Executive Chef — High-Volume, Multi-Venue Dining

Highland Springs by Erickson Senior Living; Coppell (TX); On-site; USD 77,000 - 94,000; Full time

Benefits offered by this job

Diversity, equity, inclusion culture

Medical, dental, vision coverage

PTO and volunteer hours

401(k) with company match

On-site medical centers

Job summary

Highland Springs by Erickson Senior Living in North Dallas, TX, seeks an Executive Chef to lead a multi-venue dining program serving 600+ covers daily. This hands-on culinary leader will drive menu execution, mentor the culinary team, and ensure exceptional quality and food safety.

The role requires 3+ years as an Executive Chef, fine dining experience as a plus, and strong knowledge of ala carte and catering trends. Compensation starts at $85,000 annually with bonus eligibility.

Qualifications

• Minimum of 3 years Executive Chef experience.
• Fine dining experience a plus.
• Knowledge of ala carte and catering trends with focus on quality and food presentation.
• Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point).

Responsibilities

• Lead and develop the culinary team, promoting excellence, accountability, and collaboration.
• Oversee daily culinary operations across multiple dining venues, ensuring quality, consistency, presentation, and food safety.
• Partner with Food & Beverage leadership to drive menu innovation and operational excellence.
• Ensure compliance with Health Department, HACCP, and food safety standards; maintain a clean, safe kitchen.
• Manage food and labor costs through purchasing, inventory control, scheduling, and waste reduction.
• Maintain a visible presence in dining venues and respond to resident feedback to enhance dining experience.

Skills

Team leadership

Restaurant operations

Food safety

Tools

POS systems

MS Office

Job description

Highland Springs by Erickson Senior Living in North Dallas, TX, seeks an Executive Chef to lead a multi-venue dining program serving 600+ covers daily. This hands-on culinary leader will drive menu execution, mentor the culinary team, and ensure exceptional quality and food safety.

The role requires 3+ years as an Executive Chef, fine dining experience as a plus, and strong knowledge of ala carte and catering trends. Compensation starts at $85,000 annually with bonus eligibility.