<h3>Job Description</h3>
Job Description
Pay Grade:&nbsp;14&nbsp;
Salary:&nbsp;$90,000 - $95,000
Other Forms of Compensation:&nbsp;&nbsp;
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. &nbsp;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 &amp; sanitation protocols.
Leading Culinary Operation:&nbsp; 
<ul>
<li>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.</li>
<li>Determines how food should be presented and create decorative food displays.</li>
<li>Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients.</li>
<li>Seeks out sources for fresh food; monitors all produce and meat for freshness.</li>
<li>Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.</li>
<li>Research customer preferences and develops a menu which incorporates local foods and flavors.</li>
<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li>
<li>Demonstrate new cooking techniques and equipment to staff.</li>
<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li>
<li>Ensure compliance with federal, state, local and company health, safety, sanitation standards.</li>
<li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li>
<li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li>
<li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li>
<li>Follows and enforces food safety and sanitation guidelines.</li>
<li>Maintains purchasing, receiving and food storage standards.</li>
</ul>
Business &amp; Financial Acumen: 
<ul>
<li>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.</li>
<li>Manages department controllable expenses including food cost, supplies, uniforms, and equipment.</li>
<li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li>
<li>Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.</li>
<li>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.</li>
<li>Identify major revenue and expense opportunities and possible problems.</li>
<li>Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses.</li>
<li>Oversees the food inventory, purchasing, control, and disbursement of all food supplies.</li>
<li>Schedules staff based upon forecasted volumes.</li>
</ul>
Ensuring Exceptional Customer Service:
<ul>
<li>Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service.</li>
<li>Professional attitude and appearance while engaging with residents and community staff.</li>
<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li>
<li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li>
<li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li>
<li>Ensures that employees provide genuine hospitality and teamwork on an ongoing basis.</li>
<li>Uses teamwork to support guests and employees.</li>
<li>Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department.</li>
<li>Reviews resident satisfaction results and other data to identify areas of improvement.</li>
<li>Responds to and handles guest problems and complaints.</li>
</ul>
Team Building and Management:
<ul>
<li>Regularly lead team member meetings</li>
<li>Establishes goals including performance goals, budget goals, team goals, etc.</li>
<li>Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li>
<li>Develops and implements strategies and practices which support team member engagement.</li>
<li>Ensures employees are treated fairly and equitably.</li>
<li>Provides team members with the training needed to understand expectations and perform job responsibilities.</li>
<li>Provides team members with the necessary tools to perform their duties and responsibilities.</li>
<li>Communicates performance expectations and provides team members with on-going feedback.</li>
<li>Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training.</li>
<li>Extensive catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences</li>
<li>Hands-on chefs experience a must.</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li>
<li>Must be willing to participate in client satisfaction programs/activities.&nbsp;</li>
<li>ServSafe certified - highly desirable.</li>
</ul>
Apply to CCL today!
CCL is a member of Compass Group USA
Click here to Learn More about the Compass Story

Associates at CCL are offered many fantastic benefits.&nbsp;
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Flexible Time Off</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
<li>Paid Parental Leave</li>
<li>Personal Leave</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
CCL maintains a drug-free workplace.
Req ID:&nbsp;1471555
CCL Hospitality Group
Caitlin Pham
[[req_classification]]

Executive Chef

<h3>Job Description</h3>
Job DescriptionDescription:
Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends FREE.
In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise.
 
Beyond weekly meal prep, our chefs also:
<ol>
<li>Host intimate private dining events and dinner parties</li>
<li>Teach cooking classes as a culinary instructor</li>
<li>Lead corporate team-building cooking workshops</li>
<li>Support special projects such as menu design and event catering</li>
</ol>
What Makes This Role Different from Restaurant Kitchen Jobs?
Unlike traditional restaurant sous chef or line cook jobs, this position offers:
<ol>
<li>Consistent, predictable Monday–Friday hours (no REGULAR late nights or weekends)</li>
<li>Direct client interaction and creative menu freedom</li>
<li>Opportunities to grow beyond the kitchen into events, education, and leadership</li>
</ol>
Why Work With Us?
We invest in our chefs through hands-on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential.
At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader.
The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement.
At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations.
 
Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle.
Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check.
 
Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility.
 
Travel may be required during training. (TSC compensates for travel.)
A cover letter is highly encouraged.
 
