Chef Manager at Blossom Valley by Cogir

Charlotte, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jul, 26

Salary

50000.0

Posted On

18 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen operations, Food preparation, Team leadership, Staff supervision, Food safety, Sanitation, Inventory management, Cost control, Menu execution, Culinary standards, Time management, Organization, Budget adherence, Resident dining experience, Training

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 Chef Manager is responsible for the daily operation of the community kitchen and execution of the dining program. This 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 resident expectations for quality, nutrition, and service. This position emphasizes operational execution and team coordination while following established menus, recipes, and dining standards set by the company. KEY RESPONSIBILITIES Kitchen Operations Oversee the daily operation of the kitchen, 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. Team Leadership 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. Food Safety & Compliance Ensure all 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. Inventory & Cost Control Assist with ordering food and supplies. Maintain proper inventory levels and reduce food waste. Support adherence to departmental food and supply budgets. Resident Dining Experience 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. Leadership Scope Direct supervision of kitchen staff. Operational leadership within the kitchen. Executes established menus and dining programs rather than developing them. Requirements CANDIDATE QUALIFICATIONS Education and certificates: High School Diploma or equivalent. Culinary training preferred but not required Food Safety Certification (ServSafe or equivalent) required Experience, Competencies, and Skills: At least 3-5 years of culinary experience in a professional, full-service kitchen is required. At least 1–2 years of kitchen leadership or supervisory experience is preferred. Experience in senior living, healthcare, hospitality, or restaurant environments preferred. 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.

Responsibilities

The Chef Manager oversees daily kitchen operations, including food production, team supervision, and adherence to company culinary standards. They ensure high-quality meal service while managing inventory, food safety compliance, and departmental budgets.