EXECUTIVE CHEF

Compass Group•New Brunswick, NJ

44d•$75,000 - $90,000•Remote

About The Position

CCL Hospitality Group is seeking an organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including 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. This role works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. The Executive Chef 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.

Requirements

Minimum 5 years’ experience as an Executive Chef or Chef Manager.
Computer knowledge and ability to work with multiple software programs is essential.
Must have a valid driver’s license and reliable transportation.
Must live within 1 hour of a major airport.

Nice To Haves

Prior experience in dining service transitions and openings is preferred.
Serve Safe, Choke Save and Allergen certification preferred.
Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable.
Having completed Certified Dietary Management program preferred.

Responsibilities

Management of the kitchen and all food production at all Operations.
Implementation of a regimented designed process as a part of the transition management and culinary team, essential for opening new business at client facilities.
Flexibility and ability to adapt on the move in facility transitions.
Serving as an ambassador of CCL values, vision, and mission on site, leading daily lineups, and training all staff and new onsite management to adopt the company culture into daily operations.
Working understanding of all Unidine or Morrison systems & processes, including all vertical lines of business: Senior Living, Health Care and retail management.
Ability to communicate clearly and concisely (verbal and written) with residents/guests, understanding what, when and how to communicate depending on the audience and subject matter.
Representing the company's culinary brand standards and HACCP food safety standards.
Ability to train new Executive Chefs and production staff on all required production systems and processes.
Ensuring high quality, good tasting and well-presented foods are served to all residents within established time frames.
Development of facility food tracking systems and processes, reviewing and training staff on the use of daily production records.
Developing and implementing menus and prescribed recipes.
Proficient forecasting and production, ensuring all product is delivered on time and at proper temperature.
Food and supply purchasing, adhering to product specifications and authorized vendors.
Developing and implementing job flows for all kitchen and production staff.
Scheduling and supervision of culinary department personnel with adherence to productivity metrics.
Creating and maintaining excellent relationships with residents, Executive Director, fellow department heads and staff.
Administering scheduled training, in-service and informational meetings to facilitate consistent implementation of production, service and sanitation standards.
Adhering to production operating budget (financial and productivity) and completing reporting responsibilities on a daily/weekly basis.
Collaboration on menus and recipes with onsite Health, Wellness and Nutritional Director.
Assuring regulatory compliance for production and sanitation with detailed and organized program documentation.