings are a critical part of activating long-term impact and improvement and are expected to follow prescribed cadences depending on business imperatives.
We love growth – the CEC role has frequent involvement in touring and scoping potential new client partnerships. Presenting culinary plans during in-person or virtual presentations to bring the vision to life. Once won, you will lead the culinary specialty team’s approach to the new business opening planning and launch activities. Client retention is also a critical responsibility of this role – CECs lead current client improvement plans and are an important part of the flourishing of client relationships.
Guide effective regionalization and the consistent use of menus which deliver the business and menu expectations of a wide range of client budget and service expectations. To achieve this goal, you will have access to the company’s deep group of experts in supply chain, menu engineering, seasonal ingredient selection and special event and promotional design.
Ensure that each community is always prepared to meet regulatory inspections with excellent scores. Compliance with all company survey readiness and mandatory compliance regulations is a critical expectation.
Participate in high visibility networking and showcase opportunities. Examples include client anniversary events, large scale CCL Hospitality Group and Compass Group signature events.
Additional activities and duties as requested - to address evolving business priorities and the needs of the team and business.