Executive Chef

Cogirofmillcreekseniorliving; Potomac (MD); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Health, Dental, Vision, and Life Insurance

401K with company match

Paid Vacation, Holidays, and Sick Leave

Employee Assistance Program

Generous Employee Referral Program

Job summary

Cogir Senior Living in Potomac, Maryland seeks an Executive Chef to lead the dining operations, ensuring exceptional culinary experiences for residents. The role involves managing kitchen staff, menu development, and maintaining compliance with health regulations. Candidates should possess at least 5 years in food preparation and 3 years in management. A culinary degree is preferred. Join us to make a meaningful impact in senior living communities and be part of a supportive team.

Qualifications

• At least 5 years of hands-on experience in food preparation.
• 3 years of progressive management experience as an Executive Chef.
• Serve Safe Manager certification required.

Responsibilities

• Oversee kitchen and dining operations.
• Manage culinary services staff, including hiring and training.
• Plan menus and execute special events.

Skills

Food preparation

Team building

Menu development

Kitchen sanitation

Outstanding communication

Education

Culinary degree

Job description

Description

Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members.

THE COMPANY

At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career!

WHAT WE OFFER

• Health, Dental, Vision, and Life Insurance.


• 401K with company match.


• Paid Vacation, Holidays, and Sick Leave.


• Employee Assistance Program.


• Generous Employee Referral Program and more.

POSITION SUMMARY

The Executive Chef leads the community’s dining operations, delivering an exceptional culinary experience that enhances the lives of our residents. This role oversees all aspects of the kitchen and dining program, including menu development, food procurement, meal preparation, and service. The Executive Chef is responsible for managing food, supply, and labor budgets; hiring, training, and guiding a high‑performing dining team; maintaining inventory controls; and ensuring full compliance with all regulatory requirements.

If you’re inspired by creating memorable meals, motivated by excellence, and passionate about serving others, we invite you to join our team and make a meaningful impact every day.

KEY RESPONSIBILITIES

• Responsible for the day‑to‑day operations and staffing of the community kitchen and dining venues.


• Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy.


• Menu planning and executing meal preparation and events, assisting staff with back and front‑of‑the‑house operations as needed.


• Maintain inventory control of food, beverages, supplies, and equipment.


• Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements.


• Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending.


• Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets.


• Ensure resident and family member satisfaction is maintained.


• Responsible for planning, preparing, and executing special events and themed meals.

Requirements

CANDIDATE QUALIFICATIONS

Education and certifications

• A Culinary degree is preferred, or a combination of education and experience is required.

Experience, Competencies, and Skills

• At least 5 years of hands‑on experience in food preparation.


• At least 3 years of progressive management experience as an Executive Chef with an understanding of front‑of‑the‑house operations and service.


• Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes.


• Experience with restaurant openings is a plus.


• Experience with special events and banquets is a plus.


• Successful history of building teams and meeting financial goals.


• Creativity and experience in menu development.


• Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus.


• Outstanding communication skills and the ability to motivate.


• Compassion for our residents and a strong passion for excellence.