Project Manager - Sous Chef

 

Pay Grade: 14 

Salary: $65,000 - $70,000

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

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Project Manager – Sous Chef

 

KEY RESPONSBILITIES:

As the Sous Chef you will be responsible for food production in your kitchen(s), reporting directly to the Executive Chef. This Sous Chef plays an integral role in managing the food production operations while ensuring client and customer service. This successful culinary leader must have the ability to work in a diverse work environment while remaining focused on client and customer satisfaction.

 

Essential Functions and Key Tasks:

• As the Support Culinarian you will be responsible for management of the kitchen and all food production at the new Operations.
• Your ability to implement a regimented designed process as a part of the transition management and culinary team, is essential, opening new business at our client facilities.
• Flexibility, the ability to adapt on the move in facility transitions will be very important, each transition follows a designed process however there is a potential that change requests can alter our plan.
• You are one of the ambassadors on site of CCL values, vision, and mission. You will lead daily lineup, training all staff and new onsite management to adopt to understand and adopt our culture into daily operations.
• A working understanding of all Unidine or Morrison systems & processes is essential, all vertical lines of business: Senior Living, Health Care and retail management.
• Ability to communicate clearly and concisely (verbal and written) with residents/guests and know what, when and how to communicate depending on the audience and subject matter (sensitivity and timing)
• You are the company representative of culinary brand standards and HACCP food safety standards is imperative.
• Ability to train production staff on all required production systems and processes
• Ensures high quality, good tasting and well-presented foods are served to all residents, population in all areas within established time frames.
• Development of facility food tracking systems and processes, review, train staff on use of daily production records
• Develop and implement menus and prescribed recipes.
• Proficient forecasting and production, ensure all product is delivered on time and at proper temperatures
• Responsible for Food and supply purchasing - adhering to product specifications and authorized vendors.
• Develop and implement job flows for all kitchen and production staff.
• Scheduling and supervision of culinary department personnel with adherence to our productivity metrics.
• Create and maintain excellent relationships within community.
• Administer scheduled training, in service and informational meetings to facilitate consistent implementation of production, service and sanitation standards.
• Adhere to production operating budget (financial and productivity) and complete reporting responsibilities on a daily/weekly basis.
• Collaboration on menus and recipes with onsite Health, Wellness and Nutritional Director.
• Assure regulatory compliance for production and sanitation with detailed and organized program documentation.

 

Education and Experience:

• Minimum 3 years’ experience in a culinary role.
• 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.
• The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements.