Chef Manager

Solista Hickory by Cogir•Hickory, NC

11h

About The Position

The Chef Manager is responsible for the daily operation of the community kitchen and execution of the dining program. The role focuses on consistent food production, team supervision, cost control, and maintaining company culinary standards. The Chef Manager leads kitchen operations while working hands-on with the culinary team to prepare and serve meals that meet residents’ expectations for quality, nutrition, and service. The position emphasizes operational execution and team coordination while following established company menus, recipes, and dining standards. The Chef Manager directly supervises kitchen staff and provides operational leadership within the kitchen. The role executes established menus and dining programs rather than developing them.

Requirements

High school diploma or equivalent.
Food Safety Certification (ServSafe or equivalent) is required.
At least 3–5 years of culinary experience in a professional, full-service kitchen.
Strong food preparation and production skills.
Ability to lead and support a kitchen team.
Knowledge of food safety and sanitation standards.
Basic inventory and cost control awareness.
Strong organization and time management.

Nice To Haves

Culinary training.
At least 1–2 years of kitchen leadership or supervisory experience.
Experience in senior living, healthcare, hospitality, or restaurant environments.

Responsibilities

Oversee daily kitchen operations, including food preparation, production, and service.
Execute company menus, recipes, and culinary standards.
Ensure meals are prepared and served in a timely and professional manner.
Maintain food quality, portion control, and presentation standards.
Supervise kitchen staff, including cooks, prep cooks, and dishwashers.
Assist with staff scheduling and daily task assignments.
Train team members on food preparation procedures and kitchen safety.
Foster a positive and collaborative kitchen environment.
Ensure food is stored, handled, and prepared according to health department regulations.
Maintain sanitation and cleanliness standards throughout the kitchen.
Monitor food temperatures and safety logs.
Assist with ordering food and supplies.
Maintain proper inventory levels and reduce food waste.
Support adherence to departmental food and supply budgets.
Ensure consistent meal quality and responsiveness to resident preferences.
Assist with special meals, events, and themed dining programs.
Collaborate with community leadership to support resident satisfaction.