Executive Chef, Senior Living Dining Leader

Cogir USA; Bellevue (WA); On-site; USD 95,000 - 140,000; Full time

Benefits offered by this job

Health, Dental, Vision, Life Insurance

401K with company match

Paid Vacation, Holidays, and Sick Time

Employee Assistance Program

Referral Program

Job summary

Cogir Senior Living is seeking an Executive Chef to lead our community dining program, overseeing procurement, preparation, menu development, and labor budgets. You will drive day-to-day kitchen operations and supervise both BOH and FOH staff to ensure top-tier resident dining experiences.

You will plan menus, manage inventory, and ensure compliance with health codes while creating memorable events and themed meals within monthly budgets.

Qualifications

• Minimum 5 years of hands-on food preparation experience.
• Minimum 3 years in progressive management as Executive Chef.
• Serve Safe Manager certification.
• Experience with special events and banquets is a plus.
• Experience in Independent Living / Assisted Living / Senior Living is a plus.

Responsibilities

• Oversee day-to-day operations and staffing of the community kitchen and dining venues.
• Manage culinary services staff, including scheduling, performance reviews, hiring, and corrective action.
• Menu planning and executing meal preparation and events within budgets.
• Maintain inventory control of food, beverages, supplies, and equipment.
• Ensure food is prepared and served to health code standards.
• Understand and manage departmental budgets and write monthly reports.
• Collaborate with staff and residents to tailor recipes and menus.
• Ensure resident and family satisfaction is maintained.
• Plan, prepare, and execute special events and themed meals.

Skills

Kitchen management

Menu development

Food safety

Staff coaching

Budgeting

Event planning

Regulatory compliance

Restaurant operations

Education

Culinary degree

Job description

Cogir Senior Living is seeking an Executive Chef to lead our community dining program, overseeing procurement, preparation, menu development, and labor budgets. You will drive day-to-day kitchen operations and supervise both BOH and FOH staff to ensure top-tier resident dining experiences.

You will plan menus, manage inventory, and ensure compliance with health codes while creating memorable events and themed meals within monthly budgets.