Executive Chef

Cogir Management, USA•Potomac, MD

30d•Onsite

About The Position

The Executive Chef leads the community’s dining operations, delivering an exceptional culinary experience that enhances the lives of our residents. This role oversees all aspects of the kitchen and dining program, including menu development, food procurement, meal preparation, and service. The Executive Chef is responsible for managing food, supply, and labor budgets; hiring, training, and guiding a high-performing dining team; maintaining inventory controls; and ensuring full compliance with all regulatory requirements. If you’re inspired by creating memorable meals, motivated by excellence, and passionate about serving others, we invite you to join our team and make a meaningful impact every day.

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.