EXECUTIVE CHEF I - St. Paul, MN

Compass Group; Mendota Heights, Main Street (MN, CA); On-site; USD 70,000 - 75,000; Full time

Job summary

An established industry player seeks an inspirational Executive Chef to lead culinary operations and ensure exceptional service. This role involves hands-on leadership in food preparation, team development, and financial management. You will drive culinary excellence, create innovative menus, and maintain high standards of food safety and sanitation. Join a forward-thinking company that values its team members and fosters a culture of hospitality and service. If you have a passion for culinary arts and a commitment to excellence, this is the perfect opportunity to showcase your talents and make a significant impact.

Benefits

Medical, Dental, Vision

Life Insurance

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Employee Assistance Program

Discount Marketplace

Commuter Benefits

Health & Wellness Programs

Qualifications

• 5+ years of progressive culinary/kitchen management experience.
• Knowledge of food and catering trends, quality, sanitation, cost controls.

Responsibilities

• Lead daily culinary production and ensure food quality and safety standards.
• Manage department expenses and develop budget strategies.
• Create exceptional resident satisfaction through training and feedback.

Skills

Culinary Management

Food Safety

Team Leadership

Menu Development

Cost Control

Customer Service

Communication Skills

Education

A.S. in Culinary Arts or equivalent experience

Tools

Microsoft Office

Outlook

Job description

CCL Hospitality Group

Salary: $70,000-75,000 per year

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.

Apply to CCL today!

CCL is a member of Compass Group USA

Click here to Learn More about the Compass Story

Job Summary:

An inspirational and organized leader who is not afraid to roll up their sleeves to 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. Works to continually improve resident, employee, and client satisfaction while maximizing the 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 food preparation workers.
• Ensure compliance with health, safety, sanitation standards.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Communicate the importance of safety procedures, detailing codes, ensuring understanding, monitoring processes.
• Monitor the quality of raw and cooked food products.
• 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 aligned with the client's mission, vision, and values.
• Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
• Develop and implement purchasing and receiving guidelines and control procedures.
• Analyze financial and operational information to adjust business plans, labor, and costs.
• Develop, implement, and manage the department's budget; analyze, forecast, monitor, and control costs.
• Identify revenue and expense opportunities and issues.
• Control food cost, labor, and other expenses; monitor expenses versus budget.
• Oversee food inventory, purchasing, control, and disbursement.
• Schedule staff based on forecasted volumes.

Ensuring Exceptional Customer Service:

• Create 100% resident satisfaction by training and resource provision.
• Maintain professional attitude and appearance when engaging with residents and staff.
• Improve service through communication, guidance, feedback, and coaching.
• Support service behaviors that exceed expectations for satisfaction and retention.
• Empower employees to provide excellent service; establish expectations and training.
• Ensure genuine hospitality and teamwork.
• Seek opportunities for feedback and develop strategies for improvement.
• Review satisfaction data to identify improvement areas.
• Respond to and resolve guest problems and complaints.

Team Building and Management:

• Lead regular team meetings.
• Establish goals including performance, budget, and team goals.
• Solicit feedback, utilize open-door policies, review satisfaction results.
• Develop and implement engagement strategies.
• Ensure fair treatment and equitable opportunities.
• Provide necessary training, tools, and feedback to team members.

Preferred Qualifications:

• A.S. or equivalent experience
• Minimum 5 years of progressive culinary/kitchen management experience, depending on education or training.
• Extensive catering experience a plus
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• Hands-on chef experience
• Knowledge of food and catering trends, quality, sanitation, cost controls, presentation
• Computer skills including Microsoft Office, Outlook, Internet
• Participation in client satisfaction programs
• ServSafe certification - highly desirable

Associate Benefits:

• Medical, Dental, Vision
• Life Insurance, Disability Insurance
• Retirement Plan
• Flexible Time Off
• Holiday Time Off (varies by site/state)
• Shopping Program, Health & Wellness, Discount Marketplace
• Identity Theft Protection, Pet Insurance, Commuter Benefits
• Employee Assistance Program, Flexible Spending Accounts

Compass Group is an equal opportunity employer. We are committed to fair treatment regardless of race, origin, sex, age, disability, veteran status, sexual orientation, gender identity, or other protected classifications.

Qualified candidates must be able to perform essential functions satisfactorily with or without accommodations. We consider all qualified applicants, including those with criminal histories, in accordance with applicable laws. We encourage applicants with criminal histories to apply.