 
Pay: $25-28 per hour 
 
Interview Process
15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) 
 
Supplemental pay types:
<ul>
<li>Bonus pay</li>
<li>Unlimited referral bonuses</li>
<li>Paid training</li>
</ul>
Schedule:
<ul>
<li>8-hour shift</li>
<li>10-hour shift</li>
<li>Day shift</li>
<li>Monday to Friday</li>
</ul>
Benefits:
<ul>
<li>Retirement Plan, 401k and 401k Matching</li>
<li>Health, Dental and Vision Insurance</li>
<li>Short &amp; Long Term Disability</li>
<li>Life Insurance</li>
<li>Accident &amp; Critical Illness Insurance</li>
<li>Flexible Spending Account (FSA)</li>
<li>Dependent Care Account (DCA)</li>
<li>Paid Time Off</li>
<li>Profit Sharing</li>
</ul>
Requirements:
<ul>
<li>Culinary Experience: 1 year (Required)</li>
<li>Cooking: 4 years (Required)</li>
</ul>

Personal Chef

<h3>Job Description</h3>
Job Description
Position Overview:
Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality.
What we expect of you:
<ul>
<li>Manages back of house team members, operations and food production for the restaurant and FIREBAR®</li>
<li>Trains and develops Sous Chef(s)</li>
<li>Provides direction and training to team members by coaching, counseling and providing feedback on job performance</li>
<li>Cross trains team members—evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station</li>
<li>Supervises and participates in butchering and portion control on each shift</li>
<li>Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen</li>
<li>Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals</li>
<li>Accountable for ordering produce, seafood, and main food orders</li>
<li>Conducts inventory bi-weekly in a team effort</li>
<li>Comfortable working in a team driven kitchen and closely works with all managers</li>
</ul>
What’s in it for you:
<ul>
<li>Excellent earning potential</li>
<li>Participation in monthly Profit-Sharing Plan</li>
<li>Comprehensive training</li>
<li>Three weeks paid time off a year</li>
<li>401k + company match </li>
<li>Competitive benefits — Medical, Dental, Vision, &amp; Life Insurance</li>
<li>New restaurant openings — several growth opportunities for all team members!</li>
<li>Holiday closures — closed on Christmas and Thanksgiving Day; early closures on Christmas Eve!</li>
</ul>
Qualifications:
<ul>
<li>2 years high volume, full service restaurant experience in a management position</li>
<li>Warm, passionate, and committed to the industry</li>
<li>Excellent communication skills</li>
<li>Ability to remain calm, cool, and collected under pressure</li>
<li>Self-Actualized and motivated</li>
<li>Self-discipline; maintained professional appearance</li>
<li>Butchering experience preferred</li>
<li>Scratch Kitchen Experience preferred</li>
</ul>
If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today!
Firebirds is an Equal Opportunity Employer.

<h3>Job Description</h3>
Job Description
Pay Grade:&nbsp;14&nbsp;
Salary:&nbsp;$90,000 - $105,000
Other Forms of Compensation:&nbsp;&nbsp;
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. &nbsp;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 &amp; sanitation protocols.
Leading Culinary Operation:&nbsp; 
<ul>
<li>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.</li>
<li>Determines how food should be presented and create decorative food displays.</li>
<li>Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients.</li>
<li>Seeks out sources for fresh food; monitors all produce and meat for freshness.</li>
<li>Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.</li>
<li>Research customer preferences and develops a menu which incorporates local foods and flavors.</li>
<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li>
<li>Demonstrate new cooking techniques and equipment to staff.</li>
<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li>
<li>Ensure compliance with federal, state, local and company health, safety, sanitation standards.</li>
<li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li>
<li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li>
<li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li>
<li>Follows and enforces food safety and sanitation guidelines.</li>
<li>Maintains purchasing, receiving and food storage standards.</li>
</ul>
Business &amp; Financial Acumen: 
<ul>
<li>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.</li>
<li>Manages department controllable expenses including food cost, supplies, uniforms, and equipment.</li>
<li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li>
<li>Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.</li>
<li>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.</li>
<li>Identify major revenue and expense opportunities and possible problems.</li>
<li>Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses.</li>
<li>Oversees the food inventory, purchasing, control, and disbursement of all food supplies.</li>
<li>Schedules staff based upon forecasted volumes.</li>
</ul>
Ensuring Exceptional Customer Service:
<ul>
<li>Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service.</li>
<li>Professional attitude and appearance while engaging with residents and community staff.</li>
<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li>
<li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li>
<li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li>
<li>Ensures that employees provide genuine hospitality and teamwork on an ongoing basis.</li>
<li>Uses teamwork to support guests and employees.</li>
<li>Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department.</li>
<li>Reviews resident satisfaction results and other data to identify areas of improvement.</li>
<li>Responds to and handles guest problems and complaints.</li>
</ul>
Team Building and Management:
<ul>
<li>Regularly lead team member meetings</li>
<li>Establishes goals including performance goals, budget goals, team goals, etc.</li>
<li>Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li>
<li>Develops and implements strategies and practices which support team member engagement.</li>
<li>Ensures employees are treated fairly and equitably.</li>
<li>Provides team members with the training needed to understand expectations and perform job responsibilities.</li>
<li>Provides team members with the necessary tools to perform their duties and responsibilities.</li>
<li>Communicates performance expectations and provides team members with on-going feedback.</li>
<li>Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training.</li>
<li>Extensive catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences</li>
<li>Hands-on chefs experience a must.</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li>
<li>Must be willing to participate in client satisfaction programs/activities.&nbsp;</li>
<li>ServSafe certified - highly desirable.</li>
</ul>
Apply to CCL today!
CCL is a member of Compass Group USA
Click here to Learn More about the Compass Story

