Executive Chef I — Lead Multi-Venue Dining (Sign-On Bonus)

Erickson Senior Living; Silver Spring (MD); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Comprehensive medical, dental, and vis

PTO and paid volunteer hours

401(k) with 3% company match

On-site medical centers and health/wel

Education assistance and courses

Growth opportunities

Job summary

Erickson Senior Living's Riderwood Village in Silver Spring, MD, seeks an Executive Chef to oversee a high-volume dining program serving 600+ covers daily. This hands-on leader will drive quality, consistency, and hospitality across multiple venues, mentoring the culinary team and partnering with F&B leadership to elevate menus and service.

You will ensure HACCP compliance, manage food and labor costs, and maintain a safe, engaging kitchen that reflects our culture and standards.

Qualifications

• Minimum of 3 years Executive Chef experience.
• Fine dining experience preferred.
• Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and presentation
• Good knowledge of PC software and POS systems (Word, Excel, Outlook, PowerPoint).

Responsibilities

• Lead and develop culinary team across multiple dining venues.
• Oversee daily culinary operations ensuring quality, consistency, presentation and food safety.
• Drive menu innovation with Food & Beverage leadership and operational excellence.
• Manage food and labor costs through purchasing, inventory, scheduling and waste reduction.
• Engage with residents and respond to feedback to enhance the dining experience.

Skills

Executive Chef

Fine dining

Menu development

Food safety

Leadership

Tools

Word

Excel

Outlook

PowerPoint

Job description

Erickson Senior Living's Riderwood Village in Silver Spring, MD, seeks an Executive Chef to oversee a high-volume dining program serving 600+ covers daily. This hands-on leader will drive quality, consistency, and hospitality across multiple venues, mentoring the culinary team and partnering with F&B leadership to elevate menus and service.

You will ensure HACCP compliance, manage food and labor costs, and maintain a safe, engaging kitchen that reflects our culture and standards.