Director of Culinary Experience | Senior Living Dining

Cogir USA; Newberg (OR); Hybrid; USD 90,000 - 120,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

401K with company match

Paid vacation

Holidays

Sick leave

Employee assistance program

Employee referral program

Job summary

Cogir Senior Living is seeking a Director of Culinary Experience (Executive Chef) to lead the community dining program. You will oversee procurement, preparation, service, and staff, while shaping menus and controlling food costs to meet resident expectations and monthly budgets.

The role emphasizes kitchen leadership, staff development, compliance with health codes, and collaboration with residents to tailor experiences and events.

Qualifications

• Requires 5+ years hands-on food preparation experience.
• 3+ years progressive management experience as Executive Chef with front-of-house understanding.
• Serve Safe Manager certification with knowledge of kitchen sanitation and food codes.
• Experience with restaurant openings and events is a plus.
• Strong budgeting, recipe development, and team-building skills.

Responsibilities

• Oversee daily kitchen operations and staffing across BOH/FOH.
• Supervise culinary staff: scheduling, direction, performance reviews, hiring, corrective actions.
• Plan menus, prepare meals, and coordinate events within monthly budgets.
• Maintain inventory of food, beverages, supplies, and equipment.
• Ensure compliance with health codes and company standards.

Skills

Food preparation

Staff supervision

Menu development

Budget management

Inventory control

Regulatory compliance

Communication skills

Team leadership

Creativity

Customer service

Education

High school diploma

Culinary education

Serve Safe Manager

Job description

Cogir Senior Living is seeking a Director of Culinary Experience (Executive Chef) to lead the community dining program. You will oversee procurement, preparation, service, and staff, while shaping menus and controlling food costs to meet resident expectations and monthly budgets.

The role emphasizes kitchen leadership, staff development, compliance with health codes, and collaboration with residents to tailor experiences and events.