Associates at CCL are offered many fantastic benefits.&nbsp;
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Flexible Time Off</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
<li>Paid Parental Leave</li>
<li>Personal Leave</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
CCL maintains a drug-free workplace.
Req ID:&nbsp;1477982
CCL Hospitality Group
Caitlin Pham
[[req_classification]]

<h3>Job Description</h3>
Job Description
Chef Operator [Executive Chef/General Manager]
COMPENSATION:
Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential
PERKS AND BENEFITS: 
<ul>
<li>16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers)</li>
<li>Health Insurance (Medical, Dental, and Vision)</li>
<li>Paid Time Off </li>
<li>401K Program</li>
<li>Phone Reimbursement</li>
<li>Commuter Benefits</li>
<li>Complimentary DIG Meals every day</li>
<li>Short-Term Disability</li>
</ul>
ABOUT THE ROLE: 
As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. 
Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. 
ABOUT THE TEAM: 
Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs!
YOU WILL: 
<ul>
<li>Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales.</li>
<li>Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. </li>
<li>Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. </li>
<li>Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed. </li>
<li>Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. </li>
<li>Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same.</li>
<li>Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations.</li>
<li>Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians.</li>
<li>Review &amp; collaborate on people development plans with the Field Leadership team to build thoughtful succession plans.</li>
<li>Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts &amp; Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals. </li>
<li>Strictly uphold Dig's anti-discrimination and anti-harassment policies.</li>
</ul>
YOU HAVE: 
<ul>
<li>3 - 5 years minimum kitchen or operational restaurant management experience.</li>
<li>A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. </li>
<li>The willingness to roll up your sleeves and pitch in whenever and wherever necessary.</li>
<li>The demonstrated skills to motivate and develop a high-performing team.</li>
<li>The discipline and desire to create systems and organization within fast changing environments.</li>
<li>Excellent communication skills and an eye for detail.</li>
<li>Strong computer skills. You can navigate multiple digital ordering systems with ease.</li>
<li>Ability to learn technological platforms and work systematically with them.</li>
<li>Familiarity with restaurant costing and inventory software.</li>
<li>The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations.</li>
<li>The desire for professional improvement and the process of learning.</li>
<li>The drive to network and build strong ties in your restaurant's community.</li>
<li>The ability to take many variables to find the best solution to a problem.</li>
<li>Your Department of Health and/or ServSafe certification.</li>
</ul>
COMPENSATION:
Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential
Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG.
Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors
ABOUT US: To learn more about our mission and food please visit our website at: <a href="https://www.diginn.com/mission" target="_blank">https://www.diginn.com/mission</a>
NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply
ADDITIONAL ROLE NOTES: 
The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.
Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

<h3>Job Description</h3>
Job Description
Salary: $70,000-75,000 per year
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.
Apply to CCL today!
CCL is a member of Compass Group USA
Click here to Learn More about the Compass Story

