Executive Chef: Lead High-Volume, Multi-Venue Dining

653 Eagle's Trace, Inc.; Dallas (TX); On-site; USD 68,000 - 83,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

PTO and volunteer hours

401(k) with company match

On-site medical centers and health/wel

Education assistance & certification

Access to 6,000+ online courses

Growth opportunities

Job summary

Highland Springs by Erickson Senior Living is seeking an Executive Chef to lead culinary operations for a dynamic, multi-venue dining program serving more than 600 covers daily. This hands-on culinary leader will inspire teamwork, creativity, accountability, and hospitality while ensuring exceptional food quality and service.

The Executive Chef will oversee daily culinary operations, including à la minute and high-volume production, develop the culinary team, optimize kitchen operations, and

Qualifications

• Minimum of 3 years Executive Chef experience.
• Fine dining experience is a plus.
• Knowledge of à la carte and catering trends with focus on quality, production, sanitation.
• Proficient in PC software and POS systems (Word, Excel, Outlook, PowerPoint).

Responsibilities

• Lead and develop the culinary team with accountability and collaboration.
• Oversee daily culinary operations across multiple dining venues ensuring quality and food safety.
• Drive menu innovation and operations in partnership with F&B leadership.
• Manage food and labor costs through purchasing, inventory, scheduling, and waste reduction.
• Maintain a visible presence in dining venues and respond to feedback.

Skills

Executive Chef

Fine dining

A la Carte & catering

Food cost controls

Food presentation

Tools

Word

Excel

Outlook

PowerPoint

POS systems

Job description

Highland Springs by Erickson Senior Living is seeking an Executive Chef to lead culinary operations for a dynamic, multi-venue dining program serving more than 600 covers daily. This hands-on culinary leader will inspire teamwork, creativity, accountability, and hospitality while ensuring exceptional food quality and service.

The Executive Chef will oversee daily culinary operations, including à la minute and high-volume production, develop the culinary team, optimize kitchen operations, and