Executive Chef & Dining Experience Director - Senior Living

Cogir USA; Chandler (AZ); On-site; 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 USA in Chandler, AZ is seeking an experienced Director of Culinary Experience (Executive Chef) to lead our community dining program. You will oversee food procurement, menu planning, and all kitchen operations while delivering exceptional nutrition and resident-focused service.

Responsibilities include budgeting, staffing, training, and ensuring health code compliance, with a focus on collaborative menu development and memorable dining events that fit monthly budgets.

Qualifications

• High School Diploma or equivalent; culinary education preferred.
• Serve Safe Manager certification with understanding of kitchen sanitation and food codes.
• 5+ years hands-on experience in food preparation.
• 3+ years progressive management experience as an Executive Chef.
• Experience with events and banquets is a plus.

Responsibilities

• Oversee daily kitchen operations and staffing.
• Manage culinary staff including scheduling and performance reviews.
• Plan menus and coordinate meal prep and events.
• Maintain inventory and control costs.
• Ensure compliance with health codes and safety.
• Manage department budgets for food, supplies, and labor.
• Collaborate with staff and residents on menus and preferences.
• Plan and execute special events and themed meals.

Skills

Culinary leadership

Team building

Menu development

Food safety

Budget awareness

Communication

Customer service

Education

High School Diploma or equivalent

Culinary education preferred

Serve Safe Manager Certification

Job description

Cogir USA in Chandler, AZ is seeking an experienced Director of Culinary Experience (Executive Chef) to lead our community dining program. You will oversee food procurement, menu planning, and all kitchen operations while delivering exceptional nutrition and resident-focused service.

Responsibilities include budgeting, staffing, training, and ensuring health code compliance, with a focus on collaborative menu development and memorable dining events that fit monthly budgets.