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 &amp; sanitation protocols.
Leading Culinary Operation: 
<ul>
<li>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.</li>
<li>Determines how food should be presented and create decorative food displays.</li>
<li>Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients.</li>
<li>Seeks out sources for fresh food; monitors all produce and meat for freshness.</li>
<li>Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.</li>
<li>Research customer preferences and develops a menu which incorporates local foods and flavors. </li>
<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li>
<li>Demonstrate new cooking techniques and equipment to staff.</li>
<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li>
<li>Ensure compliance with federal, state, local and company health, safety, sanitation standards.</li>
<li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li>
<li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li>
<li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li>
<li>Follows and enforces food safety and sanitation guidelines.</li>
<li>Maintains purchasing, receiving and food storage standards.</li>
</ul>
Business &amp; Financial Acumen: 
<ul>
<li>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.</li>
<li>Manages department controllable expenses including food cost, supplies, uniforms, and equipment.</li>
<li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li>
<li>Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.</li>
<li>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.</li>
<li>Identify major revenue and expense opportunities and possible problems.</li>
<li>Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses.</li>
<li>Oversees the food inventory, purchasing, control, and disbursement of all food supplies.</li>
<li>Schedules staff based upon forecasted volumes.</li>
</ul>
Ensuring Exceptional Customer Service:
<ul>
<li>Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service.</li>
<li>Professional attitude and appearance while engaging with residents and community staff.</li>
<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li>
<li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li>
<li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li>
<li>Ensures that employees provide genuine hospitality and teamwork on an ongoing basis.</li>
<li>Uses teamwork to support guests and employees.</li>
<li>Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. </li>
<li>Reviews resident satisfaction results and other data to identify areas of improvement.</li>
<li>Responds to and handles guest problems and complaints.</li>
</ul>
Team Building and Management:
<ul>
<li>Regularly lead team member meetings</li>
<li>Establishes goals including performance goals, budget goals, team goals, etc.</li>
<li>Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li>
<li>Develops and implements strategies and practices which support team member engagement.</li>
<li>Ensures employees are treated fairly and equitably.</li>
<li>Provides team members with the training needed to understand expectations and perform job responsibilities.</li>
<li>Provides team members with the necessary tools to perform their duties and responsibilities.</li>
<li>Communicates performance expectations and provides team members with on-going feedback.</li>
<li>Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training.</li>
<li>Extensive catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences</li>
<li>Hands-on chefs experience a must.</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li>
<li>Must be willing to participate in client satisfaction programs/activities.</li>
<li>ServSafe certified - highly desirable.</li>
</ul>
Associate Benefits:
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Flexible Time Off</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
</ul>
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.

EXECUTIVE CHEF I

<h3>Job Description</h3>
Job Description
Job Title: Noble 33 Corporate Chef Department: Culinary Reports to: COO
 Job Summary: The Noble 33 Corporate Chef is responsible for overseeing all culinary operations for Toca Madera, Casa Madera, Sparrow Italia, Meduza Mediterranea and 1587 Prime across multi- state locations within the restaurant group. This includes maintaining food quality and consistency, developing menus, training Upper management and kitchen staff, managing food costs, ensuring compliance with safety and health regulations, and supporting new restaurant openings. The ideal candidate will bring creativity, leadership, and operational expertise to maintain and elevate the brand’s culinary standards. Key Responsibilities: Culinary Leadership • Develop and implement standardized recipes and ensure consistency across differeing brands and all locations. • Innovate and create new menu items in alignment with the brand’s identity and customer preferences. • Collaborate with leadership teams to identify culinary trends and evolve menu offerings to maintain competitiveness. Operations Management • Monitor and manage food costs, portion controls, and inventory at each location. • Implement systems to ensure operational efficiency and reduce waste across all kitchens. • Work with supply chain to source quality ingredients at optimal cost. Staff Training and Development • Provide ongoing training to upper management chefs and kitchen staff on cooking techniques, presentation, and food safety. • Recruit and mentor culinary talent, including sous chefs and executive chefs at individual locations. • Create a culture of excellence, teamwork, and accountability within the kitchen teams. Quality Assurance • Conduct regular site visits to ensure adherence to brand standards for food quality, presentation, and cleanliness. • Implement and oversee food safety and health compliance programs. • Address guest feedback related to food quality and develop action plans to resolve issues. New Restaurant Openings • Collaborate with operations and development teams on kitchen layouts, equipment procurement, and pre-opening planning. • Lead culinary training and menu rollouts for new locations. Cross-Functional Collaboration • Partner with marketing teams to support promotional campaigns, seasonal menu changes, and events. • Work with finance teams to analyze performance metrics and develop strategies for cost optimization. • Collaborate with the operations team to ensure seamless execution of the culinary vision. Physical Requirements
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ability to stand for extended periods during food demonstrations, product testing, or culinary presentations.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Frequent walking, bending, and reaching required during food preparation and kitchen activities.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Must be able to lift and carry up to 50 pounds unassisted, including food supplies, equipment, and ingredients.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Prolonged periods of sitting and working at a computer for tasks such as creating reports, marketing materials, and product testing documentation.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Occasional travel to customer locations, stores, or manufacturing facilities, which may involve extended periods of sitting or standing.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ability to handle commercial kitchen equipment safely and efficiently, including cutting, chopping, and other repetitive motions during food preparation tasks. 

