Dining Service Director

Cogir Management, USA•Owings Mills, MD

4d•Onsite

About The Position

Cogir Senior Living, based in Scottsdale, Arizona, oversees a network of senior living communities across 11 states. As a leader in senior housing, Cogir is dedicated to growth while maintaining its commitment to exceptional resident care and a supportive, growth-focused environment for its team members. The company's culture is rooted in the core values of human focus, creativity, and excellence. The Director of Culinary Experience (Executive Chef) will oversee the community's dining services operations and residents' dining experience. This includes food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. This role is for someone seeking a rewarding career where they can make a difference daily, driven by excellence and a passion for serving others.

Requirements

At least 5 years of hands-on experience in food preparation.
At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service.
Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes.
Successful history of building teams and meeting financial goals.
Creativity and experience in menu development.
Outstanding communication skills and the ability to motivate.
Compassion for our residents and a strong passion for excellence.

Nice To Haves

A Culinary degree is preferred, or a combination of education and experience is required.
Experience with restaurant openings is a plus.
Experience with special events and banquets is a plus.
Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus!

Responsibilities

Responsible for the day-to-day operations and staffing of the community kitchen and dining venues.
Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy.
Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed.
Maintain inventory control of food, beverages, supplies, and equipment.
Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements.
Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending.
Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets.
Ensure resident and family member satisfaction is maintained.
Responsible for planning, preparing, and executing special events and themed meals.