Regional Executive Chef - South East Florida

 Position Title: Regional Executive Chef - South East Florida 

Salary: $125000 - $130000

Other Forms of Compensation: 15% Bonus Eligible 

 

Think Fresh! Lead with Excellence!

 An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team!

 

We’re seeking a Regional Executive Chef to lead culinary operations across a single high-profile senior living portfolio in Southeast Florida, with additional support to 1 location in Austin Texas. This is a high-impact, hands-on role focused on driving brand alignment, operational efficiency, and culinary excellence across multiple communities. Ideal candidates are dynamic culinary leaders with multi-site experience, a passion for mentoring teams, and deep knowledge of food and labor cost management in a hospitality or healthcare setting.

 

Needs to live in South East FL (Most accounts are driving distance Delray, Juno Beach area).

 

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 System Executive Chef has overall accountability to meet and exceed the System’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 System 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 Regional Director of Operations.

 

Key Tasks:

• 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 SEC leads the culinary strategy development and deployment for a designated group of Priority Ac