Qualifications: • 10+ years Proven experience as an Executive Chef or Corporate Chef, preferably within a multi-unit multi-state restaurant group. • Strong culinary skills and a passion for innovation in food and menu development. • Expertise in managing food costs, labor costs, and P&amp;L analysis. • Exceptional leadership and communication skills with the ability to inspire and develop teams. • In-depth knowledge of food safety regulations and best practices.
*Role based in Miami

Corporate Chef

<h3>Job Description</h3>
Job Description
&nbsp;Position Title:&nbsp;EXECUTIVE CHEF - Rockville, MD&nbsp;
Salary:&nbsp;$90,000.00 - $97,000.00 
Other Forms of Compensation: &nbsp;
Think Fresh! Lead with Excellence!
&nbsp;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.&nbsp;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!
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. &nbsp;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 &amp; sanitation protocols.
Leading Culinary Operation:&nbsp; 
<ul>
<li>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.</li>
<li>Determines how food should be presented and create decorative food displays.</li>
<li>Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients.</li>
<li>Seeks out sources for fresh food; monitors all produce and meat for freshness.</li>
<li>Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.</li>
<li>Research customer preferences and develops a menu which incorporates local foods and flavors.</li>
<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li>
<li>Demonstrate new cooking techniques and equipment to staff.</li>
<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li>
<li>Ensure compliance with federal, state, local and company health, safety, sanitation standards.</li>
<li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li>
<li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li>
<li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li>
<li>Follows and enforces food safety and sanitation guidelines.</li>
<li>Maintains purchasing, receiving and food storage standards.</li>
</ul>
Business &amp; Financial Acumen: 
<ul>
<li>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.</li>
<li>Manages department controllable expenses including food cost, supplies, uniforms, and equipment.</li>
<li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li>
<li>Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.</li>
<li>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.</li>
<li>Identify major revenue and expense opportunities and possible problems.</li>
<li>Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses.</li>
<li>Oversees the food inventory, purchasing, control, and disbursement of all food supplies.</li>
<li>Schedules staff based upon forecasted volumes.</li>
</ul>
Ensuring Exceptional Customer Service:
<ul>
<li>Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service.</li>
<li>Professional attitude and appearance while engaging with residents and community staff.</li>
<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li>
<li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li>
<li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li>
<li>Ensures that employees provide genuine hospitality and teamwork on an ongoing basis.</li>
<li>Uses teamwork to support guests and employees.</li>
<li>Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department.</li>
<li>Reviews resident satisfaction results and other data to identify areas of improvement.</li>
<li>Responds to and handles guest problems and complaints.</li>
</ul>
Team Building and Management:
<ul>
<li>Regularly lead team member meetings</li>
<li>Establishes goals including performance goals, budget goals, team goals, etc.</li>
<li>Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li>
<li>Develops and implements strategies and practices which support team member engagement.</li>
<li>Ensures employees are treated fairly and equitably.</li>
<li>Provides team members with the training needed to understand expectations and perform job responsibilities.</li>
<li>Provides team members with the necessary tools to perform their duties and responsibilities.</li>
<li>Communicates performance expectations and provides team members with on-going feedback.</li>
<li>Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training.</li>
<li>Extensive catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences</li>
<li>Hands-on chefs experience a must.</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li>
<li>Must be willing to participate in client satisfaction programs/activities.&nbsp;</li>
<li>ServSafe certified - highly desirable.</li>
</ul>
Job Summary
Apply to Unidine today!
Unidine is a member of Compass Group USA&nbsp;
Click here to Learn More about the Compass Story&nbsp;
Associates at Unidine are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Flexible Time Off</li>
<li>Paid Parental Leave</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Personal Leave</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
<a href="https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_Unidine.pdf" target="_blank">https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTranspa…</a>
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
Unidine maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1491579
Unidine&nbsp;
LYN PELLEGRINI&nbsp;
[[req_classification]]&nbsp;

EXECUTIVE CHEF

<h3>Job Description</h3>
Job Description
A growing, Midwest independent restaurant group is in search of an Executive Chef to launch their exquisite fine dining, Italian Restaurant.
The restaurant will be dinner only and showcase creative pasta and authentic Italian flavors. You, Chef, will be instrumental in the kitchen design and trusted with creation of the menu. This concept will expand to major and secondary markets in the US.
Generous compensation and the company will relocate you and your family!
<a href="mailto:karenfox@thehuntergroup.net" target="_blank">karenfox@thehuntergroup.net</a>

<h3>Job Description</h3>
Job DescriptionDescription:
About Three Oaks Senior Dining, LLC
 
Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve.
 
Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do.
 
At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life.
 
About the Role
Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential?
 
We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting.
 
This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike.
 
Responsibilities
<ul>
<li>Assure proper sanitation practices are followed by cleaning and sanitizing work stations and equipment. Must follow all Three Oaks, client and regulatory and safety rules and procedures and provide trainings (sanitation, allergy trainings, etc.) as needed;</li>
<li>Assure smooth kitchen operation by coordinating with related food and beverage departments;</li>
<li>Control food costs by maintaining accurate records of all food ingredients used;</li>
<li>Works with the leadership team to understand financial information including: sales reports, meal counts, etc. to achieve fiscal responsibility while driving resident satisfaction.</li>
<li>Meet with the Resident Food Council to understand needs, requests, etc. to create new menus and see to their proper development and implementation;</li>
<li>Work with Corporate Chef to create specials, menu efficiencies across the community as well as a costing strategy</li>
<li>Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs;</li>
<li>Direct supervision of day-to-day operation of all kitchen functions;</li>
<li>Ensure preparation, plating and presentation standards are maintained;</li>
<li>Orient employees to the department and providing training on job responsibilities;</li>
<li>Hold daily shift meetings and weekly in-service meetings:</li>
<li>Provide all recipes for production sheets and ensure compliance to those recipes</li>
<li>Provide kitchen staff with daily production sheets that have recipes attached;</li>
<li>Review BEO’s weekly and assign prep and other duties on the production sheets;</li>
<li>Prioritize and assign work, and conduct performance reviews;</li>
<li>Recommend and implement procedural or production changes;</li>
<li>May prepare food and serve customers at an a la carte station. Provides the highest quality of service to customers at all times;</li>
<li>Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use;</li>
<li>Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment;</li>
<li>Reports all accidents and injuries in a timely manner;</li>
<li>Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques;</li>
<li>Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets;</li>
<li>Enters Menu Cycles, Special Menus, all recipes, and production into the menu management platform or other production program in use;</li>
<li>Teaches and trains all staff members production system and production program as needed for their respective role;</li>
<li>Advanced knife skills required;</li>
<li>Uses production software to enter pre- and post-production data software;</li>
<li>Will take inventory weekly, and enter inventory into the production;</li>
<li>Will perform other duties and responsibilities as assigned. </li>
</ul>
 
Competencies
<ul>
<li>Presents self in a highly professional manner to others and understands that honesty and ethics are essential;</li>
<li>Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action;</li>
<li>Ability to motivate, develop, and direct people as they work and identify best people for the job;</li>
<li>Ability to manage one's own time and the time of others;</li>
<li>Willingness to be open to learning and growing;</li>
<li>Maturity of judgment and behavior;</li>
<li>Maintains high standards for work areas and appearance;</li>
<li>Maintains a positive attitude;</li>
<li>Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism (ie; no cursing in the kitchen)</li>
<li>Requires complete knowledge of kitchen equipment;</li>
<li>Physical Requirements:</li>
<li>Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses;</li>
<li>Significant walking or other means of mobility;</li>
<li>Ability to work in a standing position for long periods of time (up to 8 hours);</li>
<li>Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.</li>
<li>Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations.</li>
<li>Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations.</li>
<li>Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction.</li>
<li>Self-Control: Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.</li>
<li>Attention to Detail: Job requires being careful about detail and thorough in completing work tasks. </li>
</ul>
 
 
Requirements:
<ul>
<li>A high school diploma or equivalent with 8 years related work experience</li>
<li> A 2 year Culinary Degree or 4 year Hospitality degree with Four (4) or more years of related work experience;</li>
<li>Valid ServSafe certification</li>
<li>Must comply with any dress code requirements;</li>
<li>Must be able to work nights, weekends and some holidays;</li>
<li>Must have working knowledge of Microsoft Office and Google Docs.</li>
<li>Must be able to type twenty words per minute. </li>
</ul>

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