Area Executive Chef at Park Terrace by Cogir

Charlotte, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Sep, 26

Salary

100000.0

Posted On

17 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Multi-unit Management, Food Cost Management, Menu Execution, HACCP Compliance, Staff Training, Operational Auditing, Budgeting, Inventory Control, Food Safety, Vendor Management, Hospitality Management, Team Mentoring, Production Optimization, Resident Engagement, Labor Planning

Industry

Nursing Homes and Residential Care Facilities

Description

Description THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Competitive wages, training, and growth opportunities. Early access to paycheck (pay on demand). Health, Dental, Vision, and Life Insurance. Paid Vacation, Holidays, and Sick Leave. 401K with company match. Free meals at work. Employee Assistance Program. Generous Employee Referral Program and more. POSITION SUMMARY 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. KEY RESPONSIBILITIES Culinary Leadership & Standards 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 Direct Operational Oversight (Hands-On Leadership) 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. This role is expected to be highly visible and operationally engaged, not remote or advisory. Full Responsibility for PRD & Menu Execution 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. F&B Program Ownership 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. Operational Excellence Drive efficiency through batch cooking, proper equipment utilization, and workflow optimization. Conduct regular audits of kitchen operations, sanitation, and execution standards. Training & Development 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. Food Safety & Compliance Ensure compliance with all food safety regulations and company standards. Maintain audit readiness across all communities. Reinforce HACCP protocols and documentation standards. Technology & Systems Integration Monitor equipment usage, compliance, and performance across communities. Leverage operational data to improve efficiency and outcomes. Community Engagement 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. Staffing & Operational Support 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. Requirements CANDIDATE QUALIFICATIONS Education and certificates: 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. Experience and Qualifications: 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. Key Competencies Hands-on leadership and accountability. Operational execution and problem-solving. Financial management (PRD and labor awareness). Culinary expertise and consistency. Training and team development. Adaptability and responsiveness. Special Requirements 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.

Responsibilities

Oversee food and beverage operations across multiple senior living communities to ensure culinary excellence and operational efficiency. Provide hands-on leadership through weekly site visits, managing food costs, and standardizing menu execution.