Corporate Executive Chef-Compass Group

Job Description

Job Title: Corporate Executive Chef

Company: Compass Group

Location: Columbus, OH

Pay: $110000 – 125000 per year

AI Pay Analysis: The annual salary range of $110,000 to $125,000 for a Corporate Executive Chef in Columbus, OH, translates to an hourly wage of approximately $52.88 to $60.10, which is competitive and aligns well with industry standards for similar roles. In general, Corporate Executive Chefs often earn between $90,000 and $150,000, depending on factors such as experience, the size of the company, and the complexity of the culinary operations they oversee. Given that Columbus has a lower cost of living compared to larger metropolitan areas, this salary range is particularly attractive in that market, suggesting that the compensation is not only competitive but also reflective of both the culinary expertise required and the regional economic landscape.

Job description:

This position is responsible for overseeing culinary operations in the Ohio Valley region, requiring travel to various locations. At CCL Hospitality Group, we prioritize our people and are dedicated to providing exceptional hospitality. We believe that our greatest asset is our team members, and we continuously work to enhance our service culture. Each team member plays an integral role in our success, ensuring we deliver excellence in hospitality.

Our organization consists of four operating companies—Morrison Living, Unidine, Coreworks, and The Hub—focused on shaping future industry leaders through a culture dedicated to exceptional service in community living throughout the country. We invite you to join us in creating enduring impressions and driving mutual success.

Summary
We seek an innovative and passionate culinary leader to inspire and mentor our culinary team members. As part of an elite group of regionally-based chefs, you will challenge traditional dining perceptions within Senior Living and Behavioral Health communities, recognizing that exceptional dining experiences are critical to residents’ choices of community life.

CCL Hospitality Group is recognized as the fastest-growing and largest national provider of culinary services, catering to a diverse clientele through specialized offerings that meet community needs—from fine dining to customized culinary care for medical dietary requirements. Our team is centered on innovative and effective approaches to elevated dining services. If you aspire to be "the best part of someone’s day," we encourage you to apply.

Essential Elements
As the Corporate Executive Chef, you will hold significant responsibility for achieving and surpassing culinary performance goals and resident satisfaction metrics across multiple states. Your success will depend on effective collaboration with clients, culinary teams, operators, and field support personnel.

You will lead the implementation of our new Executional Framework nationally, ensuring the culinary standards are fully integrated and sustained within your communities. This role involves teaching culinary skills, developing competencies among team members, and implementing systems critical for operational success. Reports will be made to the area’s Senior Director of Culinary.

Key Tasks

• Foster enthusiasm among culinary, service, and leadership teams to identify improvement opportunities and deliver superior experiences to residents, patients, guests, and clients.
• Mentor and develop talent at all levels by providing hands-on leadership and facilitating recruitment, interviewing, and onboarding processes.
• Cultivate strong relationships with various operational teams to ensure clear communication and high execution standards.
• Lead culinary strategy development for targeted Priority Accounts.
• Establish performance-driven partnerships with clients, ensuring regular communication and support, addressing their inquiries promptly. Actively engage in Quarterly and Annual Business Reviews and other client relations initiatives.
• Maintain detailed reports for assigned communities, providing insightful analyses of performance trends and opportunities for improvement.
• Conduct site visits along a structured agenda, including pre-planning calls and follow-up documentation within five business days.
• Play a key role in the identification and pursuit of new client partnerships while overseeing client retention and improvement strategies.
• Guide regionally-consistent menu development to meet diverse client expectations within budgetary constraints, leveraging the company’s resources in supply chain and culinary expertise.
• Ensure regulatory compliance and readiness for inspections, maintaining high standards for operational success.
• Represent the company at high-profile networking events and client functions.
• Participate in additional duties as requested to meet evolving business needs.

What It Takes for Success

• Outstanding relationship-building and communication skills—both verbal and written.
• Innovative problem-solving capabilities and skilled negotiation, influencing stakeholders at various levels.
• Strong leadership presence with emotional intelligence and the ability to motivate and hold teams accountable.
• Financial acumen and strategic thinking for effective resource management.
• Capacity to work independently while managing multiple tasks and meeting deadlines.
• Proven leadership and project management expertise.

Education and Technical Experience

• Extensive culinary experience in diverse environments, including fine dining and high-volume venues.
• Minimum of 5 years of progressive back-of-house food service management experience; 2 years in a multi-unit or multi-venue environment preferred.
• Proven fiscal responsibility for culinary operations, including P&L management.
• Culinary experience in Senior Living communities is highly regarded.
• Proficiency in menu management technology and culinary planning systems.

Additional Qualifications

• Strong teaching and presentation skills, with the ability to engage in public speaking and internal training.
• ServSafe Manager Certification is required; Certified Dietary Manager (CDM) preferred, with support for obtaining certification if not already held.
• Certification as a Certified Executive Chef (CEC) through ACF or ProChef Level II/III is preferred.
• A Bachelor’s or Associate’s degree in Culinary Arts is preferred, though extensive experience may serve as a substitute in certain cases.
• Proficiency in Microsoft Office Suite is necessary.

Work Environment

• Position requires repetitive motion and the ability to lift weights exceeding twenty-five pounds.
• Extensive travel, approximately 80% of the month, including overnight stays and driving across multiple states, is expected as you oversee 40-50 communities.

Apply to CCL Today!
CCL offers a comprehensive benefits package, including medical, dental, vision, life insurance, retirement plans, flexible time off, and various wellness programs.

CCL is an equal opportunity employer, committed to treating all applicants and associates fairly based on their abilities and experience, without regard to protected classifications under applicable law. We welcome all qualified candidates, including those with a criminal history, and will consider them consistently with relevant laws.

Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace.

Job Posting Date: Wed, 18 Dec 2024 23:35:06 GMT

Apply now!