Senior Director Culinary Operations West
2 days ago
CCL Hospitality Group
Pay Grade: 18
Salary: $140,000 - $170,000
Other Forms of Compensation: + bonus and car/car allowance
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 SummarySeeking a dynamic senior culinary leader who loves to inspire and mentor culinary leaders and hourly team members. This leadership role is responsible for delivering results through the effective leadership of and mentoring of two key culinary teams – direct-reporting regional Corporate Executive Chefs and indirect-reporting embedded System Chefs.
Join our elite team 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
Essential Functions and Key Tasks:As a Senior Director of Culinary Operations, you will have overall accountability to meet and exceed your Division’s culinary performance objectives and resident satisfaction targets within a multiple-state Divisional area. This is accomplished through an advanced skill set related to productive and positive interactions with clients, culinarians, operators and interconnected field support teams.
Driving all tactics and strategies to ensure the successful training and installment of our Executional Framework is one of the highest priorities of this role. This includes leading the Divisional rollout of training, ensuring consistent use of assessments, and driving improvement in community, district, regional and division results.
This position reports to the SVP, Chief Culinary Officer.
Key Tasks:- Directly manage regionally based team of multiple Corporate Executive Chefs. Indirectly manage dedicated System Executive Chefs.
- Develop and maintain performance-driven relationships with your direct and indirect reporting Corporate, System, and Regional Executive Chefs.
- Lead the Division’s culinary strategy stages including discovery, design and tactic development.
- Inspire and motivate culinary, service, and leadership teams to identify opportunities for improvement and deliver exceptional dining experiences.
- Mentor and develop talent throughout the organization.
- Establish strong cross-functional leadership relationships with operations, field marketing, nutrition, finance, support, and resource teams.
- Actively participate in the development and delivery of Quarterly and Annual Business Reviews.
- Maintain a record of culinary reports from Corporate and System Executive Chefs for assigned client communities.
- Train and mentor team members to conduct effective community site visits.
- Lead the team of Corporate and System Chefs in the regionalization and consistent use of menus.
- Lead the Division's culinary team in compliance with regulatory requirements.
- Drive the Division’s safety strategy and execution.
- Perform additional activities and duties as needed to address evolving business priorities.
- Leadership and project management skills.
- Excellent relationship building skills, verbal and written skills.
- Creative problem solving and negotiating skills.
- Financial acumen and strategic business thinking.
- Ability to manage all aspects of working independently.
- Manage overhead budget in a fiscally responsible manner.
- Can prioritize workload and meet deadlines.
- 7+ years of full fiscal responsibility for culinary operations.
- 3+ years managing multi-site, multi-state culinary organizations.
- Diverse culinary experience in fine dining, high-volume restaurants, offsite catering, resorts, and/or senior living communities.
- Experience in Senior Living or Continuing Care Retirement Communities is valued.
- Proficiency with menu management technology.
- ServSafe Manager Certification required.
- Certified Executive Chef (CEC) preferred through ACF or ProChef certification Levels II or III.
- Bachelor’s or associate degree in business or culinary arts preferred.
- High level of proficiency with Microsoft Office Suite.
- Requires repetitive wrist motion and occasional lifting of weights greater than twenty-five pounds.
- Active use of safety PPE and adherence to safety expectations.
- Extensive travel (approximately 70 - 80% of the month) across multiple states.
- Medical
- Dental
- Vision
- Life Insurance/ AD
- Disability Insurance
- Retirement Plan
- Flexible Time Off
- Holiday Time Off
- Health and Wellness Programs
- Employee Assistance Program
CCL maintains a drug-free workplace.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.
Applications are accepted on an ongoing basis.
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