Sr Executive Chef

Compass Group, North America; Jenkintown (PA); On-site; USD 110,000 - 120,000; Full time

Job summary

CCL Hospitality Group is seeking an Executive Chef to lead and organize daily kitchen operations, including recruiting, training, and food preparation. The role emphasizes show-quality food, staff empowerment, and ongoing improvement of resident, employee, and client satisfaction while meeting monthly budgets and safety protocols.

The Executive Chef will manage culinary production, develop menus, supervise cooks, ensure safety standards, and optimize food and labor costs to maximize

Qualifications

• Experience leading kitchen operations and daily production.
• Ability to recruit, train, and develop onsite staff.
• Proven track record in food safety and sanitation compliance.
• Strong budget, food cost, and labor cost management.

Responsibilities

• Lead daily culinary production, food quality, and presentation.
• Ensure compliance with safety, sanitation, and regulatory standards.
• Oversee staff performances, training, and task ownership.
• Develop menus and seasonal specials based on product availability.
• Monitor purchasing, receiving, and storage standards to control costs.

Skills

Leadership

Recruitment

Training

Culinary skills

Food safety & sanitation

Budget & cost controls

Menu development

Staff development

Job description

CCL Hospitality Group

Pay Grade: 16

Salary: $110,000 - $120,000

Other Forms of Compensation:

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.

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.
• Determines how food should be presented and create decorative food displays.
• Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients.
• Seeks out sources for fresh food; monitors all produce and meat for freshness.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Research customer preferences and develops a menu which incorporates local foods and flavors.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Demonstrate new cooking techniques and equipment to staff.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Ensure compliance with federal, state, local and company health, safety, sanitation standards.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Follows and enforces food safety and sanitation guidelines.
• Maintains purchasing, receiving and food storage standards.

Business & Financial Acumen:

• Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies.
• Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.
• Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Identify major revenue and expense opportunities and possible problems.
• Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses.