Executive Chef - High-Volume, Multi-Venue Dining

Highland Springs by Erickson Senior Living

Farmers Branch (TX)

On-site

USD 77,000 - 94,000

Full time

6 days ago
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Benefits offered by this job

Medical, dental, vision coverage
PTO and volunteer hours
401(k) with company match
On-site medical centers
Education assistance and courses
Career growth opportunities

Job summary

Highland Springs by Erickson Senior Living in North Dallas, TX, seeks an Executive Chef to lead culinary operations for a dynamic, multi-venue dining program serving 600+ covers daily. This hands-on leader will inspire teamwork, creativity, accountability, and hospitality while ensuring exceptional quality and service.

The Executive Chef will oversee daily kitchen operations, including high-volume production and à la minute dining, mentor the culinary team, drive menu execution, manage food and

Qualifications

  • 3+ years Executive Chef experience in a high-volume setting.
  • Fine dining experience is a plus.
  • Strong knowledge of HACCP, sanitation, and food safety standards.
  • Experience managing food and labor costs and menu development.

Responsibilities

  • Lead and mentor the culinary team across multi-venue dining, ensuring quality and consistency.
  • Drive menu execution, innovation, and operational excellence.
  • Maintain health department compliance and a clean, safe kitchen.
  • Partner with leadership to optimize dining experiences for residents.

Skills

Executive leadership
Culinary operations
Food safety
Menu development
Cost control
POS systems
Microsoft Word
Excel
Outlook
PowerPoint

Tools

Microsoft Word
Excel
Outlook
PowerPoint

Job description

Highland Springs by Erickson Senior Living in North Dallas, TX, seeks an Executive Chef to lead culinary operations for a dynamic, multi-venue dining program serving 600+ covers daily. This hands-on leader will inspire teamwork, creativity, accountability, and hospitality while ensuring exceptional quality and service.

The Executive Chef will oversee daily kitchen operations, including high-volume production and à la minute dining, mentor the culinary team, drive menu execution, manage food and

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