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

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

Benefits offered by this job

DEI culture commitment

Medical/dental/vision coverage

PTO and volunteer hours

401(k) with company match

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 leader will foster teamwork, accountability, and hospitality while upholding food safety, quality, and presentation across all venues.

Responsibilities include daily production, menu execution, mentoring the culinary team, controlling food and labor costs, and partnering with Food & Beverage leadership to deliver an outstanding

Qualifications

• Minimum of 3 years Executive Chef experience.
• Fine dining experience is a plus.
• Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls 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.
• Drive menu innovation and operational excellence with Food & Beverage leadership.
• Ensure compliance with Health Department, HACCP, and food safety standards.
• Manage food and labor costs through purchasing, inventory, scheduling, and waste reduction.

Skills

Culinary leadership

Team development

Menu execution

Food safety

High-volume production

Ala carte and catering

Operational excellence

Tools

Word

Excel

Outlook

PowerPoint

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 leader will foster teamwork, accountability, and hospitality while upholding food safety, quality, and presentation across all venues.

Responsibilities include daily production, menu execution, mentoring the culinary team, controlling food and labor costs, and partnering with Food & Beverage leadership to deliver an outstanding