Area Executive Chef

Solista Charlotte by Cogir•Charlotte, NC

2d•Hybrid

About The Position

The Area Executive Chef is a regional culinary leadership role responsible for overseeing food and beverage operations across multiple senior living communities within the Charlotte, North Carolina market. This position is a key component of Cogir’s Collective Culinary Leadership Model, designed to elevate dining quality, improve operational efficiency, and standardize culinary execution across communities. The Area Executive Chef will provide hands-on leadership, direct operational support, and full accountability for culinary performance across all assigned communities.

Requirements

High School Diploma or equivalent.
Culinary education is preferred, or an equivalent combination of experience and education is required.
Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes.
At least 5-10 years of progressive culinary leadership experience.
Multi-unit or regional culinary oversight experience preferred.
Experience in senior living, hospitality, healthcare, or high-volume foodservice.
Strong financial acumen with experience managing food cost (PRD).
Strong knowledge of food safety and HACCP standards.
Experience with modern kitchen equipment and production systems.
Proven ability to train, mentor, and develop teams.
Strong leadership, communication, and organizational skills.
Frequent travel between assigned communities is required, up to 60-80% of the time.
Must be based within the Charlotte region or willing to relocate.

Nice To Haves

Culinary education is preferred
Multi-unit or regional culinary oversight experience preferred

Responsibilities

Provide regional oversight of all culinary operations across assigned communities
Ensure consistent execution of menus, recipes, and presentation standards
Lead implementation of standardized culinary programs and seasonal menu cycles
Maintain high standards of food quality, taste, and presentation
Ensure all communities align with the company's culinary vision and brand standards
Conduct weekly on-site visits to each assigned community.
Work directly alongside kitchen teams on: day-to-day operations, production execution, service flow, plating, and presentation.
Provide real-time coaching and corrective action as needed.
Identify operational gaps and implement immediate solutions.
Maintain full ownership and accountability of food cost (PRD) performance across all assigned communities.
Monitor and manage purchasing practices, inventory controls, and waste reduction initiatives.
Ensure accurate and consistent execution of approved menu cycles.
Adjust menus and production practices as needed to meet budget and operational goals.
Partner with procurement and vendor teams to optimize product utilization.
Oversee and ensure execution of all Food & Beverage programs, including: daily dining services, special events and holiday programming, resident engagement initiatives, and signature menu offerings.
Support rollout and execution of new culinary initiatives and partnerships.
Ensure consistency of dining experience across all communities.
Drive efficiency through batch cooking, proper equipment utilization, and workflow optimization.
Conduct regular audits of kitchen operations, sanitation, and execution standards.
Train and mentor Chef Managers and culinary teams.
Provide ongoing coaching through weekly in-community engagement.
Support onboarding and development of new culinary leaders.
Facilitate adoption of: standardized recipes, cooking programs, and kitchen technology systems.
Ensure compliance with all food safety regulations and company standards.
Maintain audit readiness across all communities.
Reinforce HACCP protocols and documentation standards.
Monitor equipment usage, compliance, and performance across communities.
Leverage operational data to improve efficiency and outcomes.
Partner closely with Executive Directors and community leadership teams.
Participate in resident engagement and special dining events.
Maintain a strong, visible presence within each community.
Support a hospitality-driven dining culture.
Provide hands-on support during staffing shortages, transitions, and openings.
Assist with recruiting, interviewing, and developing culinary team members.
Support labor planning and staffing structure optimization across communities.