Area Executive Chef
On-site · Charlotte, North Carolina, United States
Job Summary
Area Executive Chef is a regional culinary leadership role overseeing food and beverage operations across multiple senior living communities within the Charlotte, NC market. Responsible for hands-on leadership, direct operational support, and full accountability for culinary performance across all assigned communities. Focuses on regional oversight of culinary operations, standardization of menus/recipes/presentation, implementation of standardized culinary programs and seasonal menu cycles, maintaining high standards of food quality, taste, and presentation, and alignment with Cogir’s culinary vision and brand standards. Leads on-site operational oversight with weekly visits, coaching, identifying gaps, and implementing solutions. Owns PRD and menu execution including food cost management, purchasing, inventory controls, and waste reduction. Oversees all Food & Beverage programs (daily dining services, events, resident engagement, signature menu offerings) and supports rollout of new culinary initiatives. Drives efficiency through batch cooking, equipment utilization, audits, sanitation, HACCP, and kitchen technology systems. Provides hands-on staffing support during shortages, assists with recruiting and development of culinary teams, and ensures training, mentorship, and development of Chef Managers. Maintains compliance with food safety regulations and audit readiness. Maintains a visible presence within each community and supports a hospitality-driven dining culture. travel frequency up to 60-80% required; must be based within the Charlotte region or willing to relocate.
Required Qualifications
- High School Diploma or equivalent
- Culinary education preferred or equivalent combination of experience and education
- Serve Safe Manager (Food Handler Certificate)
- 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
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