Executive Chef - Elevate Dining & Resident Experience

Cogir USA; Turlock, Northern (CA, KY); Hybrid; USD 100,000 - 150,000; Full time

Benefits offered by this job

Health Insurance

401K with match

Paid vacation

Sick leave

Employee assistance program

Job summary

Cogir USA seeks a Director of Culinary Experience (Executive Chef) to oversee the community's dining services, including food procurement, preparation, service, and menu development, while managing budgets and staff.

You will lead BOH/FOH teams, ensure health code compliance, plan events, control inventory, and collaborate with residents to tailor menus within monthly and annual budgets, all in a supportive, growth‑oriented senior living environment.

Qualifications

• At least 5 years hands-on food prep experience.
• At least 3 years progressive management experience as Executive Chef.
• Experience with menu development and event planning.

Responsibilities

• Oversee day-to-day kitchen operations and staffing.
• Supervise culinary services staff, scheduling, performance reviews, and actions.
• Plan menus and events, assist with back- and front-of-house operations.
• Maintain inventory control of food, beverages, supplies, and equipment.
• Ensure compliance with health codes and company standards.
• Manage monthly/annual budgets for culinary services.
• Collaborate with staff and residents to tailor recipes within budgets.
• Strive for resident and family satisfaction in dining experiences.
• Plan, prepare, and execute special events and themed meals.

Skills

Team leadership

Menu development

Budget management

Food safety

Communication

Education

High school diploma

Culinary education preferred

Serve Safe Manager Certification

Job description

Cogir USA seeks a Director of Culinary Experience (Executive Chef) to oversee the community's dining services, including food procurement, preparation, service, and menu development, while managing budgets and staff.

You will lead BOH/FOH teams, ensure health code compliance, plan events, control inventory, and collaborate with residents to tailor menus within monthly and annual budgets, all in a supportive, growth‑oriented senior living environment.