Executive Chef&Director of Culinary

Position: Executive Chef&Director of Culinary Experience
CCL Hospitality Group

** Salary: $90,000 - $100,000*
* ** Other Forms of Compensation:
** Merit Increases

** LOCATION - This role is based in COMMACK, NY*
* 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.

** Position Summary*
* The Executive Chef provides leadership and direction for a refined, resident-centered culinary program, delivering consistently high-quality dining experiences. This role calls for a polished, visible, and hands-on culinary leader who sets the standard for food quality, service, and professionalism. The Executive Chef leads from the front-actively cooking, mentoring the team, engaging with residents and guests, and representing the culinary program confidently in meetings and presentations.

Based in Long Island, this position requires a balance of culinary excellence, operational discipline, and the ability to collaborate effectively with senior leadership and community stakeholders.

** Key Responsibilities*
* ** Culinary & Operational Leadership*
* + Lead all culinary operations, ensuring consistent quality, presentation, and execution.

+ Develop seasonal menus that emphasize fresh ingredients, thoughtful preparation, and resident preferences.

+ Maintain high standards of food quality, taste, and presentation across all service periods.

+ Actively participate in daily food production and service as a hands-on chef leader.

+ Lead culinary presentations, tastings, and resident-facing events with professionalism and confidence.

+ Ensure compliance with all food safety, sanitation, and operational standards.

** Program Oversight & Execution*
* + Oversee menu planning, prep, and service with a focus on efficiency and excellence.

+ Ensure smooth coordination between production, service, and special events.

+ Maintain proper purchasing, receiving, storage, and inventory controls.

+ Identify opportunities to improve processes, equipment usage, and kitchen workflows.

** Business & Financial Management*
* + Manage food and labor budgets responsibly while maintaining quality standards.

+ Implement cost-control practices that support sustainability and consistency.

+ Analyze operational data to guide menu development, staffing, and purchasing decisions.

+ Build and maintain effective relationships with vendors and suppliers.

** Resident & Guest Engagement*
* + Serve as a visible and approachable culinary leader within the community.

+ Engage directly with residents and guests to gather feedback and enhance the dining experience.

+ Respond proactively to resident needs, preferences, and service recovery opportunities.

+ Collaborate with leadership and programming teams to support community events and initiatives.

** Team Leadership & Development*
* + Recruit, train, and develop a skilled and service-focused culinary team.

+ Set clear expectations and provide ongoing coaching and performance feedback.

+ Foster a culture of professionalism, accountability, and pride in execution.

+ Lead by example with integrity, consistency, and attention to detail.

** Required Qualifications*
* + Minimum of 5 years of executive or senior culinary leadership experience in a polished, resident-focused or hospitality-driven environment.

+ Proven ability to lead a culinary program with hands-on involvement.

+ Culinary degree or equivalent professional experience.

+ Strong understanding of food cost control, labor management, and budgeting.

+ Excellent communication and interpersonal skills; comfortable presenting and collaborating in leadership and boardroom settings.

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Experience with …