Executive Chef: High-Volume Dining & Team Leadership

erickson; Dallas (TX); On-site; USD 68,000 - 83,000; Full time

Benefits offered by this job

Diversity and inclusion culture

Medical, dental, vision coverage

PTO and volunteer hours

401(k) with company match

On-site medical centers

Education assistance and access to 6,

Job summary

Erickson Senior Living is seeking an Executive Chef in Highland Springs, North Dallas, to lead a dynamic, multi-venue dining program serving 600+ covers daily. This hands-on leader will foster teamwork, culinary excellence, and hospitality while maintaining top quality, service, and safety.

Partner with the GM to drive menu execution and mentor the culinary team. Responsibilities include overseeing high-volume production, optimizing operations, and ensuring HACCP compliance, with a focus on food

Qualifications

• 3+ years Executive Chef experience.
• Fine dining experience a plus.
• Knowledge of à la carte and catering trends focusing on quality, production, sanitation, and presentation.
• Proficient with PC software and POS systems.

Responsibilities

• Lead and develop the culinary team with accountability and collaboration.
• Oversee daily operations across multiple dining venues with emphasis on quality and food safety.
• Drive menu execution and innovation in collaboration with Food & Beverage leadership.
• Ensure compliance with Health Department, HACCP, and safety standards.
• Manage food and labor costs through purchasing, inventory, scheduling, and waste control.
• Be present in dining venues, engaging with residents and addressing feedback.

Skills

Leadership

Menu planning

Food safety

Team development

Cost control

Tools

POS systems

PC software (Word/Excel/Outlook/PowerPoint)

Job description

Erickson Senior Living is seeking an Executive Chef in Highland Springs, North Dallas, to lead a dynamic, multi-venue dining program serving 600+ covers daily. This hands-on leader will foster teamwork, culinary excellence, and hospitality while maintaining top quality, service, and safety.

Partner with the GM to drive menu execution and mentor the culinary team. Responsibilities include overseeing high-volume production, optimizing operations, and ensuring HACCP compliance, with a focus on food