Vice President of Culinary Experience - Cogir Senior Living

THE COMPANY

Join our dynamic team at COGIR Management USA, a subsidiary of Canada's COGIR Real Estate. Specializing in modern aging management, we operate nearly 90 senior living communities across 11 states, encompassing over 7,500 units. Since our inception in 2018, we have seen robust growth through strategic acquisitions, including the notable Cadence Senior Living. Our goal is to further expand across the United States, building on our reputation as a national leader in senior housing. We are dedicated to delivering unparalleled care and amenities, fostering a thriving environment for both residents and team members. Our culture is anchored in Human Focus, Creativity, and Excellence, and we are committed to continual improvement in the senior living industry.

THE POSITION

The Vice President of Culinary Experience will lead and oversee the culinary departments in our senior living communities nationwide. This role will shape the culinary vision, ensuring that our dining programs are not only high in quality but also innovative and aligned with the nutritional needs of our residents. The VP of Culinary Experience will work with regional and community teams to ensure consistent food quality, drive menu development, manage vendor relationships, optimize staffing, and oversee budgeting and inventory control. This senior leadership role requires a visionary leader who deeply understands culinary management, nutrition, and senior living dining trends. The VP will champion operational excellence, resident satisfaction, and a culture of continuous improvement across all culinary touchpoints.

BENEFITS

• Competitive salary, bonuses, and growth opportunities.
• Heath, Dental, Vision, and Life insurance.
• 401K Plan with matching.
• Paid Vacation, Sick leave, and Holidays.
• Employee Assistance Program and more.

KEY RESPONSIBILITIES

• Develop and lead the culinary vision for the company, ensuring that it aligns with its mission and values.
• Oversee all facets of culinary operations across multiple senior living communities.
• Establish key performance indicators (KPIs) to ensure consistency and quality in food service delivery.
• Collaborate with community leadership and other departments to continuously enhance the dining experience.
• Lead the development of nutritious, creative, and resident-centric menus that meet diverse dietary needs (e.g., diabetic, gluten-free, heart-healthy, etc.).
• Stay abreast of industry trends and integrate innovative culinary solutions that enhance the dining experience.
• Conduct regular food tastings, site visits, and audits to maintain consistent food quality standards.
• Create a robust culinary leadership pipeline by mentoring and developing team members.
• Ensure compliance with all food safety regulations and implement robust training programs on food handling, hygiene, and safety.
• Develop and manage the culinary department's budget, ensuring efficient allocation of resources while maintaining food quality.
• Negotiate vendor contracts and maintain strong relationships with suppliers to ensure timely, high-quality product deliveries.
• Actively engage with residents, families, and staff to gather feedback and continuously improve the dining experience.
• Implement culinary programs that foster social interaction, such as themed dinners, cooking demonstrations, and special events.

CANDIDATE QUALIFICATIONS and EXPERIENCE

• Bachelor's degree in Culinary Arts, Hospitality Management, Food Science, or a related field.
• Certified Executive Chef (CEC) or similar certification is a plus.
• Minimum of 10 years of progressive culinary management experience, with at least five years in a senior leadership role.
• Previous experience in senior living, healthcare, hospitality, or high-end restaurants is highly preferred.
• Proven track record of successfully managing multi-site culinary operations and leading large teams.
• Innovative mindset with the ability to implement new ideas and drive continuous improvement.

REQUIRED SKILLS

• Strong leadership and team development skills with a focus on collaboration and communication.
• Expertise in menu development, focusing on health, wellness, and senior nutrition.
• Solid financial acumen, including budgeting, cost control, and vendor management.
• Thorough understanding of food safety regulations (e.g., HACCP, ServSafe).
• Innovative mindset with the ability to implement new ideas and drive continuous improvement.

WORK SETTING

• Based in Scottsdale, AZ
• Travel expectation - more than 75% of the time.